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.
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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
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
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Best Fluffy Divinity Fudge Candy
Best Fluffy Divinity Candy
Divinity is a classic Southern candy that’s slightly crispy on the outside, with chopped pecans folded in a fluffy nougat interior. Give this easy no-bake recipe a try for a truly heavenly holiday treat!
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SOUTHERN DIVINITY JUST LIKE NANNY USED TO MAKE || EASY DIVINITY RECIPE
Hey Yall, welcome back or welcome if you're new. Today's video is a What Granny Used To Make Collab hosted by several different lady's all of whom I have listed and linked down below.
My nanny used to always make divinity every holiday, Thanksgiving and Christmas and us kids would just straight demolish it, now days it is a bit sweet for my liking but it brings back so many memories. I know a lot of people still enjoy it during the holidays, so I wanted to find a more modern recipe to share with yall because I know a lot of yall are looking for simple and easy just like me. Like i say in the video i just don't got it like nanny had it. Anyways, i hope you all enjoy today's video.
Bethanie
Divinity Recipe Link:
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How to make Divinity Candy | Paula Deen style
Although I purchased all ingredients, credit goes to Paula Deen's recipe as follows:
Ingredients:
4 cups sugar
1 cup lite corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans
Directions:
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.
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How to Make Divinity Candy recipe
Recipe:
2 2/3 cup sugar
2/3 cup white corn syrup
1/2 cup water
2 egg whites
1 tsp vanilla
Beat egg whites until stiff peaks form. Combine sugar, syrup, and water in heavy saucepan. Wipe down the sides to avoid sugar Crystal's. Cook syrup to 270° (hard ball, almost hard crack stage). Slowly pour the syrup into the egg whites while blending. Add vanilla and nuts if desired (or place nuts on individual candies after they are scooped). Blend until thickened and candy holds its shape. Scoop pieces on to parchment paper or greased pan. Avoid making divinity on a humid day but to avoid extra moisture, you can take a tablespoon of water from the half cup (if that really helps).
Betty's Traditional Southern Divinity
Betty demonstrates how to make Traditional Southern Divinity. This is a great choice of candy for the holiday season.
Traditional Southern Divinity
½ cup chopped pecans, toasted
24 pecan halves, toasted
1 ¼ cups white granulated sugar
¼ cup Karo light corn syrup
1/8 teaspoon salt
¼ cup water
1 egg white
½ teaspoon vanilla extract
In a small saucepan over low heat, cook 1 ¼ cups white granulated sugar, ¼ cup Karo light corn syrup, 1/8 teaspoon salt, and ¼ cup water, stirring constantly until sugar dissolves. Continue to cook over low heat, until syrup reaches 248 degrees (F) on a candy thermometer (firm ball stage). This will take about 15 minutes. Remove boiling syrup from heat. Beat 1 egg white with an electric mixer, until stiff peaks form. Slowly pour half of the hot syrup into beaten egg white, beating constantly with an electric mixer on high speed. Beat for about 5 minutes. Return the remaining half of the hot syrup to stove and cook over medium heat, stirring occasionally, until syrup reaches 272 degrees (F) on a candy thermometer (soft-crack stage). Add ½ teaspoon vanilla to egg white mixture. Slowly pour remaining hot syrup into egg white mixture, beating constantly until candy holds its shape. This will take about 5 minutes. Stir in ½ cup toasted chopped pecans. Quickly drop candy by teaspoons onto waxed paper. This recipe should make about 24 pieces. Place a toasted pecan half in the top of each piece of candy, pressing until it sticks. Cool Divinity for 20 minutes. Place on a nice serving plate, or store in a covered container. Delicious for the holidays! Love, Betty ♥
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