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NEVER FAIL DIVINITY |
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| STRAWBERRY DIVINITY 3 c. sugar 3/4 c. light corn syrup 3/4 c. water 2 egg whites, stiffly beaten 1 (3 oz.) pkg. strawberry jello 1 c. chopped nuts (optional) 1/2 c. flaked coconut (optional) Combine sugar, syrup and water. Bring to a boil, stirring constantly. Then cook without stirring to 260 degrees on candy thermometer. Combine beaten egg whites and jello. Beat until mixture forms peaks. Pour hot syrup in a thin stream into egg whites, beating constantly. Beat until candy loses its gloss and holds its shape. Fold in nuts and coconut. Drop by spoonful onto wax paper. |
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| DIVINITY PUFFS 2 egg whites, beaten until stiff 2 1/2 c. sugar 1/3 c. light corn syrup 1/3 c. water Combine and cook until temperature 235 degrees. Pour 1/2 mixture over beaten egg whites, beating constantly while pouring. Cook remaining syrup to temperature 260 degrees. Pour over egg whites and continue beating add 3/4 cup nuts, chopped, 1/2 teaspoon vanilla, 1/2 teaspoon salt. Beat until stiff. Drop on waxed paper by teaspoonsful. |
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| DIVINITY ROLL 2 c. sugar 1/2 c. karo syrup 1/2 c. water 2 egg whites 1 tsp. vanilla COATING: 1 can Eagle brand milk 1/2 c. syrup 1/4 tsp. salt Boil sugar, syrup and water to 265 degrees F. on candy thermometer. Beat in stiffly beaten egg whites. Add vanilla. Form into rolls. For covering, cook milk, syrup, and salt in saucepan, for 20 minutes or until it forms a soft ball in cold water. Dip rolls in mixture and roll in nuts or coconut. |
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| RASPBERRY DIVINITY 3 c. sugar 3 oz. pkg. raspberry gelatin 1/2 c. flaked coconut 2 egg whites, stiffly beaten 3/4 c. light corn syrup 1 c. chopped nuts 3/4 c. water Combine sugar, corn syrup, and water. Bring to a boil, stirring constantly. Reduce heat and cook to hard ball stage. Combine beaten egg whites and gelatin - beat until mixture forms stiff peaks. Pour hot syrup slowly into egg whites, beating until candy loses gloss and holds shape. Fold in coconut and nuts (optional). Pour into greased 9 inch square pan. Top with rows of chopped nuts and coconut. |
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| DIVINITY FUDGE 1/2 c. white corn syrup or honey 2 c. sugar 1/2 c. water 2 egg whites Pinch of salt 1 tsp. vanilla 1/2 c. chopped nuts Boil syrup, sugar and water, using a candy thermometer to hard boil stage. Beat egg whites until stiff. Pour sugar mixture over beaten egg whites slowly while continuing to beat mixture. Beat until it begins to look dull and gets stiff. Add salt, vanilla and nuts, stir well. Drop by teaspoonful onto wax paper. |
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| EASY DIVINITY 3 c. sugar 3/4 c. light corn syrup 3/4 c. water 2 egg whites 1 c. chopped nuts Combine sugar, corn syrup and water in saucepan; bring to boiling point. Reduce heat; cook to hard ball stage. (Best to use candy thermometer.) Beat egg whites until fluffy. May add 3 ounces dry strawberry or lime gelatin in at this point if wanted but not necessary. Beat until stiff peaks form. Pour syrup slowly into egg whites, beating constantly until candy loses gloss and holds shape. Add nuts. Drop by spoonfuls on waxed paper. |
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| MICROWAVE DIVINITY 2 1/4 c. white sugar 1/2 c. water 1/2 c. light corn syrup 1/4 tsp. salt 2 egg whites 1 1/2 tsp. vanilla 1/2 c. chopped walnuts or pecans (optional) 1/2 c. chopped candied cherries (optional) Combine sugar, water, corn syrup and salt in a 2 quart casserole. Cover loosely with plastic wrap. Microwave on high (100% power) for 5-6 minutes or until boiling. Uncover and microwave on high for 8-10 minutes, or until hard ball stage is reached. Meanwhile beat egg whites stiff. Slowly pour the hot syrup over the egg whites, at the same time beating at high speed of mixer. Add vanilla and continue to beat 4-5 minutes or until candy holds its shape. Fold in nuts and cherries (if desired). Quickly drop candy by teaspoonfuls onto waxed paper. A few drops of food coloring may be added initially to the sugar, water, syrup mixture if desired.
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