EASY DIVINITY
Easy Divinity is a marshmallowy textured homemade candy filled with pecans and made with just a few ingredients.
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 1h40m
Number Of Ingredients 6
Steps:
- Line a baking sheet with a sheet of parchment paper. Set aside.
- In a saucepan, combine the sugar, corn syrup, and water. Heat over low heat until a candy thermometer reaches 260°F.
- When the sugar mixture is close to 260°F, beat the egg whites in the bowl of a stand mixer on high speed. Beat until stiff peaks form.
- Slowly pour the heated sugar mixture into the bowl of beaten egg whites. Set the mixer on high speed and beat until the mixture holds its shape (15-20 minutes).
- Fold in the vanilla and finely chopped pecans. Spray 2 spoons with nonstick cooking spray. Use one spoon to push the candy off the other spoon onto the lined baking sheet.
- Let the divinity set for about an hour before serving.
Nutrition Facts : Calories 226 kcal, ServingSize 1 serving
MICROWAVE DIVINITY
Not only is this the best-tasting divinity recipe I've ever made, it's the easiest! Try it with and without the pecans. -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 7
Steps:
- Place egg whites in the bowl of a heavy-duty stand mixer; let stand at room temperature for 30 minutes., In a microwave-safe 2-qt. bowl, combine the sugar, water, corn syrup and salt. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. Cook 6-8 minutes longer or until a candy thermometer reads 260°(hard-ball stage), stirring every 2 minutes. Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the bowl. Beat just until candy loses its gloss and holds its shape, 15-20 minutes. Immediately stir in pecans and vanilla. (Do not overmix, or candy will get stiff and crumbly.), Working quickly, drop by tablespoonfuls onto waxed paper. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature.
Nutrition Facts : Calories 83 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.
DIVINITY CANDY
Making this traditional Southern candy works best on a dry day; too much humidity prevents it from setting. For best texture, work quickly when scooping the candy. If it's setting too quickly, stir in a few drops of hot water until smooth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 6h50m
Yield Makes 4 dozen
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine sugar, corn syrup, and 1 cup water. Bring to a boil, stirring just until sugar dissolves, and cook until syrup reaches 250 degrees (firm-ball stage) on a candy thermometer.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, starting on low and gradually increasing to high, beat egg whites with salt until stiff peaks form. If peaks form before the syrup reaches 250 degrees, reduce speed and keep mixer running on low.
- With the mixer on medium speed, add the syrup in a slow, steady stream (taking care not to hit the whisk or side of the bowl). Add vanilla. Increase speed to high and continue to whisk until mixture holds it shape and begins to lose its gloss, 10 to 20 minutes. Prepare a small bowl of hot water for dipping and a 1-tablespoon cookie scoop or two spoons; line up miniature candy cups on a baking sheet.
- Working quickly, use cookie scoop or spoons to drop 1 heaping tablespoon candy into each cup, dipping scoop into hot water as needed to prevent sticking. Press pecans into candy. Let candy cool completely, at least 6 hours and up to overnight. Candy can be stored in an airtight container at room temperature up to 1 week.
CREME-PECAN DIVINITY
Tap into a classic recipe with Creme-Pecan Divinity. Whether you grew up making it or you watched your older family members make it, this recipe for pecan divinity is sure to surface and create some memories. This divinity recipe stands out thanks to the addition of marshmallow creme and pecans.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes about 2 dozen pieces or 24 servings, 1 piece each.
Number Of Ingredients 7
Steps:
- Place sugar, water, cream of tartar and salt in heavy 1-quart saucepan. (Do not stir.) Bring to boil on high heat, without stirring, until candy thermometer registers 248°F.
- Beat marshmallow creme and vanilla in small bowl with electric mixer on low speed until well blended. Gradually add hot sugar syrup, beating at medium speed until well blended. Beat on high speed 5 minutes or until mixture just begins to lose its gloss and hold its shape when dropped from spoon. Stir in pecans.
- Drop teaspoonfuls of the marshmallow creme mixture onto sheets of wax paper. Cool completely. Store in airtight container at room temperature.
Nutrition Facts : Calories 110, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
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DIVINITY CANDY RECIPE (4 INGREDIENTS!)
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5/5 (4)Total Time 1 hr 20 minsCategory DessertCalories 97 per serving
- Line 2 baking sheets with wax or parchment paper. Place 2 smaller spoons and a knife on top (so it’s all ready to go) or grab a medium cookie scoop if you have one. Set aside near by.
- In a large bowl of an electric mixer, add the egg whites and vanilla. Add the beater attachment and plug in the mixer so it’s ready to go.
- In a large sauce pan, combine the sugar, karo syrup and water over medium heat. Bring to a boil and stir constantly so it doesn’t burn. If the sugar starts to come up on the edges, use a pastry brush dipped in hot water to wipe it down. Clip a candy thermometer to the pan.
- While the mixture is boiling, start whipping the egg whites with vanilla in the mixing bowl. Beat until a stiff peak forms. Leave the beaters on as we’ll add the sugar mixture into this bowl.
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