Basicdivinity Recipes

DIVINITY

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.

DIVINITIES

Steps:

• Mix 4 cups granulated sugar, 1 cup light corn syrup and 3/4 cup water in a saucepan, then cook over medium heat without stirring until 250 degrees on a candy thermometer. Beat 3 egg whites until firm; drizzle the hot syrup into the whites and beat until stiff. Stir in 1 teaspoon vanilla and 2 cups chopped hazelnuts or pecans. Shape into small balls with buttered hands, then roll in more chopped nuts and cool.

PERFECT DIVINITY

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.

BASIC DIVINITY

Steps:

• NOTE: TO PREWARM A CANDY THERMOMETER, SIMPLE PLACE IT AN A SMALL SAUCE PAN OF COLD WATER AND BRING IT TO A BOIL.
• LET IT SIMMER UNTIL YOU NEED THE THERMOMETER.
• Prewarm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.) Fill a glass with ice cubes and water.
• To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper.
• For squares, use a greased and wax paper-lined 8 X 8-inch pan.
• Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid.
• Dissolve the sugar, stirring constantly with a wooden spoon over low heat.
• Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan.
• Increase the heat to medium and bring to a boil.
• OPTIONAL: Cover pan with a square of wax paper and lid, pushing down firmly.
• Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over.To double-check, remove lid, leaving the wax paper in place.)
• Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath.
• Introduce the prewarmed thermometer.
• No need to stir.
• Beat the egg whites until stiff but not dry.
• If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites.
• Otherwise, do it now when the thermometer registers 240 Degrees F. (115.5 C.).
• Test the syrup when the thermometer registers 246 degrees F. (119 C.).
• Continue testing until it reach the firm-ball stage, 246 to 260 degrees F. (119 to 126.5 C.).
• Syrup will be hard to scrape up in ice water.
• It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure.
• Return the thermometer to the hot water bath to soak clean.
• Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed.
• Tilt the syrup pan to get the last drop but do not scrape the pan.
• Once the syrup is completely incorporated, change to a flat whip if you have one.
• Have patience and continue beating.
• The amount of time you spend mixing depends on the power of your mixer.
• If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes.
• With less powerful ones, it can take up to 20 minutes.
• The important thing is to beat at the highest speed of your mixer.
• Also if it is a hot and humid day, it will take longer also.
• Test the divinity.
• The first and most important test occurs when you lift the beaters.
• If the candy falls back in ribbons that immediately merge back into the batter, it isn't done.
• Eventually, a stationary column will form between the beaters and the bowl.
• Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak.
• If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost free freezer to set up....or finish by hand.
• Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon.
• Drop or spread the divinity either on wax paper-covered cookie sheets or the buttered pan.
• Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner.
• A neat trick is to put the candy into a pastry bag and pipe onto the wax paper.
• If you spread it in the pan, you will have to wait up to 24 hours before it is ready.
• But you maybe one of those that think it is better when it is 24 hours old.
• Score and cut into squares.
• Store in an airtight container at room temperature or in a refrigerator.
• Recipe CANNOT be doubled; it can be frozen but not for extended periods of time.

EASY DIVINITY

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.

MOMS DIVINITY RECIPE - (4/5)

Steps:

• Heat oven to 325°F. Beat dry frosting mix, corn syrup, vanilla and boiling water until blended. Beat on high for 5 minutes or until stiff peaks form. Gradually beat in sugar on low. Stir in 1 cup chopped nuts, if desired. Drop by teaspoons onto wax paper-lined cookie sheet. Bake for 5 minutes. Let cool for about 4 hours or until firm. Turn to all bottom to dry. Air dry for about 12 hours. Store in air-tight container. (Doesn't work well when humid out!)

DIVINITY

Steps:

• In a 2-quart heavy-bottomed saucepan over medium heat, cook the water, sugar, and corn syrup until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon or heatproof spatula. Brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Increase the heat to medium-high, place a sugar thermometer in the pan, and cook the mixture without stirring until it registers 256°F on the thermometer (about 10 minutes). Brush down the sides of the pan with a pastry brush dipped in warm water two more times during the cooking process.
• While the sugar syrup is cooking, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they are frothy. Add the cream of tartar, increase the speed to medium-high, and beat the egg whites until they hold firm peaks (3 to 5 minutes).
• Remove the pan with the sugar syrup from the heat. Reduce the mixer speed to medium and pour the sugar syrup slowly into the egg whites, being careful not to drip the syrup down the sides of the bowl. Increase the mixer speed to high and beat until the mixture is firm and no longer shiny (10 to 15 minutes). Blend in the chopped walnuts and vanilla.
• Line 2 baking sheets with waxed paper. Drop 1 1/2-inch-wide spoonfuls of the mixture onto the paper, leaving 1 inch between them. Let the candy set at room temperature until firm (about 30 minutes). In a tightly covered container between sheets of waxed paper, the candy will keep 4 days at room temperature.
• VARIATIONS
• Substitute other nuts for the walnuts. Black walnuts are especially good in divinity.
• Praline Divinity: Substitute praline (page 147) for the walnuts.
• Seafoam Divinity: Substitute firmly packed light brown sugar for the granulated sugar. Reduce the corn syrup to 1 tablespoon, and add 2 teaspoons distilled white vinegar.
• Orange Divinity: Substitute finely chopped candied orange peel (page 210) for the walnuts, and substitute orange extract for the vanilla extract.
• Lemon Divinity: Substitute finely chopped candied lemon peel (a variation of candied orange peel, see page 212) for the walnuts, and substitute lemon extract for the vanilla extract.
• Ginger Divinity: Substitute 1/3 cup finely chopped crystallized ginger for the walnuts, and substitute finely ground ginger for the vanilla extract.
• Chocolate Divinity: Add 6 ounces melted bittersweet chocolate when adding the nuts.

EASY DIVINITY RECIPE

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.