Easy Homemade Divinity Candy
Dec 13, · Directions Step 1 Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. Step 2 Beat egg whites in /2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin Step 3 5/5(). Jan 28, · 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 /5(12).
These scrumptious swirled confections are wonderful for gift-giving or hommeade to a hoow of homemade candies. Prep 20 min Total 12 hr 55 min Servings 4. By Betty Crocker Kitchens. Steps Hide Images. Cook hoemade, 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. 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 how to make homemade divinity candy, turning candies over once, until candies feel firm.
Store in airtight container. Expert Tips. Try it dry: Making this candy on humid days requires how to thaw a partially frozen turkey longer beating time. Leftover egg yolks keep for 2 or 3 days in the refrigerator; cover tightly to prevent a skin from forming. You can also freeze egg yolks, but they will be harder to mix with other ingredients once thawed. Add extra yolks to scrambled eggs or omelets for an extra-rich breakfast or brunch dish.
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Nov 30, · Instructions Line a large cookie sheet with parchment paper and set aside. In a large saucepan, heat together the sugar, water, corn syrup and salt. Cook on medium heat, stirring occasionally, Remove the boiling candy from the heat and, with the mixer on high speed, stream in the /5(23).
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, degrees F 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. All Rights Reserved. Old-Fashioned Divinity Candy. Rating: 4. Read Reviews Add Reviews. This is a soft white candy made with light corn syrup.
Save Pin Print ellipsis Share. Gallery Old-Fashioned Divinity Candy. Old-Fashioned Divinity Candy Bob. Recipe Summary prep:. Nutrition Info.
Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Per Serving:. Full Nutrition. Most helpful positive review aunt nayne. Rating: 5 stars. Good recipe for old fashion divinityI have a couple of suggestions to make it fool proof. These always work for me. Cook just as the recipe says until you reach degrees, pour just HALF of the syrup SLOWLY over the egg whites beating continuely, return the other half of the syrup and continue to cook to hard crack stage, to degrees and pour the rest slowly over the egg white mixture.
Beat until mixture starts to lose it's gloss, add flavoring, vanilla, almond, etc and 1 tbls. I've even added some chocolate chips after the syrup and made it chocolate flavored. Good with chopped marachino cherries and pecans. Read More. Thumb Up Helpful. Most helpful critical review Joey Byrtus.
Rating: 3 stars. Tasty but goopy and made me a little sickish Reviews: Most Helpful. Contrary to what one reviewer stated, this recipe is very specific. I was very happy with the end product.
Candy making is a very tedious and sometimes difficult process. Have a deep bowl when you start the 'hot pour' and pour slow in a thin stream. Make it take about 3 to 4 minutes to pour it all. Thanks for a great recipe!
This is like my mom's recipe I used for along time. Divinity is a challenge, but well worth the effort. When I am pouring the hot syrup into my egg whites, be sure and pour it slow, I pour it into the beaters alittle at a time, if you pour it to fast it will cook your egg whites.
If in the 5 minutes it hasn't lost the gloss, keep mixing, and if your mixer gets to hot, I stir by hand until the divinity just starts to loose its gloss and it is time to drop on your waxed paper. In rainy weather I have had to stir by hand for quite some time, but I have never had trouble making it when it rains except for having to stir it longer. This is very close to the recipe I have used for years. The most important thing to remember when making divinity actually most candies is NEVER attempt it during rainy weather or whenever the humidity is high.
I live in Louisiana so that limits the days for candy making. If you try to make divinity during high humidity, you will end up with nothing but a white gooey glop of glue! Trust me it's worth waiting for more favorable conditions. Good luck! I've made this recipe 5 times now. Only once did I use a stand alone mixer Xmas present! The hand mixers worked ok for me, though the last time I used a hand mixer, I could smell the motor burning.
Oddly enough, I didn't need to mix it as long with the hand mixer. The divinity turned out every time. I've also used various extracts instead of vanilla coconut, orange, cherry, etc.
I'm the farthest from Martha Stewart, and this was an easy recipe for me to follow with good results! Thanks for the keeper! My co-workers adore it!! Lisa Luyet. This recipe worked great. But it took a few tries. The first time I used pasturized egg whites from a carton and it flopped. You can't uses pasturized eggs!! The next time I used real egg whites, followed the instructions to the letter except that I allowed the sugar mixture to cool to before adding it to the egg whites.
I had a couple changes to the ingredients:I did not have any light corn syrup, so I used dark, still worked fine and tasted wonderful. I also added walnuts just before I scooped it out for crunch and that worked great. It does take patients and a good stand mixer, but it is worth all the work.
I plan to do this again and experiment with different flavors and colors. Maybe some pink and blue for Easter, green for St.
Rating: 4 stars. Mine didn't exactly turn out, but that wasn't any fault of the recipe I'll wait to try this again when I've finished moving and have access to my nice stand mixer. However, the directions in this recipe were crystal clear and correct, based on my memories of making divinity in my childhood! I will use this again when I have the right equipment on hand.
Suggestion for anyone else who is left with glop that won't set They bake up a lot like meringue, although gooier in the center. At least that way they're not a total waste Hannah H. Perfect Recipe!!! I takes about 20 min. I think I found a fix for gooey divinity flops after 4 different attempts from various Divinity recipes, the first attempt I burned up my mixer!
SO I got a Kitchen Aid. Needed one anyway. Anyway like others have said the key is pouring in the cooked syrup very slowly in a slim stream while beating with the eggs whites. Pouring too much at once will cook the eggs. Then keep beating the sucker in my case it took 15 minutes until it starts to lose its gloss. But if it is still gooey, here's how to save it: Reheat the mixture - microwave if you have a glass bowl or put metal pan in very hot water, so it gives your mixer a rest and makes the candy warmer and more pliable.
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