Not the instant stuff. In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. In my youth I helped Granny make mountains of Divinity. Use a Candy Thermometer. I'm a old Kentucky lady. How to make Divinity Candy . Slowly add the hot sugar to the egg whites. Line a baking sheet with parchment paper and set aside. Pinch kosher salt I am so happy and I will be giving some of this as Christmas gifts! This should be take about 2 minutes. Consider this: divinity hates humidity. All rights reserved. 31 Slow Cooker Dip Recipes You Can Make in Your Crock-Pot, Do Not Sell My Personal Information – CA Residents. My daughter learned from me how to cook. © Gannett Co., Inc. 2020. The sweet flavor and pillowy texture tastes just like the version grandma used to make. Use the spoons to drop the divinity … bowl, … Using a Candy Thermometer or Instant Read Thermometer… Heat sugar, corn syrup and water over medium heat without stirring until mixture reaches hard ball stage, 250-260 degrees F. After seeing this one I realize the others didn't have all the details I needed. I have alwats used the twice cook method. If you’re making candy on a hot or humid day, cook the candy a few degrees higher than the … Just before the candy … 1. How to make this Divinity Candy recipe: STEP ONE: First, line baking sheets with parchment paper. out of making the classic Christmas candy. I opted to use diced candied cherries instead of pecans. In a large saucepan, combine the corn syrup, water and salt. Place the saucepan over medium-high heat and let the sugar melt into the water. Make sure to not over-beat. Beat on medium-high speed until the egg whites form stiff peaks. Who knew that a few common kitchen ingredients could result in the most amazing candy. Beat until candy holds its shape, 5-6 minutes. *While the mixture above is cooking, beat egg whites until stiff peaks form, about 2-3 minutes. In a large saucepan, heat together the sugar, water, corn syrup and salt. Stir in the chopped pecans. Great times. If necessary, gently swirl the saucepan to help the sugar dissolve. In a medium, heavy bottom saucepan, combine the sugar, corn syrup and water over medium heat. A Divinity recipe without egg whites which is very easy to make. The mixture should be malleable. Prepare a cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. If it’s humid (over 50%) or rainy, the candy might end up with a more gooey, or grainy texture. —Anne Clayborne, Walland, Tennessee. If you're being safe and using a candy thermometer (probably a good idea), heat the mixture until it reaches 245° F–250° F, the Firm-Ball Stage. Continue cooking, without stirring to 260°F on a candy thermometer, or hard ball stage. ... Stir to dissolve the sugars, then cook without stirring until it reaches 260 degrees hardball state. Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. After studying her grandmother's old church cookbooks, Southern Kitchen's Visual Content Producer Ramona King learned the secret to making Southern divinity candy. I also was taught how to COOK. Some decide to put a single pecan half on top, and some add chopped pecans inside the mixture. Divinity doesn't work well in extremely humid weather, I skip rainy days. We also made homemade peanut brittle and buttermilk pies as well as chocolate, lemon and cherry pies. Add vanilla. She always said "don't make Divinity on rainy days." But when I searched again, I found what is called the 'cold water test'. SOLVING THE MYSTERY AND TECHNIQUE BEHIND MAKING DIVINITY. https://premeditatedleftovers.com/recipes-cooking-tips/divinity I just made it for Christmas Eve and they look great! HUMIDITY: First and foremost, divinity does not like humidity. 2 teaspoons vanilla 3. Butter the … How to Make Divinity Candy Like a Pro. What distinguishes a batch as successful is the candy temperature and length of beating (more on this in her story). Use it! Store between waxed paper in an airtight container at room temperature. Continue to cook, Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form. 1/2 cup water In a microwave-safe 2-qt. It turned out delicious, just like my Mom used to make!! They are not difficult but will make the difference on how it turns out. Once all of the sugar has melted, clip a candy thermometer onto the pan and continue to boil, without stirring or swirling, until the mixture reaches 260 degrees (the hard ball stage), 8 to 10 minutes. (Alternately, until a small amount of mixture dropped into very cold water forms a hard ball that holds its shape but, is still pliable.) Place egg whites in the bowl of a heavy-duty stand mixer; let stand at room temperature for 30 minutes. Sweet, chewy, and easily customizable, these old-fashioned sweets come together with just 6 ingredients! Don't attempt to make these on a humid day. The end product is slightly crisp on the outside, fluffy on the inside and has a satisfying crunch of pecans in every bite. This is one of those classic old fashioned holiday desserts to make around Christmas time. Sounds fairly cmlose to my receipe. Sweet, chewy, and easily customizable, these old-fashioned sweets come together with just 6 ingredients! Use a candy thermometer. Then immediately remove the pot from the heat source and stir in the peanut butter and vanilla. It set perfectly but there was no way to do it for 5 to 6 minutes. Cook the candy to the hard ball stage. 1/2 cup chopped pecans, plus 20 pecan halves (optional). Like my Grandma's recipe, but she always used black walnuts, I do the same. Watch carefully. For the Cold Water Test: 1/2 to 1 teaspoon of the syru… Having gotten rave reviews in the past for the "Never Fail (chocolate) Fudge" recipe on the Marshmallow Fluff jar --which doesn't require a candy thermometer or even a soft ball test-- it finally occurred to me to go looking for a "Never Fail" Fluff Divinity recipe. I've tried others and they didn't turn out. While the sugar mixture is cooking, beat the egg whites on high speed using a stand mixer with a … 2. This time, I did it properly, and the lollipops have turned out fantastic. This year's advent of treats has an unintentional theme: Retro Sweets ! A candy thermometer, also known as a deep-fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. pans with waxed paper. ?? 2 large egg whites 4. In a 2 quart saucepan, heat the sugar, corn syrup, and water over low heat until the sugar is dissolved, stirring constantly. While the candy mixture is boiling, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. It’s easiest to make this Divinity nougat recipe with the help of a standing mixer and a candy thermometer. Heat over low heat until the candy thermometer reaches 260°F. So I enjoy food. It is very important not to stir during this step. Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is … Meanwhile, line three 15x10x1-in. Lightly grease two spoons with nonstick oil spray. Just like I remember my great grandma and grandma teaching me back in the day. Meanwhile, line three 15x10x1-in. Not only does it taste incredible, but the bright snow white color makes it the perfect addition to any Christmas goodie plate. Half the syrup to firm ball then the other half to hard crack. Add the vanilla, scape down the sides of the bowl and continue to beat the mixture on medium-high speed just until the mixture turns from glossy to matte, 5 to 8 minutes. It is definitely an important tool to have when making candy. Just the two of us. Every Christmas my grandmother and I made divinity, just the two of us. I still make it every year. With the mixer running on medium-high speed, very gradually and carefully pour the hot syrup into the egg whites. Little short fat girl. There are not that many ingredients needs to make divinity. Candy Making Without a Thermometer (Cold Water Test): It is easiest to make candy by using a candy thermometer but you can also use the Cold Water Test. Lightly grease two spoons with nonstick oil spray. Sometimes the dry frosting mix is hard to find but it is available in many groceries. Add sugar, corn syrup, water and salt to a large saucepan and heat on medium heat for 8-10 minutes until a candy thermometer reaches 260 degrees. If not using a candy thermometer, you should test occasionally by dropping some of the mixture into a glass of cold water until it makes the firm ball. 1/2 cup light corn syrup The Cold Water Test can also be used along with a thermometer for the most accurate results. Butter a 9x9-inch pan and line with a parchment paper sling for ease of removal. It seems that the only thing that might make a candy thermometer more popular is a name change. Once all of the sugar has melted, clip a candy thermometer onto the pan and continue to boil, without stirring or swirling, until the mixture reaches 260 degrees (the hard ball stage), 8 to 10 minutes. I wasn't strong enough to do it by hand. Lay out a spoon and a bowl of cold water beside your pot of boiling sugar. It saves time, you don't have to handle the hot syrup as much – which means fewer chances to burn yourself – and you'll get finer temperature control for the recipes that need it. pans with waxed paper. Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. If necessary, gently swirl the saucepan to help the sugar dissolve. Add a candy thermometer to a medium heavy saucepan. Thank you for posting this recipe! Combine the sugar, corn syrup, and water in a large heavy-bottomed saucepan over medium heat. I t hink our divinity was this base recipe + crushed candy canes. Every few minutes, drop a small spoonful of syrup into the cold water. REAL FOOD. Candy thermometers are a good idea for some I have always tested in cold water. Directions. STEP TWO: Next, heat the sugar, corn syrup, and water over medium heat until it reaches 250-260 degrees F. Meanwhile, beat the egg whites until stiff peaks form. I made this last year and it tasted great. Top with the pecan halves, if desired. My Mom often used diced gumdrops in hers. Make sure to not over-beat. Stir frequently until the mixture comes to a boil. Soft and chewy divinity candy made with just 4 simple ingredients! Let the candy set for about 2 hours before serving or storing in an airtight container for up to one week. This no-cook divinity recipe takes the guess work (and candy thermometer!) 2 1/2 cups sugar It’s best to make divinity on a cool, dry day. Stir in the chopped pecans. Just like when making Chocolate Peanut Butter No Bake Cookies, timing is everything.Once the mixture begins a soft rolling boil, start the timer and boil for exactly 90 seconds. As mentioned before, there are some key steps not to shortcut when making Divinity. When you lift the whisk, the candy should stand on its own. Quickly drop by heaping teaspoonfuls onto prepared pans. This quick and easy Divinity Candy recipe is perfect for gifting! It's a result of my recent thrift store find of someone's recipe box from 1950. What did I do wrong? Immediately fold in pecans. Much like meringue cookies, this Divinity candy recipe won't set up properly. 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