Divinity
List of Ingredients
Well, I must say that Divinity has been my nemesis since I was married, close to 10 years ago. I honestly thought when I was a kid that you ate this stuff with a spoon!! Lots of walnuts!!
But, after I was married I wanted to try it for myself. My mother gave me her candy cookbook. The Farm Journal's Candy Cookbook. I read all I could about candy making and sugar and humidity. And I have to say, I made as many sucessful batches as mistakes. I even made so many mistakes that I started filling cake with soft divinity because I couldn't throw it away anymore. But since then I have improved my method. By doing it the old fashioned way.
Some tips.....first this stuff is very sensitive to humidity. More than any other candy. I wouldn't even try it, unless you are very experienced, in humidity above 75%. I usually try to check out the weather, but if I can't, then I do this little "thing". I press my chin down to my chest and then lift. If it sticks then the humidity is high, if not, it isn't. I know, you probably think I'm a total wacko, but I've done it for years.
Okay, I have tried many different tricks, and I have never been too successful with the twice cooked syrup. Or even the two syrups cooking at once to two temps. That drove me nuts. I do cook my syrup a little higher than traditional recipes, but more than anything I beat it by hand. I was so tired of screwing up, I thought that I had the big bad KitchenAid, I could do anything. But....one day I was just so upset at another ruined batch that I was near tears, I was so mad that pioneer women made this stuff long before thermometers and kitchenaids. So. I took out a big wooden spoon, sat on the floor and beat the stuff by hand. Goodness, it worked. Where my kitchenaid failed, my arm had success. I have since then made divinity work more times than not, and I even started winning at the fair against the little old ladies that have won for years! And divinity freezes nicely, it's a little spongy when it thaws, but hey you can make it on the perfect day and store it away instead of trying to make it on a wet and rainy day!! Here is my recipe, with my instructions.
Divinity
2 1/2 cups sugar
1/2 cup water
1/2 cup corn syrup
2 egg whites
1 tsp vanilla
1/2 cup chopped nuts, if desired
Recipe
Place the whites in a mixing bowl. Combine the sugar, water and corn syrup in a saucepan. Stir over medium heat until dissolved. Bring to a boil and cook to 260º. If crystals form on the side of the pan, wash them with a wet brush.
When the syrup reaches about 245º - 250º start whipping the whites on medium. If they reach the stiff but glossy stage before the syrup is ready, keep them moving on low speed. When the syrup is ready, pour 1 Tbsp of syrup into the whites at a time. Whip for 5 seconds after each addition. Don't be in a hurry and don't answer the phone!
After all the syrup is added, add the vanilla and remove from the mixer and with a heavy wooden spoon sit down and hold on your lap(put a towel under, it's hot!) the way I stir is to pull through the mixture and up out about 8-10 inches. Then fold/plop back into the mixture. Rotate the bowl and keep going with this exaggerated up and around motion. It works the candy, but aerates it and cools it. But, this can take as long as 10 minutes, so don't be frustrated.
When you see it holding together, drop a piece out and see if it holds it's shape after about 30 seconds. If not, keep going, if it does, add the nuts (if using) and drop out on wax paper quickly. I like to have the spoons and wax paper ready before I start so everything is ready. Once that candy turns, it turns FAST. My husband and I always fight over who eats the remains in the bowl!! Divinity is my one true weakness, I think I can eat the whole batch. Tons of calories, but no fat. Oh well. Good Luck!!
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A Note from Chefmom.....
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I think too many people have given up on divinity. It's a dying art, please don't let it die!! It's too wonderful to lose.
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