Genie's Southern Kitchen

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Genie's Southern Kitchen	[email protected]

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Candy : Divinity
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Message 1 of 9 in Discussion

From:

Genie· (Original Message)

Sent: 10/10/2007 4:36 AM

Recipes

First Previous 2-9 of 9 Next Last

Message 2 of 9 in Discussion

From:

Genie·

Sent: 10/10/2007 4:36 AM

From:

Jolene·

Sent: 10/8/2007 6:25 AM

NO FAIL DIVINITY

For syrup: cook to 270 degrees
3 cups sugar
3/4 cup white syrup
1/2 cup water

Meanwhile, beat two egg (whites) until they are foamy. Add 1 pkg. (3 oz.) Jello (any flavor) and 3 Tbsp. powdered sugar with a dash of salt and 1/2 cup chopped nuts. Continue beating together until syrup is ready (doesn't take long). Pour syrup over the mixture. Drop by teaspoonful onto a cookie sheet on wax paper.

Message 3 of 9 in Discussion

From:

Genie·

Sent: 10/31/2007 8:01 PM

From:

Genie· (Original Message)

Sent: 10/29/2007 9:10 PM

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.

Message 4 of 9 in Discussion

From:

Genie·

Sent: 11/7/2007 9:13 PM

From:

Genie· (Original Message)

Sent: 5/11/2007 11:40 AM

Divine Divinity

2-1/2 cups sugar
1/2 cup corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
walnuts (optional)

Prepare waxed paper first. (You'll need to work fast when
dropping divinity onto buttered waxed paper.) Cook sugar, corn
syrup, and water until candy thermometer reads 230 degrees.
While cooking syrup, whip egg whites. Pour 1/2 of the syrup into
egg whites. Let remaining syrup boil to 250 degrees and then
pour into mixture. Beat until dull. Add vanilla. Add walnuts if
desired. Drop on paper quickly in desired size; mixture will set
up fast! Store in sealable container.
Yields: approximately 2 dozen

Message 5 of 9 in Discussion

From:

Genie·

Sent: 3/8/2008 5:45 PM

From:

Genie· (Original Message)

Sent: 3/5/2008 9:51 PM

CHOCOLATE RIPPLE DIVINITY CANDY

2 c. sugar
1/2 c. water
1/2 c. light corn syrup
1/8 tsp. salt
2 egg whites
1 tsp. vanilla
1 (6 oz.) pkg. chocolate chips

Combine sugar, water, syrup and salt and stir until dissolved.
Cook without stirring to hard ball stage (252 degrees).
Meanwhile, beat 2 egg whites until stiff but not dry. Pour hot
syrup slowly over egg whites, beating constantly. Add vanilla,
beat until mixture loses some of its shine and holds shape.
Quickly fold in chocolate chips, stirring only enough to mix
well and give a ripple effect. Drop by teaspoon on waxed paper.

Message 6 of 9 in Discussion

From:

Genie·

Sent: 4/8/2008 3:04 AM

From:

Genie·

Sent: 4/6/2008 9:20 PM

No-Cook Divinity

1 6-oz pkg fluffy white frosting mix
1/3 c. light corn syrup
1 tsp vanilla extract
1/2 c. boiling water
1 lb confectioners sugar
60 pecan halves

Combine frosting mix, corn syrup, vanilla and water in bowl. Beat on high till stiff peaks form.

Add sugar gradually, beating constantly.

Tint with food coloring if desired, drop by spoonfuls onto waxed paper, top with pecan halves let stand overnight.

Makes 5 dozen

Message 7 of 9 in Discussion

From:

Genie·

Sent: 4/14/2008 2:16 AM

From:

Genie· (Original Message)

Sent: 4/13/2008 11:33 AM

Strawberry Divinity Candy

3 c. white sugar
3/4 c. light corn syrup
3/4 c. water
1 (3 oz.) pkg. strawberry gelatin or Jello
2 egg whites, stiffly beaten
1/2 c. flaked coconut
1 c. chopped pecans

Combine sugar, corn syrup and water. Bring to a boil stirring
constantly. Reduce heat and cook until hard ball stage stirring
occasionally. Combine beaten egg whites and gelatin. Beat until
mixture forms peaks. Pour hot syrup in a thin stream into the
egg white mixture. Beat until the candy loses it's gloss and
holds shape. Fold in coconut and nuts. Pour into 9 inch square
pan. Makes 5 dozen.

Message 8 of 9 in Discussion

From:

Genie·

Sent: 6/15/2008 10:58 PM

From:

Sent: 8/13/2006 8:12 PM

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.

Message 9 of 9 in Discussion

From:

Genie·

Sent: 8/21/2008 10:30 PM

From:

Genie· (Original Message)

Sent: 8/20/2008 9:08 PM

Divine Divinity

2-1/2 cups sugar
1/2 cup corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
walnuts (optional)

Prepare waxed paper first. (You'll need to work fast when dropping divinity onto buttered waxed paper.) Cook sugar, corn syrup, and water until candy thermometer reads 230 degrees. While cooking syrup, whip egg whites. Pour 1/2 of the syrup into egg whites. Let remaining syrup boil to 250 degrees and then pour into mixture. Beat until dull. Add vanilla. Add walnuts if desired. Drop on paper quickly in desired size; mixture will set up fast! Store in sealable container.
Yields: approximately 2 dozen

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