Old Fashioned Divinity Candy: This vintage recipe is for a meringue based candy that I would describe as somewhere between fudge, nougat and marshmallow. It’s a pillowy light, sweet and airy candy confection and it tastes incredible! Or….divine, hence the name divinity. If you’ve never tried divinity before, I would highly recommend it.
- Spoon the light pillowy confection onto parchment paper in mounds to finish hardening
- Pour the entire recipe into a decorative/holiday tin. Before closing the lid add a plastic or wooden knife.
- Pour the entire recipe into a small oblong foil pan, wrap with plastic wrap, add a bow and your set.
HOMEMADE CANDY CONTAINER
SOLVING THE MYSTERY AND TECHNIQUE BEHIND MAKING DIVINITY
- HUMIDITY: First and foremost, divinity does not like humidity. So before you plan on a day of candy making, check your local weather.
- PATIENCE: Most recipes have the same basic rations of sugar, corny syrup, water and egg whites. What distinguishes a batch as successful is the candy temperature and length of beating.
- TEMPERATURE: Make sure you have a candy thermometer on hand for this task. The perfect temperature is what candy makers call the hard-ball stage (260°).
- LENGTH OF BEATING: I can’t tell you how many times I think I have failed at this recipe but really all it was is that I wasn’t patient enough. Since I had nothing to lose I just kept the mixer going and voila! Success! The ideal beating time is 5-8 minutes. The range is because of the different mixers. Your eyes will tell you when the divinity is ready. The best way to tell divinity is ready is when the beater is lifted, the mixture should fall in a ribbon and mound on itself not disappear into the remaining mixture PLUS the candy will lose its glossy shine.
MORE CANDY RECIPES
- 2½ cups granulated sugar
- ½ cup light corn syrup
- ½ cup water
- 2 large egg whites
- 1 teaspoon vanilla extract
- ½ cup walnuts, chopped
- In a heavy 2-quart saucepan combine sugar, light corn syrup, and water.
- Cook over medium-high heat to boiling, stirring constantly with a to dissolve sugar. This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan.
- Carefully clip candy thermometer to side of pan.
- Cook over medium heat, without stirring, till thermometer register 260°, hard-ball stage. Mixture should boil at a moderate, steady rate over the entire surface.
- Reaching hard-ball stage should take about 15 minutes.
- Remove saucepan from heat; remove thermometer from saucepan. In a large mixer bowl, immediately beat egg whites with a sturdy, freestanding electric mixer (fitted with the whisk attachment) on medium speed till stiff peaks form.
- Gradually pour hot mixture in a thin stream over egg whites, beating with the electric mixer on high speed and scraping the sides of the bowl occasionally. This should take about 3 minutes.
- Add vanilla. Continue beating on high speed (5-8 minutes—it took my mixer 7 minutes). When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture.
- Fold in chopped walnuts.
- Drop a spoonful of the mixture onto parchment or wax paper.