Jello Divinity Recipes

NO FAIL JELL-O DIVINITY

Steps:

• Line 2 large baking sheets with waxed paper. Butter two large spoons and set aside.
• In a 3 quart saucepan, bring the sugar, corn syrup, water, and salt to a boil, stirring frequently to dissolve the sugar.
• Once at a boil, stop stirring and cook to 250F - hard ball stage. To do this, clip a candy thermometer to the side of the pot. This candy thermometer will beep when the correct temperature is reached. No fail :)
• While the mixture is coming up to temperature, whisk egg whites on high speed in a heavy duty mixer until very stiff peaks form.
• Whisk in the Jell-O until well blended.
• Once the syrup has reached 250F, remove from heat.
• Turn the mixer to medium-high and carefully and slowly pour the syrup into the egg white and Jell-O mixture. Like, so slowly, that this should take a good 2 minutes to pour it all in.
• Add the vanilla extract.
• Now it's time to let the mixer go to work. Continue beating until the mixture loses it's shine and holds it's shape when dropped from a spoon. You'll notice that it starts to look more and more sticky. This takes between 4 and 6 minutes usually.
• It's absolutely okay to stop the mixer and test the mixture. If you drop the candy and it looks like a puddle on your waxed paper, continue beating for another minute or two and try again. When it holds it shape you are good to go.
• At this time, mix in the nuts.
• Spoon out a heaping teaspoon or tablespoon of the mixture out a time and use the other spoon to scrape the candy off the spoon. MAKE SURE that your spoons are buttered or the candy will stick. You do NOT need to butter them more than once.
• Once all the candies have been dropped, let cool on the waxed paper.
• Let the candies set out for at least 4 hours, preferable overnight before storing in an airtight container. These candies also do quite well sitting out in the open - no stickiness :)

CHERRY DIVINITY

Steps:

• Place egg whites in the bowl of a large stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. baking pans with waxed paper., In a heavy saucepan, combine the sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage)., Just before the temperature is reached, beat egg whites until foamy. Gradually beat in gelatin. Beat until stiff peaks form. With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the bowl. Beat just until candy loses its gloss and holds its shape, about 5 minutes. Immediately stir in walnuts., Quickly drop by tablespoonfuls onto prepared pans. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature.

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.

OLD-FASHIONED GELATIN DIVINITY

Steps:

• In a medium saucepan over low heat, combine sugar, corn syrup, vanilla extract and water. Bring to a boil, stirring to dissolve sugar. 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, beat egg whites until stiff; slowly add gelatin while beating until stiff peaks form. Continue beating and pour syrup mixture in a thin stream over the egg mixture. Beat until mixture thickens and losses its gloss. Stir in pecans.
• Drop by teaspoonfuls onto wax paper. Cool; store in airtight containers.