Basic divinity
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Basic divinity
  Basics  
Last updated 6/12/2012 12:57:43 AM. Recipe ID 20336. Report a problem with this recipe.
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      Title: Basic divinity
 Categories: Candies
      Yield: 6 servings
 
      2 c  White Sugar; Granulated
    1/2 c  Light Corn Syrup
    1/2 c  Water
      1 pn Salt (1/8 tsp)
      2 ea Egg Whites; Lg
      1 t  Vanilla Extract
      1 c  Nuts; Chopped, OR
      1 c  Cherries; Chopped, OR
      1 c  Orange Peels; Chopped, Etc.
 
  ~------------------------------OPTIONALS
  ~-------------------------------- NOTE:  TO PREWARM A CANDY
  THERMOMETER, SIMPLE PLACE IT AN A SMALL SAUCE PAN OF COLD WATER AND
  BRING IT TO A BOIL.  LET IT SIMMER UNTIL YOU NEED THE THERMOMETER.
  STEP 1: Prewarm the thermometer; separate the eggs allowing the
  whites to come to room temperature in a large bowl of an electric
  mixer.  (Return the egg yolks to the refrigerator covering with
  plastic wrap or water for another recipe.) Fill a glass with ice
  cubes and water. To make dropped divinities, you will need 2 cookie
  sheets, topped with greased wax paper. For squares, use a greased and
  wax paper-lined 8 X 8-inch pan.  Measure the sugar, corn syrup, ice
  water and salt and dump into a heavy 2-quart saucepan with a tight
  fitting lid. STEP 2: Dissolve the sugar, stirring constantly with a
  wooden spoon over low heat.
   Syrup will become clear, gritty sounds will cease, and the spoon will
  glide smoothly over the bottom of the pan. Increase the heat to
  medium and bring to a boil. STEP 3: (OPTIONAL): Cover pan with a
  square of wax paper and lid, pushing down firmly.  Steam for 2 to 3
  minutes to dissolve the sugar crystals.  (Listen to make sure the pot
  doesn't boil over. To double-check, remove lid, leaving the wax paper
  in place.) STEP 4: Wash down any crystals clinging to the sides with
  a brush dipped in hot water from the thermometer bath. Introduce the
  prewarmed thermometer. No need to stir. STEP 5:  Beat the egg whites
  until stiff but not dry. If your mixer is a heavy duty one, you can
  wait until the bubbles in the syrup become very large and airy before
  beating the egg whites. Otherwise, do it now when the thermometer
  registers 240 Degrees F. (115.5 C.). STEP 6: Test the syrup when the
  thermometer registers 246 degrees F. (119 C.). Continue testing until
  it reach the firm-ball stage, 246 to 260 degrees F. (119 to 126.5
  C.). Syrup will be hard to scrape up in ice water.
   It will have to be forced into a ball, but once formed, it should
  hold its shape but give under pressure. Return the thermometer to the
  hot water bath to soak clean. STEP 7:  Dribble the syrup into the egg
  whites in a slow, steady stream, beating at slow speed. Tilt the
  syrup pan to get the last drop but do not scrape the pan. Once the
  syrup is completely incorporated, change to a flat whip if you have
  one. STEP 8: Have patience and continue beating.
   The amount of time you spend mixing depends on the power of your
  mixer. If you have a heavy duty or commercial one, you can go to full
  speed and make the divinity in less than 5 minutes. With less
  powerful ones, it can take up to 20 minutes. The important thing is
  to beat at the highest speed of your mixer.
   Also if it is a hot and humid day, it will take longer also. STEP 9:
  Test the divinity.  The first and most important test occurs when you
  lift the beaters.  If the candy falls back in ribbons that
  immediately merge back into the batter, it isn't done.
   Eventually, a stationary column will form between the beaters and the
  bowl.  Candy will lose its sheen/gloss and stop being sticky; a
  teaspoonful dropped onto wax paper will hold its shape, even a peak.
  If you machine is laboring and the candy is not quite there yet, you
  have two choices: Pour anyway and put into a frost free freezer to
  set up....or finish by hand. STEP 10:  Fold in the flavorings and
  nuts and/or other optional items using the mixer or if very thick, a
  wooden spoon. STEP 11: Drop or spread the divinity either on wax
  paper-covered cookie sheets or the buttered pan. Dripping it by
  teaspoon is harder work for you but it ripens quicker and is ready to
  eat sooner. A neat trick is to put the candy into a pastry bag and
  pipe onto the wax paper.  If you spread it in the pan, you will have
  to wait up to 24 hours before it is ready. But you maybe one of those
  that think it is better when it is 24 hours old.  Score and cut into
  squares. Store in an airtight container at room temperature or in a
  refrigerator. Makes 1 pound but looks like more. Recipe CANNOT be
  doubled; it can be frozen but not for extended periods of time.
 




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Recipe ID 20336 (Apr 03, 2005)

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