JEWELED DIVINITY
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 24 candies
Number Of Ingredients 6
Steps:
- Butter a straight-sided 8-inch square cake pan and set aside. Line with a single sheet of parchment paper.
- Attach a candy thermometer to the side of a saucepan. Add the sugar, corn syrup and 1/4 cup water to the pan and bring to boil, stirring until the sugar has just dissolved. Continue to cook until the syrup reaches 255 to 260 degrees F on the candy thermometer.
- Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form.
- When the syrup reaches temperature, slowly (and carefully) drizzle it into the egg whites with the mixer on high. Once the syrup is fully added, pour in the vanilla and continue to beat until the mixture is no longer glossy and holds its shape, 7 to 8 minutes.
- Remove the bowl from the stand mixer and, moving quickly, fold 1 cup of the gummy candies into the mixing bowl using a wooden spoon. Transfer the mix to the prepared pan and do your best to spread into an even layer--it will be very sticky. Sprinkle the remaining candies over the top, lightly pressing them in to ensure they stay.
- Allow the divinity to cool completely, about 1 hour. Cut into 1 1/2-inch squares and store in an airtight container.
GRANDMA'S DIVINITY
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
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.
PERFECT DIVINITY
This delicious recipe came from my sis in law and turns out perfectly every time and is soo easy to make! I get many requests for this recipe.
Provided by txgammi
Categories Drop Cookies
Time 35m
Yield 40 serving(s)
Number Of Ingredients 7
Steps:
- In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
- Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
- Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
- When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
- Add vanilla and beat until candy holds its shape, 4-5 minutes.
- Stir in the chopped nuts or cherries, if desired.
- Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.
- Let cool.
DIVINITY
White divinity which I used to call divinity fudge. Absolutely divine! Store in an airtight container.
Provided by Cathy
Categories Desserts Candy Recipes Divinity Recipes
Yield 48
Number Of Ingredients 6
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.
Nutrition Facts : Calories 67.4 calories, Carbohydrate 14.9 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 5.2 mg, Sugar 12.4 g
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