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…
3 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, I’m telling ya. Her mother used to make divinity for Christmas, she said. 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. Because divinity doesn’t like humidity. If it’s raining, you better put it off for another day. Ever heard your grandma stressing this important tip? And that’s rule #1.
It’s also super easy (…and safe) to beat the egg whites in a stand mixer while pouring hot sugar mixture, unless you have a helper. And 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!
Candy thermometer is 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.
By the way, 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?
Yield: 20-30 candies, depending on size
- 2 cups (400gr) 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 baking sheet 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.
Snap a photo and submit it here. OR
Share it on IG with #sweetandsavorybyshinee
All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!
This recipe was originally published on December 18th, 2013.
don’t miss a recipe!
Subscribe to receive weekly updates: