Best Christmas Divinity Recipes

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.

CHRISTMAS PECAN DIVINITY RECIPE - (4.5/5)

Steps:

• It helps to get everything ready before you start: Chop or grind pecans and set aside. Crack the egg whites in a mixing bowl. Set aside. Line a cookie sheet with waxed paper. In a 1-1/2 quart glass casserole dish, stir together the sugar, corn syrup, water, and salt. Cover tightly with Saran plastic wrap. Microwave on HIGH for 5 minutes. Stir well, return to microwave UNCOVERED for an additional 4 or 5 minutes, or until it reaches the hard-ball stage, or 265 degrees on a candy thermometer. (Or when it forms a hard ball when dropped into cold water.) Stir and set aside to cool for about 4 minutes while you beat the egg whites. Beat egg whites on high speed of mixer until stiff peaks form. Pouring in a thin, steady stream add the sugar mixture to the egg whites while beating constantly on high speed of mixer until it starts to lose its gloss and holds together well, 4 to 5 minutes. Stir in the vanilla and nuts. Drop by teaspoonfuls onto the waxed paper about 1-1/2 inches apart. Allow time for candy to set.

CHRISTMAS DIVINITY

Steps:

• Line a baking sheet with waxed paper.
• In a large heavy saucepan, combine the sugar, corn syrup, and water and bring to a boil over moderately high heat, stirring constantly with a wooden spoon to dissolve sugar (Avoid splashing mixture onto side of the pan).
• Boil for 3 minutes.
• If using a candy thermometer, carefully clip to side of pan, making sure the bulb is immersed but not touching the bottom of the pan.
• Cook over moderate heat, without stirring, to 260° on candy thermometer, hard-ball stage (15 to 18 minutes), or, use this cold water test - using a spoon, drop a small amount of hot mixture into very cold, not icy, water them dip your fingers into the water and form the mixture into a ball. Remove the ball from the water; it should not flatten but can be deformed by pressure.
• Remove pan from heat; remove the thermometer from saucepan.
• In a large bowl, with very clean beaters and an electric mixer on medium to high, beat the egg whites until stiff peaks form. Slowly pour hot syrup mixture in a fine stream over egg whites, beating with electric mixer on high for 3 minutes and scraping the side of the bowl occasionally.
• Add the vanilla.
• Continue beating with the electric mixer on high just until candy starts to lose its gloss and holds soft peaks (5 to 6 minutes), scraping the side of the bowl occasionally. Stir in cherries and nuts.
• Working quickly, drop by teaspoonfuls onto waxed paper.
• If the divinity becomes too stiff, beat in very hot water, a few drops at a time, until it is a softer consistency.
• Cool completely. To store, cover tightly.
• TIPS:.
• Choose a dry day. Because sugar absorbs moisture from the air, divinity may never set up if you try to make it on a humid day.
• Start with room temperature egg whites. They heat up to a greater volume than cold egg whites.
• Use a heavy-duty, freestanding electric mixer. Beating divinity puts a strain on a mixer's motor. Portable mixers and lightweight, freestanding mixers may not have heavy enough motors.
• Follow the recipe directions carefully. Timing is important. Adding the hot syrup too quickly or not beating the candy mixture long enough can cause divinity to fail. Overbeating the divinity will cause it to set up before you can drop it into individual pieces.

GRANDADDY'S CHRISTMAS DIVINITY

Steps:

• Mix sugar, syrup, and water; cook mixture until it forms a soft ball. Add extract if using.
• Divide into 2 equal portions.
• Fold the stiff egg whites into half the mixture VERY SLOWLY.
• Continue cooking the remaining half of the mixture until it forms a hard ball.
• Combine mixtures very slowly.
• Fold in nuts.
• Pour into pan immediately.

EASY CHRISTMAS DIVINITY

Steps:

• Combine sugar, water, corn syrup and salt in a glass casserole dish. Cover with saran wrap and microwave on high for 5 minutes. Remove from microwave and take off saran wrap. Stir well and return to microwave uncovered. Cook on high for another 4 to 5 minutes until reaches hard ball stage when a little is dropped in cold water. Remove and cool about 4 minutes. Beat egg whites until stiff with mixer. Pour sugar mixture over egg whites beating constantly with mixer until mixture starts to lose its gloss and holds together. About 4 or 5 minutes. Stir in vanilla and nuts. Drop by teaspoonful onto wax paper. Makes about 25 pieces depending on size you make them. Enjoy!
• Note: To clean glass bowl you used in microwave soak in warm soapy water immediately after emptying sugar mixture.

CHRISTMAS DIVINITY

Steps:

• Beat the egg white in a large bowl until stiff and set aside. In a saucepan, boil the sugar, water, and syrup while stirring gently until the mixture reaches 235 degrees. Power the mixture over the beaten egg white, beating continually. Add vanilla, nuts, and salt. Beat mixture until almost hard, then drop by spoonful onto waxed paper.

CHRISTMAS DIVINITY

Steps:

• 1. place the hard peperment candy in a food prosser and crush, and set aside.
• 2. combine sugar, water, corn syrup, and salt into a sauce pan, heat stirring occasionally, until sugar dissolves.
• 3. whip down sugar crystols from side of pan as necessary with a pastry brush dipped in water.
• 4. without stirring, boil syrup mixture until it reaches 265 degrees on a candy thermomether ( hard ball stage )
• 5. gradually beat egg whites until stiff peaks form, then gradually beat hot syurp into egg whites, add vanilla , tent with food coloring if desired. continue beating until candy hold it's shape and add crushed peperments.
• 6. drop by tablespoon onto wax paper , when firm store in air thght container.
• 7. NOTE: for white didinity do not add food coloring. in place of peperment candy , you can add chopped muts, or candy cherries.
• 8. TIP: have everything ready before you start as once the candy reaches 260 on the candy thermometer it will immediatley begine to harden.