Divinity Candy Recipes

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DIVINITY CANDY



Divinity Candy image

Making this traditional Southern candy works best on a dry day; too much humidity prevents it from setting. For best texture, work quickly when scooping the candy. If it's setting too quickly, stir in a few drops of hot water until smooth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 6h50m

Yield Makes 4 dozen

Number Of Ingredients 6

3 1/2 cups sugar
1 cup light corn syrup
3 large egg whites
Pinch of kosher salt
1 teaspoon pure vanilla extract
48 toasted pecan halves

Steps:

  • In a medium saucepan, combine sugar, corn syrup, and 1 cup water. Bring to a boil, stirring just until sugar dissolves, and cook until syrup reaches 250 degrees (firm-ball stage) on a candy thermometer.
  • Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, starting on low and gradually increasing to high, beat egg whites with salt until stiff peaks form. If peaks form before the syrup reaches 250 degrees, reduce speed and keep mixer running on low.
  • With the mixer on medium speed, add the syrup in a slow, steady stream (taking care not to hit the whisk or side of the bowl). Add vanilla. Increase speed to high and continue to whisk until mixture holds it shape and begins to lose its gloss, 10 to 20 minutes. Prepare a small bowl of hot water for dipping and a 1-tablespoon cookie scoop or two spoons; line up miniature candy cups on a baking sheet.
  • Working quickly, use cookie scoop or spoons to drop 1 heaping tablespoon candy into each cup, dipping scoop into hot water as needed to prevent sticking. Press pecans into candy. Let candy cool completely, at least 6 hours and up to overnight. Candy can be stored in an airtight container at room temperature up to 1 week.

GRANDMA'S DIVINITY



Grandma's Divinity image

Every Christmas my grandmother and I made divinity, just the two of us. I still make it every year. -Anne Clayborne, Walland, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1-1/2 pounds (60 pieces).

Number Of Ingredients 6

2 large egg whites
3 cups sugar
2/3 cup water
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. pans with waxed paper., In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans., Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between sheets of waxed paper in an airtight container at room temperature.

Nutrition Facts : Calories 61 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.

OLD-FASHIONED DIVINITY CANDY



Old-Fashioned Divinity Candy image

This is a soft white candy made with light corn syrup.

Provided by Lisa H.

Categories     Desserts     Candy Recipes     Divinity Recipes

Time 50m

Yield 18

Number Of Ingredients 6

2 cups white sugar
½ cup light corn syrup
½ cup hot water
¼ teaspoon salt
2 egg whites
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 114.3 calories, Carbohydrate 29.3 g, Protein 0.4 g, Sodium 44.3 mg, Sugar 24.7 g

DIVINITY



Divinity image

White divinity which I used to call divinity fudge. Absolutely divine! Store in an airtight container.

Provided by Cathy

Categories     Desserts     Candy Recipes     Divinity Recipes

Yield 48

Number Of Ingredients 6

2 ⅔ cups white sugar
⅔ cup light corn syrup
½ cup water
2 egg whites
1 teaspoon vanilla extract
⅔ cup chopped walnuts

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.

Nutrition Facts : Calories 67.4 calories, Carbohydrate 14.9 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 5.2 mg, Sugar 12.4 g

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