Our family enjoys all types of candy for the holidays. I also like making candy as gifts. This year instead of making lots of different types, I stuck to just two. Divinity is the first candy we made this year. You just don’t see this one around very much anymore. It takes me back to when I was a little girl. You can replace the corn syrup with simple syrup. I have a recipe below for that. There are different types you can try. I like using crunched up candy canes in mine. You can add a couple of drops of mint extract instead of vanilla, chopped nuts, or just eat it plain.
- 2 cups sugar
- 1/2 cup white corn syrup (you can use simple syrup if you can’t do corn syrup – recipe below*)
- 1/2 cup cold water
- 2 egg whites
- pinch of salt
- 1 teaspoon vanilla (not imitation)
- 1 cup nuts (this is optional – we do chopped walnuts)
- 4 all natural candy canes
- Heat the sugar, corn syrup and water over medium heat in a heavy bottomed saucepan. Stir to combine, but once the sugar is melted do not stir any longer. Using a candy thermometer, heat the mixture until it reaches 250º F, hard ball stage.
- As the syrup is cooking, whip egg whites, along with a pinch of salt, until stiff peaks have formed.
- When the sugar syrup has reached hard ball stage (250º F), remove it from the heat and begin to slowly pour it into the beaten egg whites, whipping together at a high speed.
- Add the vanilla and continue whipping the mixture on high until it holds its shape and does not fall back onto itself, about 5-6 minutes or longer. I keep mixing on high until the mixture starts to loose its glossy look.. it should start to look dull white. While the candy is mixing place candy canes into a zip lock back and smash until the canes are small chunks. Once you are ready to stop the mixer, stir in the candy crunchies with a tablespoon just until just combined.
- Using two teaspoons and working quickly, drop scoops of divinity onto sheets of waxed or parchment paper.
- Allow the divinity to dry and harden. This usually takes a couple of hours to overnight. Store in an airtight container for up to two weeks.
- 1/2 cup sugar
- 1/2 cup water
Place ingredients in a saucepan; stir until sugar is melted. Cool.
This year I tried a new recipe for our fudge that turned out very nice. I did let the fudge sit out overnight on the counter before I cut it into squares. Don’t forget to use the foil in the pan and butter it well so it is easy to take out. You can also use the simple syrup in place of the corn syrup for this recipe. This recipe also makes nice gifts for the holidays.
- 3 cups sugar
- 1 envelope unflavored gelatin
- 1 cup milk (whole)
- 1/2 cup corn syrup
- 3 squares (1 ounce) unsweetened chocolate – total of 3 ounces
- 1 1/4 cups butter
- 2 teaspoon real vanilla
- 1 cup chopped nuts (optional – we use walnuts)
1. Butter 8 x 8 x 2 glass pan. Line with foil leaving excess over the sides. so that here is enough to grab onto to pull the fudge out of the pan once it has cooled. Butter the foil.
2. Butter sides of a 3 1/2 quart saucepan.; mix sugar with dry gelatin. Add milk, corn syrup, unsweetened chocolate, and butter.
3. Cook over medium heat and, stirring frequently with a metal spoon, to 238 degrees on candy thermometer, or until a little in cold water forms soft ball that flattens when removed from water.
4. Remove from heat. Pour into large mixing bowl. Stir in vanilla. Cool 25 minutes.
5. Beat with wooden spoon until candy thickens; usually takes about 10 minutes. Stir in walnuts. Spread in prepared pan. Let cool several hours, then cut into squares. Makes about 2 1/2 pounds.
From Cindy’s Kitchen ~ Merry Christmas