How To Make Vanilla Nut and Strawberry Divinity

When I was a little girl, I would spend many weekend afternoons with my grandmother and we would spend our time in her kitchen. We used to make all kinds of things together and one of my favorite things to make with her was Vanilla and Strawberry Divinity.

If you are not familiar with what Divinity is...it is basically a type of fudge. You can find many different variations and recipes for Divinity online or in cook books. The following two recipes came from my grandmother and are a family favorite.

Vanilla Nut Divinity

2 2/3 cups granulated sugar
2/3 cup corn syrup
1/2 cup tap water
2 egg whites
1 teaspoon vanilla extract
2/3 cup chopped peanuts (salted or unsalted)

In a large saucepan, heat the granulated sugar, corn syrup and tap water over low heat until all of the granulated sugar has dissolved. You will need to stir the mixture constantly and bring the mixture to 260 degrees in temperature. (I use a candy thermometer). Remove your saucepan from heat and set aside.

Using an electric mixer, beat the egg whites until they are stiff. Continue beating while slowly pouring in the hot syrup mixture. Stir in the vanilla extract. Beat until mixture holds its shape and loses its shine. You may have to beat the mixture by hand if it becomes too stiff. Once your mixture is ready, stir in the chopped nuts.

Using a tablespoon, drop the mixture onto a non-stick baking sheet or waxed paper to harden.

Strawberry Divinity

3 cups granulated sugar
3/4 cup corn syrup
3/4 cup tape water
2 egg whites, stiffly beaten
1 (3 oz.) pkg. strawberry gelatin
1 cup chopped peanuts nuts (optional)

In a large saucepan, combine the granulated sugar, corn syrup and tap water together and bring to a rapid boil, stirring constantly. Cook your syrup until it reaches 260 degrees (use a candy thermometer). In a large mixing bowl, combine the beaten egg whites and strawberry gelatin together. Use an electric mixer and beat the egg mixture until stiff peaks form. Slowly pour the hot syrup mixture into the beaten egg whites mixture and then beat the mixture until the candy mixture loses its gloss and holds its shape. Fold in the chopped peanuts.

Drop the mixture by the tablespoon onto a non-stick baking mat or waxed paper. Once it has harden, store in an airtight container.

Article Source: http://www.wahm-articles.com

Shelly Hill is a mother and grandmother living in Pennsylvania who enjoys cooking and baking for her family and friends. You can visit Shelly's online recipe site at wahmshelly.blogspot.com for free recipes and cooking tips.

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