How to Make Old-Fashioned Divinity
Peanut brittle, spice drops, peppermint sticks, and divinity....few candies evoke Christmas memories for us like these. Long before Williams Sonoma's Peppermint Bark and Brown & Haley's Almond Roca topped the holiday candy game, our grandmothers (and their mothers and grandmothers before them) were hand-crafting candy with skill and precision that many of today's candy makers only dream about.
One of our favorite old-fashioned homemade candies is divinity. The nougat-like treat is made with only a few simple ingredients, but delivers a one-of-a-kind candy that you'll be making year after year.
A mixture of sugar, corn syrup, water and a dash of salt is cooked to 260 degrees F (also known as hard ball stage) then slowly poured into a bowl of stiff egg whites. The mixture is beaten until thick and dull before optional mix-ins are added. Our preference is chopped pecans, but the possibilities are endless! Crushed peppermints, walnuts, chopped maraschino cherries and coconut also make great additions to divinity!
The most common mistake people make when making divinity is that they get impatient and stop beating the candy too soon. It's crucial that the candy is whipped until it holds it's shape, otherwise it will spread when you spoon it onto the parchment and the candy won't have it's signature melt-in-your-mouth texture.
Grab yourself a candy thermometer and your favorite mix-ins and give it a try using the recipe found here:
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How to Make Divinity Candy recipe
Recipe:
2 2/3 cup sugar
2/3 cup white corn syrup
1/2 cup water
2 egg whites
1 tsp vanilla
Beat egg whites until stiff peaks form. Combine sugar, syrup, and water in heavy saucepan. Wipe down the sides to avoid sugar Crystal's. Cook syrup to 270° (hard ball, almost hard crack stage). Slowly pour the syrup into the egg whites while blending. Add vanilla and nuts if desired (or place nuts on individual candies after they are scooped). Blend until thickened and candy holds its shape. Scoop pieces on to parchment paper or greased pan. Avoid making divinity on a humid day but to avoid extra moisture, you can take a tablespoon of water from the half cup (if that really helps).
Holiday Baking... Divinity
I am sharing how I make divinity. It is so easy to make and takes only a few ingredients. It really does remind me of Christmas. :) Thank you so much for watching. It means a lot!
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Vintage Recipe - Old Fashioned Divinity
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Old Fashioned Divinity
This time of year I always go back to my family recipes. Today I did just that and am sharing my great Grandma Blanche's Christmas Divinity recipe. This candy became a family favorite and tradition. It has been passed down 4 generations now. I treasure these old recipes and they will always hold a special place in my heart. Let me know what you think about this version and y'all enjoy.
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Ingredients:
2 2/3 cup sugar
2/3 cup light corn syrup
1 teaspoon vanilla
1/2 cup water
2 large egg whites
2/3 cup crushed pecans or walnuts
Stir the sugar, syrup and water over low heat till sugar is dissolved.
Increase to medium heat and bring to a boil.
Keep cooking and do not stir. Bring this to 260°F (hard ball stage).
Beat egg whites till stiff peaks form
Continue beating and slowly stir in the syrup in a slow stream.
Add vanilla and beat till it holds it's shape and has a slightly dull look to it.
Fold in the nuts.
Drop onto lined baking sheet in about 2 tablespoon size drops.
You can place a half pecan on each if you like.
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Greg Kantner / Greg's Kitchen
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Homemade Divinity
#harvestmoonfarmkc #divinity #holidaytreats #vlogmas2023
We're making homemade divinity for tonight's vlogmas video. It didn't turn out pretty like my grandma's, but it sure is good!
Homemade Divinity:
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DIVINITY CANDY!
Divinity candy! Our step father Morris has been asking for divinty candy for weeks now, Sis and I decided to surprise him with the treat for his sweet tooth. It is made on the stovetop and stand mixer. Make sure you have wax paper and a large cookie sheet for the candy to harden.
2 ½ cups granulated sugar
½ cup water
½ cup light corn syrup
1/4 tsp salt
2 egg whites at room temp
1 cup chopped pecans
1 tsp vanilla extract
Line a cookie sheet with wax paper and set aside.
In a large saucepan over medium heat on stove top, combine the sugar, water, corn syrup and salt and cook, stirring occasionally, just until the mixture starts to boil. Place candy thermometer to the side of the pan and continue to cook without stirring until the temperature reaches 260 degrees,mine took between 8-10 mins, sometimes can go to 12-15 mins, depending on humidity.
While the sugar mixture is cooking, start beating the egg whites on high speed using a stand mixer with a paddle attachment until stiff peaks form.
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. It should take about 2 minutes to pour the hot liquid over the egg whites, so go slow and don't rush this step. And don't splash burn yourself.
Continue to beat on high speed for another 8 minutes or more until the candy loses some of its glossiness and starts to hold its shape. You can stop mixing and test a small amount of candy by dropping a small spoonful of it onto the wax 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. Continue to beat a minute or two longer if the divinity doesn't hold its shape.
Mix in the vanilla & chopped pecans when the candy is firm.
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. You will want to work quickly while the candy is still hot.
Let the candy set, its good for 5 days in a air tight bowl. Its sweet, cruchy and delicious y'all!