Combine dry frosting mix, corn syrup, vanilla and boiling water in small mixer bowl.
Beat on highest speed until stiff peaks form, about 5 minutes.
Transfer to large mixer bowl.
On low speed or by hand, gradually blend in sugar.
Stir in nuts. Drop mixture by teaspoonfuls onto waxed paper.
When outside of candy feels firm, turn over and allow to dry at least 12 hours. Store candy in airtight container.
Makes 5 to 6 dozen.
Divinity can be frozen in airtight containers up to 2 months.
utch oven over medium heat, cook the beef, sausage and onion
re-mixed dough for No-Knead Flatbreads Recipe #387518.
Prepare 2
Stir sugar and contents of package in a bowl until well blended.
Add peaches, pears, gingerroot and lemon zest and juice. Stir 3 minutes.
Ladle jam into clean jars.
Twist on lids and let stand until thickened, about 30 minutes.
Tip: For best results, use fully ripe pears and crush with a potato masher.
aking direction on back of no-cook lasagna box.
Stir sugar and contents of package in a bowl until well blended.
Add 4 cups crushed fruit (for peaches, reduce to 3 1/2 cups). Stir 3 minutes.
Ladle jam into clean plastic (or glass)freezer jars.
Twist on lids and let stand until thickened, about 30 minutes.
Refrigerate up to 3 weeks or freeze up to 1 year.
NOTE: Fresh strawberries: 4 (1 lb) pkgs Frozen Strawberries: 3 (12 oz) bags.
Fresh Peaches: 12 medium.
Frozen Peaches: 3 (16 oz) bags.
Fresh Raspberries: 6 (6 oz) pkgs.
Frozen Raspberies: 3 (12 oz) bags.
n a medium, heavy saucepan, cook the water and sugar over
inutes. Trust me - there is NO MAGIC time. Everyone's oven
Combine sugar, Karo and water.
Cook, stirring until sugar dissolves.
Continue to cook over low heat, no stirring, until hard ball forms.
Whip egg whites and salt until stiff, but moist. Slowly pour hot syrup while stirring.
When thick, add vanilla and nuts.
Pour on greased plate or pan and let cool before cutting into pieces.
dd chicken, if using, and cook for 5 minutes.
Set
Mix sugar, corn syrup, water and salt in a 2-quart casserole. Cook in microwave oven 19 minutes, stirring every 5 minutes. Candy thermometer should read 260\u00b0.
If not, cook 1 or 2 minutes longer.
While syrup cooks, beat egg whites very stiff in a large bowl.
Gradually pour hot syrup over egg whites and continue beating at a high speed until thick and candy start to lose its gloss.
Beating may require about 12 minutes.
Add vanilla and nuts to beaten mixture.
Drop by teaspoons onto waxed paper.
Mix first 4 ingredients in a 2-quart casserole dish.
Cook in microwave oven on High for 19 minutes, stirring every 5 minutes. Candy thermometer should read 260\u00b0.
If not, cook 2 minutes longer.
Mix sugar, syrup, water and salt in a 2-quart casserole.
Cook in microwave 19 minutes, stirring every 5 minutes.
Candy thermometer should read 260\u00b0.
If not, cook 1 or 2 minutes more. Beat egg whites while syrup cooks, very stiff in large mixing bowl.
Add syrup.
Beat 12 minutes.
Add vanilla and nuts in; drop by teaspoon onto wax paper.
alt in 2-quart casserole. Cook in Radarange oven 19 minutes
Combine frosting mix (dry), corn syrup, vanilla and boiling water in a small mixer bowl.
Beat on highest speed until stiff peaks form, about 5 minutes.
Transfer to a large mixer bowl.
On low speed or by hand gradually blend in sugar.
Stir in nuts. Drop mixture by teaspoon onto waxed paper.
When outside of candy feels firm, turn over and allow to dry at least 12 hours.
Store candy in airtight container.
Makes 5 to 6 dozen pieces.
Combine frosting mix, corn syrup, vanilla and boiling water in bowl; beat until stiff peaks form.
Put in larger bowl and beat on low speed, gradually adding sugar.
Add nuts.
Drop by teaspoonful onto waxed paper.
Combine sugar, corn syrup, water and salt in a 2-quart casserole.
Cook in microwave oven 20 minutes or until candy thermometer reads 260\u00b0.
Stir every 5 minutes during cooking time.
Beat dry frosting mix, corn syrup, vanilla and boiling water in small bowl on low speed until blended.
Beat on high speed until stiff peaks form (about 5 minutes).
Transfer to large bowl. Gradually beat in sugar on low speed.
Stir in nuts.
Drop mixture by teaspoonful onto wax paper.
Let stand until candy feels firm (about 4 hours).
Turn over and allow to dry (about 12 hours).
Store in airtight container up to 2 months.
Place frosting mix, syrup and water in bowl and beat at high speed until peaks form.
Beat at low speed and add powdered sugar. Then add nuts and drop by spoonfuls onto wax paper or pour into buttered pan and cut into pieces.
Heat sugar, syrup and water to hard ball stage.
Beat whites and Jell-O powder until stiff peaks form.
Pour syrup over egg whites.
Mix well.
Add nuts.
Mix until glossiness dulls.
Pour into greased pans or drop by spoonfuls onto waxed paper.
For white divinity, use 1 packet Knox gelatine instead of Jell-O.