Super Easy Divinity Candy Recipes

EASY DIVINITY

Steps:

• Line a baking sheet with a sheet of parchment paper. Set aside.
• In a saucepan, combine the sugar, corn syrup, and water. Heat over low heat until a candy thermometer reaches 260°F.
• When the sugar mixture is close to 260°F, beat the egg whites in the bowl of a stand mixer on high speed. Beat until stiff peaks form.
• Slowly pour the heated sugar mixture into the bowl of beaten egg whites. Set the mixer on high speed and beat until the mixture holds its shape (15-20 minutes).
• Fold in the vanilla and finely chopped pecans. Spray 2 spoons with nonstick cooking spray. Use one spoon to push the candy off the other spoon onto the lined baking sheet.
• Let the divinity set for about an hour before serving.

DIVINITY CANDY

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.

DIVINITY CANDY

Steps:

• Butter a 9x9-inch pan and line with a parchment paper sling for ease of removal. Butter the parchment paper as well; set aside.
• Combine sugar, water, and corn syrup in a heavy saucepan over medium heat. Continue cooking this mixture until the syrup reaches the firm ball stage, about 250° to 265°F on a candy thermometer. (It should be firm to the touch but still able to be flattened slightly when a small ball of syrup is dropped in cold water.)
• While syrup is cooking, beat egg whites with salt until stiff.
• Gradually add half the syrup to the egg whites, beating constantly.
• Return the remaining syrup to the stove until boiling again, then gradually beat the remainder into the egg whites until dry (no longer shiny).
• Beat in the vanilla just until combined.
• Pour into prepared pan and allow to cool. Cut into squares when firm with a sharp, thin-bladed knife sprayed with cooking spray to make clean cuts.

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.

DIVINITY CANDY

Steps:

• In a medium saucepan, combine sugar, corn syrup, and 1 cup water. Bring to a boil, stirring just until sugar dissolves, and cook until syrup reaches 250 degrees (firm-ball stage) on a candy thermometer.
• Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, starting on low and gradually increasing to high, beat egg whites with salt until stiff peaks form. If peaks form before the syrup reaches 250 degrees, reduce speed and keep mixer running on low.
• With the mixer on medium speed, add the syrup in a slow, steady stream (taking care not to hit the whisk or side of the bowl). Add vanilla. Increase speed to high and continue to whisk until mixture holds it shape and begins to lose its gloss, 10 to 20 minutes. Prepare a small bowl of hot water for dipping and a 1-tablespoon cookie scoop or two spoons; line up miniature candy cups on a baking sheet.
• Working quickly, use cookie scoop or spoons to drop 1 heaping tablespoon candy into each cup, dipping scoop into hot water as needed to prevent sticking. Press pecans into candy. Let candy cool completely, at least 6 hours and up to overnight. Candy can be stored in an airtight container at room temperature up to 1 week.

EASY DIVINITY RECIPE

Steps:

• Line a cookie sheet with waxed paper or parchment paper.
• In a 2 quart saucepan, heat the sugar, corn syrup, and water over low heat until sugar is dissolved. Stir constantly. You'll want to heat this mixture to 260 F on a candy thermometer.
• Before the candy reaches 260, start beating the egg whites in a stand mixer on high speed until stiff peaks begin to form.
• When the sugar mixture reaches 260 F, slowly pour it into the beaten egg whites. Beat the mixture on high speed.
• Beat until the mixture is no longer glossy and holds it's shape. This could take about 8 minutes.
• Fold in vanilla and nuts.
• Spray 2 spoons with non stick cooking spray. Using these spoons drop by tablespoonfuls onto the lined cookie sheets.
• Work quickly as the divinity sets up fast.
• Let set for about 1 hour.
• Store in an airtight container.

GRANDMA'S DIVINITY

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.

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.