Mrs Floyds Divinity Candy Recipe 435

MRS. FLOYD'S DIVINITY CANDY RECIPE - (4.3/5)

Steps:

• Cook first 4 ingredients in a heavy 2 quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248°F (about 15 minutes). Remove syrup mixture from heat. Beat egg whites at high speed with an electric mixer until stiff peaks form. Pour half of hot syrup in a thin stream over egg whites, beating constantly at high speed, about 5 minutes. Cook remaining half of syrup over medium heat, stirring occasionally, until a candy thermometer registers 272°F (about 4 to 5 minutes). Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly at high speed until mixture holds its shape (about 6 to 8 minutes). Stir in 1 cup chopped pecans. Drop mixture quickly by rounded teaspoonfuls onto lightly greased wax paper. Garnish on top with pecan halves if desires. Yield: 4 dozen Tips to make perfect Divinity: - The syrup mixture should bubble on the surface. Be sure to keep an eye on the thermometer because the temperature of the syrup rises quickly. - The process used when beating egg whites is as important as cooking recipes at the proper temperature. Star with a clean bowl. Any greasy residue in the bowl can reduce the volume of beaten egg whites. When egg whites are beaten properly, stiff peaks with form. - Pour in the syrup mixture in a slow, steady stream, beating constantly. - Use a butter wrapper to lightly grease wax paper. Get a partner, and you both should use two teaspoons to drop the candy, dipping from the bottom of the bowl and working gradually to the top. (The candy starts to harden first from the bottom of the bowl.)

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.