Low Carb Divinity Candy Recipes

LOW CARB HOMEMADE CORN SYRUP

Steps:

• In a small saucepan over medium heat, mix the water and granulated erythritol (or similar sweetener). Bring to a low boil.
• Stir in butter and vanilla extracts. Reduce heat to low.
• In a small bowl or cup, mix the xantham gum with a tablespoon of hot water and stir with a fork to remove as many clumps as possible. It will thicken up quickly and not dissolve completely.
• Add the xantham gum mixture to the saucepan, stirring continually. Raise the heat to medium and bring the mix back to a low boil. Cook for one minute until the mixture starts to thicken. Remove from heat.
• Pour the corn syrup thru a sieve, pressing the corn syrup thru while leaving the xantham gum solids in the sieve.
• Allow to cool slightly before using in your recipe.

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.

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.

JELLO DIVINITY

Steps:

• 1. Combine in heavy saucepan sugar, corn syrup, and water. Bring to a boil; stirring constantly. Reduce heat and cook to hard ball stage (252 degrees). Stir only occasionally. Take off of the heat and set aside. Beat until fluffy 2 egg whites. Add to beaten egg whites a 3-ounce package of any flavor Jello. Beat until mixture forms stiff peaks. Pour hot syrup slowly into gelatin mixture beating constantly. Beat until candy loses its gloss and holds its shape, Fold in chopped nuts. Also cocnut if desired. Drop by teaspoonfuls onto waxed paper. Cool.