Easy Divinity

Tags

candy, divinity, egg whites, homemade, pecans, vanilla

Divinity is an old fashioned candy that I remember from my childhood. My grandmother used to make this every year. Be sure when you make this it is on a sunny dry day. The humidity should be below 60%. This is true of most homemade candies. Candy made on wet day will not turn out. Divinity takes a little effort but it is worth it!

Easy Divinity (From the Southern Lady Cooks)

• 2 cups white sugar
• 1/3 cup light corn syrup
• 1/3 cup water
• 1/4 tsp salt
• 2 egg whites
• 1 tsp vanilla extract
• 3/4 cup chopped pecans, plus more for topping

Combine the white sugar, corn syrup, water, and salt in a microwave safe bowl. Cover the bowl with saran wrap and microwave for 5 minutes on high. Remove from the microwave and stir. Microwave the sugar mixture again for another 5 minutes, uncovered. The temperature should reach 250 degrees or hard ball stage. Set aside to cool for 3 to 4 minutes.

In the bowl of a mixer, whip the egg whites to stiff peaks. While the mixer is still running on high, slowly pour the hot sugar mixture into the egg whites. Continue to beat the mixture on high until the mix looses it’s glossiness and holds together, about 5 minutes. Stir in the vanilla and pecans. Spoon the mixture onto wax paper in teaspoon fulls. Makes approx 25 candies, depending on the size you make.

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Vanilla Scented Walnuts

Tags

Christmas, food, gifts, snacks, vanilla, vegetarian, walnuts

These walnuts have a gently, lovely vanilla flavor that is just out of the world. Who would have thought something so simple would be so wonderful. Proof that the best things in life aren’t always filled with pomp and circumstance.

Vanilla Scented Walnuts (from Elana)
2 cups English walnuts, raw
1 tablespoon olive oil
2 tablespoons honey
¼ teaspoon sea salt
1 vanilla beans

Place walnuts and oil in a cast iron skillet and turn heat to high. As soon as you hear the slightest sizzle, turn heat down to medium or low. Toast walnuts a few minutes until they smell nice and nutty. Add honey and distribute around pan stirring; cook for a minute or two, then add salt. Scrape the beans out of the vanilla pod and stir into walnuts. Remove walnuts from pan.

Pear Vanilla Jam

Tags

canning, gluten-free, jam, pear, preserving, vanilla, vegetarian

Since the first batch of pear jam turned out so well, I decided to make another, this time inspired by Food In Jars’ Pear Vanilla Jam. A friend of mine was nice enough to give me some gorgeous vanilla beans that were so plump and fragrant. She bought them here. I never knew the glories of whole vanilla beans until this recipe; I can’t wait to order my own.

Pear Vanilla Jam

• 4 cups prepared fruit
• 2 tbsp fresh lemon juice
• 1 box Fruit Pectin
• 4 cups sugar, measured into separate bowl
• 1/2 tsp butter
• 1 large or 2 small vanilla beans, scraped

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Peel and core pears. Finely grind or chop fruit. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice and vanilla bean (scrapings and . Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Add sugar; stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Homemade Vanilla Extract

Tags

extract, homemade, rum, vanilla, vodka

Everything is better homemade. I suspect that this is also true of vanilla extract. It takes 2 months to make so only time will tell.

You need only three things- 3 vanilla beans, 1 cup of plain vodka or rum, and a glass jar with a screw on lid

Sterilize the glass jar and lid in boiling water for ten minutes. While the jar is in the water, use a sharp knife to cut each bean in half longways. Measure out your liquor of choice. When the jar is done, remove from the water very carefully and dry it off. Combine the vanilla and vodka, making sure everything is submerged. Place the jar in a dark area for 2 months. Every week, shake the jar gently. This will help the flavors incorporate into the alcohol.