Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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Do you have a good Divinity recipe?

I want to try to make Divinity but I need a good recipe. Please don’t tell me to google it. I would like one from someone who has actually made it. thanks a bunch!

2 Responses to Do you have a good Divinity recipe?

  • Setting Sun says:


    IMPORTANT: Do not even attempt to make Divinity Candy unless the humidity level is less than 50 to 60%. The humidity level will make or break your Divinity Candy.

    2 2/3 cups granulated sugar
    2/3 cup light corn syrup
    1/2 cup water*
    2 large egg whites, room temperature
    1 teaspoon pure vanilla extract
    2/3 cup broken nuts (of your choice)

    * Use 1 tablespoon less water on humid days.

    Line a large Cookie Sheet with wax paper. Set aside.

    In a large heavy saucepan over low heat, add sugar, corn syrup, and water, stirring constantly, until sugar is dissolved. Continue to cook, without stirring, until the temperature reaches 260 degrees F. on your Candy Thermometer or until a small amount of candy mixture dropped into very cold water forms a hard ball. Remove sugar mixture from heat. NOTE: A Candy Thermometer is the most accurate way of testing the temperature of the sugar solution.

    In a large bowl using your electric mixer at high speed, beat egg whites until stiff peaks form. Learn how to Make Perfect Meringue. Continue beating and add the hot sugar mixture to the egg whites in a slow, steady, thin stream until well mixed in. Once you begin to pour the hot sugar mixture, do NOT stop and do not scrape the mixing bowl. When all the syrup has been combined, continue to beat the mixture until it begins to lose its gloss and holds its shape in stiff peaks. This takes about 10 minutes of solid beating.

    NOTE: Test the divinity. The first and most important test occurs when you lift the beaters. If the candy falls back in ribbons that immediately merge back into the batter, it isn’t done. Eventually, a stationary column will form between the beaters and the bowl. Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak. If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost free freezer to set up, or finish by hand.

    Remove the bowl from the mixer stand and fold in the vanilla extract, nuts and/or optional add-ins of your choice. If the candy becomes too stiff, add a few drops of hot water.

    Using two large spoons (using 1 spoon to push the candy off the other spoon), drop spoonfuls of the divinity mixture into mounds onto the waxed paper. Allow to rest undisturbed for two hours, or until the mounds are at room temperature. Carefully peel from the waxed paper and store on layers of waxed paper in an airtight container for up to two weeks. Divinity also freezes exceptionally well for longer storage.

    Divinity Candy If you choose to spread the divinity in a pan, you will have to wait up to 24 hours before it is set and ready.
    Makes about 4 dozen candies.
    Optional Add-Ins:

    Traditional Divinity – 1/2 cup walnuts or pecans, coarsely chopped

    Cranberry Divinity – 1/2 cup walnuts or pecans, coarsely chopped and 1/2 cup dried cranberries, coarsely chopped

    Christmas Divinity – 1/2 cup red or green candied cherries, coarsely chopped

    Halloween Divinity – 1/2 cup orange gumdrops, coarsely chopped and 5 drops orange food coloring

    Valentine Divinity – 1/2 cup crushed peppermint candies with 2 drops red food coloring
    s******************************* s
    Mama’s Divinity
    Times:Prep10 min Cook 30 min Total: 40 min

    * 4 cups sugar
    * 1 cup white corn syrup
    * 3/4 cup cold water
    * 3 egg whites
    * 1 teaspoon pure vanilla
    * 2 cups chopped pecans


    In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.

    While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.

    Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you’re done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.
    s*************************** s
    Heavenly Divinity

    2 1/2 cups granulated sugar
    1/2 cup water
    1/2 cup light corn syrup
    1/4 teaspoon salt
    2 large egg whites
    1 teaspoon vanilla extract
    1 cup chopped pecans, toasted
    Garnish: toasted pecan halves

    1. Cook first 4 ingredients in a heavy 2-quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248°F (120°C), about 15 minutes. Remove syrup mixture from heat.
    2. Beat egg whites at high speed with an electric mixer until stiff peaks form. Pour half of hot syrup in a thin stream over egg whites, beating constantly at high speed, about 5 minutes.
    3. Cook remaining half of syrup over medium heat, stirring occasionally, until a candy thermometer registers 272°F (130°C), about 4 to 5 minutes. Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly at high speed until mixture holds its shape (about 6 to 8 minutes). Stir in 1 cup chopped pecans.
    4. Drop mixture quickly by rounded teaspoonfuls onto lightly greased wax paper. Garnish, if desired. Cool. Makes 4 dozen (1 3/4 pounds).
    s ********************************* s

  • Twevle R says:

    4 cups granulated sugar
    1 cup light (not dark) corn syrup
    1 cup water
    1/4 tsp salt
    3 egg whites (room temperature)
    1 cup walnuts, chopped
    1 tsp vanilla
    food coloring
    Combine sugar, corn syrup, water, and salt in heavy saucepan. Cook and stir over medium heat until mixture starts to boil. Continue cooking until mixture forms soft ball when tested in cold water (or use a thermometer). In the mean time, beat egg whites until stiff. Then pour 1/2 cup of syrup over whites, beating fast all the time.
    Continue to cook remaining syrup while beating egg whites, until syrup reaches the light crack stage when dropped in cold water (this will happen quickly). Pour remaining syrup over egg white mixture, beating all the while. Continue beating until candy begins to hold its shape. Stir in vanilla and nuts and food coloring. Drop by teaspoonful onto waxed paper.
    Makes 50-60 pieces.

    Tip: Test the hardness of the syrup in a small bowl filled with water that has been chilled with ice cube. When you drizzle some of the syrup into the bowl it is ready when it stays "floating" in the air and does not sink to the bottom. then WORK REAL FAST. Test a spoonful on waxed paper, if it keeps its shape after just a second you can start to spoon. If you wait until it is too firm, the last 1/2 of the batch will be too difficult to spoon out.

Halloween Books