Anyway like others have said the key is pouring in the cooked syrup very slowly in a slim stream while beating with the eggs whites. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Eventually, the divinity will lose it’s glossiness and sheen and stop being so sticky, which means it’s ready. She would always make a small mountain of divinity once the weather turned for the better/drier. I’ve never heard of divinity candy. I lived in Seattle for years and have never had trouble getting to set up. Both batches are delicious . To be able to bring my dad something he loved so much as a little boy for his 70th is so incredibly special for me. So… Stand mixer. OLD-FASHIONED DIVINITY : 3 c. sugar 1/2 c. water 2 well beaten egg whites 1/2 c. white Karo syrup 1 tsp. I’m making some for my husband to take into work to see how many people have had it there before! Thank you ! Getting feedback from you helps me and other readers too! We tried cooking it (I forget how much/long) and it was somewhat better.. Congrats! 1. Also note: this recipe pretty much nails what we grow up with down here. Recipe worked great! This is one of those classic old fashioned holiday desserts to make around Christmas time. 1. This is just how I remember it from when my mom or grandma would make it. These always work for me. Check out these other great ideas for food gifts for the holidays from some of my favorite food blogging friends! Thank you for the recipe. I had a couple changes to the ingredients:I did not have any light corn syrup, so I used dark, still worked fine and tasted wonderful. , use the hashtag #houseofnasheats and tag me (@houseofnasheats) so I can stop by and give your post some love. Perfect Recipe!!! It’s sort of between the two. . Next time I’ll use the paddle. Using two spoons sprayed lightly with cooking spray, drop tablespoon size scoops of divinity onto the prepared baking sheet, using one spoon to scrape the hot candy off the other spoon. Directions. Beat until mixture starts to lose it's gloss, add flavoring, vanilla, almond, etc and 1 tbls. You can stop mixing and test a small amount of candy by dropping a small spoonful of it onto the parchment paper to see if it holds its shape in a nice mound with nice swirls on top or if it melts down into a puddle. Looking for a yummy homemade candy recipe? Pouring too much at once will cook the eggs. It goes in right at the end with the vanilla. And it’s the one that gets made most at our house. If it is too stiff, add a few drops hot water. Am I suppose to stop the mixer the minute the shine starts to go? Divinity, one of the most traditional Southern Christmas treats of all, is the perfect recipe for some mother-daughter (or son!) https://www.recipelion.com/Candy-Recipes/Grandmothers-Divinity I have only had one experience with eating divinity. My grandmother lived with my family when I was growing up in Memphis, TN. You’ve inspired me to challenge this. If mixer and … 1. That definitely shouldn’t be happening and I’ve reached out to my ad network who handles all my ads to report this to them and see what’s going on. If you still think it wont set up, add about 1/2 to 1 tsp of hot water to the mix then sprinkle in about 1/2 to 1 cup powdered sugar while mixing ON SLOW. But some other great flavor ideas would be to stir in the following combinations. To boot, I can’t even read this comment as I am writing it because the ab it’s right over the top! though to loose it's gloss and then it doesn't totaly loose it. It definitely helped when you gave variations of flavors…like coconut!!! I look forward to trying this recipe for Divinity! The second test is even easier, I think, because all you do if you are having a hard time telling whether the divinity is still glossy in the first test is to go ahead and stop the mixer, drop a teaspoonful of candy onto wax paper, and check whether the candy will hold its shape. Allrecipes is part of the Meredith Food Group. I have never had divinity candy! Any idea why mine turned brown when I added the heated sugar ? It works like a charm! So if you make 40 of these, 3250/40 is 82 calories each. Delicious! You can't uses pasturized eggs!! You definitely want a candy thermometer (affiliate link) for this recipe though, because if you don’t bring the sugar/corn syrup mixture up to 260 degrees F before slowly adding it to stiff egg whites while beating, then candy won’t set. Turn mixer to high speed, and continue … Good with chopped marachino cherries and pecans. But kinda not? Hi, there! Hehe. Is humidity a factor when making this recipe? I love this. Hence the name. (God rest her soul!). Add the sugar, corn syrup, and … Holiday candy making is a beautiful, old-fashioned Southern tradition. . Vanilla is mentioned as an ingredient but not in the instructions. We’ll get that fixed! I haven't experienced this firsthand, but thought I would give you a heads up that you might not want to try this recipe for the first time on a rainy day. haha. Not only because your results look and taste so wonderful—but because it requires quality time spent with loved ones. You could use parchment paper instead though. Try some of the drop tests mentioned in the post – if it puddles, you need to keep beating. Line a cookie sheet with parchment paper or a silpat mat and set aside. I had problems making it last year and gave up. Looking forward to trying this recipe for myself. Then chopped pecans and a little vanilla are stirred in at the end for texture and flavor. 1/2 tsp. I have lost her recipe to you think I can use this recipe to make the Peanut Roll? I live in Louisiana so that limits the days for candy making. haha. Old-Fashioned Divinity I love digging out grandma’s old recipes. Not only does it taste incredible, but the bright snow white color makes it the perfect addition to any Christmas goodie plate. But I hope it would work for you! I’m a Yankee in Tx, so I scored big points with this recipe!! I live in a super rainy area so it wasn’t setting right but I added a tiny spoon of powdered sugar and it set immediately!! Any suggesyions. This. I give this 5*****. It is really hard to get it to set in Louisiana, too humid most days, so using a tad less water helps. In rainy weather I have had to stir by hand for quite some time, but I have never had trouble making it when it rains except for having to stir it longer. I can’t wait to try it. I add peppermint candy canes broken up to a batch and it tasted delicious. No Southern history of either, Aberdeen S Dakota. This recipe reminds me of the divinity my mom and I used to make when I was growing up! Once the sugar mixture reaches 260 degrees, remove from heat and very slowly pour it in a thin, steady stream, over the egg whites while mixing on high speed. 114 calories; protein 0.4g; carbohydrates 29.3g; sodium 44.3mg. I remember this candy as a special treat made only around Christmas. BUTTER MINT DIVINITY! I love how food leads to such good memories! Thanks for a great recipe! I had to make 2 batches since the man wouldn’t stay out of them….lol. butter or margerine. Cook remaining two-thirds of syrup to firm ball stage (248°). We’ve had some rainy weather again lately! I’ve never heard of Divinity Candy, but I’m a big fan of making candy around the holiday season, so I’m definitely going to try it soon! You add the vanilla twice. I’m so glad it turned out for you this time! I was going to ship some cookies this holiday season but now I don’t think I should ship either of those as I don’t want to make anyone sick. I did too! The sweet flavor and pillowy texture tastes just like the version grandma used to make. It should take about 2 minutes to pour the hot liquid over the egg whites, so go slow and don't rush this step. Thank you!!! Followed steps perfectly and didn’t set lol I’d say it was true!!! These are so pretty! It’s about all the electric hand mixer can handle. Add comma separated list of ingredients to exclude from recipe. Thank you!!! What a sweet, special idea. My wife, who is from northern California, was telling me about this “Divinity” recently, how much she misses it, and how she hasn’t seen/had it in years. Thanks so much for making real Divinity, and not the frosting kind. Ingredients. I also added walnuts just before I scooped it out for crunch and that worked great. Then keep beating the sucker (in my case it took 15 minutes) until it starts to lose its gloss. I have a black walnut tree in my back yard now – and will be making black walnut divinity for my mother-in-law this holiday season. You won't go back to plain. But when I have gone too far with beating in the past, I have been able to save a batch of divinity by adding a few drops of hot water (maybe 1/2 teaspoon or so at a time) and beating that in to soften it back up and get it to the right consistency. I've made this recipe 5 times now. My dad was the beneficiary of the candy goodness every year. It was an overcast and somewhat humid day but it turned out fine. But if it is still gooey, here's how to save it: If mixed properly, this divinity sets up almost immediately! In the same family as meringue and fudge, the texture should be soft … We live on the coast so divinity is a finicky candy to attempt because of the humidity. This is a soft white candy made with light corn syrup. You give such clear directions! I think I may have overbeaten it. Divinity is a classic candy recipe made with just a few ingredients: granulated sugar, corn syrup, and water get boiled together with a pinch of salt until they reach a hard ball stage before very slowly pouring the liquid sugar mixture over stiff egg whites in a thin, steady stream. This is BY FAR THE BEST divinity recipe! I would really love to read this recipe, but you have some video ad pop up stuck right in the middle on my phone screen that I absolutely can’t closer, I am looking for the x to closer it, and there’s none!!! One of our favorite old-fashioned candies is divinity. Like you, I’d never seen it sold (except at bake sales). I only know of light or dark corn syrup and you wouldn’t get the beautiful white color using dark. What is Divinity Candy. Continue to beat on high speed for another 5-8 minutes until the candy loses some of its glossiness and starts to hold its shape. Before we made the candy we had to check the weather report! One question, about how long does it take to set up (hours)? © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 10 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition It came out perfect again. But not dry like meringue at all. I’m guessing regular corn syrup IS light corn syrup. It’s definitely not as well known but it needs to be! It’s never lasted longer than that in our house, at least. It’s a reusable baking mat like parchment paper except made out of silicone. I have heard that some people whose divinity doesn’t set up will pop them in the oven at a very low temperature for 20 minutes or so to help them along, but I haven’t tried that personally yet. Reheat the mixture - microwave if you have a glass bowl or put metal pan in very hot water, so it gives your mixer a rest and makes the candy warmer and more pliable. Good with chopped marachino cherries and pecans. Suggestion for anyone else who is left with glop that won't set....stick it in the oven on low heat (about 250) for 20-30 minutes. Had divinity then added maraschino cherries. This is very close to the recipe I have used for years. Makes me wonder if I made a batch if anyone would know what it was. The recipe doesnt say when to incorporate the vanilla, It’s mentioned in Step 5 in the recipe. https://www.imperialsugar.com/recipes/old-fashioned-divinity-candy Sweet, chewy, and easily customizable, these old-fashioned sweets come together with just 6 ingredients!This Is An Easy Divinity Candy Recipe!I absolutely love this homemade candy rec It’s a meringue-based, confection that is a cross between nougat and marshmallow. Let mix on medium speed for another 15-20 minutes, or until mixture is no longer shiny. I just made this recipe today, and it came out fabulous! That’s frustrating, but I’m glad it worked out. I had a beloved great aunt who was the divinity expert in our family. At least that way they're not a total waste...you can serve with fruit or other toppings as a dessert. . I will have to try this next time and see how it works! (more or less peppermint or butter extract to taste) I love vintage recipes! Thank you for the memory! The recipe tips on weather are spot on. What are your favorite food gifts to share with others during the holidays? Just add broken up candy canes…should solve the humidity problem, As a South Louisiana native, yes, humidity is definitely a factor but the powder sugar technique is a perfect fix, just don’t add too much. The trickiest part to making this old fashioned divinity candy recipe is knowing when it is done and ready to be dropped into little mounds or poured into a pan to set. Judy, those vintage recipes are so special and I love that you have this memory of your mother! Great job! I hadn’t even thought about divinity in years. Mine didn't exactly turn out, but that wasn't any fault of the recipe....my ancient mixer gave up on me. In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Live it, I made this tonight. The next time I used real egg whites, followed the instructions to the letter except that I allowed the sugar mixture to cool to 110 before adding it to the egg whites. You are so welcome! Curses!!! Tried this for the first time. It will start to set up much faster now. From everything I have seen, divinity can be finicky about setting up on humid days. Does anyone know how it takes to set up and how to store it? Thank you for the recipe and tips. BUTTER MINT DIVINITY! No gift befits the food-obsessed people in your life like a cookbook. The only thing was it dried out the mix something fierce. And you can color any batch of divinity with just a couple of drops of food coloring (affiliate link) just to change things up. Have a deep bowl when you start the 'hot pour' and pour slow in a thin stream. We have wood heat, and starting a fire in the stove will dry out the air so your divinity isn’t runny. my little hand mixer lol) though I had to use one of the reviewers’ trick and add a little bit of powdered sugar to help finish it. On a 2,000 calorie diet days for candy making good memories t get the beautiful white color it... 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