Favorite Pinner Peppermint Swirl Divinity

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1. Stir together sugar, corn syrup, water, and salt in a heavy, 2-quart saucepan; attach a candy thermometer to side of pan. Place pan over medium-high, and cook, gently stirring occasionally with a wooden spoon, until sugar dissolves and mixture boils. Once sugar syrup is clear and thickened, cook, undisturbed, until thermometer reaches 255°F.

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STEP ONE: First, line baking sheets with parchment paper. Then place a candy thermometer inside a medium saucepan. STEP TWO: Next, heat the sugar, corn syrup, and water over medium heat until it reaches 250-260 degrees F. Meanwhile, beat the egg whites until stiff peaks form.

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Grease 2 spoons with non-stick spray. Add sugar, corn syrup, water, and salt to a 2-quart saucepan over medium heat. Stir until the sugar is dissolved. Place a candy thermometer in the saucepan. Cook the syrup, without stirring, until it reaches 260 degrees Fahrenheit (hard-ball stage), about 8-10 minutes.

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In a two quart sauce pan combine sugar, corn syrup, water, and salt. Cook to hard ball stage (260 degrees) stirring only until the sugar is dissolved.

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Instructions. Preheat oven to 350°F. Spread pecan halves and chopped pecans on a baking sheet. Toast for 6-8 minutes or until fragrant. Set aside. On the stovetop on low heat, cook sugar, corn syrup and water together in a heavy bottomed saucepan fitted with a candy thermometer.

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Remove from machine and mix in peppermint extract and chopped candies. Add chocolate and mix briefly to retain a chocolate swirl pattern. 7. Using 2 spoons drop mixture quickly onto prepared foil. Keep airtight. 8. Light and fluffy, this Chocolate Swirl Peppermint Divinity candy takes the classic recipe and gives it a holiday swirl.

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Lay out parchment paper (at least 2 sheets) and butter 2 spoons. In a medium sized saucepan add corn syrup, sugar, salt and water. Place sauce pan over medium heat and stir consistently until sugar dissolves. Note: Candy thermometer should be attached to pan. However, make sure to not let it touch the bottom of the pan.

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Instructions. Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line two 15x10x1-in. pans with waxed paper. In a large heavy saucepan, combine the sugar, water and corn syrup. Bring to a boil, stirring constantly to dissolve sugar.

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Then clip a candy thermometer (affiliate link) to the side of the pan and continue to cook without stirring until the temperature reaches 260 degrees F, about 8-10 minutes. While the sugar mixture is cooking, beat the egg whites on high speed using a stand mixer with a whisk attachment until stiff peaks form.

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Directions. Stir together sugar, corn syrup, water, and salt in a heavy, 2-quart saucepan; attach a candy thermometer to side of pan. Place pan over medium-high, and cook, gently stirring occasionally with a wooden spoon, until sugar dissolves and mixture boils. Once sugar syrup is clear and thickened, cook, undisturbed, until thermometer.

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Instructions. In a large saucepan, stir together sugar, corn syrup, and water. Bring to a boil, and using candy thermometer, bring temperature up to 265. Once sugar is dissolved, do not stir anymore, just allow to bubble and come up to temperature. In stand mixer while sugar is cooking, beat egg whites until stiff peaks form.

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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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How to Make Divinity Candy: Step 1 - First, line baking sheets with parchment paper. Next, add a candy thermometer to a medium heavy saucepan. Step 2. Add the sugar, corn syrup and water to a pan. Heat over medium heat until it reaches hard ball stage, 250 to 260 degrees F. Step 3.

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In a medium, heavy bottom saucepan, combine the sugar, corn syrup and water over medium heat. Stir frequently until the mixture comes to a boil. Place a candy thermometer onto the side of the pot and allow to boil without stirring until the mixture reaches 260°F (hard ball stage). This will take 10-15 minutes.

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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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Directions. Step 1 Oil a 9" by 9" pan and a spoon and set aside. Combine sugar and corn syrup in a medium saucepan with 3/4 cup water and cook over medium heat until mixture reaches 260 degrees on a candy thermometer, about 20 minutes. Step 2 Beat egg whites to stiff peaks in a large bowl using an electric mixer set on medium-high speed.