PEPPERMINT DIVINITY RECIPE
Provided by NancyW
Number Of Ingredients 1
Steps:
- Step 1 Stir together sugar, corn syrup, water, and salt in a heavy, 2-quart saucepan; attach a candy thermometer to side of pan. Place pan over medium-high, and cook, gently stirring occasionally with a wooden spoon, until sugar dissolves and mixture boils. Once sugar syrup is clear and thickened, cook, undisturbed, until thermometer reaches 255°F (hard-ball stage), about 6 to 8 minutes. Remove from heat. Step 2 Place egg whites in bowl of a stand mixer fitted with a whisk attachment. Beat egg whites on medium speed until foamy. Increase speed to high, and beat until egg whites are thick and stiff and able to hold a soft peak. Step 3 With mixer running on low speed, carefully pour hot syrup down side of bowl into beaten egg whites, pouring slowly and steadily. Use only the syrup that pours easily out of pan into bowl (no need to scrape pan). (Expect steam and the aroma of egg whites cooking in the syrup's heat.) Step 4 Increase speed to high, and continue beating until syrup is well incorporated into egg whites. Stop just long enough to scrape down sides of bowl, and add vanilla. Continue beating on high speed until the mixture begins to lose its gloss and shine and is thick enough to hold its shape rather than pool into a puddle, 6 to 10 minutes. Step 5 Add 1⁄2 cup chopped peppermint candy, and beat on medium speed just until evenly combined. Remove bowl from mixer, and use 2 spoons to quickly scoop out small balls of candy (about 1 tablespoon each), placing them on prepared baking sheets; don't allow candies to touch. Step 6 Garnish candies quickly with remaining 1⁄4 cup chopped peppermint. Let divinity cool, undisturbed, until set with a matte finish, 1 to 2 hours. Step 7 Carefully transfer candies to an airtight container or candy tin, placing parchment paper or wax paper between layers and handling candies gently.
PEPPERMINT DIVINITY
Yield 36 pieces
Number Of Ingredients 7
Steps:
- 1. Oil a 9" by 9" pan and a spoon and set aside. 2. Combine sugar and corn syrup in a medium saucepan with 3/4 cup water and cook over medium heat until mixture reaches 260 degrees on a candy thermometer, about 20 minutes. 3. Beat egg whites to stiff peaks in a large bowl using an electric mixer set on medium-high speed. Reduce speed to medium and slowly pour sugar mixture into egg whites. Add peppermint and continue to beat until mixture is very thick and fluffy, about 12 minutes. 4. Immediately transfer to prepared pan and smooth using back of oiled spoon. Dot divinity surface with red food coloring and drag a skewer through to create a marbled effect. Let stand at room temperature until firm, about 2 hours. Slice into 1-inch squares. Note: For a simple variation, drop dollops of divinity batter onto an oiled baking sheet, then top with chocolate kisses.
Nutrition Facts : Nutritional Facts Serves
PEPPERMINT DIVINITY
This is just a twist on a traditional divinity. A couple of tips I'd like to give are, don't make this in humid weather it will not set. Another tip is, make sure to stop mixing as the gloss on the candy goes away. Lastly, an ice pack aroound the bottom of the mixing bowls speeds up the mixing process and saves your mixer some torture. You will be very surprised by how many people get excited when you show up with divinity.
Provided by TheBlissfulBaker
Categories Candy
Time 45m
Yield 24 pieces, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large (about 1 gallon) pot mix together the sugar, salt, water and corn syrup.
- Cook to a boil and 250 degrees or hard ball stage. You can stir as it somes to a boil of just once in awhile as it comes to a boil. I've never had a problem doing it either way.
- While this mixture is boiling beat the egg whites to stiff peaks in your mixer.
- When your boiling sugar mixture is ready very very slowly pour and mix it into the egg mixture in a slow stream on medium speed until it is all inches.
- Let this mix for two mintues and then bring the speed down to slow and add it the extract and food coloring.
- Continue mixing and a medium high speed until the candy starts to lose it's gloss and thicken up.
- Turn off mixer and drop spoonfuls onto wax paper or a greased surface.
Nutrition Facts : Calories 159.7, Sodium 63.7, Carbohydrate 40.7, Sugar 35.9, Protein 0.6
PEPPERMINT DIVINITY
From Country Living. I made my first divinity this Christmas and can't wait to make more. This Peppermint version sounds like a good option for that second try. Note: Have everything ready before you start because once the candy reaches temperature it will immediately begin to harden.
Provided by Little Suzy Homemak
Categories Candy
Time 50m
Yield 36 pieces, 36 serving(s)
Number Of Ingredients 5
Steps:
- Oil a 9x9 inch pan and a spoon and set aside.
- Combine the sugar and corn syrup in a medium saucepan with 3/4 cup water and cook over medium heat until the mixture reaches 260 degrees on a candy thermometer, about 20 minutes.
- Beat the egg whites to stiff peaks in a large bowl using an electric mixer set on medium-high speed.
- Reduce speed to medium and slowly pour the sugar mixture into the egg whites.
- Add the peppermint and continue to beat until the mixture is very thick and fluffy, about 12 minutes.
- Immediately transfer to the prepared pan and smooth using the back of teh oiled spoon.
- Dot the Divinity surface with red food coloring and drag a skewer through to create a marbled effect.
- Let stand at room temperature until firm, about 2 hours. Slice into 1-inch squares.
Nutrition Facts : Calories 114.7, Sodium 10.4, Carbohydrate 29.5, Sugar 24.8, Protein 0.3
FEATURED RECIPE: PEPPERMINT DIVINITY
Yield 36 pieces
Number Of Ingredients 7
Steps:
- 1. Oil a 9" by 9" pan and a spoon and set aside. 2. Combine sugar and corn syrup in a medium saucepan with 3/4 cup water and cook over medium heat until mixture reaches 260 degrees on a candy thermometer, about 20 minutes. 3. Beat egg whites to stiff peaks in a large bowl using an electric mixer set on medium-high speed. Reduce speed to medium and slowly pour sugar mixture into egg whites. Add peppermint and continue to beat until mixture is very thick and fluffy, about 12 minutes. 4. Immediately transfer to prepared pan and smooth using back of oiled spoon. Dot divinity surface with red food coloring and drag a skewer through to create a marbled effect. Let stand at room temperature until firm, about 2 hours. Slice into 1-inch squares. Note: For a simple variation, drop dollops of divinity batter onto an oiled baking sheet, then top with chocolate kisses.
Nutrition Facts : Nutritional Facts Serves
PEPPERMINT DIVINITY
Categories Candy
Number Of Ingredients 9
Steps:
- Prep Time: 30 minutes Total Time: 1 hour Tools: Electric mixer Sauce pan Candy thermometer Wax paper Ziploc® Container Directions 1. Beat egg whites with an electric mixer to form very stiff peaks. 2. In a sauce pan stir sugar, corn syrup, vanilla, and water together until sugar is dissolved. 3. Using a candy thermometer to measure the temperature, bring sugar mixture to a boil to achieve hard ball stage (290 degrees F.). 4. Slowly pour sugar mixture into egg whites while beating with electric mixer. 5. Beat combined mixture for about 5 minutes until stiff. (Mixture should hold its shape when dropped by a spoon onto wax paper. If mixture becomes too stiff, add a tiny bit of hot water.) 6. Using a tablespoon, drop mixture onto wax paper and sprinkle with crushed peppermint. 7. Store candy in layers, between wax paper, in an airtight Ziploc® Container and refrigerate if you have high humidity.
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PEPPERMINT SWIRL DIVINITY RECIPE - PILLSBURY.COM
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4/5 (1)Category DessertServings 32Total Time 2 hrs 40 mins
- Grease 9x5-inch loaf pan and spoon with butter. In 3-quart heavy saucepan, mix sugar, corn syrup and water; cook over medium-low heat 12 minutes, stirring constantly, until sugar is dissolved. Increase heat to medium. Cook about 14 minutes, without stirring, to 260°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a hard ball that holds its shape but is pliable; remove from heat.
- In large bowl, beat egg whites with electric mixer on medium-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.) Add peppermint extract; beat until mixture holds its shape and becomes slightly dull, about 9 minutes.
- Immediately transfer candy mixture to loaf pan and smooth using back of greased spoon. Place dots of red food color on top of candy and drag toothpick or bamboo skewer through candy to create swirled effect. Let stand until firm, about 2 hours. Cut into squares.
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