Crème Divinity Recipes

GELATIN DIVINITY

Steps:

• Butter a 9x13 inch glass baking dish, and set aside. Combine the sugar, corn syrup, and water in a saucepan over medium-high heat. Stir just to blend, then bring to a boil. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Meanwhile, whip egg whites with an electric mixer until foamy. Sprinkle in the gelatin powder, and continue whipping until peaks form when the beaters are turned off and lifted.
• When the syrup reaches temperature, pour in a thin stream into the egg white mixture, mixing constantly on low speed. Increase to high speed once the syrup is in, and whip until the candy is stiff and loses its gloss. Fold in nuts, and spread into the prepared pan. Allow to stand until firm, then cut into squares.

FANTASY DIVINITY

Steps:

• In a large heavy saucepan or Dutch oven, stir together the water and sugar. Bring to a boil, and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove from the heat, and stir in the marshmallow creme, vanilla, food coloring and pecans. Let the mixture sit for about 5 minutes until slightly cooled and thickened. Drop by spoonfuls onto waxed paper. Chill until firm before storing in an airtight container.

OLD-FASHIONED DIVINITY CANDY

Steps:

• In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
• Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
• Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.

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.

CREME-PECAN DIVINITY

Steps:

• Place sugar, water, cream of tartar and salt in heavy 1-quart saucepan. (Do not stir.) Bring to boil on high heat, without stirring, until candy thermometer registers 248°F.
• Beat marshmallow creme and vanilla in small bowl with electric mixer on low speed until well blended. Gradually add hot sugar syrup, beating at medium speed until well blended. Beat on high speed 5 minutes or until mixture just begins to lose its gloss and hold its shape when dropped from spoon. Stir in pecans.
• Drop teaspoonfuls of the marshmallow creme mixture onto sheets of wax paper. Cool completely. Store in airtight container at room temperature.

MARSHMALLOW DIVINITY

Steps:

• In a large heavy saucepan, combine the sugar and water.cook over medium heat without stirring until a candy thermometer reads 259*.
• Remove from heat and stir in marshmallow cream, vanilla and pecans.
• Continue stirring until candy cools and begins to hold its shape.
• When dropped from a spoon,.quickly drop by heaping tspful onto waxed paper.liner baking sheets -- .

NEVER FAIL DIVINITY

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.

MICROWAVE DIVINITY

Steps:

• Mix sugar, corn syrup, and water together in a microwave-safe bowl.
• Cook sugar mixture in the microwave until mixture is 250 degrees F (120 degrees C), or until a small amount of sugar mixture dropped into cold water forms a rigid ball, 3 minutes.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Stir sugar mixture into egg whites until no longer glossy, about 7 minutes. Stir in vanilla extract.
• Drop candy by teaspoonfuls onto a sheet of waxed paper. Let stand until cooled, 15 minutes.