Best Microwave Divinity Recipes

MICROWAVE DIVINITY

Steps:

• Place egg whites in the bowl of a heavy-duty stand mixer; let stand at room temperature for 30 minutes., In a microwave-safe 2-qt. bowl, combine the sugar, water, corn syrup and salt. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. Cook 6-8 minutes longer or until a candy thermometer reads 260°(hard-ball stage), stirring every 2 minutes. Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the bowl. Beat just until candy loses its gloss and holds its shape, 15-20 minutes. Immediately stir in pecans and vanilla. (Do not overmix, or candy will get stiff and crumbly.), Working quickly, drop by tablespoonfuls onto waxed paper. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature.

MICROWAVE DIVINITY

Steps:

• Mix sugar, corn syrup, and water together in a microwave-safe bowl.
• Cook sugar mixture in the microwave until mixture is 250 degrees F (120 degrees C), or until a small amount of sugar mixture dropped into cold water forms a rigid ball, 3 minutes.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Stir sugar mixture into egg whites until no longer glossy, about 7 minutes. Stir in vanilla extract.
• Drop candy by teaspoonfuls onto a sheet of waxed paper. Let stand until cooled, 15 minutes.

MICROWAVE DIVINITY RECIPE - (4.2/5)

Steps:

• In large (at least 8 cups) microwave safe bowl or microwave safe batter bowl, place sugar, corn syrup, salt, and water. Stir. Microwave on high for 4 minutes. Stir. Microwave for 9 minutes more. While that is cooking, place egg whites in a large very clean mixing bowl (stand mixers are ideal for this). Beat until stiff peaks form. Set aside until syrup is done cooking. Remove syrup from microwave. Place on a potholder or folded towel next to your mixer. Turn mixer back up to high and slowly pour a continuous but very thin stream of syrup into the bowl while it is mixing until all syrup has been added. Add vanilla while continuing to mix. Mix for 4-5 minutes more or until divinity loses it's sheen and begins to hold it's shape. Quickly drop by spoonfuls onto waxed paper. Once it's all dropped onto the paper, quickly shape into smoother balls with clean hands. Press a pecan half into the top of each one. Store in airtight container. Enjoy! NOTE: Do not make on a rainy day! This is for about a 1000 watt microwave oven. If you have a higher watt one, then lower cooking time. You can also cook syrup on stovetop until it reaches 260 degrees on a candy thermometer.

MICROWAVE PECAN DIVINITY

Steps:

• Combine and cook sugar, syrup and water; microwave 8 minutes on High or until clear. Stir, cook 8-10 minutes more or until firm ball stage (260 degrees). Beat eggs and salt in a medium bowl until firm peaks are formed. Pour syrup over the whites and beat with a mixer until it loses its shine. It will be thick like marshmallow cream. Add nuts, drop by spoonful onto wax paper. You can also top the drops with a whole pecan if you prefer to mixing in the nuts.

MICROWAVE DIVINITY

Steps:

• 1. In a 3 quart glass bowl, microwave sugar, syrup and water on full power for 12 to 18 minutes or until mixture spins a fine thread in water.
• 2. In another bowl, add salt to egg whites, beating constantly until whites are stiff and form peaks.
• 3. Slowly pour a thin stream of syrup mixture into egg whites, beating constantly until mixture loses it's shine and thickens.
• 4. Stir in vanilla and nuts. Immediately drop by teaspoon-full onto wax paper.

MICROWAVE DIVINITY CANDY

Steps:

• Line a large baking sheet with wax paper and set aside. Butter two teaspoons and set aside.
• Let egg whites come to room temperature for 30 minutes.
• In a large microwave safe glass measuring cup, combine sugar, water, corn syrup and salt.
• Heat for 4 minutes on high heat and stir.
• Continue cooking syrup in 2 minute increments, stirring in between until syrup has reached the hard ball stage of 260F. Once syrup has reached 250F, reduce cooking increments to 1 minute each, stirring and checking temperature in between.
• When the syrup is nearly done (with about 4 minutes remaining), start beating the egg whites on medium speed until they are at stiff peaks. (Note: When the beater is lifted up, the egg white peaks should stand straight up and they should not slide around in the bowl when the bowl is moved from side to side.)
• Increase mixer speed to high and slowly and gradually pour in the hot syrup being extremely careful.
• Continue beating the candy mixture for 15 to 20 minutes or until the candy loses it's gloss and holds it's shape. You can text your candy by taking a spoonful of the mixture and dropping it onto the wax paper.
• Once your candy has reached this point, quickly stir in the pecans and vanilla extract.
• Use the buttered teaspoons to scoop out rounded teaspoons of the candy and drop onto the prepared wax paper lined baking sheet. Repeat until all candy has been scooped out.
• Let the divinity stand at room temperature until dry to the touch, usually overnight is perfect.
• Store divinity in an airtight container.