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
TASTY JELLO DIVINITY |Homemade Easy Recipe | Easycooking ||
Make this jello divinity and watch it disappear! Choose a different jello flavor for a new divinity flavour !
How to Make Homemade Divinity Candy
Satisfy your sweet tooth this holiday season with a batch (or two!) of pillowy soft homemade divinity candy.
Full recipe:
#holidayrecipes #holidayrecipe #holidayrecipes2022 #divinitycandy #diycandy #christmascandy #christmascandychallenge #christmasrecipes #christmasrecipe #christmasrecipes2022 #christmas_recipes
No Fail Divinity #2 Rain or Shine....turns out every time!!!!
This divinity recipe is a sure success if you follow this recipe to the letter!!! Rain or shine, it will be successful!!! #asmr #divinity #candy #easy #pecans
RECIPE
2 1/3 CUPS GRANULATED SUGAR
2/3 CUP WHITE CORN SYRUP
1/2 CUP WATER
2 EGG WHITES
1/4 TSP. SALT
3/4 CUP CHOPPED NUTS
1 TSP. VANILLA
COMBINE SUGAR, SYRUP, & WATER IN A SAUCEPAN. STIR AND COOK OVER LOW HEAT.
WHEN IT COMES TO A BOIL-COVER WITH A LID FOR 1 MIN. THEN UNCOVER AND COOK
TO A BRITTLE STATE (265 ͦ- 270*) THEN POUR SLOWLY OVER STIFFLY BEATEN EGG WHITES.
ADD VANILLA AND BEAT ON HIGH SPEED UNTIL CANDY LOSES THE GLOSSY SHEEN AND
STARTS TO THICKEN. ADD NUTS. WHEN THE CANDY STARTS TO SET UP (HARDEN), SPOON
OUT ONTO WAX PAPER.
Happy Little Elves by Audionautix is licensed under a Creative Commons Attribution 4.0 license.
Artist:
Dance of the Sugar Plum Fairies by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
Source:
Artist:
How To Make Easy Divinity
Ingredients
2 & 1/2 cups of sugar
1/2 cup of light Karo syrup
1/2 cup of water
Pinch of salt
2 large egg whites
1 tsp of merengue powder
1 tsp of vanilla
1 cup of chopped pecans
Whole pecans for garish if desired
1. In a heavy bottomed sauce pan, stir together sugar, water, corn syrup and salt. Heat mixture on medium high heat and stir until sugar is dissolved. Do not continue stirring after sugar has disolved. Bring mixture to a low rolling boil. Cook syrup until the temperature reads 250 on a candy thermometer.
2. While the syrup is cooking, mix egg whites and merengue powder at high speed until soft peaks form. Let egg whites sit until syrup comes to temperature.
3. Turn mixer on high speed and carefully pour syrup into the egg whites in a slow steady stream. DO NOT TURN OFF MIXER. Continue to mix at high speed until candy holds its shape. This takes anywhere from 5 to 10 minutes. If you over mix and candy gets to stiff add a tsp of water and continue to mix until blended and softened. Add vanilla and pecans. Mix at low speed until blended.
4. Using two spoons, drop the Divinity onto ungreased wax paper, using one spoon to push candy off the other. Dip your spoon into hot water from time to time to keep candy from sticking.
Allow candy to cool and set at least 1 hour....2 is better. Store in an airtight container. Enjoy!
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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