Category: Candy

Good Day to everyone! I hope that you are staying dry.

Here in North Florida, we are having a rain day, off and on, all day today. I have always heard from the old folk that you do not want to make divinity candy on a rainy day. So I have never made this candy on a rainy day.

If you can remember the old Stuckey’s Candy Store/Restaurant/Gas Station/Ice Cream Shop/Free Orange Juice when you reach the Florida Line. Also, the best postcards and dried gator skulls/ leather hats and vests/Seashells/Shell Dolls/Baby Dolls/Rubber Bugs/Oranges/Tangerines/Pink Greatfruit/ Orange Slice Candy/MaryJanes/Coconut Ribbon Candy/Giant Lollipops, and I am sure that I am leaving some things out.

That was a store from the past! When we stopped as a kid, I always chose divinity rolled-in pecans for my treat, so here is my recipe.

2 cups white sugar

1/2 cup corn syrup

1/2 cup hot water 1/4 tsp salt 2 egg whites

1 tsp vanilla extract

1/2 cup pecans chopped- candy thermometer-pastry brush-cup of ice water

Use a heavy steel pan and combine the sugar -hot water-salt-corn syrup.

Cook on high until the sugar dissolves and it is at a rolling boil (Stirring at this stage).

Once boiling-do not stir! Use a candy thermometer to take the temperature of the candy. It has to reach 250 F. While you are in this stage of candy making, use a wet pastry brush to keep brushing the sugar crystals down in the pot. Remove from heat now.

To do the hardball test, use a spoon and let some of the hot syrup drip into the cup of ice water. Let sit a moment and then use your finger to pick up the candy and roll it between your fingers. It should be at a very hard stage, like glass. This is the hardball stage in candy making.

Right as the candy stage is getting close to the 250-degree mark. Start whipping the egg whites in a mixer bowl until stiff peaks form.

Now, you will start pouring a very slow stream of the hot syrup into the egg whites, while still beating the egg whites with the mixer on medium speed.

Increase speed to high when you have all the syrup in the bowl. Beat for 5 minutes and add vanilla. continue beating until stiff peaks form and the candy begins to lose its glossy look.

Have a tray with wax paper ready to drop the divinity by spoonfuls onto the wax paper. add some pecans to each one. Store in an airtight container. You should get about 18 candies from this recipe.

I hope that you enjoy this candy! It does take work but it is so worth it.

Thanks for stopping by today. I will post another recipe on Saturday and Tuesday. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Good morning everyone! It’s a beautiful day in North Florida, this morning. I hope you have an awesome day!

I was thinking about old candy recipes this morning and I thought about this one. It’s kinda like Lays Chips. I bet, you can’t eat, just one!

This recipe makes a ton so be prepared to share with friends!

Box of Bakers Chocolate (8 squares, shaved up)

3 cups of powdered sugar and 1/2 stick of melted butter

1 -1/2 TBSP coconut oil 1/3 cup of Gulf wax or honey wax (shaved up)

1 1/2 cup peanut butter (your choice)

Mix the powdered sugar and peanut butter with the coconut extract in a mixer bowl. Add the melted butter and if you need to, add in water by the tablespoon, just so that mixture is not too dry. ( Note, when I made this I forgot to add the 1/2 stick of melted butter) and they were the bomb! So, you could leave it out!

Have a cookie sheet covered with buttered wax paper, ready. Put the bowl of peanut butter mixture into the freezer for 45 minutes to get firm.

Take out and roll into balls and put back in the freezer for later. Time to have a double boiler little pan on the stove now.

Put the shaved chocolate along with the coconut oil and shaved wax and slowly melt until well melted.

Get some toothpicks ready and a new cookie sheet pan that has butted wax paper on it. Put a toothpick in each ball of peanut butter goodness and swirl around in the melted chocolate. Place on the cookie sheet and back into the freezer for 30 minutes, until you are ready to store these in cookie tins. Keep cold.

I hope that you try this one. It’s a good one if I must say so. Thank you for your time today to stop by and visit me! Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Good Morning All. Let’s make this a good day, even if it is cold and windy outside.

I have a chocolate recipe for you today and you could also make these for Easter. They do have to stay in the refrigerator though. I just tried one and Mama Mia, it was so good. I am happy as this was my first time trying these out.

These are the ingredients that you will need, along with the prepared pans also.

1 smaller-sized brownie pan and cover with foil and butter spray. Later you will need two large cookie sheets that are covered with wax paper.

20 ox bag of chocolate bark. I used 8 of the 12 squares

Gulf wax 1/3 c.of shavings

1 TBSP coconut oil

3c. powdered sugar 1 1/2 c. smooth peanut butter

2 TBSP of water and you will keep adding in more water by the TBSP, later on, to get the mixture looking not too crumbly but smooth.

1/2 stick melted butter (BUT I forgot this in mine).

1 TBSP. real coconut extract (This is in my archives if you wish to make some. It takes 3 long months. So buy some for your chocolate peanut butter eggs for now.

Put the powdered sugar and peanut butter in your mixer bowl. Add in the coconut and 2 TBSP of the water and the melted butter. Mix until creamy but not crumbly dry looking. Add more water by the TBSP if you need it.(Remember I forgot the butter) so you may not need as much water as I had to use and that was a lot for me.

When it looks right then you put it all in a smaller brownie pan that is covered with the foil and smooth it out as best as possible. Put this in the freezer for an hour or two.

Take out of the freezer and use a small round biscuit cutter to cut out and place on the wax paper-covered, cookie sheets. Shape like an egg by squeezing one side. Now you put this in the freezer just like it is for over-night.

In the morning use a sharp meat cleaver to cut up the chocolate bark into small pieces. (Be Careful). Make you a double boiler by using a metal bowl over the top of a pan of boiling water. Add in the wax and coconut oil. Keep stove on high to melt while stirring with a spoon. Turn stove to low and remove the bowl of chocolate when melted.

Dip the frozen eggs into the chocolate with a spoon and a fork and gently roll around and remove with the fork to the cookie sheet. When the chocolate cools too much it will get thick so put the bowl back over the water and turn the stove on high until it all melts again. ( I had to add a tsp of coconut oil to mine( for it to thin out a little. Remove from over the water and continue dipping the eggs into the chocolate.

I used to clean house for a Candymaker and that is where I learned about the wax from. I also learned that you Do Not Ever get water into your chocolate or it will be ruined.

That is it! You now have a whole lot of good candy on your hands to share with many. The photo shows how many that you will have. Mine look chunky and my photo looks blurred, but man these are good. You must keep these cold.

Thank you for your visit and your time spent with me today. I will be posting another one on Tuesday. #CONNIEBRECIPESWISDOMFORPENNIES