NO FAIL JELL-O DIVINITY
This easy, No Fail Jell-O Divinity recipe is sure to delight the child in everyone! Pretty pastel candies are the essential treat for your Easter holiday! Lovely for baby showers too!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Line 2 large baking sheets with waxed paper. Butter two large spoons and set aside.
- In a 3 quart saucepan, bring the sugar, corn syrup, water, and salt to a boil, stirring frequently to dissolve the sugar.
- Once at a boil, stop stirring and cook to 250F - hard ball stage. To do this, clip a candy thermometer to the side of the pot. This candy thermometer will beep when the correct temperature is reached. No fail :)
- While the mixture is coming up to temperature, whisk egg whites on high speed in a heavy duty mixer until very stiff peaks form.
- Whisk in the Jell-O until well blended.
- Once the syrup has reached 250F, remove from heat.
- Turn the mixer to medium-high and carefully and slowly pour the syrup into the egg white and Jell-O mixture. Like, so slowly, that this should take a good 2 minutes to pour it all in.
- Add the vanilla extract.
- Now it's time to let the mixer go to work. Continue beating until the mixture loses it's shine and holds it's shape when dropped from a spoon. You'll notice that it starts to look more and more sticky. This takes between 4 and 6 minutes usually.
- It's absolutely okay to stop the mixer and test the mixture. If you drop the candy and it looks like a puddle on your waxed paper, continue beating for another minute or two and try again. When it holds it shape you are good to go.
- At this time, mix in the nuts.
- Spoon out a heaping teaspoon or tablespoon of the mixture out a time and use the other spoon to scrape the candy off the spoon. MAKE SURE that your spoons are buttered or the candy will stick. You do NOT need to butter them more than once.
- Once all the candies have been dropped, let cool on the waxed paper.
- Let the candies set out for at least 4 hours, preferable overnight before storing in an airtight container. These candies also do quite well sitting out in the open - no stickiness :)
Nutrition Facts : Calories 108 kcal, Carbohydrate 23 g, Fat 2 g, Sodium 18 mg, Sugar 22 g, ServingSize 1 serving
DIVINITY
These scrumptious swirled confections are wonderful for gift-giving or adding to a plate of homemade candies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 12h55m
Yield 4
Number Of Ingredients 6
Steps:
- Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260°F on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
- Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.
- Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.
Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg
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
STRAWBERRY DIVINITY
This recipe is from Kitchen Chatter and Friends book 2. This recipe can be made with your favorite jell-o flavor. Ma bunch- very colorful presentation. It was given to me by Carol a home economist.
Provided by Pat Duran
Categories Candies
Time 30m
Number Of Ingredients 6
Steps:
- 1. Lightly butter a 9-inch square pan. Combine sugar, syrup and water in a heavy saucepan. Cook over medium heat, stirring until sugar dissolves. Bring to boil- cook to hard ball stage(252^). Meanwhile beat egg whites stiff, but not dry. Beat in jello,dry. When syrup reaches correct temperature pour a thin stream over egg whites, beating constantly,using mixer. When it gets too stiff for mixer, finish beating by hand. Add nuts. Turn into buttered pan. Cool till firm Cut into pieces.
EASY DIVINITY
Add something special to your holiday dessert platter with this Easy Divinity recipe. Just a few ingredients and some extended drying time create deliciously light, sweet, nougat-like candies. The best part is that you can customize your Easy Divinity candy recipe with a variety of ingredients, like nuts, candied fruit and even crushed peppermints. These confections are perfect for satisfying your family's collective sweet tooth, but they also make great holiday gifts or party favors! Gently place Easy Divinity candies in an airtight container with waxed paper between layers, and tie with a colorful ribbon for a festive favor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 16h45m
Yield 72
Number Of Ingredients 6
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.
Nutrition Facts : Calories 50, Carbohydrate 10 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Candy, Sodium 10 mg, Sugar 9 g, TransFat 0 g
EASY STRAWBERRY DIVINITY
My Mama has been making this recipe since I was a kid. I have no idea where the recipe came from but it is easy and very delish. You could use any flavor of gelatin to change the flavor.
Provided by Nelda Carnley
Categories Candies
Time 20m
Number Of Ingredients 6
Steps:
- 1. Mix sugar, syrup and water in saucepan, cook to boiling point stirring constantly. Reduce heat, continue cooking, stirring occasionally until a few drops form a hard ball dropped in cold water(252 degrees on candy themometer). Meanwhile beat egg whites until they fluff up , add dry gelatin gradually beat until mixture holds a stiff peak. Pour syrup mixture into egg whites in a thin stream, beating constantly until candy begins to stiffen and looses its gloss, stir in nuts. Drop by spoonfull onto wax paper.
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4.8/5 (16)Category Candy, Dessert, No-Bake TreatsCuisine American, DessertTotal Time 2 hrs 30 mins
- In a large saucepan over medium heat, combine the granulated sugar, water, and corn syrup together, stirring occasionally, until a candy thermometer reads 260 degrees F, about 7-10 minutes.
- Just before the corn syrup mixture reaches temperature, whip your egg whites in the bowl of a stand mixer until stiff peaks form, about 3-5 minutes. Sprinkle in the Jell-O powder & salt and beat again until incorporated.
- With the mixer running on medium-low, slowly drizzle in the hot corn syrup mixture. This should take you a good minute or two as you want to incorporate it very slowly. Once the hot corn syrup mixture is fully in the mixing bowl, increase the mixing speed to medium-high and continue beating until the candy is no longer glossy and the candy holds its shape, about 6-10 minutes. You can absolutely test one scoop of the candy onto the parchment paper - if it holds up, it's ready.
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