Yield 48 Number Of Ingredients 6 Steps:
Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage). Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose). Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm–at least 12 hours. Store in airtight container.
Time 25m Number Of Ingredients 6 Steps:
Line a cookie sheet with waxed paper or parchment paper. In a 2 quart saucepan, heat the sugar, corn syrup, and water over low heat until sugar is dissolved. Stir constantly. You’ll want to heat this mixture to 260 F on a candy thermometer. Before the candy reaches 260, start beating the egg whites in a stand mixer on high speed until stiff peaks begin to form. When the sugar mixture reaches 260 F, slowly pour it into the beaten egg whites. Beat the mixture on high speed. Beat until the mixture is no longer glossy and holds it’s shape. This could take about 8 minutes. Fold in vanilla and nuts. Spray 2 spoons with non stick cooking spray. Using these spoons drop by tablespoonfuls onto the lined cookie sheets. Work quickly as the divinity sets up fast. Let set for about 1 hour. Store in an airtight container.
Time 35m Yield 40 serving(s) Number Of Ingredients 7 Steps:
In a 2 quart saucepan combine sugar, corn syrup, water, and salt. Cook to hardball stage, (260 degrees), stirring only until sugar dissolves. Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form. When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer. Add vanilla and beat until candy holds its shape, 4-5 minutes. Stir in the chopped nuts or cherries, if desired. Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece. Let cool.
Time 12h55m Yield 4 Number Of Ingredients 6 Steps:
Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260°F on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable. Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts. Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.
More about “basic divinity recipes”
Time 16h45m Yield 72 Number Of Ingredients 6 Steps:
Heat oven to 325°F. Line 2 large cookie sheets with cooking parchment paper. Place dry frosting mix, corn syrup, vanilla and boiling water in bowl of electric stand mixer fitted with whisk attachment. Mix on low speed until blended. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form. On low speed, gradually beat in powdered sugar, scraping bowl occasionally. Stir in nuts. Drop mixture by teaspoonfuls onto lined cookie sheets. Bake 5 minutes; remove from oven. Slide parchment paper with candies from cookie sheet onto cooling rack. Let stand about 4 hours on parchment paper or until tops of candies feel firm. Remove candies from parchment paper, using small icing spatula to loosen edges if needed. Turn candies over, and place bottom sides up on cooling racks. Allow candies to dry at least 12 hours. Store in airtight container with waxed paper between layers.
