NEVER FAIL DIVINITY
Make and share this Never Fail Divinity recipe from Food.com.
Provided by mandabears
Categories Candy
Time 16m
Yield 1 pound
Number Of Ingredients 6
Steps:
- Pour marshmallow cream into large bowl.
- In a large saucepan cook sugar, salt and water to soft ball stage.
- Pour hot mixture over marshmallow cream.
- Stir until slightly stiff and peaks start to form.
- Add vanilla and pecans.
- Mix well.
- Pour into a 8x8 greased pan or drop by spoonfuls onto wax paper.
Nutrition Facts : Calories 2953.4, Fat 79, SaturatedFat 6.8, Sodium 1329.7, Carbohydrate 572.6, Fiber 10.7, Sugar 497.1, Protein 11.6
NO FAIL DIVINITY
Make and share this No Fail Divinity recipe from Food.com.
Provided by Patricia Bradford
Categories Candy
Time 40m
Yield 14 serving(s)
Number Of Ingredients 6
Steps:
- Put Marshmallow creme into a large bowl.
- Combine sugar, water and salt in a boiler.
- Cook over medium heat until sugar mixture reaches soft ball stage, (whenever dropped into cold water).
- Pour over marshmallow creme, stir with a spoon until mixture starts to thicken, add vanilla and nuts.
- Continue to stir until mixture can be dropped with a spoon onto waxed paper.
NEVER-FAIL DIVINITY
Got this recipe from an old church cookbook. Much easier than regular divinity recipes. The marshmallow creme substitutes for egg whites, and there is no beating involved.
Provided by Sandi Moorhead
Categories Candies
Number Of Ingredients 6
Steps:
- 1. Place water, sugar, and salt in heavy saucepan; bring to a rolling boil, or till candy thermometer reaches 250 degrees.
- 2. Cook to hard ball stage.
- 3. Place marshmallow creme in bowl; add boiling syrup all at once.
- 4. Add nuts and vanilla.
- 5. Stir until mixture forms soft peaks.
- 6. Spoon candy onto sheet of foil or waxed paper. Keep in covered container.
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- Meanwhile, in a heavy 2-quart saucepan, stir together sugar, corn syrup, and water. Cook and stir over medium heat until mixture comes to boiling. Clip a candy thermometer to the side of the pan. Cook mixture, without stirring, to 234 degrees F (soft-ball stage).
- In a large mixing bowl, beat egg whites with a sturdy free-standing electric mixer on medium speed until stiff peaks form (tips stand straight). Gradually pour about half of hot syrup in a thin stream over whites, beating on high for about 3 minutes, scraping sides of bowl occasionally.
- Meanwhile, cook remaining syrup to 260 degrees F (hard-ball stage). Gradually pour remaining syrup in a thin stream over whites, beating on high speed for 5 to 6 minutes or until candy just starts to lose its gloss. Beat in vanilla. Drop a spoonful of candy mixture onto waxed paper. If it stays mounded, it's been beaten enough. If not, continue beating until the mixture mounds. Immediately stir in chopped nuts, if you like.
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