DIVINITY CANDY RECIPE NO COOK RECIPES
NO COOK DIVINITY RECIPE - FOOD.COM
Make and share this No Cook Divinity recipe from Food.com.
Total Time 13 hours
Prep Time 13 hours
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Combine frosting mix(dry), corn syrup, vanilla and boiling water in a small bowl.
- Beat on highest speed until stiff peaks form, about 5 minutes.
- Transfer to a large mixing bowl, on low speed gradually blend in sugar.
- Stir in nuts.
- Drop by spoonfuls on wax paper.
- When outside of candy feels firm, turn over and allow to dry at least 12 hours.
- Store in an air tight container.
Nutrition Facts : Calories 121.3, FatContent 3, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 41.4, CarbohydrateContent 23.9, FiberContent 0.5, SugarContent 20.1, ProteinContent 1
NO-COOK DIVINITY RECIPE - FOOD.COM
I've never tried to cook divinity, but I've heard stories about others trying and failing, so when I saw this recipe I had to post it for safe-keeping. Cooking time is the drying time overnight. Haven't tried it yet---I bought a box of old Quick Cooking magazines at a flea market and am posting the recipes I want to keep as I go through them.
Total Time 6 hours 20 minutes
Prep Time 20 minutes
Cook Time 6 hours
Yield 2 pounds (approximately)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, combine the frosting mix, corn syrup, 2 tablespoons boiling water and vanilla. Beat on high speed for 5 minutes.
- Gradually add sugar, 6 tablespoons hot water and nuts; mix well.
- Drop by teaspoonfuls onto waxed paper. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container.
Nutrition Facts : Calories 1837.5, FatContent 35.6, SaturatedFatContent 4.8, CholesterolContent 0, SodiumContent 737.8, CarbohydrateContent 384.7, FiberContent 6.2, SugarContent 240.7, ProteinContent 14.2
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- 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.
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