CAN YOU FREEZE DIVINITY CANDY RECIPES

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DIVINITY, OLD FASHIONED CHRISTMAS CANDY RECIPE - FOOD.COM



Divinity, Old Fashioned Christmas Candy Recipe - Food.com image

You MUST have a heavy duty stand mixer to make this. It is my absolute all time favorite Christmas candy. Please make sure your walnuts are very fresh. This is a delicate candy and any off taste in the nuts will ruin it. 3 c. sugar 1/2 c. light corn syrup 2/3 c. water 2 egg whites 1/8 tsp. salt 1 tsp. vanilla 1 c. chopped nuts Bring sugar, corn syrup, salt and water to a boil. Cook to hard ball stage, (250-265 F) wiping any crystals from side of pan from time to time. While syrup is boiling, beat egg whites until they form stiff peaks. Very slowly pour a thin stream of syrup into the stiff egg whites keeping mixer at med high speed for as long as possible, reducing speed to med as mixture thickens. Add Vanilla Continue beating until mixture is very thick and loses its gloss. Stir in nuts with spoon. Drop by spoonfuls on greased cookie sheet. Allow to cool completely at room temperature. Store at room temperature for up to 1 week. Can be refrigerated. I have never tried to freeze Divinity, it has never lasted long enough.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 12 serving(s)

Number Of Ingredients 7

3 cups sugar
1/2 cup light corn syrup
2/3 cup water
2 egg whites
1/8 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts

Steps:

  • Bring sugar, corn syrup, salt and water to a boil.
  • Cook to hard ball stage, (250-265°F) wiping any crystals from side of pan from time to time. This will take about 10-15 minute.
  • While syrup is boiling, beat egg whites until they form stiff peaks.
  • Very slowly pour a thin stream of syrup into the stiff egg whites keeping mixer at med high speed for as long as possible, reducing speed to med as mixture thickens. Add Vanilla.
  • Continue beating until mixture is very thick and loses its gloss. This will take quite a while, maybe 15 min, so be patient. Stir in nuts with spoon. Drop by spoonfuls on greased cookie sheet. Allow to cool completely at room temperature.
  • Store at room temperature for up to 1 week. Can be refrigerated.
  • I have never tried to freeze divinity, it has never lasted long enough.

Nutrition Facts : Calories 301.3, FatContent 6.4, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 42.6, CarbohydrateContent 62.3, FiberContent 0.7, SugarContent 54.1, ProteinContent 2.1

DIVINITY, OLD FASHIONED CHRISTMAS CANDY RECIPE - FOOD.COM



Divinity, Old Fashioned Christmas Candy Recipe - Food.com image

You MUST have a heavy duty stand mixer to make this. It is my absolute all time favorite Christmas candy. Please make sure your walnuts are very fresh. This is a delicate candy and any off taste in the nuts will ruin it. 3 c. sugar 1/2 c. light corn syrup 2/3 c. water 2 egg whites 1/8 tsp. salt 1 tsp. vanilla 1 c. chopped nuts Bring sugar, corn syrup, salt and water to a boil. Cook to hard ball stage, (250-265 F) wiping any crystals from side of pan from time to time. While syrup is boiling, beat egg whites until they form stiff peaks. Very slowly pour a thin stream of syrup into the stiff egg whites keeping mixer at med high speed for as long as possible, reducing speed to med as mixture thickens. Add Vanilla Continue beating until mixture is very thick and loses its gloss. Stir in nuts with spoon. Drop by spoonfuls on greased cookie sheet. Allow to cool completely at room temperature. Store at room temperature for up to 1 week. Can be refrigerated. I have never tried to freeze Divinity, it has never lasted long enough.

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 12 serving(s)

Number Of Ingredients 7

3 cups sugar
1/2 cup light corn syrup
2/3 cup water
2 egg whites
1/8 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts

Steps:

  • Bring sugar, corn syrup, salt and water to a boil.
  • Cook to hard ball stage, (250-265°F) wiping any crystals from side of pan from time to time. This will take about 10-15 minute.
  • While syrup is boiling, beat egg whites until they form stiff peaks.
  • Very slowly pour a thin stream of syrup into the stiff egg whites keeping mixer at med high speed for as long as possible, reducing speed to med as mixture thickens. Add Vanilla.
  • Continue beating until mixture is very thick and loses its gloss. This will take quite a while, maybe 15 min, so be patient. Stir in nuts with spoon. Drop by spoonfuls on greased cookie sheet. Allow to cool completely at room temperature.
  • Store at room temperature for up to 1 week. Can be refrigerated.
  • I have never tried to freeze divinity, it has never lasted long enough.

Nutrition Facts : Calories 301.3, FatContent 6.4, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 42.6, CarbohydrateContent 62.3, FiberContent 0.7, SugarContent 54.1, ProteinContent 2.1

SOUTHERN PECAN PRALINES - HOUSE OF NASH EATS
12/04/2019 · Like with most candy recipes, a good candy thermometer is crucial to getting the temperature of the ingredients just right so they set properly. I have always used a basic, cheap candy thermometer (affiliate link) and it works great. Have some very hot water on hand in case your pralines begin to seize. I found when recipe testing that it was very easy to overbeat the mixture and it seemed ...
From houseofnasheats.com
See details


SOUTHERN PECAN PRALINES - HOUSE OF NASH EATS
12/04/2019 · Like with most candy recipes, a good candy thermometer is crucial to getting the temperature of the ingredients just right so they set properly. I have always used a basic, cheap candy thermometer (affiliate link) and it works great. Have some very hot water on hand in case your pralines begin to seize. I found when recipe testing that it was very easy to overbeat the mixture and it seemed ...
From houseofnasheats.com
See details