Best 20 Divinity Recipes

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.

DIVINITY

Steps:

• Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
• Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
• Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.

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.

PERFECT DIVINITY

Steps:

• In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
• Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
• Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
• When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
• Add vanilla and beat until candy holds its shape, 4-5 minutes.
• Stir in the chopped nuts or cherries, if desired.
• Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.
• Let cool.

DIVINE DIVINITY FUDGE

Steps:

• Beat the egg whites with an electric mixer until stiff. Line a baking sheet with parchment or waxed paper. Put the sugar, corn syrup, and water in a medium-size heavy saucepan over medium-high heat. Stir to dissolve the sugar, bring to a boil and cook until the temperature reaches 260 degrees F on a candy thermometer, or the hard-ball stage, when a bit of the mixture dropped into cold water holds its shape, 10 to 15 minutes. Remove from the heat. Pour in a thin steady stream into the beaten egg whites and beat with an electric mixer on high for about 3 minutes, scraping down the sides of the bowl. Add the vanilla, and continue beating on high just until the candy starts to lose its gloss, 5 to 6 minutes. When the beaters are lifted, the mixture should fall in a ribbon that mounds on itself.

DIVINITY FUDGE

Steps:

• Stir the first four ingredients together in a saucepan over low heat until the sugar is dissolved.
• Boil without stirring to 265 degrees on a candy thermometer or until a little mixture that is dropped in cold water forms a hard, almost brittle ball.
• Remove syrup from heat and slowly pour over stiffly beaten egg whites, while beating with a mixer until mixture loses its gloss and a small amount that is dropped from a spoon holds its shape.
• Fold in nuts and vanilla.
• Pour into a greased 9"x9"x2" pan or drop by spoonfuls onto waxed paper to cool.
• Store in tins.

DIVINITY CANDY

Steps:

• In a medium saucepan, combine sugar, corn syrup, and 1 cup water. Bring to a boil, stirring just until sugar dissolves, and cook until syrup reaches 250 degrees (firm-ball stage) on a candy thermometer.
• Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, starting on low and gradually increasing to high, beat egg whites with salt until stiff peaks form. If peaks form before the syrup reaches 250 degrees, reduce speed and keep mixer running on low.
• With the mixer on medium speed, add the syrup in a slow, steady stream (taking care not to hit the whisk or side of the bowl). Add vanilla. Increase speed to high and continue to whisk until mixture holds it shape and begins to lose its gloss, 10 to 20 minutes. Prepare a small bowl of hot water for dipping and a 1-tablespoon cookie scoop or two spoons; line up miniature candy cups on a baking sheet.
• Working quickly, use cookie scoop or spoons to drop 1 heaping tablespoon candy into each cup, dipping scoop into hot water as needed to prevent sticking. Press pecans into candy. Let candy cool completely, at least 6 hours and up to overnight. Candy can be stored in an airtight container at room temperature up to 1 week.

MICROWAVE DIVINITY

Steps:

• Place egg whites in the bowl of a heavy-duty stand mixer; let stand at room temperature for 30 minutes., In a microwave-safe 2-qt. bowl, combine the sugar, water, corn syrup and salt. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. Cook 6-8 minutes longer or until a candy thermometer reads 260°(hard-ball stage), stirring every 2 minutes. Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the bowl. Beat just until candy loses its gloss and holds its shape, 15-20 minutes. Immediately stir in pecans and vanilla. (Do not overmix, or candy will get stiff and crumbly.), Working quickly, drop by tablespoonfuls onto waxed paper. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature.

MICROWAVE DIVINITY

Steps:

• Mix sugar, corn syrup, and water together in a microwave-safe bowl.
• Cook sugar mixture in the microwave until mixture is 250 degrees F (120 degrees C), or until a small amount of sugar mixture dropped into cold water forms a rigid ball, 3 minutes.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Stir sugar mixture into egg whites until no longer glossy, about 7 minutes. Stir in vanilla extract.
• Drop candy by teaspoonfuls onto a sheet of waxed paper. Let stand until cooled, 15 minutes.

JEWELED DIVINITY

Steps:

• Butter a straight-sided 8-inch square cake pan and set aside. Line with a single sheet of parchment paper.
• Attach a candy thermometer to the side of a saucepan. Add the sugar, corn syrup and 1/4 cup water to the pan and bring to boil, stirring until the sugar has just dissolved. Continue to cook until the syrup reaches 255 to 260 degrees F on the candy thermometer.
• Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form.
• When the syrup reaches temperature, slowly (and carefully) drizzle it into the egg whites with the mixer on high. Once the syrup is fully added, pour in the vanilla and continue to beat until the mixture is no longer glossy and holds its shape, 7 to 8 minutes.
• Remove the bowl from the stand mixer and, moving quickly, fold 1 cup of the gummy candies into the mixing bowl using a wooden spoon. Transfer the mix to the prepared pan and do your best to spread into an even layer--it will be very sticky. Sprinkle the remaining candies over the top, lightly pressing them in to ensure they stay.
• Allow the divinity to cool completely, about 1 hour. Cut into 1 1/2-inch squares and store in an airtight container.

GELATIN DIVINITY

Steps:

• Butter a 9x13 inch glass baking dish, and set aside. Combine the sugar, corn syrup, and water in a saucepan over medium-high heat. Stir just to blend, then bring to a boil. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Meanwhile, whip egg whites with an electric mixer until foamy. Sprinkle in the gelatin powder, and continue whipping until peaks form when the beaters are turned off and lifted.
• When the syrup reaches temperature, pour in a thin stream into the egg white mixture, mixing constantly on low speed. Increase to high speed once the syrup is in, and whip until the candy is stiff and loses its gloss. Fold in nuts, and spread into the prepared pan. Allow to stand until firm, then cut into squares.

PECAN DIVINITY

Steps:

• In a large heavy saucepan, combine the sugar and water. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage). , Remove from the heat; stir in the marshmallow creme, vanilla and pecans. Continue stirring until candy cools and begins to hold its shape when dropped from a spoon. , Quickly drop by heaping teaspoonfuls onto waxed paper-lined baking sheet. Store in an airtight container at room temperature.

HOLIDAY DIVINITY

Steps:

• Spray a 9 1/2‐by‐12 1/2‐inch rimmed baking sheet (also called quarter‐sheet pan) with cooking spray. Line with parchment; spray parchment.
• In a saucepan, combine sugar, corn syrup, and 1 cup water. Bring to a boil, stirring, just until sugar has dissolved, then cook until syrup reaches 250°F (firm ball stage) on a candy thermometer.
• Meanwhile, in the bowl of a mixer fitted with the whisk attachment, starting on low speed and gradually increasing to high, beat egg whites with salt until stiff peaks form. If peaks form before syrup reaches 250°F, reduce speed and keep mixer running on low.
• Reduce speed to medium and add syrup in a slow, steady stream (taking care not to hit whisk or side of bowl). Add vanilla. Increase speed to high and continue to beat until mixture is very thick and begins to lose its gloss, 10 to 20 minutes. Fold in pecans and candied fruit. Scrape mixture into prepared pan, using hands sprayed with cooking spray to press in evenly.
• Let stand until fully set and dry on top, at least 8 hours. Transfer to a cutting board; cut into 3/4‐by‐3‐inch pieces. Store in a single layer on parchment‐lined baking sheets, wrapped in plastic, at room temperature up to 1 week.

DIVINITY, OLD FASHIONED CHRISTMAS CANDY

Steps:

• Bring sugar, corn syrup, salt and water to a boil.
• Cook to hard ball stage, (250-265°F) wiping any crystals from side of pan from time to time. This will take about 10-15 minute.
• While syrup is boiling, beat egg whites until they form stiff peaks.
• Very slowly pour a thin stream of syrup into the stiff egg whites keeping mixer at med high speed for as long as possible, reducing speed to med as mixture thickens. Add Vanilla.
• Continue beating until mixture is very thick and loses its gloss. This will take quite a while, maybe 15 min, so be patient. Stir in nuts with spoon. Drop by spoonfuls on greased cookie sheet. Allow to cool completely at room temperature.
• Store at room temperature for up to 1 week. Can be refrigerated.
• I have never tried to freeze divinity, it has never lasted long enough.

NO COOK DIVINITY

Steps:

• Combine frosting mix(dry), corn syrup, vanilla and boiling water in a small bowl.
• Beat on highest speed until stiff peaks form, about 5 minutes.
• Transfer to a large mixing bowl, on low speed gradually blend in sugar.
• Stir in nuts.
• Drop by spoonfuls on wax paper.
• When outside of candy feels firm, turn over and allow to dry at least 12 hours.
• Store in an air tight container.

NO FAIL DIVINITY

Steps:

• Put Marshmallow creme into a large bowl.
• Combine sugar, water and salt in a boiler.
• Cook over medium heat until sugar mixture reaches soft ball stage, (whenever dropped into cold water).
• Pour over marshmallow creme, stir with a spoon until mixture starts to thicken, add vanilla and nuts.
• Continue to stir until mixture can be dropped with a spoon onto waxed paper.

DIVINITY FUDGE

Steps:

• 1. Mix sugar, corn syrup and water together and cook, stirring constantly, until tested by dropping a teensy bit into cold water. When done, it will crack against the side of a cup (270 degrees on a candy thermometer).
• 2. Beat the egg whites until very stiff.
• 3. Add the salt and vanilla to the egg whites.
• 4. When the syrup is ready, pour very slowly into the stiffly beaten whites. Beat until creamy.
• 5. Add 1 cup chopped walnuts.
• 6. Pour into a buttered 8x8 inch pan, or you can drop them my teaspoonful onto waxed paper. Let cool.

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.

ALMIGHTY CHOCOLATE DIVINITY

Steps:

• Preheat the oven to 325 degrees Fahrenheit.
• Toast the walnuts on a baking sheet in the preheated oven for 8 to 10 minutes. Cool to room temperature.
• Process the walnuts in the bowl of a food processor fitted with a metal blade until finely chopped, about 8 to 10 seconds.
• Heat the granulated sugar, water and corn syrup in a 3-quart saucepan over medium-high heat, stirring to dissolve the sugar. Bring to a boil. Continue to boil, stirring often, until the temperature of the syrup reaches 250 degrees Fahrenheit, about 5 minutes.
• As soon as the syrup begins boiling, place the egg whites in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peaks form, about 4 minutes. Change the mixer speed to medium. Carefully and slowly pour the 250 degree Fahrenheit syrup into the whisked egg whites and continue to whisk on medium until the meringue is very thick, about 4 minutes. Remove the bowl from the mixer. Working quickly, use a rubber spatula to fold the walnuts and then the chocolate morsels into the meringue creating a variegated mixture. Divide the mixture into 24 large heaping tablespoons onto a two large pieces of waxed paper, using a finger to push the mixture off the spoon onto the wax paper. Allow to cool to room temperature for about an hour before storing in a tightly sealed plastic container.