divinity recipe without corn syrup

I’d lost my Momma’s recipe for Seafoam candy until I found yours here. Let the candy set for about 2 hours before serving or storing in an airtight container for up to one week. Combine the sugar, water, corn syrup and salt in a large saucepan over medium heat and stir until it starts to boil. I still have a couple recipes from my mother and grandmother that I am working to figure out so I understand! 1/3 cup light corn syrup 1 teaspoon vanilla extract 1/2 cup boiling water 4 cups confectioners’ sugar 1 cup chopped nuts Directions Line a 10×15 inch cookie sheet with parchment or waxed paper. I have tried to make Divinity before, with the corn syrup and had absolutely no luck! If you want to email me a picture, I am happy to take a look and see what that tells me. https://www.allrecipes.com/recipe/15652/old-fashioned-divinity-candy Divinity candy is a delicious homemade fudge ! One egg white was beaten with a bit of salt to stiff peaks. Set aside. Today, I’ll share with you my peanut brittle recipe without corn syrup just as I … She explained that the recipe would fail because of too much moisture in the air. I don’t think I’ve ever made it in summer so I guess I can’t say if humidity has ever caused me problems. Stir frequently until the mixture comes to a boil. ), and 1/4 cup water heated to 275, which I stirred throughout. I got the recipe out of a church cookbook. While this recipe for homemade corn syrup is not an exact recipe for corn syrup, it is the perfect substitute. bowl, combine the sugar, water, corn syrup and salt. After studying her grandmother's old church cookbooks, Southern Kitchen's Visual Content Producer Ramona King learned the secret to making Southern divinity candy. Cook and stir until … 1/2 cup light corn syrup When it stops flowing out, just set aside and soak later to (easily) dissolve the remaining syrup. Cook on high for another 4 to 5 minutes until reaches hard ball stage when a little is dropped in cold water. Place a candy thermometer onto the side of the pot and allow to boil without stirring until the mixture reaches 260°F (hard ball stage). They said this is grandma Davis % Heat over low heat until the candy thermometer reaches 260°F. All my years of making candy the sea foam was tan and the divinity was white. Is this sea foam like the chocolate covered sea foam candy you buy in the stores, minus the chocolate? I always used Karo light corn syrup for Divinity, but with the coming of the insidious GMO corn, I stopped using corn syrup and just didn’t make anything that called for corn syrup. With the mixer running on medium-high speed, very gradually and carefully pour the hot syrup into the egg whites. What are substitutes for corn syrup? Thanks sooooooooo much for this…My daughter…(57) just asked about a ‘recipe from our “old maid aunts…that used to make>>Seafoam Candy’.>>> & here you are giving one………..not sure this is it….but, sure sounds like it………I knew it was NOT divinity……because it uses Brown Sugar….& is on the”’tannish color”’ which this does look like it……..they used to make it very often…… & we Loved it ! This just might make an appearance this holiday season. Beat until candy loses its gloss and holds its shape. Its so wonderful to know using a mixer works fine. A lot of people I know spread it in the pan. Have fun! It’s sometimes embellished with chopped nuts or candied fruit and other times it’s simply adorned with a single pecan on top. Thank you for sharing. In a heavy saucepan, over medium heat, stir together the sugar, I am working on recreating some more recipes from my grandmother too and I know how exciting it is when something works! For recipes I have just tried or am still learning about that have corn syrup, I do it the original way first before I test it without corn syrup. Beat on medium-high speed until the egg whites form stiff peaks. Hardly any of it mixed in to the whites and it bent the whisk attachment of my Kitchenaid 7-quart stand mixer. Beat frosting mix, corn syrup… Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. Divinity, a light and fluffy classic treat, is sure to be a neighborhood holiday favorite! While mixture is cooking, beat egg whites until stiff. Vanilla: For an extra boost of flavor, I always add a few teaspoons of pure vanilla extract. I am hoping to get out a video before the holiday baking season! Boil, without stirring, until syrup reaches 265° (hard-ball stage) on a candy thermometer. ), A Brunch Creamsicle Martini & a Giveaway - Art of Natural Living, Combine sugar and water. I do find that candy is “fussier” than baking about the sugar you use. Cook, without stirring, until a candy thermometer reads 260°F, 8 to 9 minutes. Art of Natural Living https://artofnaturalliving.com/, Grandma’s Sea Foam Candy (Divinity)–No Corn Syrup. Good luck in your search! You were so kind to send it to family. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. i can’t do corn syrians this reminded so much if my Grandmothers recipe . I went to her house today, after looking at your recipe, and we compared it to Mama’s. Oh my…these look amazing! I remember the fudge on the Cocoa can Cathy! I always used Karo light corn syrup for Divinity, but with the coming of the insidious GMO corn, I stopped using corn syrup and just didn’t make anything that called for corn syrup. https://www.number-2-pencil.com/old-fashioned-divinity-candy-recipe She did not use corn syrup and the divinity was a drier melt in your mouth candy. Combine beaten egg whites and jello. We just called it “sugar syrup” for obvious reasons. Meanwhile, beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until stiff peaks form, 3 to 4 minutes. Thanks! I do enjoy making candy–and this recipe is extra special since it’s been passed down through the family! If you have any problems with it, leave a new comment and I’ll try to help. I just finished putting them on the wax paper and tasted a bit. In a microwave-safe 2-qt. So good! My mother always made several recipes at Christmas that filled a huge Christmas tin she had. (You can google how to check a thermometer, but the easiest way is probably to put it in some water with ice and see if it registers around 32F.) Pinch kosher salt When anyone came to visit over the holidays they were offered this along with 5 # fudge and brown sugar fudge to eat and to take some home with them. I love divinity…It’s been a long time since I’ve made any. Butter a 9x9-inch pan and line with a parchment paper sling for ease of removal. My husbands favorite candy growing up was divinity. Easy Divinity Recipe. I am so excited to find this recipe! If your family’s like mine,  you probably had some of the same foods every Thanksgiving! I’m super curious about the texture of this candy! (On humid days, use 1 tablespoon less water.) Divinity is most often made around the holidays as a nougat-like candy to share at holiday parties and cookie exchanges. Here is an easy recipe to make these homemade candies. 2 1/2 cups sugar This will take 10-15 minutes. My syrup used 3/4 cup sugar, 1/2 cup corn syrup (sorry! Thanks for sharing – My Mom made this with us in the 70”s! Pour the sugar into the center of the saucepan, trying not to hit the sides of the saucepan with the sugar. I am pretty sure it isn’t overbeating the whites since I know I hadn’t done that. Thanks. If it flattens, beat for another minute or so. Lightly grease two spoons with nonstick oil spray. But the only way to know would be to give it a try with a substitute. It just keeps getting harder the longer it cooks so I think that is your problem. Going to make it tonight with the girls. So today I’m going to go through my top 4 recipes for sugar cookie icing without corn syrup and talk through the pros and cons to each. It’s probably my most commented post and people often have questions about how to make it. Try This Divinity Recipe. It’s also possible to change the flavor of divinity adding flavored extracts such as cherry, maple, raspberry, almond or peppermint. Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is … I made only a 1/2 batch, and made sure the sugar was to a hard ball stage – I tested it with water. I was reading that there are two different types, one with the toffee almost flavor and crunch that you can cover in chocolate and one that is more meringue like. Graininess I know well and usually means that you beat the eggs and sugar mixture a little longer than you needed to or that you didn’t get the candies scooped out quickly enough (I really fly doing this). I am glad to have learned it the “high tech” way Thanks for sharing your story and if the mixer gives you any problems feel free to write back! I tried to make this Christmas Eve this year the problem i had was it not setting up completely ; one side was hard but the underside never got hard. No luck, Grandma apparently never wrote it down. Have fun and feel free to comment back if you have any challenges. I will have to see if I can organized enough to mail something out next year! Thanks for sharing! Cook Sugar, Corn Syrup & Water: In a medium, heavy bottom saucepan, combine the sugar, corn syrup and water over medium heat. It’s also possible to change the flavor of divinity adding flavored extracts such as cherry, maple, raspberry, almond or peppermint. If that doesn’t help, feel free to write back and we can brainstorm some more. I’d love to hear how it turns out if you get a chance. Making this corn syrup substitute could not be easier. What better to help them remember the lesson than “Sea Foam”? I would say somewhere around 10 minutes. This is a fun birthday gift! For next Christmas I really need to work on my grandmother’s gingerbread, which no one has been able to reproduce…. When mixture loses its gloss and will hold a shape, drop from teaspoon onto waxed paper. Beat frosting mix, corn syrup, vanilla, and boiling water in a mixing bowl until sti樈 peaks form, about 5 minutes. While this recipe for homemade corn syrup is not an exact recipe for corn syrup, it is the perfect substitute. I remember trying divinity years ago and it didn’t come out well. Wait for it to cool, then it is ready to eat! I am allergic to corn and thought I’d never be able to make Divinity candy. I just sent you a picture! Yes, it does Brenda! Mixing egg whites and sugar syrup for sea foam candy. Divinity candy is a delicious homemade fudge ! Divinity, a light and fluffy classic treat, is sure to be a neighborhood holiday favorite! I just wanted to share. I am 51 year dad and I want to thank you for posting this recipe. We even added some chopped pecans. Oh also, how long do they normally take to set up? The ratio of ingredients was different, but similar. This will take 10-15 minutes. Place a candy thermometer onto the side of the pot and allow to boil without stirring until the mixture reaches 260°F (hard ball stage). When the mixture is close to that 260°F temp, beat the egg whites in … My grandma was blind and never needed to measure anything and always turned out perfect. Grandmother’s Divinity candy was always a part of our Christmas occasion. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. An old fashioned treat, sea foam candy is perfect for holidays and other special occasions. I am sure the kids really enjoyed it–what a great way to make the story “come alive.” Thank you for sharing! However, the cooking temperature was way different. I am so glad this worked for you Sherri! This worked fabulously! Enjoy! Butter an 8-inch square glass-baking dish. The other problem I can readily diagnose is bit of hardness to the finished candy which means the sugar got too hot–my candy thermometer is off and I did that to my brother’s birthday candy (I made him a new batch after though we ate the harder candy anyway) Divinity is a nougat like candy made with egg whites, sugar and corn syrup. My grandmother used to make divinity every Christmas for us. Here are Instructions direct from Grandma–with no corn syrup! We share Recipes From Our Dinner Table! This was really good. Thanks for letting me know Kailee! 2 teaspoons vanilla If you’ve been following my posts, I try to substitute or get rid of corn syrup as much as I can. I had never found the right recipe until now. Plus it’s completely fat free and doesn’t use any corn syrup (which will likely be GMO if you don’t buy organic). Guess I’m lucky the holidays (and my brother’s birthday) are in winter! He is now diabetic though & am wondering if you know anyone who sells sugar free divinity or if that’s even possible to make? Add the vanilla, scape down the sides of the bowl and continue to beat the mixture on medium-high speed just until the mixture turns from glossy to matte, 5 to 8 minutes. This worked fabulously! Thanks again! Divinity is a nougat like candy made with egg whites, sugar and corn syrup. The first time I made it with no problem. Thanks Ivy! I have never had divinity fudge. Thanks for the great recipe. Your sea foam candy appears to be very similar. Make sure to use light corn syrup. I think this is what my grandmother used to make. If you have any problems, feel free to comment back or email me. I am so happy that this will work for you Lee! My grandma made this every year at Christmas. Yes, all those recipes that didn’t get written down sure do challenge the next generations! Not knowing what the carrot recipe was, I’d say your brother got the better end of that deal!!! The end product is slightly crisp on the outside, fluffy on the inside and has a satisfying crunch of pecans in every bite. Some recipes call for the addition of a flavor like vanilla extract or adding chopped nuts like pecans. What are substitutes for corn syrup? In this recipe for homemade corn syrup she would not make if it flattens, beat egg! Constantly with mixer storing in an airtight container for up to eat in.! Is an easy recipe to make divinity every Christmas for every family a special treat this year Lisa fudge!! Wonderful to make the story “ come alive. ” thank you for this... 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