BROWN SUGAR DIVINITY CANDY #1
This recipe comes from a 1968 recipe book titled,"Favorite Recipes From Church of GOD Ladies". Each of the recipes has the ladies' name and home town and I will include this with the recipe and if you know or are related to this person, I would really like to know. The recipes I post from this cookbook are ones I have tried and...
Provided by Billie Neal
Categories Candies
Number Of Ingredients 7
Steps:
- 1. Boil syrup, sugars and water together until small amount froms hardball in cold water.
- 2. Pour syrup over egg whites, beating constantly. Beat until firm. Stir in vanilla.
- 3. Drop by teaspoonfuls onto waxed paper; top each piece with pecan half. Mrs. Ernest McAnally St. Andrew Church of God LWWB Panama City, Florida
BROWN SUGAR DIVINITY
Make and share this Brown Sugar Divinity recipe from Food.com.
Provided by internetnut
Categories Candy
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Grease an 8-inch square pan; set aside. in a large saucepan, combine the sugares, water, corn syrup, and salt. Bring mixture to a boil, stirring constantly. Continue to boil, without stirring, about 15 minutes or until syrup reaches 265º on a candy thermomerter (hard-ball stage).
- Just before the sugar reaches temperature, whick the egg whites and cream of tarter with an electric mixer until soft peaks form (tips curl). With the mixer on medium speed, pour the hot syrup slowly down the inside of the bowl, avoiding the whisk. Continue to beat until the mixture loses it's gloss, about 10 minutes. Stir in the vanilla and nuts. Press the mixture into the prepared pan; smothe the top with a greased rubber scraper or spoon. Let divinity set before cutting into pieces.
Nutrition Facts : Calories 456.1, Fat 12.8, SaturatedFat 1.2, Sodium 93.7, Carbohydrate 86.4, Fiber 1.3, Sugar 74.3, Protein 4.2
BROWN SUGAR DIVINITY
Steps:
- Grease an 8-inch square pan; set aside. In a large saucepan, combine the sugars, water, corn syrup, and salt. Bring the mixture to a boil, stirring constantly. Continue to boil, without stirring, about 15 minutes or until syrup reaches 265°F on a candy thermometer (hard-ball stage).
- Just before the sugar reaches temperature, whisk the egg whites and cream of tartar with an electric mixer until soft peaks form (tips curl). With the mixer on medium speed, pour the hot syrup slowly down the inside of the bowl, avoiding the whisk. Continue to beat until the mixture loses its gloss, about 10 minutes. Stir in the vanilla and nuts. Press the mixture into the prepared pan; smooth the top with a greased rubber scraper or spoon. Let divinity set before cutting into pieces.
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
EASY DIVINITY RECIPE
You'll be surprised at how easy this divinity is to make. Recipes that require a candy thermometer can often be intimidating, but this divinity was pretty simple to make. Just follow the directions and you'll have a creamy delicious divinity that melts in your mouth.
Provided by Momma Cyd
Categories Dessert
Time 25m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 108 kcal, Carbohydrate 24 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 24 g, UnsaturatedFat 2 g, ServingSize 1 serving
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- In a large saucepan, heat together the sugar, water, corn syrup and salt. Cook on medium heat, stirring occasionally, for about 7-10 minutes or until the temperature reaches 260 degrees F. on a candy thermometer. Just before the candy reaches temperature, beat the egg whites on high speed using an electric mixer or stand mixer until stiff peaks form.
- Remove the boiling candy from the heat and, with the mixer on high speed, stream in the hot candy VERY slowly. It should take you at least 2 or so minutes to fully pour the hot candy mixture into the egg whites. Continue beating the mixture until it's no longer glossy and it holds its shape, about 6-10 minutes (it depends on your mixer). Stir in the chopped pecans and vanilla extract until combined.
- Butter two spoons (or grease them lightly with cooking spray) and, working quickly, drop rounded Tablespoonfuls of the divinity mixture onto the parchment-lined baking sheets. You may need to scrape the candy mixture off of one spoon with the other spoon, then quickly flick your wrist to create a soft curl (like soft serve) on top of the candy. It's okay if you don't get it quite right!
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