Recipes for "divinity"

Gather all your ingredients.

Heat sugar, corn syrup, and water in a 2-quart saucepan over low heat; stir continuously until sugar is dissolved and mixture comes to a boil. Continue to cook, without stirring, until the mixture reaches 250 degrees F (120 degrees C) or until a small amount of syrup dropped into cold water forms a rigid ball.

Beat egg whites in a 1 1/2-quart glass, metal, or ceramic bowl until stiff peaks form.

Continue to beat while slowly pouring hot syrup in a thin stream into egg whites

Add vanilla; beat until mixture holds its shape and begins to lose its gloss. Fold in walnuts.

Drop from a greased spoon onto waxed paper. Let stand at room temperature, turning candy over once, until the outside of candy is firm, at least 12 hours. Store in an airtight container.

Butter a 9x13 inch glass baking dish, and set aside. Combine the sugar, corn syrup, and water in a saucepan over medium-high heat. Stir just to blend, then bring to a boil. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.

Meanwhile, whip egg whites with an electric mixer until foamy. Sprinkle in the gelatin powder, and continue whipping until peaks form when the beaters are turned off and lifted.

When the syrup reaches temperature, pour in a thin stream into the egg white mixture, mixing constantly on low speed. Increase to high speed once the syrup is in, and whip until the candy is stiff and loses its gloss. Fold in nuts, and spread into the prepared pan. Allow to stand until firm, then cut into squares.

Mix sugar, corn syrup, and water together in a microwave-safe bowl.

Cook sugar mixture in the microwave until mixture is 250 degrees F (120 degrees C), or until a small amount of sugar mixture dropped into cold water forms a rigid ball, 3 minutes.

Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.

Stir sugar mixture into egg whites until no longer glossy, about 7 minutes. Stir in vanilla extract.

Drop candy by teaspoonfuls onto a sheet of waxed paper. Let stand until cooled, 15 minutes.

In a 2-quart saucepan, combine sugar, corn syrup, salt, and water. Cook to hard-ball stage (260 degrees F, or 125 degrees C), stirring only until sugar dissolves.

Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat until candy holds its shape, about 4-5 minutes. Quickly drop from a teaspoon onto wax paper; cool.

Mix sugar, corn syrup, and water together in a deep pan; bring to a boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball (hard ball stage), about 15 minutes.

Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.

Slowly pour sugar mixture over egg whites while beating with an electric mixer. Beat until candy clings to a spoon and loses some of its shine. Spread candy mixture onto a sheet of waxed paper; sprinkle with confectioners' sugar. Generously spread peanut butter over candy mixture. Roll candy into one large roll; cut into 2 rolls. Slice each roll into desired pieces.