HOW TO MAKE CANDY CANE SPOONS RECIPES

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DIVINITY CANDY RECIPE | MARTHA STEWART



Divinity Candy Recipe | Martha Stewart image

Making this traditional Southern candy works best on a dry day; too much humidity prevents it from setting. For best texture, work quickly when scooping the candy. If it's setting too quickly, stir in a few drops of hot water until smooth.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Total Time 6 hours 50 minutes

Prep Time 30 minutes

Yield Makes 4 dozen

Number Of Ingredients 6

3 1/2 cups sugar
1 cup light corn syrup
3 large egg whites
Pinch of kosher salt
1 teaspoon pure vanilla extract
48 toasted pecan halves

Steps:

  • In a medium saucepan, combine sugar, corn syrup, and 1 cup water. Bring to a boil, stirring just until sugar dissolves, and cook until syrup reaches 250 degrees (firm-ball stage) on a candy thermometer.
  • Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, starting on low and gradually increasing to high, beat egg whites with salt until stiff peaks form. If peaks form before the syrup reaches 250 degrees, reduce speed and keep mixer running on low.
  • With the mixer on medium speed, add the syrup in a slow, steady stream (taking care not to hit the whisk or side of the bowl). Add vanilla. Increase speed to high and continue to whisk until mixture holds it shape and begins to lose its gloss, 10 to 20 minutes. Prepare a small bowl of hot water for dipping and a 1-tablespoon cookie scoop or two spoons; line up miniature candy cups on a baking sheet.
  • Working quickly, use cookie scoop or spoons to drop 1 heaping tablespoon candy into each cup, dipping scoop into hot water as needed to prevent sticking. Press pecans into candy. Let candy cool completely, at least 6 hours and up to overnight. Candy can be stored in an airtight container at room temperature up to 1 week.

SALTED CARAMEL FUDGE - I AM BAKER



Salted Caramel Fudge - i am baker image

With a sweet and salty flavor, Salted Caramel Fudge will excite your taste buds!

Provided by Amanda Rettke-iambaker.net

Categories     Dessert

Total Time 130 minutes

Prep Time 10 minutes

Yield 32

Number Of Ingredients 7

3 cups (600g) granulated sugar
3/4 cup (170g) butter
2/3 cup (168g) evaporated milk
1 bag (10 ounces) caramel bits
1 jar (7 ounces) marshmallow fluff
1 teaspoon vanilla extract
2 teaspoons sea salt ((I used a pink Himalayan salt))

Steps:

  • Line a 9x13 inch pan with parchment paper.
  • In a large, heavy saucepan, over medium heat, mix sugar, butter, and evaporated milk.
  • Bring mixture to a boil, leave on heat until the mixture registers 234°F on a candy thermometer (about 5 minutes), stirring constantly.
  • Remove from heat and stir in caramel bits, until thoroughly combined.
  • Beat in marshmallow fluff, vanilla extract, and sea salt.
  • Transfer to the prepared pan, sprinkling on a little more sea salt, and let cool for 2 hours before cutting.

Nutrition Facts : Calories 165 kcal, ServingSize 1 serving

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