CANDY TEMPERATURE RECIPES

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DIVINITY CANDY RECIPE: HOW TO MAKE IT



Divinity Candy Recipe: How to Make It image

Every Christmas my grandmother and I made divinity candy, just the two of us. I still make it every year. —Anne Clayborne, Walland, Tennessee

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 60 pieces (1-1/2 pounds).

Number Of Ingredients 6

2 large egg whites
3 cups sugar
2/3 cup water
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. pans with waxed paper., In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans., Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between sheets of waxed paper in an airtight container at room temperature.

Nutrition Facts : Calories 61 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 4mg sodium, CarbohydrateContent 13g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

HOW TO TEST YOUR CANDY THERMOMETER | JUST A PINCH RECIPES



How to Test Your Candy Thermometer | Just A Pinch Recipes image

Here are some basic tips on how to test your candy thermometer. I got these tips from www.candy/about.com

Provided by Karla Everett @Karla59

Categories     Candies

Number Of Ingredients 1

Steps:

  • Candy thermometers are an absolute necessity for making many different types of candies, like caramels, toffees, and many fudges. However, it's not uncommon for thermometers to become less accurate over time, and a mis-reading of even 5 degrees can mean a failed batch of candy. Because accuracy is so important, it's a good idea to test your thermometer periodically. Here is a quick and easy method to test the accuracy of your candy thermometer.
  • 1. Insert your candy thermometer into a pot of water, and bring the water to a rolling boil. The bubbles should be constant and vigorous. At sea level, the boiling point for water is 212 degrees Fahrenheit, or 100 degrees Celsius. This will be our baseline.
  • 2. Leave your thermometer in the water for five minutes, to give it time to get an accurate reading. Make sure that the bulb of the thermometer is fully immersed in the water, and that it is not touching the bottom or sides of the pot—this can give a false reading.
  • 1. Now inspect the temperature on your thermometer, making sure that you are eye level with the thermometer and not looking at it from an angle. Is it 212 F/ 100 C? If so, your thermometer is accurate!
  • 2. There's a good chance, though, that your thermometer may be off by a few degrees, ormore. This is very important information! Take this temperature difference into account when doing all future cooking with the thermometer. For instance, maybe your thermometer registers 220 F when inserted in boiling water. You now know that your thermometer reads temperatures 8 degrees hotter than they actually are. So if you have a recipe that calls for a temperature of 240 F, you know you need to add 8 degrees and reach 248 F on your thermometer to get your candy hot enough. Or perhaps you live well above sea level, and your thermometer reads 209 degrees F in boiling water. It may be that your thermometer is entirely accurate, and that is just the boiling point of water at your high altitude. No matter the reason, you will still need to take this discrepancy into account and subtract 3 degrees F from every temperature in a candy recipe. Make a note of the inaccuracy so that you easily remember what your particular "candy thermometer conversion" actually is.
  • 3. Perform this test on a regular basis, to ensure that your conversion is still accurate. It's easy to make this a part of your routine—slip the thermometer into some water that you're boiling for pasta, for instance—and it makes a huge difference in the outcome of your candy-making.
  • 4. If you find that you are regularly getting drastically different results from your calibration, that means your thermometer is no longer reliable and it is time for a new candy thermometer.
  • 5. For high altitude cooking, performing this test is even more important, since the temperature of boiling water decreases at higher altitudes, and if you don't take this change into account, all of your candy recipes will be terribly overcooked. There is also a handy rule of thumb that gives a general guideline to estimating candy conversions at altitude. 

HANDY KITCHEN REFERENCE: CANDY TEMPERATURE CHART
Jan 16, 2020 · Soft Crack. begins at 270 F. A small amount of syrup is dropped into chilled water, it will separate into threads that will bend when picked up. Hard Crack. begins at 300 F. The syrup separates into threads that are hard and brittle. Caramelized Sugar. 310 F to 338 F.
From thespruceeats.com
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13 BEST CANDY THERMOMETER RECIPES IDEAS | RECIPES, YUMMY ...
Apr 2, 2017 - Explore Mother Pearl's board "Candy thermometer recipes" on Pinterest. See more ideas about recipes, yummy food, just desserts.
From pinterest.com
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CANDY TEMPERATURE CHART | CHEFSTEMP
Nov 05, 2021 · 320-355 F. 160-170 C. Glazes, Coating Agent. Poured onto a white plate, the syrup will be honey-golden in color. 300-310 F. 149-154 C. Peanut Brittle. When a small amount of sugar syrup is dropped into very cold water and it will solidify but still separate into hard brittle threads. 270-290 F.
From chefstemp.com
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CANDY RECIPES | ALLRECIPES
Staff Picks. Buckeye Balls II. 959. These are chocolate-covered balls of peanut butter and confectioners' sugar. Candied Lemon Peel. Caramel Peanut Fudge. Old-Fashioned Divinity Candy. Microwave Oven Peanut Brittle.
From allrecipes.com
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CANDY - SUGAR SYRUP TEMPERATURE CHART | CRAFTYBAKING ...
Jelly, candy, fruit liqueur making and some icings: Pearl: 220 - 222 degrees F - The thread formed by pulling the liquid sugar may be stretched. When a cool metal spoon is dipped into the syrup and then raised, the syrup runs off in drops which merge to form a sheet. Delicate sugar candy and syrup
From craftybaking.com
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A VISUAL GUIDE TO MEASURING CANDY TEMPERATURE
From thespruceeats.com
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CANDY COOKING TEMPERATURE CHART AT COOKSRECIPES.COM
Candy Cooking Temperature Chart. Making cooked candy is an art and a science. Use a reliable candy thermometer. To test its accuracy, place it in boiling water. The thermometer should read 212°F (100°C). If the reading is higher or lower, calculate the difference when testing the temperature during candy making.
From cooksrecipes.com
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PRALINES RECIPE | ALLRECIPES
Advertisement. Step 2. In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Step 3.
From allrecipes.com
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HOW TO MAKE CARAMEL CANDY: A TEMPERATURE GUIDE | THERMOWORKS
Dec 18, 2019 · Warm the cream to 122-140°F (50-60ºC) with the baking soda, salt, and vanilla paste. Use a Thermapen Mk4 to check the temperature. Place the caramel on low heat and slowly add the warm cream to the caramel mixture in 3 additions while stirring with a whisk.
From blog.thermoworks.com
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THE BEST HOMEMADE TOFFEE RECIPE | FOODAL
Dec 16, 2021 · Once the mixture comes to a boil, remove the spoon and decrease the heat to low. Continue cooking, stirring only one or twice with a clean heatproof spoon or spatula each time until the mixture becomes dark golden in color and reaches a temperature between 290 and 300°F on a digital or candy thermometer. This will take about 25-30 minutes.
From foodal.com
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CANDY THERMOMETER GUIDE: 12 BEST TYPES AND TIPS FOR BUYING
Jun 09, 2021 · Even the lower-temperature candy zones like soft crack (270 to 290 degrees F), and softball temperature (234 to 240 degrees F) are relatively higher than the boiling point of water (212 degrees F). So, the best cooking probe for confectionery use should be good for measuring temperature that ranges between 100 to 400 degrees F.
From recipes.net
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SPONGE CANDY RECIPE | HOW TO MAKE OLD FASHIONED CANDY
Nov 11, 2019 · Sponge Candy is a toffee-style hard candy that is crunchy and sweet with a sponge-like texture on the inside. You achieve this texture by boiling the candy as you would any other hard candy, but as soon as it reaches 300°F on the candy thermometer you add in baking soda which reacts with the vinegar in the candy creating carbon dioxide.
From cookiesandcups.com
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SOUTHERN KITCHEN RECIPE: NO-FAIL DIVINITY CANDY
Jul 22, 2021 · Instructions. In a large saucepan, combine the corn syrup, water and salt. Pour the sugar into the center of the saucepan, trying not to hit the sides of the saucepan with the sugar. Place the saucepan over medium-high heat and let the sugar melt into the water. If necessary, gently swirl the saucepan to help the sugar dissolve.
From southernkitchen.com
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HOW TO CALIBRATE CANDY THERMOMETERS - MY COUNTRY TABLE
Feb 06, 2016 · If your candy recipe says to cook it to a softball, 234 degrees, you will need to cook it to 237 degrees, adding 3 degrees. Note: It’s always good to calibrate your candy thermometers at least once a year, especially before Christmas, a busy candy making season. Note: Do not dispose of an old candy thermometer containing mercury in the ...
From mycountrytable.com
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EASY HOMEMADE PEANUT BRITTLE (NO CANDY THERMOMETER ...
Nov 30, 2021 · Instructions. Line a rimmed baking sheet with parchment paper or a silicone baking mat and lightly coat with non-stick cooking spray. Measure all of your ingredients and have them set within reach of the stove. In a medium saucepan, combine sugar, corn syrup, salt and 1 cup water. Stir once to combine.
From freutcake.com
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CANDY THERMOMETER - ADVICE, TIPS, RECIPES AND MORE - CHOWHOUND
Find the latest Candy Thermometer tips, cooking advice, recipes and answers from our Chowhound community. Browse recipes, watch a video or join in a discussion.
From chowhound.com
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EASY CHRISTMAS CRACK RECIPE ( ONLY 4 INGREDIENTS) – SUGAR ...
Nov 29, 2021 · You will want to cook it until the temperature reads 280ºF (138ºC) on your candy thermometer which takes about 5 minutes. Watch the sugar cook and stir regularly to keep the butter from separating from the sugar. While a candy thermometer isn’t required, it will help ensure the success of your Christmas cracker recipe.
From sugargeekshow.com
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EASY HOMEMADE HARD CANDY RECIPE - IT'S ALWAYS AUTUMN
Dec 06, 2021 · Boil approximately 10 minutes until mixture thickens and reaches the hard crack phase (310 degrees on a candy thermometer). Remove from heat and wait for boiling action to calm down, about a minute. Pour in food coloring and flavoring oil and whisk quickly to combine, keeping your face away from the steam. Whisk well.
From itsalwaysautumn.com
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13 BEST CANDY THERMOMETER RECIPES IDEAS | RECIPES, YUMMY ...
Apr 2, 2017 - Explore Mother Pearl's board "Candy thermometer recipes" on Pinterest. See more ideas about recipes, yummy food, food.
From pinterest.ca
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DIVINITY CANDY RECIPE WITHOUT NUTS
Easy Homemade Divinity Candy The Domestic Rebel. 9 hours ago Line a large cookie sheet with parchment paper and set aside. In a large saucepan, heat together the sugar, water, corn syrup and salt. Cook on medium heat, stirring occasionally, for about 7-10 minutes or until the temperature reaches 260 degrees F. on a candy thermometer. Just before the candy reaches temperature, beat the egg ...
From share-recipes.net
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