Walnut Divinity Recipes

WALNUT DIVINITY

Steps:

• Butter an 8-inch square glass-baking dish.
• Heat sugar, corn syrup, water and salt over low heat in a heavy 2-quart saucepan until sugar is dissolved, stirring occasionally.
• Increase heat to high and bring to a boil.
• Boil, without stirring, until syrup reaches 265° (hard-ball stage) on a candy thermometer.
• Just before syrup reaches 265°, beat egg whites in a medium bowl of an electric mixer on high speed just until stiff peaks form.
• In a very slow steady stream, beat syrup into whites.
• Beat in vanilla.
• Continue beating about 6 minutes, or until mixture loses it's gloss.
• Fold in nuts with a rubber spatula.
• Pour candy into baking dish and spread evenly with a rubber spatula.
• Let cool to room temperature.
• Cut candy into 1-inch squares.
• (The divinity can be made up to 1 week ahead and stored in an airtight container at room temperature.).

ALMIGHTY CHOCOLATE DIVINITY

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• Toast the walnuts on a baking sheet in the preheated oven for 8 to 10 minutes. Cool to room temperature.
• Process the walnuts in the bowl of a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds.
• Heat the granulated sugar, water and corn syrup in a 3-quart saucepan over medium-high heat, stirring to dissolve the sugar. Bring to a boil. Continue to boil, stirring often, until the temperature of the syrup reaches 250 degrees Fahrenheit, about 5 minutes.
• As soon as the syrup begins boiling, place the egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 4 minutes. Change the mixer speed to medium. Carefully and slowly pour the 250 degree Fahrenheit syrup into the whisked egg whites and continue to whisk on medium until the meringue is very thick, about 4 minutes. Remove the bowl from the mixer. Working quickly, use a rubber spatula to fold the walnuts and then the chocolate morsels into the meringue creating a variegated mixture. Divide the mixture into 24 large heaping tablespoons onto a two large pieces of waxed paper, using a finger to push the mixture off the spoon onto the wax paper. Allow to cool to room temperature for about an hour before storing in a tightly sealed plastic container.

DIVINITY

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.

DIVINITY

Steps:

• In a 2-quart heavy-bottomed saucepan over medium heat, cook the water, sugar, and corn syrup until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon or heatproof spatula. Brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Increase the heat to medium-high, place a sugar thermometer in the pan, and cook the mixture without stirring until it registers 256°F on the thermometer (about 10 minutes). Brush down the sides of the pan with a pastry brush dipped in warm water two more times during the cooking process.
• While the sugar syrup is cooking, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until they are frothy. Add the cream of tartar, increase the speed to medium-high, and beat the egg whites until they hold firm peaks (3 to 5 minutes).
• Remove the pan with the sugar syrup from the heat. Reduce the mixer speed to medium and pour the sugar syrup slowly into the egg whites, being careful not to drip the syrup down the sides of the bowl. Increase the mixer speed to high and beat until the mixture is firm and no longer shiny (10 to 15 minutes). Blend in the chopped walnuts and vanilla.
• Line 2 baking sheets with waxed paper. Drop 1 1/2-inch-wide spoonfuls of the mixture onto the paper, leaving 1 inch between them. Let the candy set at room temperature until firm (about 30 minutes). In a tightly covered container between sheets of waxed paper, the candy will keep 4 days at room temperature.
• VARIATIONS
• Substitute other nuts for the walnuts. Black walnuts are especially good in divinity.
• Praline Divinity: Substitute praline (page 147) for the walnuts.
• Seafoam Divinity: Substitute firmly packed light brown sugar for the granulated sugar. Reduce the corn syrup to 1 tablespoon, and add 2 teaspoons distilled white vinegar.
• Orange Divinity: Substitute finely chopped candied orange peel (page 210) for the walnuts, and substitute orange extract for the vanilla extract.
• Lemon Divinity: Substitute finely chopped candied lemon peel (a variation of candied orange peel, see page 212) for the walnuts, and substitute lemon extract for the vanilla extract.
• Ginger Divinity: Substitute 1/3 cup finely chopped crystallized ginger for the walnuts, and substitute finely ground ginger for the vanilla extract.
• Chocolate Divinity: Add 6 ounces melted bittersweet chocolate when adding the nuts.

OLD-FASHIONED DIVINITY CANDY

Steps:

• In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
• Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
• Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.