Peppering you with the good things in life!
Red beans and rice are a staple in Southern Cajun cooking. On any given Monday in New Orleans, you will find cooks making Red Beans and Rice – it’s the wash day meal. At our house, we like Red Beans and Rice the weekend after …
This recipe has been around forever, it’s that cheesy hash brown recipe your mom used to make for every church potluck dinner. I loved it then because it was cheesy, creamy, delicious goodness. But the quality of ingredients changes are manufacturers look for ways to …
I have to say I love Divinity if it is creamy, not crumbly. This recipe is basic but the results are heavenly.
Divinity
4 cups sugar
1 cup light corn syrup
3/4 cup water
3 egg whites, beaten to stiff
1 t vanilla, optional
Place above three ingredients in saucepan over low heat. Stir until sugar is dissolved; then cook without stirring to 255 degrees (remember if you live at a high altitude to reduce the temperature by two degrees per 1000 ft. above sea level; a little dropped into cold water forms a hard ball). Remove from heat and pour, beating constantly, in a fine stream into beaten egg whites. Continue beating until mixture barely holds its shape and is starting to loses its gloss.
Here the candy is showing the gloss.
This shows how the candy has changed and is setting up more and has less gloss.
Drop quickly from tip of spoon onto waxed paper in individual peaks, or spread in a buttered pan and cut into 1” squares when firm.
Now the fun part: After the Divinity has set up and you can handle it, dip half of the candy into melted chocolate. You can also dip the melted chocolate end into crushed peppermint candy, finely chopped nuts, toffee bits, candy sprinkles, or flake coconut
