Divinity doesn't work well in extremely humid weather, I skip rainy days. After seeing this one I realize the others didn't have all the details I needed. I am so happy and I will be giving some of this as Christmas gifts! The end product is slightly crisp on the outside, fluffy on the inside and has a satisfying crunch of pecans in every bite. Beat until candy holds its shape, 5-6 minutes. Prepare a cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. I made this last year and it tasted great. They are not difficult but will make the difference on how it turns out. In a large saucepan, heat together the sugar, water, corn syrup and salt. While the sugar mixture is cooking, beat the egg whites on high speed using a stand mixer with a … Half the syrup to firm ball then the other half to hard crack. In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. I made divinity with my grandmother, too. Butter a 9x9-inch pan and line with a parchment paper sling for ease of removal. If it’s humid (over 50%) or rainy, the candy might end up with a more gooey, or grainy texture. Continue to cook, Don't attempt to make these on a humid day. If it flattens, beat for another minute or so. Pour the sugar into the center of the saucepan, trying not to hit the sides of the saucepan with the sugar. Little short fat girl. Once all of the sugar has melted, clip a candy thermometer onto the pan and continue to boil, without stirring or swirling, until the mixture reaches 260 degrees (the hard ball stage), 8 to 10 minutes. I wasn't strong enough to do it by hand. In a microwave-safe 2-qt. Great times. How to make this Divinity Candy recipe: STEP ONE: First, line baking sheets with parchment paper. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Slowly add the hot sugar to the egg whites. Use the spoons to drop the divinity onto waxed paper. I'm a old Kentucky lady. Place on parchment or wax paper. While the candy mixture is boiling, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Heat sugar, corn syrup and water over medium heat without stirring until mixture reaches hard ball stage, 250-260 degrees F. 2. The mixture should be malleable. Stir frequently until the mixture comes to a boil. Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. She always said "don't make Divinity on rainy days." 2 large egg whites To make this easy divinity, begin by adding the sugar, corn syrup, and water to a saucepan. The sweet flavor and pillowy texture tastes just like the version grandma used to make. If necessary, gently swirl the saucepan to help the sugar dissolve. Sweet, chewy, and easily customizable, these old-fashioned sweets come together with just 6 ingredients! This recipe is quick and easy. Like my Grandma's recipe, but she always used black walnuts, I do the same. Whatever you choose to add or add nothing at all, it will be yummy! Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form. (Alternately, until a small amount of mixture dropped into very cold water forms a hard ball that holds its shape but, is still pliable.) In a medium, heavy bottom saucepan, combine the sugar, corn syrup and water over medium heat. 2 1/2 cups sugar Top with the pecan halves, if desired. What distinguishes a batch as successful is the candy temperature and length of beating (more on this in her story). 1/2 cup light corn syrup Place the saucepan over medium-high heat and let the sugar melt into the water. The mixture should be malleable. All rights reserved. Directions. Pinch kosher 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. I've tried others and they didn't turn out. It is very important not to stir during this step. Much like meringue cookies, this Divinity candy recipe won't set up properly. Also, there is no thermometer required! Just like I remember my great grandma and grandma teaching me back in the day. Candy Making Without a Thermometer (Cold Water Test): It is easiest to make candy by using a candy thermometer but you can also use the Cold Water Test. Consider this: divinity hates humidity. Stir in the chopped pecans. 1/2 cup water STEP TWO: Next, heat the sugar, corn syrup, and water over medium heat until it reaches 250-260 degrees F. Meanwhile, beat the egg whites until stiff peaks form. It saves time, you don't have to handle the hot syrup as much – which means fewer chances to burn yourself – and you'll get finer temperature control for the recipes that need it. The Cold Water Test can also be used along with a thermometer for the most accurate results. How to Make Easy Divinity. Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. It is definitely an important tool to have when making candy. Use it! In a large heavy saucepan over low heat, add sugar, corn syrup, and water, stirring constantly, until sugar is dissolved. … Directions. If you're being safe and using a candy thermometer (probably a good idea), heat the mixture until it reaches 245° F–250° F, the Firm-Ball Stage. Stir in the chopped pecans. HUMIDITY: First and foremost, divinity does not like humidity. Beat the egg whites to a stiff peak. SOLVING THE MYSTERY AND TECHNIQUE BEHIND MAKING DIVINITY. You reach hardball stage when a drop of the sugar syrup is dropped into a glass of water and forms a hardball. How to Make Divinity Candy Like a Pro. Store between waxed paper in an airtight container at room temperature. © Gannett Co., Inc. 2020. HOW TO MAKE DIVINITY CANDY, STEP BY STEP: Line baking sheets with parchment paper, set aside. Sounds fairly cmlose to my receipe. Make sure to not over-beat. pans with waxed paper. Line a baking sheet with parchment paper and set aside. I opted to use diced candied cherries instead of pecans. My daughter learned from me how to cook. pans with waxed paper. Every Christmas my grandmother and I made divinity, just the two of us. ... Stir to dissolve the sugars, then cook without stirring until it reaches 260 degrees hardball state. Then place a candy thermometer inside a medium saucepan. However, I destroyed my stand mixer because it was too thick to mix. Just the two of us. Thank you. How to make Divinity Candy . What did I do wrong? Lightly grease two spoons with nonstick oil spray. It seems that the only thing that might make a candy thermometer more popular is a name change. I made this today......it was a partial cloudy day but dry and it turned out perfectly! Not only does it taste incredible, but the bright snow white color makes it the perfect addition to any Christmas goodie plate. So I enjoy food. Immediately fold in pecans. If necessary, gently swirl the saucepan to help the sugar dissolve. https://premeditatedleftovers.com/recipes-cooking-tips/divinity A Divinity recipe without egg whites which is very easy to make. In a 2 quart saucepan, heat the sugar, corn syrup, and water over low heat until the sugar is dissolved, stirring constantly. Taste of Home is America's #1 cooking magazine. Just like when making Chocolate Peanut Butter No Bake Cookies, timing is everything.Once the mixture begins a soft rolling boil, start the timer and boil for exactly 90 seconds. I have alwats used the twice cook method. Add sugar, corn syrup, water and salt to a large saucepan and heat on medium heat for 8-10 minutes until a candy thermometer reaches 260 degrees. Use a candy thermometer. Heat over low heat until the candy thermometer reaches 260°F. Thank you for posting this recipe! Let stand at room temperature until dry to the touch. When the mixture is close to that 260°F temp, beat the egg whites in the bowl of a stand mixer on high speed until stiff peaks form. Having gotten rave reviews in the past for the "Never Fail (chocolate) Fudge" recipe on the Marshmallow Fluff jar --which doesn't require a candy thermometer or even a soft ball test-- it finally occurred to me to go looking for a "Never Fail" Fluff Divinity recipe. I t hink our divinity was this base recipe + crushed candy canes. Beat on medium-high speed until the egg whites form stiff peaks. This is one of those classic old fashioned holiday desserts to make around Christmas time. My Mom often used diced gumdrops in hers. This is one tool that's long overdue for a rebrand! It turned out delicious, just like my Mom used to make!! In a large saucepan, combine the corn syrup, water and salt. This time, I did it properly, and the lollipops have turned out fantastic. Place a candy thermometer onto the side of the pot and allow to boil without stirring until the mixture … Divinity is cooked to 260 degrees or hardball stage. It's a result of my recent thrift store find of someone's recipe box from 1950. As the syrup is cooking, whip egg whites, along with a pinch of salt, until stiff peaks have formed. In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Watch carefully. In my youth I helped Granny make mountains of Divinity. Some decide to put a single pecan half on top, and some add chopped pecans inside the mixture. We also made homemade peanut brittle and buttermilk pies as well as chocolate, lemon and cherry pies. Using a Candy Thermometer or Instant Read Thermometer… All in all, if you decide to make your own treats at home on a regular basis, it's best to buy a decent candy thermometer and use it. 3. Candy thermometer. Just before the candy … There are not that many ingredients needs to make divinity. Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Combine the sugar, corn syrup, and water in a large heavy-bottomed saucepan over medium heat. That’s because you must make sure the candy temperature is just right to create the perfect crispy-on-the-outside and fluffy-on-the-inside texture. (Do not overmix or candy will get stiff and crumbly.) When you lift the whisk, the candy should stand on its own. This should be take about 2 minutes. Cook on medium heat, stirring occasionally, for about 7-10 minutes or until the temperature reaches 260 degrees F. on a candy thermometer. 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. Line a cookie sheet with parchment paper or waxed paper. Soft and chewy divinity candy made with just 4 simple ingredients! I just made it for Christmas Eve and they look great! 4. This quick and easy Divinity Candy recipe is perfect for gifting! It’s best to make divinity on a cool, dry day. Use a Candy Thermometer. 31 Slow Cooker Dip Recipes You Can Make in Your Crock-Pot, Do Not Sell My Personal Information – CA Residents. I still make it every year. 1/2 cup chopped pecans, plus 20 pecan halves (optional). It’s easiest to make this Divinity nougat recipe with the help of a standing mixer and a candy thermometer. Sweet, chewy, and easily customizable, these old-fashioned sweets come together with just 6 ingredients! Homemade Lollipops - Sugar Candy without thermometer ... so I could not record the actual temperature. If you’re making candy on a hot or humid day, cook the candy a few degrees higher than the … I also was taught how to COOK. Place egg whites in the bowl of a heavy-duty stand mixer; let stand at room temperature for 30 minutes. Place the saucepan over medium-high heat and let the sugar melt into the water. Add vanilla. 2 teaspoons vanilla REAL FOOD. Candy thermometers are a good idea for some I have always tested in cold water. Continue cooking, without stirring to 260°F on a candy thermometer, or hard ball stage. Quickly drop by heaping teaspoonfuls onto prepared pans. If not using a candy thermometer, you should test occasionally by dropping some of the mixture into a glass of cold water until it makes the firm ball. out of making the classic Christmas candy. Who knew that a few common kitchen ingredients could result in the most amazing candy. ?? ... How to Make Divinity Candy. Cook the candy to the hard ball stage. Every few minutes, drop a small spoonful of syrup into the cold water. And make sure while you are boiling the mixture, the bulb of the candy thermometer … Once all of the sugar has melted, clip a candy thermometer onto the pan and continue to boil, without stirring or swirling, until the mixture reaches 260 degrees (the hard ball stage), 8 to 10 minutes. This no-cook divinity recipe takes the guess work (and candy thermometer!) Lay out a spoon and a bowl of cold water beside your pot of boiling sugar. Let the candy cool for a … Lightly grease two spoons with nonstick oil spray. bowl, … Butter the … Use the spoons to drop the divinity … With the mixer running on medium-high speed, very gradually and carefully pour the hot syrup into the egg whites. As mentioned before, there are some key steps not to shortcut when making Divinity. —Anne Clayborne, Walland, Tennessee. Not the instant stuff. 1. Meanwhile, line three 15x10x1-in. But when I searched again, I found what is called the 'cold water test'. Making candy needs accurate temperature readings, I am told. A candy thermometer, also known as a deep-fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. Make sure to not over-beat. It set perfectly but there was no way to do it for 5 to 6 minutes. This year's advent of treats has an unintentional theme: Retro Sweets ! Meanwhile, line three 15x10x1-in. Sometimes the dry frosting mix is hard to find but it is available in many groceries. Let the candy set for about 2 hours before serving or storing in an airtight container for up to one week. For the Cold Water Test: 1/2 to 1 teaspoon of the syru… Then immediately remove the pot from the heat source and stir in the peanut butter and vanilla. Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is … *While the mixture above is cooking, beat egg whites until stiff peaks form, about 2-3 minutes. Add a candy thermometer to a medium heavy saucepan. 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