CARAMEL-PECAN DREAM BARS
These ooey-gooey cake bars that pull ever so gently from the pan and hold a firm cut are a baker's dream come true. -Cay Keppers, Nisswa, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, beat cake mix, butter and egg until crumbly. Press onto the bottom of a greased 13x9-in. baking pan., In a small bowl, beat milk, egg and vanilla until combined. Stir in pecans and toffee bits. Pour over crust., Bake 20-25 minutes or until golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 239 calories, Fat 12g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 222mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 0 fiber), Protein 3g protein.
DIVINITY CANDY
This easy divinity candy recipe is made in one big pan, like fudge, instead of using the drop candy method. Make homemade divinity the easier way. Perfect for gifting!
Provided by Emily Grace
Categories Dessert
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 batch, Calories 2365 kcal, Carbohydrate 600 g, Protein 6 g, Sodium 1278 mg, Sugar 599 g
CARAMEL DIVINITY DREAMS
Make and share this Caramel Divinity Dreams recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 1h25m
Yield 6 dozen
Number Of Ingredients 11
Steps:
- In medium saucepan, combine sugar, corn syrup, 1/2 cup water and 1/4 tsp salt.
- cook to hard ball stage (260*) -- stirring only till sugar dissolves.meanwhile beat egg whites to stiff peaks --
- pour syrup gradually over egg whites, beating at high speed of electric mixer.
- add vanilla and continue beating till candy holds its shape.(be sure to pour syrup slowly).
- with buttered hands, shape candy into 3/4" balls.(no larger, this is a rich tasting candy).
- It is a little easier to drop from a tspoon and roll into balls when set a little.
- let stand on waxed paper, till dry and firm.
- drop balls, one at a time into dipping caramel --
- turn with tines of a fork, till thinly coated --
- lift out, place on waxed paper to cool --
- TO PREPARE DIPPING CARAMEL:.
- in large heavy saucepan, thoroughly blend 3/4 cup packed brown sugar, 1 1/3 cups sugar and 1 cup evaporated milk, and 1/8 tsp baking soda --
- cook and stir over medium heat till mixture comes to boiling and sugar dissolves --
- boil, stirring frequently, till candy reaches soft ball stage (230*) --
- remove from heat -- cool to 110* without stirring.
- beat till mixture is thick and creamy and loses its gloss --
- beat in 1/4 cup evaported milk.if caramel becomes too thick, stir in additional evaporated milk, a teaspoon at a time --
- better stir this constantly while cooking.it scorches easily -- .
Nutrition Facts : Calories 756.6, Fat 4, SaturatedFat 2.4, Cholesterol 15.2, Sodium 225.8, Carbohydrate 181.8, Sugar 161.9, Protein 4.8
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.
CARAMEL PECAN DREAM BARS
The first time I made this was for a friend's birthday party and everyone had to bring something fattening. This proved to be very popular.
Provided by Mirj2338
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Grease 13x9 inch pan.
- In large bowl, combine cake mix, margarine and egg.
- Mix at highest speed until crumbly.
- Press into prepared pan.
- In small bowl, beat milk, egg and vanilla until blended.
- Stir in pecans and toffee bits chips.
- Pour over base in pan; spread to cover.
- Bake at 350 degrees for 25-35 minutes or until light and golden brown.
- Center may appear loose but will set upon cooling.
- Allow bars to cool completely before cutting.
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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