Best 8 Basic Divinity Recipes

EASY DIVINITY

Steps:

• Line a baking sheet with a sheet of parchment paper. Set aside.
• In a saucepan, combine the sugar, corn syrup, and water. Heat over low heat until a candy thermometer reaches 260°F.
• When the sugar mixture is close to 260°F, beat the egg whites in the bowl of a stand mixer on high speed. Beat until stiff peaks form.
• Slowly pour the heated sugar mixture into the bowl of beaten egg whites. Set the mixer on high speed and beat until the mixture holds its shape (15-20 minutes).
• Fold in the vanilla and finely chopped pecans. Spray 2 spoons with nonstick cooking spray. Use one spoon to push the candy off the other spoon onto the lined baking sheet.
• Let the divinity set for about an hour before serving.

OLD-FASHIONED DIVINITY CANDY

Steps:

• In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
• Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
• Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.

GRANDMA'S DIVINITY

Steps:

• Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. pans with waxed paper., In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans., Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between sheets of waxed paper in an airtight container at room temperature.

DIVINITY

Steps:

• Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260°F on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
• Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.
• Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.

EASY DIVINITY

Steps:

• Heat oven to 325°F. Line 2 large cookie sheets with cooking parchment paper.
• Place dry frosting mix, corn syrup, vanilla and boiling water in bowl of electric stand mixer fitted with whisk attachment. Mix on low speed until blended. Beat on high speed 5 to 7 minutes, scraping bowl occasionally, until stiff peaks form. On low speed, gradually beat in powdered sugar, scraping bowl occasionally. Stir in nuts. Drop mixture by teaspoonfuls onto lined cookie sheets.
• Bake 5 minutes; remove from oven. Slide parchment paper with candies from cookie sheet onto cooling rack. Let stand about 4 hours on parchment paper or until tops of candies feel firm. Remove candies from parchment paper, using small icing spatula to loosen edges if needed. Turn candies over, and place bottom sides up on cooling racks. Allow candies to dry at least 12 hours. Store in airtight container with waxed paper between layers.

SUPER EASY DIVINITY CANDY

Steps:

• 1. Bring sugar, water, and salt to a rolling boil. Boil for only 2 minutes.
• 2. Place marshmallow cream in a larger bowl.
• 3. our hot mixture over cream and beat until mixture becomes dull. Be patient, it does take a while.
• 4. Add pecans.
• 5. Drop tablespoon fulls onto wax paper. Let cool fully and refrigerate. Or you also can pour the whole bowl out onto a cookie sheet covered with wax paper and break it apart once it is set up. Let cool. Refrigerate.

BASIC DIVINITY

Steps:

• 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.
• 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.
• 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.
• 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.)
• 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.
• 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.).
• 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.
• 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.
• 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.
• 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.
• Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon.
• 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.
• Recipe CANNOT be doubled; it can be frozen but not for extended periods of time.

EASY DIVINITY RECIPE

Steps:

• Line a cookie sheet with waxed paper or parchment paper.
• In a 2 quart saucepan, heat the sugar, corn syrup, and water over low heat until sugar is dissolved. Stir constantly. You'll want to heat this mixture to 260 F on a candy thermometer.
• Before the candy reaches 260, start beating the egg whites in a stand mixer on high speed until stiff peaks begin to form.
• When the sugar mixture reaches 260 F, slowly pour it into the beaten egg whites. Beat the mixture on high speed.
• Beat until the mixture is no longer glossy and holds it's shape. This could take about 8 minutes.
• Fold in vanilla and nuts.
• Spray 2 spoons with non stick cooking spray. Using these spoons drop by tablespoonfuls onto the lined cookie sheets.
• Work quickly as the divinity sets up fast.
• Let set for about 1 hour.
• Store in an airtight container.