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
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.
Sweet Pillows of Perfection: Divinity Fudge
Yum, Yum, Yum....This recipe is like eating a little piece of heaven!! I love Divinity Fudge but I usually have a hard time making it. This time is different...This time it will turn out and I am going to show you how I make this yummy little treat.
Ingredients:
1/2 cup of water
2 cups of white sugar
1 tsp of vanilla
1 jar of Fluff or marshmallow crème (7 to 7.5 oz)
Candy Thermometer or digital one
Directions:
1. Put your jar of fluff and 1 tsp of vanilla in a bowl and set it aside to be whipped later
2. Put your 2 cups of sugar and 1/2 cup of water into a pot. Mix and bring to a rolling boil over a low to medium heat. Stir often so it doesn't burn
3. While your water/sugar mixture is boiling start whipping your fluff, only about 2-3 minutes
4. Using your thermometer, check your water/sugar mixture. The temperature should be at 240℉ or 116℃
5. Once you reach the correct temperature, remove it from the heat and put it in a measuring cup to pour it into your fluff mixture
6. While your fluff is mixing, slowly pour the water/sugar mixture into it and mix on high until well combined and starts to thicken
7. Let your mixture cool until it's a consistency that you can put spoonfuls of it on to a baking sheet lined with wax paper or parchment paper
8. Set in the fridge for 30 minutes to an hour to set
9. Once set, remove from the fridge and enjoy
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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.
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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!!!
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This Candy is INSANE! Homemade Divinity | Rydel Lynch
Rydel Lynch
MeMe's Recipes | Divinity
Divinity- a southern delicacy that is absolutely divine! If at first you don’t succeed, try again! ???????? In southern towns there is always one lady who can make divinity... I am that lady here in Anderson, SC. HaHa!!
#memesrecipes #shineforjesus #southerncooking #delicacy #divinity #fudgerecipe
Original film date: 2.21.22
Old Fashioned Divinity Recipe - Pecan Log Rolls - Divinity Candy Recipe
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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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