Old Fashioned Divinity Candy Recipes

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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 CANDY



Divinity Candy image

This quick and easy Divinity Candy recipe will have you making tasty truffles for every occasion. These old-fashioned sweets come together with just 6 ingredients!

Provided by Shelly

Categories     Dessert

Time 35m

Yield 40

Number Of Ingredients 6

2 egg whites, room temperature
2 1/4 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
1 1/2 teaspoons vanilla extract
1/2 cup chopped pecans

Steps:

  • Line a large baking sheet with parchment or wax paper. Set aside.
  • In the bowl of your stand mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff peaks form. Replace the whisk attachment for the paddle attachment and set aside.
  • In a medium, heavy bottom saucepan, combine the sugar, corn syrup and water over medium heat. Stir frequently until the mixture comes to a boil. Place a candy thermometer onto the side of the pot and allow to boil without stirring until the mixture reaches 260°F (hard ball stage). This will take 10-15 minutes. The mixture will still be light in color.
  • Remove the mixture from the heat and turn the mixer back onto high speed. Slowly pour in the hot candy mixture in a steady stream until all is added. Add in the vanilla. Allow this to mix on high for 6-8 minutes, until the mixture is thick and just loses its glossiness and holds its shape. If the mixture doesn't hold its shape when you pull the paddle attachment out, continue mixing until it does. You can also test this by scooping out a spoonful of the candy and placing it on the parchment paper. If it holds into a ball, it's ready.
  • Using a wooden spoon or rubber spatula, hand-stir the chopped pecans into the mixture.
  • Drop by heaping tablespoonful onto the lined baking sheet. You can spray your spoon or scoop with nonstick spray to help the mixture come off the spoon easier. Alternatively, you can line an 8×8 pan with parchment, coat it with nonstick spray and spread into the pan using an offset spatula.
  • Allow the candy to set up completely before cutting and/or serving.

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.

DIVINITY, OLD FASHIONED CHRISTMAS CANDY



Divinity, Old Fashioned Christmas Candy image

You MUST have a heavy duty stand mixer to make this. It is my absolute all time favorite Christmas candy. Please make sure your walnuts are very fresh. This is a delicate candy and any off taste in the nuts will ruin it. 3 c. sugar 1/2 c. light corn syrup 2/3 c. water 2 egg whites 1/8 tsp. salt 1 tsp. vanilla 1 c. chopped nuts Bring sugar, corn syrup, salt and water to a boil. Cook to hard ball stage, (250-265 F) wiping any crystals from side of pan from time to time. While syrup is boiling, beat egg whites until they form stiff peaks. Very slowly pour a thin stream of syrup into the stiff egg whites keeping mixer at med high speed for as long as possible, reducing speed to med as mixture thickens. Add Vanilla Continue beating until mixture is very thick and loses its gloss. Stir in nuts with spoon. Drop by spoonfuls on greased cookie sheet. Allow to cool completely at room temperature. Store at room temperature for up to 1 week. Can be refrigerated. I have never tried to freeze Divinity, it has never lasted long enough.

Provided by personalchef

Categories     Low Protein

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

3 cups sugar
1/2 cup light corn syrup
2/3 cup water
2 egg whites
1/8 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts

Steps:

  • Bring sugar, corn syrup, salt and water to a boil.
  • Cook to hard ball stage, (250-265°F) wiping any crystals from side of pan from time to time. This will take about 10-15 minute.
  • While syrup is boiling, beat egg whites until they form stiff peaks.
  • Very slowly pour a thin stream of syrup into the stiff egg whites keeping mixer at med high speed for as long as possible, reducing speed to med as mixture thickens. Add Vanilla.
  • Continue beating until mixture is very thick and loses its gloss. This will take quite a while, maybe 15 min, so be patient. Stir in nuts with spoon. Drop by spoonfuls on greased cookie sheet. Allow to cool completely at room temperature.
  • Store at room temperature for up to 1 week. Can be refrigerated.
  • I have never tried to freeze divinity, it has never lasted long enough.

Nutrition Facts : Calories 301.3, Fat 6.4, SaturatedFat 0.6, Sodium 42.6, Carbohydrate 62.3, Fiber 0.7, Sugar 54.1, Protein 2.1

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Top Asked Questions

What is the recipe for divinity candy?
This old-fashioned divinity recipe is the perfect holiday treat. Divinity Candy just like grandma used to make! Line 3 baking sheets with wax paper and set aside. In a 3.5 quart saucepan fitted with a candy thermometer, whisk together sugar, corn syrup and water.
How long do you boil candy for divinity?
For traditional Divinity, boil candy mixture undisturbed for 10 minutes or so, until the thermometer temperature reaches around 260°F to 300°F (126°C to 149°C), or a small amount of syrup dropped into cold water forms a very firm ball.
How long does Divinity Candy stay fresh?
Divinity candy stays fresh even at room temperature for 10 to 14 days. The heat from the sugar syrup removes the danger of the egg content spoiling. To store the divinity candy, line an airtight storage container with wax paper. Fill the container with the divinity candy, placing a piece of wax paper between each layer.
How do you make bakers chocolate Divinity?
Chocolate Divinity may be made by adding a square of Baker's chocolate grated to syrup before boiling. —Anna Wood Richie Two and one-half cups granulated sugar, one-half cup Karo® corn syrup, one-half cup hot water, whites of two eggs, one-half cup nuts, flavoring.

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