Best Holiday Divinity Recipes

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HOLIDAY DIVINITY



Holiday Divinity image

Take one bite of this Southern classic, and you'll see why its name supposedly originated from the word 'divine'! Divinity candy is nougat-like confection that typically has mix-ins like dried fruit and nuts. For a festive holiday version, candied cherries, candied citron, and pecans were chosen to be folded into the light clouds of meringue. Note that the nougat mixture will need at least 8 hours to dry until it is sliceable, so plan accordingly.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield About 50 pieces

Number Of Ingredients 8

Cooking spray, for sheet and hands
3 1/2 cups sugar
1 cup light corn syrup
3 large egg whites
Pinch of kosher salt
1 teaspoon pure vanilla extract
1 1/2 cups chopped toasted pecans
1 cup candied fruit, such as halved candied cherries, diced citron, or a combination

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.

HOLIDAY DIVINITY



Holiday Divinity image

I've been whipping up this Christmasy treat- with its jolly red and green candied cherries and scrumptious chopped nuts- since 1955. It's so light it melts in your mouth. -Helen White, Kerrville, Texas

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/4 pounds.

Number Of Ingredients 9

2 cups sugar
1/2 cup water
1/3 cup light corn syrup
2 egg whites
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped walnuts, toasted
1/4 cup diced candied cherries
1/4 cup diced candied pineapple

Steps:

  • In a heavy saucepan, combine the sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage). Remove from the heat., Meanwhile, in a stand mixer, beat the egg whites until stiff peaks form. With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the mixing bowl. Add vanilla and salt. Beat on high speed just until candy loses its gloss and holds its shape, about 10 minutes. Stir in nuts and fruit., Drop by teaspoonfuls onto waxed paper. Store in airtight containers.

Nutrition Facts : Calories 289 calories, Fat 7g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 59mg sodium, Carbohydrate 56g carbohydrate (49g sugars, Fiber 1g fiber), Protein 4g protein.

HOLIDAY DIVINITY RECIPE



Holiday Divinity Recipe image

I've been whipping up this Christmasy treat? with its jolly red and green candied cherries and scrumptious chopped nuts? since 1955. It's so light it melts in your mouth. -Helen White, Kerrville, Texas

Provided by @MakeItYours

Number Of Ingredients 9

2 cups sugar
1/2 cup water
1/3 cup light corn syrup
2 egg whites
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup Diamond of California Chopped Walnuts, toasted
1/4 cup diced candied cherries
1/4 cup diced candied pineapple

Steps:

  • In a heavy saucepan, combine the sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250°-266° (hard-ball stage). Remove from the heat.
  • Meanwhile, in a stand mixer, beat the egg whites until stiff peaks form. With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the mixing bowl. Add vanilla and salt. Beat on high speed just until candy loses its gloss and holds its shape, about 10 minutes. Stir in nuts and fruit.
  • Drop by teaspoonfuls onto waxed paper. Store in airtight containers.
  • Yield: 1-1/4 pounds.
  • Originally published as Holiday Divinity in Country Woman Christmas
  • Annual 1998, p38
  • Nutritional Facts
  • serving (2 ounces) equals 289 calories, 7 g fat (trace saturated fat), 0 cholesterol, 59 mg sodium, 56 g carbohydrate, 1 g fiber, 4 g protein.
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