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