Brown Sugar Divinity Recipes

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DIVINE DIVINITY FUDGE



Divine Divinity Fudge image

Provided by Emeril Lagasse

Categories     dessert

Time 25m

Yield about 24 pieces

Number Of Ingredients 6

2 large egg whites
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon pure vanilla extract
1/2 cup pecans

Steps:

  • Beat the egg whites with an electric mixer until stiff. Line a baking sheet with parchment or waxed paper. Put the sugar, corn syrup, and water in a medium-size heavy saucepan over medium-high heat. Stir to dissolve the sugar, bring to a boil and cook until the temperature reaches 260 degrees F on a candy thermometer, or the hard-ball stage, when a bit of the mixture dropped into cold water holds its shape, 10 to 15 minutes. Remove from the heat. Pour in a thin steady stream into the beaten egg whites and beat with an electric mixer on high for about 3 minutes, scraping down the sides of the bowl. Add the vanilla, and continue beating on high just until the candy starts to lose its gloss, 5 to 6 minutes. When the beaters are lifted, the mixture should fall in a ribbon that mounds on itself.

BROWN SUGAR DIVINITY CANDY #1



Brown Sugar Divinity Candy #1 image

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

1 Tbsp white corn syrup
1 c white sugar
1 lb box light brown sugar
1 c water
2 egg whites, stiffly beaten
1 tsp vanilla
pecan halves

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

DIVINE DIVINITY



Divine Divinity image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 25 to 30 squares

Number Of Ingredients 5

2 1/2 cups sugar
3/4 cup corn syrup
1/4 cup water
2 egg whites
1/2 teaspoon peppermint extract, optional

Steps:

  • In a small heavy-bottomed pot dissolve the sugar in the corn syrup and water. Bring to a boil. Boil to thread stage (the candy thermometer should read between 223 to 234 degrees F). Brush down the inner wall of the pot with a heat-proof pastry brush and a small amount of water to prevent crystal formation.
  • In the meantime beat egg whites with mixer and whisk attachment until they hold stiff but not dry peaks. Pour 2/3 of the boiled syrup mixture in a thin stream over the beaten egg whites, whisking all the time on high speed. Put the remaining mixture back on the heat and cook to soft ball stage (the candy thermometer should read between 234 to 240 degrees F). Whisk into the egg white mixture with the mixer on high speed. Add extract. Continue whisking until mixture forms stiff peaks.
  • Pour into a buttered 9 by 13-inch pan. Let cool and cut. Store in an airtight container for chewier divinity or leave uncovered for a crispier texture.

BROWN SUGAR DIVINITY



Brown Sugar Divinity image

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

1 cup packed light brown sugar
1 cup granulated sugar
2/3 cup water
1/3 cup light corn syrup
1/8 teaspoon salt
2 egg whites
1 pinch cream of tartar
1 teaspoon vanilla
1 cup chopped walnuts

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

HOMEMADE DARK BROWN SUGAR



Homemade Dark Brown Sugar image

Provided by Alton Brown

Categories     condiment

Time 5m

Yield about 1 pound brown sugar

Number Of Ingredients 2

1 pound granulated sugar
3 ounces molasses, by weight

Steps:

  • Place the sugar and molasses into the bowl of a food processor and process until the molasses is completely incorporated into the sugar, approximately 1 minute. If necessary, stop and scrape down the sides of the bowl. Place in an airtight container and store for up to a month.

DIVINITY



Divinity image

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

2 ⅔ cups white sugar
⅔ cup light corn syrup
½ cup water
2 egg whites
1 teaspoon vanilla extract
⅔ cup chopped walnuts

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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