Nothing brings holiday cheer quite like old-fashioned Divinity. Soft and fluffy, sweet and creamy, the name says it all. It’s divine!
I love anything sweet, fluffy and beautiful! What can I say…
4 years ago, my mother-in-law introduced me to the most delicious, melt-in-your-mouth sweet candies of all time, divinity!
We had so much fun making it together and almost burnt her hand mixer in the process! Good times.
She said her mother used to make divinity for Christmas. And I’d happily carry on the tradition! It didn’t take me long to fall in love with divinity. The name says it all. It’s a divine… Fluffy soft candy with almost creamy-like texture that simply melts in your mouth.
Divinity is a classic southern Christmas treat.
And here I am in the far north end of the country, whipping up divinity like it’s no one’s business. It’s ironic though.
We have the most ideal climate to make divinity. It’s not as humid as down in the south, which is perfect for divinity making.
TIPS TO MAKE PERFECT OLD-FASHIONED DIVINITY:
- Wait for a dry day to make divinity, because it doesn’t like humidity. If it’s raining, you better put it off for another day. And that’s rule #1.
- Also, you’ll need a stand mixer and a candy thermometer. While stand mixer is highly recommended, candy thermometer is simply a must in divinity-making affair. If the syrup isn’t cooked to hard ball stage, your divinity won’t set, and that’d be sad.
- Be patient. It does take a fair amount of whipping to get that perfectly matte batter, even with a stand mixer.
Why stand mixer is necessary for making divinity?
Your grandma probably made this candy by hand, but there’s just no way I can whip this batter by hand for 15+ minutes!
It’s also super easy (…and much safer) to beat the egg whites in a stand mixer while pouring hot sugar mixture, unless you have a helper.
Even if you have someone there to help you, it’s 100 times easier to have the mixer do all the mixing and your job is to watch the process, because otherwise it’s quite a workout!
And feel free to play with colors and design.
A few year back, I played with a new look for divinity and added festive red and green colors. Frankly, I prefer the classic look though. What do you think?
- 2 cups (400g) granulated sugar
- ½ cup (120ml) light corn syrup
- ½ cup (120ml) water
- 2 egg whites
- 2 teaspoons pure vanilla extract
- Pecan halves
- To make sugar syrup, mix together sugar, water and corn syrup in a heavy-bottomed medium saucepan. Cook the mixture on low heat, stirring continuously until sugar is dissolved.
- Turn the heat up to medium high and continue to cook the mixture without stirring until it reaches 250°F on candy thermometer.
- As the syrup approaches 240°F, start whipping the egg whites.
- To make divinity mixture, in a large mixing bowl with whisk attachment, beat the egg whites until hard peaks form.
- Reduce the speed to low and slowly and continuously pour the hot syrup mixture in to the egg whites.
- Stir in vanilla extract.
- Increase the speed to high and continue to beat the mixture until it loses its gloss and holds its shape, about 15 minutes. Check the consistency after 15 minutes. If the mixture is stilly runny and shiny, beat for another 5 minutes and check again.
- Line a baking sheet with wax paper and spray 2 spoons with non-stick cooking spray.
- Using the buttered spoons, drop a spoonful of divinity mixture onto the prepared sheet.
- For colored divinity, prepare a piping bag with large round tip and draw a few lines with red and green gel food coloring inside the piping bag. Then transfer the divinity mixture into prepared piping bag and pipe out 2-inch rounds on prepared sheet.
- Rest divinity at room temperature for at least 2 hours to set, or overnight. (The candies should set in about 2 hours though.)
- Store in airtight container at room temperature for up to 2 weeks. You can also freeze them in airtight container for up to 2 months.
Tips & Notes:
This recipe was originally published on December 18th, 2013.