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Cook'n with Betty Crocker 
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Divinity |
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Serves: 40 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Divinity recipe on the web!!Low-Fat Prep: 20 min; Cook: 25 min; Stand: 12 hr Here are some divinity-making tips to help ensure successful results: Drop a spoonful of the divinity mixture onto waxed paper. If it stays in a mound, it has been beaten long enough. If the mixture flattens out, beat another 30 seconds and then check again. If the mixture is too stiff to spoon, beat in a few drops of hot water at a time until a softer consistency is reached. If you make this candy on a humid day, you’ll have to beat it a little longer to make it mound up. _ 2/3 cups sugar ___ cup light corn syrup ___ cup water _ large egg whites 1 teaspoon vanilla extract _ to 2 drops food coloring, if desired ___ cup coarsely chopped nuts, if desired 1. Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Cook, about 20 minutes, without stirring, to 260° on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a hard ball that holds its shape but is pliable. 2. Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form. (For best results, use electric stand mixer, not a portable handheld mixer, because beating time is about 6 to 10 minutes and mixture is thick.) Gently transfer egg whites to large bowl. Continue beating constantly on medium speed while pouring hot syrup in a thin stream into egg whites. Add vanilla and food color. Beat until mixture holds its shape and becomes slightly dull, scraping bowl occasionally. (If mixture becomes too stiff for mixer, continue beating with wooden spoon.) Stir in nuts. 3. Quickly drop heaping teaspoonfuls of mixture from buttered spoon onto waxed paper. Let stand uncovered at room temperature at least 4 hours, but no longer than 12 hours until candies feel firm and are dry to the touch. Store in airtight container. NUTRITION FACTS: 1 Candy Calories 70 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 10mg; Carbohydrate 15g (Dietary Fiber 0g); Protein 0g % DAILY VALUE: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0% DIET EXCHANGES: 1 Fruit From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Chocolate Brownies Cream Cheese Brownies Cream Cheese Filling Toffee Bars Lemon Bars Pumpkin-Spice Bars Cream Cheese Frosting Date Bars Chocolate Chip Cookies Outrageous Double Chocolate-White Chocolate Chunk Cookies Chocolate Drop Cookies White Chocolate Chunk Macadamia Cookies Oatmeal-Raisin Cookies Soft Molasses Cookies Coconut Cream Macaroons Granola Cookies Chocolate-Oatmeal Chewies Chocolate Crinkles Peanut Butter Cookies Gingersnaps Snickerdoodles Russian Tea Cakes Thumbprint Cookies Shortbread Cookies Soft No-Roll Sugar Cookies Banana-Chocolate Chip Biscotti Brown Sugar Refrigerator Cookies Buttery Spritz Chocolaty Meringue Sugar Cookies Gingerbread Cookies CANDY BASICS Luscious Chocolate Truffles Chocolate Fudge Super Easy Fudge Toffee Caramels STORING CANDY Pralines Peanut Brittle Crunchy Peanut Clusters Divinity COOKIE AND BAR BASICS LEARN WITH BETTY--DIFFERENCES IN CHOCOLATE CHIP COOKIES LEARN WITH BETTY--SOFTENING BUTTER HOW TO TEST CANDY Bourbon Balls |
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