Easy Homemade Divinity Candy The Domestic Rebel

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Prep. Line a large baking sheet with parchment paper, butter two teaspoons and let egg whites come to room temperature. In a large microwave safe glass measuring cup, combine sugar, water, corn syrup and salt. Heat until syrup has reached the hard ball stage of 260°F.

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Line a large baking sheet with parchment paper and set aside. In a large pot over medium heat, combine the sugar, water, corn syrup and salt. Bring to a boil and stir until the sugar dissolves. Use a candy thermometer and cook without stirring until the temperature reached 260 degrees F - about 10 minutes.

Easy Homemade Divinity Candy The Domestic Rebel

We've outlined all the ingredients and directions for you to make the perfect Almighty Chocolate Divinity. This dish qualifies as a Easy level recipe. It should take you about 1 hr 50 min to make this recipe. The Almighty Chocolate Divinity recipe should make enough food for 2 dozen.

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Divinity: The homemade treat that's simply divine. Divinity is a nougat-like sugar candy that is aerated with egg-white foam. It's a cross between a meringue and a candy, and can be soft and chewy, or hard and crunchy depending on temperature and ratio of sugar syrup to egg whites. When done right, it's light, fluffy, and well - simply.

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Instructions. Melt chocolate in the top of a double boiler and set aside to cool. Combine sugar, water, corn syrup and salt in a heavy saucepan. Place over low heat and stir only until mixture begins to a boil; cover pan and boil gently for 5 minutes. Uncover and cook without stirring to 252 degrees F (hard ball stage).

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Something went wrong. There's an issue and the page could not be loaded. Reload page. 5,669 Followers, 3,324 Following, 843 Posts - See Instagram photos and videos from Latoya Charleston (@chocolate.divinity)

Divinity White Chocolate Handmade Fudge

Directions. Preheat the oven to 325 degrees Fahrenheit. Toast the walnuts on a baking sheet in the preheated oven for 8 to 10 minutes. Cool to room temperature. Process the walnuts in the bowl of.

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Beat egg whites in bowl at high speed until stiff peaks form. Beat at medium speed while slowly pouring thin stream of hot syrup into egg whites. Beat at high speed, scraping bowl often, 4-6 minutes or until mixture loses gloss and starts to hold shape. Stir in vanilla and chocolate chips just until chocolate melts and forms swirls. STEP 4

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Using two spoons sprayed lightly with cooking spray, drop tablespoon size scoops of divinity onto the prepared baking sheet, using one spoon to scrape the hot candy off the other spoon. You will want to work quickly while the candy is still hot. Let the candy set, then store for up to 5 days in an airtight container.

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Step 2. Melt the chocolate in a bowl placed over a saucepan of barely simmering water, stirring gently until smooth. Remove this from the heat (it can still be warm) and keep the pan of water gently simmering. Step 3. Whisk the egg whites, ½ cup (100 g) of the sugar and the salt in a metal bowl. Place this bowl over the pot of simmering water.

Easy Homemade Divinity Candy The Domestic Rebel

As the syrup approaches 240°F, start whipping the egg whites. 2. Make the divinity. In a large mixing bowl with whisk attachment, beat the egg whites until hard peaks form. Reduce the speed to low and slowly and continuously pour the hot syrup mixture in to the egg whites. Add vanilla extract.

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In a large, heavy-bottomed saucepan over medium heat, combine your sugar, water, light corn syrup, and salt. Cook the mixture while stirring occasionally until it just begins to boil. Place your candy thermometer into the mixture and allow it to boil without stirring until it reaches a temperature of 260°F (127°C).

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Once done, set them aside to cool. Step 2 - In a medium saucepan, combine your granulated sugar, light corn syrup, water, and a pinch of salt. Over medium heat, stir this mixture until the sugar dissolves completely. Step 3 - Insert a candy thermometer into the saucepan.

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Instructions. In a large saucepan over medium high heat, combine the sugar, corn syrup, and the water. Cook and stir constantly until boiling. Clip the candy thermometer to the pan and without stirring over medium heat, bring the temperature up to 260°F (hard ball stage). This will take approximately ten minutes.

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Add 1/4 cup semi-sweet chocolate chips and fold until just combined. The chocolate will partly melt and create streaks. Using a tablespoon (or other small) cookie scoop, portion the onto the baking sheets. If the scoop becomes too sticky, dip it in cool water and shake off the excess before resuming scooping.