We tried cooking it (I forget how much/long) and it was somewhat better.. Congrats! I totally agree! I am so glad I attempted it and it was a success. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. No. This is very close to the recipe I have used for years. What are your favorite food gifts to share with others during the holidays? . My favorite was the Black Walnut….then cherry. Beat until mixture starts to lose it's gloss, add flavoring, vanilla, almond, etc and 1 tbls. Let mix on medium speed for another 15-20 minutes, or until mixture is no longer shiny. Any suggesyions. Mix in the vanilla and the chopped pecans when the candy stays in a mound instead of melting into itself. And if you’re on. In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. my little hand mixer lol) though I had to use one of the reviewers’ trick and add a little bit of powdered sugar to help finish it. And it’s the one that gets made most at our house. Divinity doesn’t usually set up in more humid climates or on rainy days, but Martha Stewart has a good trick for these situations – add a teaspoon of powdered sugar at the end. butter or margerine. These always work for me. I would recommend stopping earlier and testing it every 30 seconds of beating or so. Maybe some pink and blue for Easter, green for St. The only place I have ever actually seen it sold is on Main Street USA in Disneyland in the candy store where it comes packaged in little rectangular tinfoil trays next to the walnut fudge. I've even added some chocolate chips after the syrup and made it chocolate flavored. Thanks to you and your instructions, I was able to make it on the first try (R.I.P. I have only had one experience with eating divinity. With just a few common ingredients and a little bit of patience, you can make the melt-in-your-mouth treat just like grandma used to make! https://www.imperialsugar.com/recipes/old-fashioned-divinity-candy I haven’t had divinity since I worked in the candy store in Disneyland. Sweet, chewy, and easily customizable, these old-fashioned sweets come together with just 6 Wednesday, December 16 2020 Is humidity a factor when making this recipe? 1/4 tsp. We had a blast! I have a black walnut tree in my back yard now – and will be making black walnut divinity for my mother-in-law this holiday season. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. Let stand until set. It looks so amazing! This is BY FAR THE BEST divinity recipe! That is something I have always heard I live in a very a Rainy part of the country and am hesitant about making divinity. Thank you sharing! Your email address will not be published. I absolutely love this homemade candy recipe – it’s super low-effort and it makes 40 pieces of candy with just a few ingredients. I live in Louisiana so that limits the days for candy making. However, the directions in this recipe were crystal clear and correct, based on my memories of making divinity in my childhood! Don’t forget you can always add but you can’t take away!! The hardest part about divinity is knowing when to stop. Add comma separated list of ingredients to exclude from recipe. You definitely want a candy thermometer (affiliate link) for this recipe though, because if you don’t bring the sugar/corn syrup mixture up to 260 degrees F before slowly adding it to stiff egg whites while beating, then candy won’t set. You are welcome! I can’t wait to try it. I love your recipe. Beautiful recipe..just like my Great Grandmothers .. this brought back a lot of childhood memories. 1/2 tsp. I haven't experienced this firsthand, but thought I would give you a heads up that you might not want to try this recipe for the first time on a rainy day. In saucepan boil the sugar, water and syrup over a medium heat until it reaches the soft ball stage. You can stop mixing and test a small amount of candy by dropping a small spoonful of it onto the parchment 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. Im guessing chewy, what I had was dry, crumbly and overly sweet. Check out these other great ideas for food gifts for the holidays from some of my favorite food blogging friends! drop or pour and cut in squares or roll like a log and slice or use log as middle of caramel nut roll. , feel free to leave a comment and photo there if you have one! I will use this again when I have the right equipment on hand. She would always make a small mountain of divinity once the weather turned for the better/drier. Great recipe. I was very happy with the end product. How could you make this without a candy thermometer? When it stops melting down into a puddle, it’s done. I had problems making it last year and gave up. If it puddles, the divinity isn’t ready, but if it holds a peak and stays in a nice mound, you are good to go. In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. My Aunt Helen made Divinity every Christmas. You give such clear directions! And you can color any batch of divinity with just a couple of drops of food coloring (affiliate link) just to change things up. But when I have gone too far with beating in the past, I have been able to save a batch of divinity by adding a few drops of hot water (maybe 1/2 teaspoon or so at a time) and beating that in to soften it back up and get it to the right consistency. WTH?! I live in southern Missouri where the humidity is pretty high at times. I plan to do this again and experiment with different flavors and colors. Divinity is an old fashioned Southern confection made with egg whites, corn syrup, and sugar. Your email address will not be published. haha. Candy making is a very tedious and sometimes difficult process. If the candy falls back into the bowl in ribbons that immediately merge back into themselves, the divinity is not done and you need to keep beating. Also I forgot to add vanilla because I didn’t see it in step 5! This quick and easy Divinity Candy recipe is perfect for gifting! I just made this for the first time and it’s delicious!! But it took a few tries. Not only because your results look and taste so wonderful—but because it requires quality time spent with loved ones. Patty's!! In a large saucepan over medium heat, combine the sugar, water, corn syrup and salt and cook, stirring occasionally, just until the mixture starts to boil. This quick and easy Divinity Candy recipe is perfect for gifting! This is a soft white candy made with light corn syrup. Good with chopped marachino cherries and pecans. We made our second batch last night and split it up plain and peppermint. I used to love my grandmother’s divinity, having spent my early childhood in Missouri. Looking forward to trying this recipe for myself. If mixed properly, this divinity sets up almost immediately! Taste just like Grandmas ty, I have not had this in years I’m sure going to try to make it. BUTTER MINT DIVINITY! I just made this recipe today, and it came out fabulous! You can use the mixer to stir in the pecans, because it can get pretty thick for hand mixing. 1/2 tsp. Black walnut divinity sounds wonderful. Thanks for joining the holiday food gift event! Nana said that divinity would not set up if it was raining outside. While the sugar mixture is cooking, beat the egg whites on high speed using a stand mixer with a paddle attachment until stiff peaks form. I’ve never heard of divinity candy. It does take patients and a good stand mixer, but it is worth all the work. My Mother used to make Peanut Roll like this After she cooked the sugar ingredients and poured into the egg whites she would use confection sugar to roll out then spread peanut butter over then roll it up and slice the candy was absolutely delicious. The only place you can buy this in town is at one gas station they sell a bar that’s a foot long. Be sure to scroll to the bottom of the post to check out the other amazing ideas they came up with! ALSO: Try this for a new flavor twist: Learn how your comment data is processed. I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking. 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