Divinity Squares Recipes

DIVINITY CANDY

Steps:

• Butter a 9x9-inch pan and line with a parchment paper sling for ease of removal. Butter the parchment paper as well; set aside.
• Combine sugar, water, and corn syrup in a heavy saucepan over medium heat. Continue cooking this mixture until the syrup reaches the firm ball stage, about 250° to 265°F on a candy thermometer. (It should be firm to the touch but still able to be flattened slightly when a small ball of syrup is dropped in cold water.)
• While syrup is cooking, beat egg whites with salt until stiff.
• Gradually add half the syrup to the egg whites, beating constantly.
• Return the remaining syrup to the stove until boiling again, then gradually beat the remainder into the egg whites until dry (no longer shiny).
• Beat in the vanilla just until combined.
• Pour into prepared pan and allow to cool. Cut into squares when firm with a sharp, thin-bladed knife sprayed with cooking spray to make clean cuts.

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 CANDY

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.

DIVINITY SQUARES

Steps:

• Base: mix base ingredients, press into greased 8" pan and bake at 350°F for 10 minutes.
• Filling: ingredients into pot, over low heat boil 5 minutes, stir constantly, pour over baked base.
• Topping: melt chocolate chips & stir in cereal until well coated. Spread on top of caramel filling. Chill to set.

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.