Divinity Candy - Recipes - Page 10

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Results 91 - 95 of 95 for divinity candy

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91. TEMPERATURES AND TESTS FOR SYRUPS AND CANDIES

Syrup spins a thread about ... 250°F. Hard ball. Divinity: 250°F to 252°F. Crack ... Light brown in color. Caramel Sugar: 315°F. Sugar melts.

92. DIVINITY CANDY

Beat egg whites until stiff. Cook syrup, water, and sugar until reaches hard ball stage. Pour half of this into beaten egg whites; let cook ...

93. DIVINITY CANDY

Cook sugar, syrup, salt and water to soft ball stage. Take out 1/2 cup of mixture and set aside. Cook the remaining mixture to hard ball ...

94. DIVINITY CANDY

Cook sugar and boiling water until it threads. Add corn syrup. Cook until it forms a soft ball in cold water. Pour over egg white mixture. ...

95. DIVINITY CANDY

Cook sugar, syrup, salt, and water to hard ball stage. Pour slowly over stiffly beaten egg whites, beating continuously. Beat until it ...

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