HOLIDAY DIVINITY
I've been whipping up this Christmasy treat- with its jolly red and green candied cherries and scrumptious chopped nuts- since 1955. It's so light it melts in your mouth. -Helen White, Kerrville, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1-1/4 pounds.
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine the sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage). Remove from the heat., Meanwhile, in a stand mixer, beat the egg whites until stiff peaks form. With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the mixing bowl. Add vanilla and salt. Beat on high speed just until candy loses its gloss and holds its shape, about 10 minutes. Stir in nuts and fruit., Drop by teaspoonfuls onto waxed paper. Store in airtight containers.
Nutrition Facts : Calories 289 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 56g carbohydrate (49g sugars, Fiber 1g fiber), Protein 4g protein.
HOLIDAY DIVINITY
Take one bite of this Southern classic, and you'll see why its name supposedly originated from the word 'divine'! Divinity candy is nougat-like confection that typically has mix-ins like dried fruit and nuts. For a festive holiday version, candied cherries, candied citron, and pecans were chosen to be folded into the light clouds of meringue. Note that the nougat mixture will need at least 8 hours to dry until it is sliceable, so plan accordingly.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield About 50 pieces
Number Of Ingredients 8
Steps:
- Spray a 9 1/2‐by‐12 1/2‐inch rimmed baking sheet (also called quarter‐sheet pan) with cooking spray. Line with parchment; spray parchment.
- In a saucepan, combine sugar, corn syrup, and 1 cup water. Bring to a boil, stirring, just until sugar has dissolved, then cook until syrup reaches 250°F (firm ball stage) on a candy thermometer.
- Meanwhile, in the bowl of a mixer fitted with the whisk attachment, starting on low speed and gradually increasing to high, beat egg whites with salt until stiff peaks form. If peaks form before syrup reaches 250°F, reduce speed and keep mixer running on low.
- Reduce speed to medium and add syrup in a slow, steady stream (taking care not to hit whisk or side of bowl). Add vanilla. Increase speed to high and continue to beat until mixture is very thick and begins to lose its gloss, 10 to 20 minutes. Fold in pecans and candied fruit. Scrape mixture into prepared pan, using hands sprayed with cooking spray to press in evenly.
- Let stand until fully set and dry on top, at least 8 hours. Transfer to a cutting board; cut into 3/4‐by‐3‐inch pieces. Store in a single layer on parchment‐lined baking sheets, wrapped in plastic, at room temperature up to 1 week.
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
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
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4/5 (1)Total Time 20 minsServings 40Calories 31 per serving
- In a large saucepan over medium high heat, combine the sugar, corn syrup, and the water. Cook and stir constantly until boiling. Clip the candy thermometer to the pan and without stirring over medium heat, bring the temperature up to 260°F (hard ball stage). This will take approximately ten minutes.
- When the candy is nearly to the hard ball stage, begin the next step. In a large mixing bowl, attached to an electric freestanding mixer, beat egg whites until stiff peaks form.
- Gradually, in a slow steady stream, pour in the hot mixture, beating on high the entire time. This should take about 3 minutes. Scrape the sides of the bowl and add in your Vanilla extract.
- Continue to beat on high speed for approximately 6-10 minutes, until the candy starts to lose it’s glossy finish. When the beaters are lifted, the mixture should mound on itself, and not flatten. You can test it by dropping a spoonful onto a parchment paper lined baking sheet. If it stays mounded, the mixture has been beaten sufficiently. If it begins to flatten, continue beating and check again after a minute or so.
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- Set a large 6-8 quart saucepot over medium heat. Attach a candy thermometer to the side of the pot.
- Add the sugar, corn syrup, water, and salt to the pot. Bring to a boil. Once boiling, lower the heat a little if needed and watch the thermometer. When it reaches 260 degrees, remove the pot from heat.
- Meanwhile, set out a stand mixer. Place the egg whites and cream of tartar in bowl of the mixer. Using the whip attachment, whip on high until a stiff meringue forms. Turn off the mixer.
- Once the sugar mixture reaches 260 degrees F, turn the mixer on high. Hold the saucepot carefully with potholders and VERY SLOWLY pour the sugar syrup into the egg whites. Take your time to pour a slow thin stream so the sugar beats gently into the whites. Once all the syrup is in the mixer, add the vanilla extract and continue to beat another 5-10 minutes, until the mixture is white, and stiff enough to hold its shape when you lift it with a spoon.
EASY CHRISTMAS DIVINITY - THE SOUTHERN LADY COOKS
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5/5 (63)Total Time 30 minsCategory Candy
- Combine sugar, water, corn syrup and salt in a glass casserole dish. Cover with saran wrap and microwave on high for 5 minutes. Remove from microwave and take off saran wrap. Stir well and return to microwave uncovered. Cook on high for another 4 to 5 minutes until reaches hard ball stage when a little is dropped in cold water. Remove and cool about 4 minutes. Beat egg whites until stiff with mixer.
- Pour sugar mixture over egg whites beating constantly with mixer until mixture starts to lose its gloss and holds together. About 4 or 5 minutes. Stir in vanilla and nuts. Drop by teaspoonful onto wax paper. Makes about 25 pieces depending on size you make them
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