How To make Mom's Divinity
1 c Sugar, granulated
1 T Karo, light
1 lg Egg white
1/2 c Pecans, broken
1/2 t Vanilla extract (or more)
1/4 c Water
Cook only on a DRY day! In heavy-bottom pan over medium heat, boil syrup of sugar, water and Karo till close to done (about 10 minutes); will spin a thread to pot. Take candy off heat. Beat egg white with a pinch of salt till you have stiff peaks. In a large bowl, add the hot syrup to the beaten egg white while mixing at a high speed. If syrup starts to harden, pour a little more. When mixture gets stiffer and warmer, can add in a larger stream. Add vanilla extract to candy. Stir by hand until texture dulls (seems like it takes FOREVER). When cool, add nuts (if you add them too soon, the heat pulls the oil out of the nuts and the candy won't harden). Drop by tablespoons onto waxed paper. To expand the recipe, use no less than 2 cups of sugar; if you quadruple, add an extra egg white, especially if eggs are small. Might try stirring in 3 oz. of broken white chocolate before dropping candy (won't melt).
How To make Mom's Divinity's Videos
Homemade Divinity
#harvestmoonfarmkc #divinity #holidaytreats #vlogmas2023
We're making homemade divinity for tonight's vlogmas video. It didn't turn out pretty like my grandma's, but it sure is good!
Homemade Divinity:
Click this link to purchase all my favorite holiday recipes for just $5:
To save 10% on your next ForJars order, use the code Moon10!
Use this link to sign up for my weekly homesteading newsletter and get 5 free holiday goody recipes!
As an Amazon Associate, I earn from qualifying purchases. The links below are affiliate links, meaning I may earn a small commission with no additional charge to you; however, I ONLY link products I use and love! To support my channel, purchase all your favorite Amazon products using this link:
SAVE with Amazon Prime: FRESH produce - get fresh, delicious produce deliveries with AMAZON FRESH:
Tools I Use:
Stainless Steel Measuring Spoons:
Soup Containers for Freezer:
Parchment Paper Sheets:
Pomona’s Universal Pectin, bulk:
Pyrex 4-cup Measure Cup, Glass:
Gamma Lids:
Dehydrator:
30-quart stockpot:
Cast Iron Skillet:
My social media accounts:
Check out my blog:
harvestmoonfarmkc@gmail.com
harvestmoonhearthandhome@gmail.com
Snail Mail:
Mickey – Harvest Moon Farm KC
PO Box 45
Paola, KS 66071
Old Fashioned Divinity Fudge-from scratch.
2½ cups of sugar
½ cup of water
½ cup of karo corn syrup
2 large egg whites
2 tablespoons of sugar
1 teaspoon of vanilla extract
2½ cups of pecans
Combine sugar, water, and karo in a boiler and cook on medium high heat until it spins a thread. In a mixer beat egg whites and 2 tablespoons of sugar until stiff. With mixer on high, slowly pour syrup into egg whites. Add vanilla extract and pecans and stir by hand until the candy will hold its shape. Drop by spoonful on freezer paper.
Old Fashion Divinity
Last week I posted the recipe I had been making with my mom for many Christmases and was the only recipe I knew about. However, when going through old recipes I found one in my moms handwriting that was different, so of course I had to give it a try. It included vinegar which I thought was a little odd, until I learned that it will make candy a little fluffier. I hope you enjoy going on this adventure with me, even thought I consider this a fail. I will try it again in the future and do a little modifications and take you along on the experiment.
Making Divinity with Mom HD 720p
My mother teaches me how to make the Christmas Candy Divinity. This candy was popularized in the early 1900's. There are only 4 ingredients in Divinity. This video shows how to make 2 variations. One is dropped in small mounds and topped with walnuts. The other is spread out, topped with peanut butter and then rolled up, jelly-roll fashion and cut into pinwheels.
This Candy is INSANE! Homemade Divinity | Rydel Lynch
Making homemade Divinity Candy w my mom and my mamoo! Literally don't know how this video even turned out because we could NOT stop laughing the entire time filming! Hope you enjoy this homemade candy! As always, can't wait to hear what you think and see pics of you making it!! xoxo
Ingredients:
4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
Not required: 1 cup chopped pecans or walnuts ( Mix into candy or sprinkle on top)
Tools:
Beaters
Candy Thermometer
Measuring Cups
Tips!
- If using thermometer, cook syrup mixture until it hits 250 degrees F on the candy thermometer.
- Beat eggs and syrup mix together until it loses its gloss and can hold it's shape.
THANKS FOR WATCHING!!! ???? LOVE YOU MORE THAN UNICORNS! ????
LIKE ❤️ COMMENT ???? SUBSCRIBE ❣️
Subscribe Here!
Check out my TopVideos!
Follow me!
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
instagram/ twitter / facebook: @RydelLynch
ADD me on SNAP CHAT! @RydelLynch
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
SHOP MY ONLINE BOUTIQUE
#InTheKitchen #RydelLynch
About Rydel Lynch:
yoooooo I'm Rydel. I created this channel to make you guys laugh and continue to spread love and inspire!!! i'm just showing you what I love to do day to day! You'll see vlogs, makeup, fashion, and lots of food! i really hope you like my videos, thanks so much for watching and subscribing!!!
xoxo Rydel
This Candy is INSANE! Homemade Divinity | Rydel Lynch
Rydel Lynch
Old-Fashioned Divinity | Advanced Recipe (No Thermometer)
This is the way mama taught me to make one of my favorite treats. I share how to tell when the mixture is ready through threading. This is one of the lost arts in candy-making that not many still practice.
Thanks for stoppin' by!
Recipe
Ingredients:
4 cups Granulated Sugar
1 cup Light Corn Syrup
3/4 cup Water
3 large Egg Whites
1 teaspoon Vanilla Extract
2 cups chopped Nuts (pecans or walnuts)
Directions:
1. Line two cookie sheets with waxed or parchment paper.
2. Separate eggs and put whites into a large mixing bowl and set aside to reach room temperature.
3. Combine sugar, corn syrup, and water in a saucepan over high heat, stir well, and bring to a boil.
4. Reduce heat and cook to a hard ball stage, or 250 degrees Fahrenheit on a candy thermometer. During this part of the process, limit stirring to running the spoon around the edges occasionally to prevent crystallization of sugar around the sides of the pot.
5. While the sugar mixture is cooking, beat the egg whites until stiff peaks are formed.
6. When the sugar mixture reaches the hard ball stage, slowly pour a steady stream into the beaten egg whites while beating constantly at the mixer's highest setting. A stand mixer works best for this procedure.
7. Add the vanilla extract and continue to beat the mixture as it cools and begins to hold its shape.
8. Stir in the nuts. (pecans or walnuts)
9. Drop by the teaspoonful onto prepared cookie sheets. (It helps to use 2 teaspoons by using one spoon to push the candy off the other teaspoon.
10. If the candy becomes too hard, you can add a few drops of hot water and stir until it becomes softer.
Allow the candy to cool completely and then store in an airtight container for up to 2 weeks. They will last a few days longer in the refrigerator.
Makes approximately 6 dozen pieces.
Timestamps:
00:00 Intro
00:11 Separate eggs and put whites into a large mixing bowl and set aside to reach room temperature.
00:53 Combine sugar, corn syrup, and water, and bring to a boil.
03:10 Reduce heat and cook to a hard ball stage.
04:07 Beat the egg whites until stiff peaks are formed.
06:07 What threading looks like.
06:55 Poor mixture into beaten egg whites.
07:12 Add the vanilla extract and continue to beat the mixture.
07:55 Stir in the nuts.
08:16 Drop by the teaspoonful onto prepared cookie sheets.