Best Never Fail Divinity Recipes

NEVER FAIL DIVINITY

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. Pour hot mixture over cream and beat until mixture becomes dull.
• 4. Add pecans.
• 5. Drop by teaspoon onto wax paper. Let cool. Refrigerate.

NEVER FAIL DIVINITY

Steps:

• Pour marshmallow cream into large bowl.
• In a large saucepan cook sugar, salt and water to soft ball stage.
• Pour hot mixture over marshmallow cream.
• Stir until slightly stiff and peaks start to form.
• Add vanilla and pecans.
• Mix well.
• Pour into a 8x8 greased pan or drop by spoonfuls onto wax paper.

NEVER FAIL DIVINITY CANDY

Steps:

• 1. Boil sugar, water, salt to hard ball stage(250 degrees). Put marshmellow cream in a mixing bowl and stir in hot syrup. Beat on high until stiff and stands in peaks....fold in vanilla and nuts and drop by buttered teaspoon fulls onto wax paper...let dry...store in air tight container.

NEVER-FAIL DIVINITY *(GOOD)* RECIPE - (3.8/5)

Steps:

• Combine sugar, corn syrup, 3/4 cup water and salt in 2-quart glass casserole. Microwave on high for 19 minutes, stirring every 5 minutes or to 260°F on candy thermometer. Beat egg whites until very stiff. Pour hot syrup gradually over egg whites, beating at high speed for about 12 minutes or until thick and candy begins to lose gloss. Fold in vanilla pecans. Drop by spoonfuls onto waxed paper.

NEVER FAIL DIVINITY

Steps:

• Combine sugar, syrup, water and salt in large heavy pan. Cook at medium heat, stirring CONSTANTLY, until thermometer reaches 265 deg. Beat egg whites until the form stiff peak. Pour hot syrup gradually over egg whites, beating at high speed for about 10 to 12 minutes or until thick and candy loses its gloss. Fold in vanilla and nuts. Drop by spoonfuls on wax paper or spread on cookie sheet; let cool. Then cut if in cookie sheet.

NEVER FAIL DIVINITY

Steps:

• I n a 2 quart saucepan, combine sugar, corn syrup, salt and water.
• Cook to hard ball stage on candy thermometer 260 stirring only until sugar dissolves.
• Meanwhile, beat egg whites to stiff peaks.
• Gradually pour syrup over egg whites, beating on high speed with an electric mixer.
• Add vanilla and heat until candy holds it's shape, 4-5 minutes.
• Quickly drop from teaspoons onto waxed paper.

NEVER-FAIL DIVINITY

Steps:

• 1. Place water, sugar, and salt in heavy saucepan; bring to a rolling boil, or till candy thermometer reaches 250 degrees.
• 2. Cook to hard ball stage.
• 3. Place marshmallow creme in bowl; add boiling syrup all at once.
• 4. Add nuts and vanilla.
• 5. Stir until mixture forms soft peaks.
• 6. Spoon candy onto sheet of foil or waxed paper. Keep in covered container.

NEVER FAIL DIVINITY

Steps:

• Line a large baking sheet with parchment paper; set aside. Place marshmallow creme in a large metal or other heat safe bowl; set aside. In a medium saucepan, add the sugar, water and salt. Heat over medium high heat, stirring constantly, until mixture comes to a full rolling boil. Let boil without stirring for 2 minutes, and no longer.
• Immediately pour the entire sugar syrup over the marshmallow creme and using a wooden spoon, begin to carefully beat the syrup into the creme. Beat the mixture until it begins to dull and no longer has a sheen. Mixture will thicken once it begins to look dull. Mix in the vanilla and chopped pecans and work quickly to drop mixture by spoonfuls onto the parchment and garnish with a pecan half, if desired. Set aside to dry for several hours before storing.
• Tip: I like to use a stainless steel bowl. It holds the heat better which makes it much easier to drop the divinity, but because it holds the heat, it will take a little extra elbow grease to beat the sheen out of it. I also use two stainless iced tea spoons to drop, one to scoop, the other to push off the spoon. I place the whole tray into a cold oven overnight so that the divinity will dry well, then store in an airtight container. May also use candied cherries for the garnish, or very well drained, and dry, maraschino cherries.
• Source: http://deepsouthdish.com