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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
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
not even attempt to make Divinity Candy unless the humidity level is less than
50 to 60%. The humidity level can make or break your Divinity Candy.
Yields: 4 dozen
Prep time: 30 min
2 2/3 cups granulated
2/3 cup light corn syrup
1/2 cup water*
egg whites, room temperature
1 teaspoon pure vanilla extract
2/3 cup coarsely-chopped 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
cooking thermometer or until a small amount of candy mixture dropped
into very cold water forms a hard ball.
Thermometer is the most accurate way of testing the temperature of the sugar solution.
is the type of cooking thermometer that I prefer and use in my cooking. I get many readers
asking what cooking thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Remove sugar mixture from heat.
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.
Testing 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 mixing 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 2 hours, or until the mounds are at room temperature.
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.
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.
Additional Family Favorite Christmas Candies:
Chocolate Fudge - Can't Fail 5-Minute Chocolate Fudge
This very easy-to-make and delicious chocolate fudge recipe is originally
from the Nestle Carnation Evaporated Milk Company. This recipe has become very popular and famous with
many generations of families! You'll love this very rich and delicious fudge.
Cranberry-Walnut White Fudge
A very unusual fudge recipe that uses prepared frosting that you buy. This white fudge is very easy-to-make and very delicious. You'll love this very rich and delicious fudge.
Maple Nut Fudge
You'll love this very rich and delicious fudge. Canadians have known the secret of how wonderful maple fudge tastes for a long time, now everyone can experience it!
I adapted this recipe from several different recipes that I found on the internet. If you’ve never had fresh homemade marshmallows,
here’s your chance. These marshmallows are so delicious and decadent that you'll never want store purchased ones again!
Also learn how to make