Now, I must confess that before developing this recipe, I had only tried divinity once. It was from a local favorite, See’s Candies. Perhaps you’ve heard of them? I also have a vivid memory of giving a box of divinity to my ex-boyfriend’s grandmother as a Christmas gift. For me, divinity has always had a festive association, like a candy recipe that belongs to the holiday season. Maybe I’m mistaken, but there’s something undeniably holiday-ish about divinity. Its snow-white appearance is striking for a candy, resembling little melty snowballs. And its texture, reminiscent of fudge, always brings back warm memories of holiday treats.
In case you’re not familiar, divinity is traditionally popular in the South and is believed to have been invented by Karo corn syrup as a clever marketing strategy for their new product. It’s a delightful blend of fudge, nougat, and meringue, resulting in a candy that is completely unique and unparalleled. Unlike the typical barks, brittles, and fudges commonly found during this time of year, divinity stands out with its distinct character. If you’ve never tried making it before, I highly recommend giving it a go!
Stay tuned as we share our easy-to-follow recipe for homemade divinity candy. You’ll be amazed at how achievable this delectable treat is, and it’s sure to become a favorite in your holiday candy repertoire. So let’s dive in and create some magical, melt-in-your-mouth divinity together!
Can you make divinity without a candy thermometer?
While it is generally not recommended, it is possible to make Divinity without using a candy thermometer. The crucial step in this recipe is cooking the sugar mixture until it reaches the hard ball stage at 260 degrees Fahrenheit. However, if you don’t have a candy thermometer, you can employ an alternative method to test the sugar’s temperature. Keep a cup of cold water nearby during the cooking process.
What can I use instead of candy thermometer?
If you find yourself without a candy thermometer, don’t worry, there is an alternative method you can use to estimate the temperature of your candy. Known as the “cold-water method,” this technique has been relied upon by generations of cooks and candy makers to create various confections, including fudge and toffee.
Here’s how you can use the cold-water method as a substitute for a candy thermometer: As you boil your sugar mixture, place a spoon and a bowl of cold water next to the pot. At regular intervals, carefully drop a small amount of the hot syrup into the cold water. Observe the behavior of the syrup in the water to gauge its stage of cooking.
For example, if the syrup forms a soft ball that can be flattened between your fingers, it has reached the soft ball stage. If the syrup forms a firm ball that holds its shape, it has reached the firm ball stage. By using this method and comparing the syrup’s behavior in the water to the desired stage for your recipe, you can estimate the temperature and adjust your cooking accordingly.
While this method may require a bit of practice and familiarity with the desired stages of candy making, it can be an effective way to create delicious candies without relying on a candy thermometer.
How long will homemade divinity keep?
To ensure the longevity of homemade divinity, it is important to store it properly. By layering the fudge pieces or divinity between sheets of waxed paper and placing them in an airtight container, you can prevent them from drying out too quickly. At room temperature, divinity can be stored for up to 2 days, while refrigeration extends its shelf life to approximately 1 month. Following these storage guidelines will help maintain the freshness and quality of your homemade divinity for an extended period.
Why is my divinity chewy?
If you find that your divinity has a chewy texture, there are a few factors that could contribute to this issue. One of the primary culprits is the weather conditions during the candy-making process. Divinity is best made on a cool, dry day. When the humidity levels rise above 50% or it’s rainy, the candy may end up with a more gooey or grainy texture.
To counteract the effects of high humidity or hot weather, you can adjust your cooking technique. If you’re making divinity on a hot or humid day, it is recommended to cook the candy a few degrees higher than the recipe specifies. By increasing the cooking temperature slightly, you can compensate for the moisture in the air and achieve a better consistency.
Keep in mind that candy-making can be sensitive to environmental conditions, and slight adjustments may be necessary to achieve the desired results. By being mindful of the weather and making small modifications to the cooking process, you can overcome the challenges of humidity and heat, resulting in a divinity with the desired texture.
Easy Homemade Divinity Candy
- 21/2 cups sugar
- ½ cup water
- ½ cup light corn syrup
- ¼ tsp. salt
- 2 egg whites
- 1 tsp. vanilla extract
- 1 cup chopped pecans toasted
- toasted pecan halves
- Cook first 4 ingredients in a heavy 2-quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248° (about 15 minutes). Remove syrup mixture from heat.
- 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.
- Cook remaining half of syrup over medium heat, stirring occasionally, until a candy thermometer registers 272° (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.
- Drop mixture quickly by rounded teaspoonfuls onto lightly greased wax paper. Garnish, if desired. Cool.