Divinity Fudge Recipe Paula Deen Recipe For Chicken

Listing Results Divinity Fudge Recipe Paula Deen Recipe For Chicken

WebSTEP 1: When cooking and stirring the mixture of sugar, corn syrup, water, and salt, remember that 248° is the magic number on …

Estimated Reading Time: 2 mins

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Web1⁄2 teaspoon vanilla directions Stir the first four ingredients together in a saucepan over low heat until the sugar is dissolved. Boil without stirring to 265 degrees …

Rating: 5/5(11)
Total Time: 35 minsCategory: CandyCalories: 2162 per serving1. Stir the first four ingredients together in a saucepan over low heat until the sugar is dissolved.
2. 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.
3. 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.
4. Fold in nuts and vanilla.

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WebYou'll need just six ingredients to make this old-fashioned divinity recipe: · Sugar: This traditional divinity recipe starts with 2 ⅔ …

Rating: 5/5(208)
Total Time: 12 hrs 50 minsServings: 48Calories: 67 per serving1. 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).
2. 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).
3. 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.

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WebPublished: Dec 5, 2016. If you grew up in the South you're probably familiar with divinity, the fluffy candy made from egg whites, corn syrup and sugar with a texture that falls somewhere between fudge and …

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WebInstructions. In a medium pot, melt chocolate and coconut milk together over very low heat. Stir in vanilla powder. Transfer mixture to a parchment paper lined 8 x 8 …

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WebDirections Cook first 4 ingredients in a heavy 2-quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248°F (about 15 minutes). …

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Web1. 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 …

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WebPlace egg whites in bowl of electric mixer. Turn to high and whip until soft peaks form, about 1 minute. Gradually add syrup mixture in fine stream and white about 2 ½ minutes …

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WebIngredients Refrigerated 3 Egg whites Condiments 1 cup Corn syrup, white Baking & Spices 4 cups Sugar 1 tsp Vanilla extract Nuts & Seeds 2 cups Pecans Liquids 3/4 cup Water …

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WebDirections. Combine sugar, corn syrup, hot water, and salt in a heavy-bottomed 2-quart saucepan over medium-low heat. Cook and stir until sugar dissolves and mixture comes to a boil. Continue to cook, …

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WebSet a large 6-8 quart saucepot over medium heat. 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 boiling, lower the heat a little if …

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WebIn a large saucepan over medium heat, combine the sugar, water, corn syrup and salt and cook, stirring occasionally, just until the mixture starts to boil. Then clip a …

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WebPreheat the oven to 350 degrees, and grease a 9×9 baking dish well. Melt the butter over medium heat. Place the onions in the skillet, and saute until softened. Mix in …

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