Best Divinity Sweets Recipe

Divinity Candy Recipe Shugary Sweets

WEBNov 5, 2019 · Instructions. In a large saucepan over medium high heat, combine the sugar, corn syrup, and the water. Cook and stir constantly …

1. In a large saucepan over medium high heat, combine the sugar, corn syrup, and the water. Cook and stir constantly until boiling. Clip the candy thermometer to the pan and without stirring over medium heat, bring the temperature up to 260°F (hard ball stage). This will take approximately ten minutes.
2. When the candy is nearly to the hard ball stage, begin the next step. In a large mixing bowl, attached to an electric freestanding mixer, beat egg whites until stiff peaks form.
3. Gradually, in a slow steady stream, pour in the hot mixture, beating on high the entire time. This should take about 3 minutes. Scrape the sides of the bowl and add in your Vanilla extract (or almond).
4. Continue to beat on high speed for approximately 6-10 minutes, until the candy starts to lose it’s glossy finish. When the beaters are lifted, the mixture should mound on itself, and not flatten. You can test it by dropping a spoonful onto a parchment paper lined baking sheet. If it stays mounded, the mixture has been beaten sufficiently. If it begins to flatten, continue beating and check again after a minute or so.

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Fluffy Divinity Candy Recipe A Spicy Perspective

WEBNov 26, 2022 · Attach a candy thermometer to the side of the pot. Add the sugar, corn syrup, water, and salt to the pot. Bring to a boil. Once …

Rating: 5/5(6)
1. Set a large 6-8 quart saucepot over medium heat. Attach a candy thermometer to the side of the pot.
2. Add the sugar, corn syrup, water, and salt to the pot. Bring to a boil. Once boiling, lower the heat a little if needed and watch the thermometer. When it reaches 260 degrees, remove the pot from heat.
3. Meanwhile, set out a stand mixer. Place the egg whites and cream of tartar in bowl of the mixer. Using the whip attachment, whip on high until a stiff meringue forms. Turn off the mixer.
4. Once the sugar mixture reaches 260 degrees F, turn the mixer on high. Hold the saucepot carefully with potholders and VERY SLOWLY pour the sugar syrup into the egg whites. Take your time to pour a slow thin stream so the sugar beats gently into the whites. Once all the syrup is in the mixer, add the vanilla extract and continue to beat another 5-10 minutes, until the mixture is white, and stiff enough to hold its shape when you lift it with a spoon.

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