MICROWAVE DIVINITY
Not only is this the best-tasting divinity recipe I've ever made, it's the easiest! Try it with and without the pecans. -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in the bowl of a heavy-duty stand mixer; let stand at room temperature for 30 minutes., In a microwave-safe 2-qt. bowl, combine the sugar, water, corn syrup and salt. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. Cook 6-8 minutes longer or until a candy thermometer reads 260°(hard-ball stage), stirring every 2 minutes. Just before the temperature is reached, beat egg whites on medium speed 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, 15-20 minutes. Immediately stir in pecans and vanilla. (Do not overmix, or candy will get stiff and crumbly.), Working quickly, drop by tablespoonfuls onto waxed paper. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature.
Nutrition Facts : Calories 83 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.
MICROWAVE DIVINITY RECIPE - (4.2/5)
Provided by Renna
Number Of Ingredients 7
Steps:
- In large (at least 8 cups) microwave safe bowl or microwave safe batter bowl, place sugar, corn syrup, salt, and water. Stir. Microwave on high for 4 minutes. Stir. Microwave for 9 minutes more. While that is cooking, place egg whites in a large very clean mixing bowl (stand mixers are ideal for this). Beat until stiff peaks form. Set aside until syrup is done cooking. Remove syrup from microwave. Place on a potholder or folded towel next to your mixer. Turn mixer back up to high and slowly pour a continuous but very thin stream of syrup into the bowl while it is mixing until all syrup has been added. Add vanilla while continuing to mix. Mix for 4-5 minutes more or until divinity loses it's sheen and begins to hold it's shape. Quickly drop by spoonfuls onto waxed paper. Once it's all dropped onto the paper, quickly shape into smoother balls with clean hands. Press a pecan half into the top of each one. Store in airtight container. Enjoy! NOTE: Do not make on a rainy day! This is for about a 1000 watt microwave oven. If you have a higher watt one, then lower cooking time. You can also cook syrup on stovetop until it reaches 260 degrees on a candy thermometer.
MICROWAVE DIVINITY
This is a no fail recipe. I've made it numerous times and it always turns out right.
Provided by Lori Fleming
Categories Candies
Number Of Ingredients 7
Steps:
- 1. In a 3 quart glass bowl, microwave sugar, syrup and water on full power for 12 to 18 minutes or until mixture spins a fine thread in water.
- 2. In another bowl, add salt to egg whites, beating constantly until whites are stiff and form peaks.
- 3. Slowly pour a thin stream of syrup mixture into egg whites, beating constantly until mixture loses it's shine and thickens.
- 4. Stir in vanilla and nuts. Immediately drop by teaspoon-full onto wax paper.
MICROWAVE PECAN DIVINITY
I found this recipe when I decided to make Christmas candy and my stove didn't work. I don't have a candy thermometer, and it still worked for me. It was very tasty. I found it in a cookbook, but I don't remember which one.
Provided by Suseme
Categories Candy
Time 40m
Yield 18-24 candies
Number Of Ingredients 7
Steps:
- Combine and cook sugar, syrup and water; microwave 8 minutes on High or until clear. Stir, cook 8-10 minutes more or until firm ball stage (260 degrees). Beat eggs and salt in a medium bowl until firm peaks are formed. Pour syrup over the whites and beat with a mixer until it loses its shine. It will be thick like marshmallow cream. Add nuts, drop by spoonful onto wax paper. You can also top the drops with a whole pecan if you prefer to mixing in the nuts.
Nutrition Facts : Calories 199.9, Fat 4.4, SaturatedFat 0.4, Sodium 44.4, Carbohydrate 41.5, Fiber 0.6, Sugar 36.1, Protein 1
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5/5 (1)Category Candy, Dessert, No Bake DessertsCuisine American, DessertTotal Time 9 hrs 5 mins
- Place the egg whites in the bowl of a stand mixer and let come to room temperature, about 30 minutes.
- In a microwave safe 2-qt bowl (I used a large plastic one), combine the sugar, water, corn syrup, and salt. Microwave uncovered on high for 4 minutes; stir until sugar has dissolved. Cook 6-8 minutes longer, stopping to stir every 2 minutes and checking with a candy thermometer for a temperature of 260° (hard-ball stage). This took me exactly at the 8-minute mark. Just before the temperature is reached, begin whipping your egg whites until stiff peaks form.
- With the mixer running on high speed, slowly begin pouring the molten sugar mixture into the egg whites. It should take you a good minute or two to fully add in the hot sugar mixture to the egg whites - pouring in a slow but continuously steady stream. Beat until the candy begins to hold its shape but loses some of its glossiness - this could take anywhere from 15-20 minutes. Around the 15-minute mark, I like to check by spooning about a teaspoonful onto parchment paper; if it holds its shape, it's ready. Once it is at that stage, stir in the pecans and vanilla until just barely combined - overmixing will lead to tough and crumbly divinity.
- Working quickly, drop heaping Tablespoonfuls of the candy onto parchment paper. You should get anywhere from around 16-20 pieces of candy, though you can make smaller pieces to yield more. Allow the candy to sit, uncovered, overnight so it has time to set and dry some to the touch. Store any leftover candies airtight at room temperature.
EASY CHRISTMAS DIVINITY - THE SOUTHERN …
From thesouthernladycooks.com
5/5 (63)Total Time 30 minsCategory Candy
- Combine sugar, water, corn syrup and salt in a glass casserole dish. Cover with saran wrap and microwave on high for 5 minutes. Remove from microwave and take off saran wrap. Stir well and return to microwave uncovered. Cook on high for another 4 to 5 minutes until reaches hard ball stage when a little is dropped in cold water. Remove and cool about 4 minutes. Beat egg whites until stiff with mixer.
- Pour sugar mixture over egg whites beating constantly with mixer until mixture starts to lose its gloss and holds together. About 4 or 5 minutes. Stir in vanilla and nuts. Drop by teaspoonful onto wax paper. Makes about 25 pieces depending on size you make them
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