Traditional Divinity Candy: (Recipe #1)
Ingredients:
- 3 cups granulated sugar
- 1/2 cup light corn syrup
- 2/3 cup warm water
- 2 egg whites
- 1 tsp vanilla extract (or other flavor of your choice)
- 1 cup chopped nuts of your choice (optional)
Preparation:
1. Prepare a cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar, corn syrup and water in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves. Continue cooking without stirring until the mixture reaches 250 degrees, firm-ball stage.
3. Beat the egg whites in the bowl of a large standing mixture until stiff peaks form. Slowly pour about half of the sugar syrup into the egg whites, beating constantly.
4. Continue to cook the remaining syrup until it reaches 270 degrees, soft-crack stage.
5. Stream the remaining syrup mixture into the egg whites while the mixer is running. Continue to beat until the candy is thick, shiny and holds its shape.
6. Mix in extract and nuts until fully incorporated.
7. Drop by the teaspoonful onto cookie sheet, and let cool until full set.
Variation: Divinity can be poured into a 9-inch square pan, cooled, and cut into small squares instead of being dropped from a spoon.
2. Combine the sugar, corn syrup and water in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves. Continue cooking without stirring until the mixture reaches 250 degrees, firm-ball stage.
3. Beat the egg whites in the bowl of a large standing mixture until stiff peaks form. Slowly pour about half of the sugar syrup into the egg whites, beating constantly.
4. Continue to cook the remaining syrup until it reaches 270 degrees, soft-crack stage.
5. Stream the remaining syrup mixture into the egg whites while the mixer is running. Continue to beat until the candy is thick, shiny and holds its shape.
6. Mix in extract and nuts until fully incorporated.
7. Drop by the teaspoonful onto cookie sheet, and let cool until full set.
Variation: Divinity can be poured into a 9-inch square pan, cooled, and cut into small squares instead of being dropped from a spoon.
Santas Divinity Candy Dream, EASY:
Ingredients:
- 1 jar marshmallow cream
- 1/2 cup water
- 2 cups sugar
- 1/2 teaspoon vanilla
- 1 cup pecans
- 1/2 cup peppermint pieces
How to make it:
- Boil the sugar and water to the soft ball stage. Remove from heat and stir in marshmallow cream and vanilla. Add pecans, if desired. Let cool 5-10 minutes. Drop from spoon onto wax paper to cool. If the pieces run and are smooth, let cool for a couple more minutes before dropping any more onto paper. The pieces should be fluffy when dropped, not runny. Place peppermint on top of each piece if desired, as dropped. Let cool 30 minutes and enjoy
Holiday Divinity
2 egg whites
1 - 3 oz package fruit flavored gelatin
3 cups sugar
3/4 cup light corn syrup
3/4 cup water
Beat egg whites until light. Add gelatin and beat till stiff. Cook remaining ingredients. Stir until mixture reaches hard ball stage, 250 on a candy thermometer. Beat in the egg whites and pour into a 8 inch buttered pan. Cool and cut into squares.
1 - 3 oz package fruit flavored gelatin
3 cups sugar
3/4 cup light corn syrup
3/4 cup water
Beat egg whites until light. Add gelatin and beat till stiff. Cook remaining ingredients. Stir until mixture reaches hard ball stage, 250 on a candy thermometer. Beat in the egg whites and pour into a 8 inch buttered pan. Cool and cut into squares.
Divinity Fudge
Boil 2 cups of light brown sugar and 1/2 cup cold water until mixture forms a firm ball when tried in cold water. Beat 1 egg white until stiff, add syrup slowly, beating until creamy.
Add one 1/2 cup chopped nut meats and 1 teaspoon of any desired flavor. Drop onto wax paper in lumps. Candied fruit or coconut may be substituted for nut meats.
Add one 1/2 cup chopped nut meats and 1 teaspoon of any desired flavor. Drop onto wax paper in lumps. Candied fruit or coconut may be substituted for nut meats.
Strawberry Divinity
Makes 2 1/4 pounds
Makes 2 1/4 pounds
3 cups sugar
1/4 cup light corn syrup
3/4 cup water
2 egg whites
1 pkg strawberry flavored gelatin
1/2 cup flaked coconut
1 cup chopped pecans
Combine sugar, corn syrup, and water in a 2 quart saucepan and heat to boiling, stirring constantly. Continue cooking, stirring occasionally, until a small amout of the mixture forms a hard ball when tested in cold water (252 on a candy thermometer) Beat egg whites until foamy, add gelatin, beating until mixture forms peaks. Slowly pour hot syrup into beaten egg whites. Beating constantly on high speed of electric mixer. Beat until candy begins to hold shape. Fold in coconut and nuts. Place in a greased 9 inch square pan. Cool and cut into squares.
1/4 cup light corn syrup
3/4 cup water
2 egg whites
1 pkg strawberry flavored gelatin
1/2 cup flaked coconut
1 cup chopped pecans
Combine sugar, corn syrup, and water in a 2 quart saucepan and heat to boiling, stirring constantly. Continue cooking, stirring occasionally, until a small amout of the mixture forms a hard ball when tested in cold water (252 on a candy thermometer) Beat egg whites until foamy, add gelatin, beating until mixture forms peaks. Slowly pour hot syrup into beaten egg whites. Beating constantly on high speed of electric mixer. Beat until candy begins to hold shape. Fold in coconut and nuts. Place in a greased 9 inch square pan. Cool and cut into squares.
Variations: Follow recipe with the following changes.
Black Bottom Divinity: Dip the bottoms of the finished divinity into melted chocolate chips and then place back on clean wax paper until the chocolate has set.
Christmas Divinity: Add 1 cup chopped red and green candied cherries with the vanilla.
Halloween Divinity: Spoon the divinity out as directed and immediately dust each mound with orange and black sugar or sprinkles. Or add 5 drops orange food coloring with the vanilla.
New England Divinity: Add 1 cup coarsely chopped walnuts and d-cup whole dried cranberries with the vanilla.
Pink Mint Divinity: Substitute 1 tsp. mint extract and 2 drops red food coloring for the vanilla. You can also add 1 cup crushed peppermint candies with the mint extract.
Black Bottom Divinity: Dip the bottoms of the finished divinity into melted chocolate chips and then place back on clean wax paper until the chocolate has set.
Christmas Divinity: Add 1 cup chopped red and green candied cherries with the vanilla.
Halloween Divinity: Spoon the divinity out as directed and immediately dust each mound with orange and black sugar or sprinkles. Or add 5 drops orange food coloring with the vanilla.
New England Divinity: Add 1 cup coarsely chopped walnuts and d-cup whole dried cranberries with the vanilla.
Pink Mint Divinity: Substitute 1 tsp. mint extract and 2 drops red food coloring for the vanilla. You can also add 1 cup crushed peppermint candies with the mint extract.
How to Store Divinity:
1. Cover the bottom of an airtight container with waxed paper. Lay teaspoon-sized pieces of the divinity fudge onto the waxed paper. Situate the candies at least ¼ of an inch apart.
2. Lay another piece of waxed paper on top of the divinity fudge. Lay a second layer of the candies in the same manner as above onto this piece of waxed paper. Continue the process of stacking the candies on layers of waxed paper until the container is full.
3. Secure the lid on the container. Store divinity fudge unrefrigerated for up to two weeks.
2. Lay another piece of waxed paper on top of the divinity fudge. Lay a second layer of the candies in the same manner as above onto this piece of waxed paper. Continue the process of stacking the candies on layers of waxed paper until the container is full.
3. Secure the lid on the container. Store divinity fudge unrefrigerated for up to two weeks.
Recipe Source: http://whenthedinnerbellrings.blogspot.com/2010/12/candy-of-angels-homemade-divinity.html
My friend Megan asked me if I could try out a family recipe of hers. She said that it was giving her a hard time and if I could see what I could do with it. I love a challenge, so of course I said that it would be no problem. Yeah. I was wrong. On the fourth try I got it right. Not just right, but perfect. It is exactly what I was after. Slightly crunchy on the outside and soft and chewy on the inside, full of pecans and vanilla. The texture is like the inside of a Three Muskateers bar. I understand why this candy is named what it is named. It is truly divine.
Divinity Candy is a southern Christmas staple. Grandmothers all over the south are making this confection come December. Candy making is a dying art if you ask me, and I think that making candy from scratch is incredibly satisfying. I love working with sugar, but you need to pay careful attention to it and it is truly scientific. I tried Megan’s recipe the first time and her recipe was lacking a few details. I did a little research and played around with the proportions and made some notes to fill in the blanks. My kitchen journal came in very handy for sure.
Divinity is extremely temperamental. This is not a rainy day project. If there is a lot of humidity, this recipe will not turn out the way that you want it to. You need a candy thermometer for this recipe, you need to reach specific temperatures. Also, you need to have everything ready to go before you start. You can either put the divinity in a pan and cut into pieces after it has cooled and hardened as I have done or you can drop it by the spoonful and leave it free form.
4 cups sugar
1 cup light corn syrup
3/4 cup water
3 egg whites
pinch of salt
2 teaspoons vanilla
2 cups chopped pecans
In a medium to large saucepan, stir together the sugar, corn syrup and water. You can stir it together before you put it on the heat, but not while it is on the heat. You are going to cook this mixture over high heat until it reaches 266 degrees on a candy thermometer. This is called the hard ball stage.
1 cup light corn syrup
3/4 cup water
3 egg whites
pinch of salt
2 teaspoons vanilla
2 cups chopped pecans
In a medium to large saucepan, stir together the sugar, corn syrup and water. You can stir it together before you put it on the heat, but not while it is on the heat. You are going to cook this mixture over high heat until it reaches 266 degrees on a candy thermometer. This is called the hard ball stage.
Meanwhile. in the bowl of a mixer with the whip attachment, beat the egg whites and the salt until stiff peaks form.
If you are going to put the Divinity on a cookie sheet or a pan, make sure that it is covered with parchment and coated with cooking spray. Do not forget this step. I did and I had to make it all over again.
If you are going to put the Divinity on a cookie sheet or a pan, make sure that it is covered with parchment and coated with cooking spray. Do not forget this step. I did and I had to make it all over again.
With the mixer running slowly pour the sugar into the egg whites. Make sure it is a thin stream and that you are really careful not to splatter the sugar. The sugar is 266 degrees and will burn you badly.
You are going to beat the mixture for about 5 minutes. It will lose its gloss and it will be straining the mixer when it is getting close.
Add in the vanilla and the nuts.
Pour the mixture into the prepared pan. If you are dropping them onto the paper, use two spoons. If it starts to harden whip in a little hot water.
Spray an offset spatula with cooking spray and spread it evenly in the pan. Let it cool and harden.
The easiest packaging yet. I found this cute little felt bucket in the dollar bin at Target. I put the Divinity in a clear bag tied it with a ribbon and put it inside the bucket. I thought that the white candy would look so cute with the snowman. And I think that I was right.
The easiest packaging yet. I found this cute little felt bucket in the dollar bin at Target. I put the Divinity in a clear bag tied it with a ribbon and put it inside the bucket. I thought that the white candy would look so cute with the snowman. And I think that I was right.
Recipe Source: http://eclecticrecipes.com/divinity
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