Moms Divinity Recipes

DIVINITY

Steps:

• Cook the vinegar, sugar, syrup, and water to a thread stage.
• Beat the egg whites.
• Pour the cooked mixture over the egg whites.
• Beat it.
• Add nuts.
• Drop by spoonfuls on waxed paper.
• NOTES: Humidity will affect your divinity so don't cook if it's raining outside.

MOM'S DIVINITY FUDGE

Steps:

• 1. In sauce pan on low heat, stir sugar, water, and syrup till sugar dissolves...Bring to boil and let boil with out stirring, temp should come to 265* use a candy thermometer...
• 2. While it is boiling beat egg whites to stiff peaks...in a medium size bowl...
• 3. Syrup mixture should be 265* or form a brittle ball...I use a glass of cold water this cools it off faster when checking for a brittle balls...
• 4. While beating egg whites gradually pour syrup into bowl while beating or stirring constantly... Beat until creamy and add nuts or what ever else you are planning to add...Do this quickly before it sets on you...
• 5. if using a tin butter it first before pouring fudge into it..If using wax paper for drops, place waz paper out on to counter or table...
• 6. Using tsps (2) spoon out of bowl quickly before it has time to set...It does set fat...Let cool and put into an airtight container...If you used a tin you may cut as you do with regular fudge...

OLD-FASHIONED DIVINITY CANDY

Steps:

• In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
• Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
• Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.

GRANDMA'S DIVINITY

Steps:

• Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. pans with waxed paper., In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans., Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between sheets of waxed paper in an airtight container at room temperature.

MOMS DIVINITY RECIPE - (4/5)

Steps:

• Heat oven to 325°F. Beat dry frosting mix, corn syrup, vanilla and boiling water until blended. Beat on high for 5 minutes or until stiff peaks form. Gradually beat in sugar on low. Stir in 1 cup chopped nuts, if desired. Drop by teaspoons onto wax paper-lined cookie sheet. Bake for 5 minutes. Let cool for about 4 hours or until firm. Turn to all bottom to dry. Air dry for about 12 hours. Store in air-tight container. (Doesn't work well when humid out!)