If you want to learn how to make divinity, these recipes are made by adding a heavy syrup to beaten egg whites. This candy produces a very light delicate characteristic. Other ingredients can be added like flavorings, chocolate and a variety of nuts. Many people tell me they have a difficult time successfully making divinity. Perfect divinity can be made every time by following a few rules. Just like when you learn how to make fondant, butter toffee or peanut brittle starting with a few basic rules and a tried and true recipe ensures success.
HOW TO MAKE DIVINITY SUCCESSFULLY
Weather conditions must be right; or the conditions in your kitchen. Egg whites will absorb moisture from the air causing this light airy candy to be heavier. The humidity also affects cooking of the syrup. Altitude affects beating of egg whites but if you are used to whipping divinity recipes at your altitude you shouldn’t have problems.
If you are learning how to make divinity, the egg whites should be at room temperature when you whip them. When you crack open the eggs, make sure not even a speck of yolk gets in with the whites. This prevents the whites from whipping up. Never use plastic bowls or spoons to whip the egg whites; this also prevents the perfect stiff egg whites.
Combine the syrup ingredients in a heavy saucepan to cook. Stir constantly until sugar is dissolved and the syrup comes to a boil. Do not stir after it starts to boil and cooking until the desired temperature is reached on a candy thermometer (If you are learning how to make divinity a candy thermometer is necessary).
Immediately pour hot syrup slowly over beaten egg whites while still beating. Continue beating until candy becomes thick and loses its gloss. Quickly add any flavorings and nuts and drop by spoonfuls onto wax paper or buttered tray. Store divinity in airtight containers.
Before I learned how to make divinity, I remember eating it as a kid. It had chopped red and green candied cherries in it and it was not dropped by the spoonfuls. It was spread in a buttered shallow pan and then cut in oblong pieces ¾ inch by 1 ½ inches. They were delicious! Option: to make this recipe omit the nuts and replace with cherries.
Combine sugar, syrup, water and salt in a heavy saucepan over low heat.
Stir mixture until sugar is dissolved; cook without stirring until temperature on thermometer reaches 252F degrees (firm ball stage).
Right before reaching desired temperature, whip egg whites until stiff but not dry.
After wiping crystals from pouring edge of pan, pour syrup slowly in a fine stream into egg whites while beating constantly.
Do not scrape bottom of pan; continue beating until mixture holds its shape.
Quickly add vanilla and nuts and drop by spoonfuls onto wax paper.
To use this recipe and make a chocolate recipe melt 2 ounces
unsweetened chocolate. After combining syrup and egg whites add in the
OPTION: To make brown sugar (or sea foam recipe) flavor replace 1 cup of the sugar with 1 cup brown sugar.
If you want to learn how to make divinity, this no cook candy is an easy to start with.
Combine dry frosting mix, corn syrup, vanilla and boiling water in small mixing bowl.
Beat on highest speed until stiff peaks form about 5 minutes.
Transfer to a larger mixing bowl and on low speed gradually blend in sugar.
Stir in nuts and drop by spoonfuls onto wax paper.
When outside of candy feels firm turn them over; dry at least 12 hours.
Dissolve sugar in corn syrup and water over medium heat stirring constantly.
Bring syrup to a boil; boil it to thin thread stage (when syrup looks like thin thread when falling from spoon 223 to 234 F degrees).
Pour 2/3 of syrup in thin stream over beaten egg whites while beating.
Put remaining syrup back on heat to cook and cook to soft ball stage (234 to 240F degrees)
Pour remaining hot syrup slowly over egg white mixture and beat until stiff peaks form.
Pour mixture into buttered 8 inch square pan; let candy set and cool and then cut in squares.
Boil sugar and water together until soft ball stage (238F degrees).
Pour hot syrup oven stiffly beaten egg white while beating.
Add nuts and vanilla and beat until mixture stiffens; drop by spoonfuls on wax paper.
When cold candy will harden so it can be removed from paper.
Melt baking chocolate in top of double boiler over hot water.
Combine sugar, water and chocolate syrup in a heavy saucepan over medium heat.
Cook and stir until sugar dissolves and mixture boils.
Continue cooking without stirring until mixture registers 249F degrees on thermometer (hard ball stage).
Immediately beat egg whites until stiff and pour hot syrup in a thin stream over the beaten egg whites.
Add vanilla and melted chocolate.
Beat until mixture forms peaks when dropped from spoon about 5 minutes.
Blend in nuts; drop by spoon onto wax paper lined tray and let set to cool.
Combine water, corn syrup, sugar and salt in a heavy saucepan; cook stirring constantly until mixture comes to boil.
Cook without stirring until mixture reaches 240F degrees on candy thermometer.
Pour 1/3 of syrup over beaten egg whites (return rest of syrup to heat) and continue beating until remaining syrup reaches 256F degrees.
Pour remaining syrup over egg white mixture beating constantly until mixture loses gloss.
Quickly fold in melted butter, vanilla and nuts; do not beat.
Pour onto a buttered platter; cut in squares when cool.
Generously butter an 8 inch square pan or a cookie sheet.
Combine sugar, water and corn syrup in a saucepan over medium heat; bring to a boil stirring constantly.
Continue boiling to a firm ball 249 F degrees on thermometer.
Beat egg whites and salt to soft peaks.
Pour slowly half of hot syrup into the whites beating all the while.
Return balance of syrup to heat and cook to hard ball stage 260 F degrees.
Pour hot syrup slowly into egg white mixture beating all the while.
Continue beating for several minutes to stiff firm peaks.
Fold in chopped cherries and vanilla.
Pour into prepared pan OR drop spoonful onto prepared tray.
Let set to completely cool; wrap individually.
Combine and mix sugar, water and corn syrup in saucepan.
Bring mixture to a boil; cook for 5 minutes until syrup forms long hard thread stage in cold water test.
Beat egg whites until stiff; gradually add hot syrup while beating to stiff peaks.
Add salt and vanilla; fold in pecans; spoon onto wax paper and cool completely.