Divinity
 Divinity Fudge, White Divinity Fudge, Seafoam Candy, & Meringue Candy

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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

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.

Divinity

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 baking 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.

Photo from Betty Crocker website.

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.