I adapted this wonderful divinity candy recipe from my "old stand by cookbook,"
Betty Crocker's
Cookbook from the 1950s.
The delicious-looking photo was shared with me by my sister, Carol Arroyo, and her
website called
The Baking Pan.
This snowy
white divinity simply melts in your mouth. Divinity is not hard to make but it
does take a little time and patience. Only two things are
required for success: (1) a dry day and (2) a calibrated
Candy Thermometer
allowing you to cook the syrup to its proper temperature. If you don't have
a candy thermometer, please purchase one!
Buy a candy thermometer with a
clip that attaches to the side of your pan
More wonderful
Candy Recipes.
Divinity
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.
Recipe Type: Candy,
Egg Whites
Yields:
4 dozen
Prep time: 30 min
Ingredients:
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.
Preparation:
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.
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.
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
Makes about 4 dozen candies.
