Peppermint Divinity Recipes

PEPPERMINT DIVINITY

Steps:

• Place egg whites in a large stand mixer bowl; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. pans with waxed paper; set aside., In a heavy saucepan, combine 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 260° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form. , Slowly pour hot sugar mixture in a thin stream over egg whites, beating constantly. Add vanilla. Beat until candy loses its gloss and holds its shape, about 5-6 minutes. Immediately stir in crushed candies and food coloring if desired. (Do not overmix, or candy will get stiff and crumbly.), Quickly drop by heaping tablespoonfuls onto prepared pans. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature.

PEPPERMINT DIVINITY

Steps:

• In a large (about 1 gallon) pot mix together the sugar, salt, water and corn syrup.
• Cook to a boil and 250 degrees or hard ball stage. You can stir as it somes to a boil of just once in awhile as it comes to a boil. I've never had a problem doing it either way.
• While this mixture is boiling beat the egg whites to stiff peaks in your mixer.
• When your boiling sugar mixture is ready very very slowly pour and mix it into the egg mixture in a slow stream on medium speed until it is all inches.
• Let this mix for two mintues and then bring the speed down to slow and add it the extract and food coloring.
• Continue mixing and a medium high speed until the candy starts to lose it's gloss and thicken up.
• Turn off mixer and drop spoonfuls onto wax paper or a greased surface.

PEPPERMINT DIVINITY

Steps:

• Oil a 9x9 inch pan and a spoon and set aside.
• Combine the sugar and corn syrup in a medium saucepan with 3/4 cup water and cook over medium heat until the mixture reaches 260 degrees on a candy thermometer, about 20 minutes.
• Beat the egg whites to stiff peaks in a large bowl using an electric mixer set on medium-high speed.
• Reduce speed to medium and slowly pour the sugar mixture into the egg whites.
• Add the peppermint and continue to beat until the mixture is very thick and fluffy, about 12 minutes.
• Immediately transfer to the prepared pan and smooth using the back of teh oiled spoon.
• Dot the Divinity surface with red food coloring and drag a skewer through to create a marbled effect.
• Let stand at room temperature until firm, about 2 hours. Slice into 1-inch squares.

FEATURED RECIPE: PEPPERMINT DIVINITY

Steps:

• 1. Oil a 9" by 9" pan and a spoon and set aside. 2. Combine sugar and corn syrup in a medium saucepan with 3/4 cup water and cook over medium heat until mixture reaches 260 degrees on a candy thermometer, about 20 minutes. 3. Beat egg whites to stiff peaks in a large bowl using an electric mixer set on medium-high speed. Reduce speed to medium and slowly pour sugar mixture into egg whites. Add peppermint and continue to beat until mixture is very thick and fluffy, about 12 minutes. 4. Immediately transfer to prepared pan and smooth using back of oiled spoon. Dot divinity surface with red food coloring and drag a skewer through to create a marbled effect. Let stand at room temperature until firm, about 2 hours. Slice into 1-inch squares. Note: For a simple variation, drop dollops of divinity batter onto an oiled baking sheet, then top with chocolate kisses.

PEPPERMINT DIVINITY

Steps:

• 1. Oil a 9" by 9" pan and a spoon and set aside. 2. Combine sugar and corn syrup in a medium saucepan with 3/4 cup water and cook over medium heat until mixture reaches 260 degrees on a candy thermometer, about 20 minutes. 3. Beat egg whites to stiff peaks in a large bowl using an electric mixer set on medium-high speed. Reduce speed to medium and slowly pour sugar mixture into egg whites. Add peppermint and continue to beat until mixture is very thick and fluffy, about 12 minutes. 4. Immediately transfer to prepared pan and smooth using back of oiled spoon. Dot divinity surface with red food coloring and drag a skewer through to create a marbled effect. Let stand at room temperature until firm, about 2 hours. Slice into 1-inch squares. Note: For a simple variation, drop dollops of divinity batter onto an oiled baking sheet, then top with chocolate kisses.

EASY DIVINITY

Steps:

• Heat oven to 325°F. Line 2 large cookie sheets with cooking parchment paper.
• Place dry frosting mix, corn syrup, vanilla and boiling water in bowl of electric stand mixer fitted with whisk attachment. Mix on low speed until blended. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form. On low speed, gradually beat in powdered sugar, scraping bowl occasionally. Stir in nuts. Drop mixture by teaspoonfuls onto lined cookie sheets.
• Bake 5 minutes; remove from oven. Slide parchment paper with candies from cookie sheet onto cooling rack. Let stand about 4 hours on parchment paper or until tops of candies feel firm. Remove candies from parchment paper, using small icing spatula to loosen edges if needed. Turn candies over, and place bottom sides up on cooling racks. Allow candies to dry at least 12 hours. Store in airtight container with waxed paper between layers.