How To make Basic Divinity
2 c White Sugar; Granulated
1/2 c Light Corn Syrup
1/2 c Water
1 pn Salt (1/8 tsp)
2 Egg Whites; Lg
1 t Vanilla Extract
1 c Nuts; Chopped, OR
1 c Cherries; Chopped, OR
1 c Orange Peels; Chopped, Etc.
~
OPTIONALS ~:
NOTE: TO PREWARM A CANDY THERMOMETER, SIMPLE PLACE IT AN A SMALL SAUCE PAN OF COLD WATER AND brING IT TO A BOIL. LET IT SIMMER UNTIL YOU NEED THE THERMOMETER. STEP 1: Prewarm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.) Fill a glass with ice cubes and water. To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper. For squares, use a greased and wax paper-lined 8 X 8-inch pan. Measure the sugar, corn syrup, ice water
and salt and dump into a heavy 2-quart saucepan with a tight fitting lid. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon over low heat. Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: (OPTIONAL): Cover pan with a square of wax paper and lid, pushing down firmly. Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over. To double-check, remove lid, leaving the wax paper in place.) STEP 4: Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath. Introduce the prewarmed thermometer. No need to stir. STEP 5: Beat the egg whites until stiff but not dry. If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites. Otherwise, do it now when the thermometer registers 240 Degrees F. (115.5 C.). STEP 6: Test the syrup when the thermometer registers 246 degrees F. (119 C.). Continue testing until it reach the firm-ball stage, 246 to 260 degrees F. (119 to 126.5 C.). Syrup will be hard to scrape up in ice water. It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure. Return the thermometer to the hot water bath to soak clean. STEP 7: Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed. Tilt the syrup pan to get the last drop but do not scrape the pan. Once the syrup is completely incorporated, change to a flat whip if you have one. STEP 8: Have patience and continue beating. The amount of time you spend mixing depends on the power of your mixer. If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes. With less powerful ones, it can take up to 20 minutes. The important thing is to beat at the highest speed of your mixer. Also if it is a hot and humid day, it will take longer also. STEP 9: Test the divinity. The first and most important test occurs when you lift the beaters. If the candy falls back in ribbons that immediately merge back into the batter, it isn't done. Eventually, a stationary column will form between the beaters and the bowl. Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak. If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost free freezer to set up....or finish by hand. STEP 10: Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon. STEP 11: Drop or spread the divinity either on wax paper-covered cookie sheets or the buttered pan. Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner. A neat trick is to put the candy into a pastry bag and pipe onto the wax paper. If you spread it in the pan, you will have to wait up to 24 hours before it is ready. But you maybe one of those that think it is better when it is 24 hours old. Score and cut into squares. Store in an airtight container at room temperature or in a refrigerator. Makes 1 pound but looks like more. Recipe CANNOT be doubled; it can be frozen but not for extended periods of time.
How To make Basic Divinity's Videos
How To Make Easy Divinity
2 ½ Cups of Granulated Sugar
½ Cup of Light Corn Syrup
½ Cup of Water
Pinch of Salt
2 Egg Whites (Room Temperature)
1/8 Tsp. of Powdered Egg Whites (this is optional)
1 Tsp of Vanilla
1 Cup of Toasted Pecans (chopped)
Step 1 – In a heavy saucepan over medium heat, stir together the sugar, corn syrup, water and salt. Stir until sugar has dissolved. Do not stir again after this point. Bring to a boil. Cook the syrup mixture until candy thermometer reaches 260 degrees F, bringing it to the hard ball stage.
Step 2 – While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 260 F, remove thermometer and carefully pour the syrup into the egg whites in a slow steady stream, beating constantly at high speed. After two to three minutes of mixing, add vanilla. Continue to mix at high speed until candy holds its shape. This process can take anywhere from 5 to 8 minutes. Add pecans. If the candy becomes too stiff, just add a few drops of hot water.
Step 3 – Using two spoons, drop the divinity onto parchment paper, using one spoon to push the candy off the other. Try to twirl the pushing spoon to make the candy look like the top of soft serve ice cream. Dip your spoons into hot water from time to time to help the candy slide off the spoon and stay soft.
Allow candy to cool for at least two hours. Store in an airtight container
Kathy’s Southern Kitchen
Old Fashion Divinity | A Trick To Successful Results
#christmas #divinity #mslippy
2 1/2 cups sugar
1/2 cup finely chopped pecans, or up to 1 cup ( optional)
1/2 cup light karo syrup
1/2 cup water
2 egg whites ( room temp)
1 1/2 tsp vanilla extract
1/4 tsp salt
Reach 260 degrees (F)
Have a pot of HOT water
MY WEBSITE
Mslippysblends.com
tps://etsy.com/shop/MsLippysBayouBlends?ref=seller-platform-mcn
If you would like to support projects and help us build our new homestead,
Email Us — mslippysbayou@gmail.com
Mailing Address
P. O. Box 86
Bethany, La 71007
Mrs. Floyd's Divinity | Southern Living
You’ll be thinking you’re in heaven after tasting this divine treat!
Get the recipe:
Ingredients:
2 1/2 cups sugar; 1/2 cup water; 1/2 cup light corn syrup; 1/4 teaspoon salt; 2 egg whites; 1 teaspoon vanilla extract; 1 cup chopped pecans, toasted; Garnish: toasted pecan halves
Want to see more Southern Living videos? Subscribe to our channel! -
In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
Subscribe to Southern Living Magazine:
Like us on Facebook:
Follow us on Pinterest:
Follow us on Twitter:
Follow us on Google+:
Let's Make Divinity Candy! Candy Making from scratch Simple divinity candy recipe
You need to make a DEVINE treat? Let's make divinity candy!
If you're like me, you have a friend who requested you make divinity candy over the holidays. Then you had to learn it. Then realized there weren't a lot of good YouTube tutorials on how to make it correctly and SAFELY. So here we are...
This recipe requires mixing 260 degree BOILING molten sugar on high; please be cautious if you attempt it.
As always, here is my recipe:
Used in this video:
baking sheet
silicone mat
electric mixer
sauce pan
spatula
2 spoons
2 1/2 cups sugar
1/2 cup water
1/2 cup light corn syrup
1/8 tsp salt
2 room temperature egg whites (separate out ahead of time)
1 cup chopped nuts (typically pecans, use what you like)
1 tsp vanilla extract
Let's get into it:
1. line a cookie sheet with silicone and set it aside
2. in a large saucepan on MEDIUM HEAT (don't rush this, you don't want to burn your sugar and have to start over)
3. cook, stirring occasionally, until mixture starts to boil
4. once mixture starts to boil, clip on your candy thermometer and stop stirring. We need the temp to reach 260 degrees F, and it should take about 8-10 minutes.
5. while the sugar mixture is boiling, beat your egg whites until you get stiff peaks! This is basically a very intense meringue dessert, so you need to get your eggs exactly right!
6. once your sugar mix reaches 260 desgrees, pour it as slowly as possible into your egg whites while your mixer is on HIGH SPEED (or as high as you trust yourself to mix it in safely. if you turn it down, turn it right back to max as soon as you're done pouring)
7. beat on high speed for about 5 to 8 minutes, or until candy loses gloss and starts to hold its shape.
8. mix in your vanilla and nuts - work quickly!
9. scoop onto cookie sheet using 2 spoons - that way you can scoop with one and scrape the sticky divinity off of the scooper spoon
10. let set. Once hardened, you're all done. Your divinity is ready to serve at a party, eat right away, or package up and give to friends.
If you enjoy this recipe, please hit the like button and/or subscribe (it's free!). Enjoy!
#katezilla #recipe #divinity #candymaking
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.