Never Fail Divinity Candy Recipes

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NEVER FAIL DIVINITY



Never Fail Divinity image

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

1 (7 ounce) jar marshmallow cream
2 cups sugar
1/2 cup water
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup chopped pecans

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



No Fail Divinity image

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

1 pint marshmallow creme
2 cups sugar
1/2 cup water
1 tablespoon vanilla extract
1 cup pecans
1 pinch salt

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



Never-Fail Divinity image

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

1/2 c water
1 pinch salt
1 tsp vanilla
2 c sugar
1 pt jar marshmallow creme
1/2 c chopped nuts

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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