Description: This Classic Divinity Candy is a light, airy, and melt-in-your-mouth confection that’s perfect for the holidays or any special occasion. This old-fashioned candy combines simple ingredients like sugar, corn syrup, egg whites, and vanilla to create a sweet treat with a delicate, cloud-like texture. It’s easy to customize with your favorite nuts for added flavor and crunch.
Ingredients:
- 2 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 2 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
Preparation:
Step 1: Gather and Measure Ingredients: Start by gathering all the necessary ingredients. Measure out the granulated sugar, light corn syrup, and water. Ensure the egg whites are at room temperature; this helps them whip up to a better volume. Chop the pecans or walnuts, if using, and set them aside. Having everything prepped and ready will help streamline the candy-making process.
Step 2: Prepare Baking Sheet: Line a baking sheet with parchment paper. This prevents the divinity from sticking and makes it easy to remove the candies once they’ve set. Set the baking sheet aside for later use.
Step 3: Cook the Syrup: In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. The heavy-bottomed pan is important because it helps to distribute heat evenly, preventing the sugar from burning. Place the saucepan over medium heat and stir the mixture until the sugar is completely dissolved. Once the sugar has dissolved, stop stirring. Stirring after this point can cause sugar crystals to form, which will ruin the texture of the divinity.
Step 4: Monitor Syrup Temperature: Attach a candy thermometer to the side of the saucepan, ensuring it doesn’t touch the bottom of the pan. Continue to cook the syrup without stirring until it reaches 250°F (120°C), which is the hard-ball stage. This is a crucial step, as the temperature determines the final texture of the candy. If the syrup doesn’t reach a high enough temperature, the divinity will be too soft and won’t set properly. If it gets too hot, the candy will be brittle and hard.
Step 5: Whip Egg Whites: While the syrup is cooking, prepare the egg whites. In a large, clean, and grease-free bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. Stiff peaks mean that when you lift the beaters, the peaks of the egg whites stand straight up without drooping. The bowl and beaters must be completely clean; any trace of grease or oil can prevent the egg whites from whipping properly.
Step 6: Combine Syrup and Egg Whites: Once the syrup reaches 250°F, immediately remove the saucepan from the heat. Slowly and carefully pour the hot syrup into the bowl of whipped egg whites in a thin, steady stream, while continuously beating the egg whites with the electric mixer on high speed. Be extremely careful when pouring the hot syrup to avoid splattering, which can cause burns.
Step 7: Continue Beating: After all the syrup has been added, continue to beat the mixture with the electric mixer for about 5-7 minutes, or until it thickens and holds its shape. The mixture will start to lose its glossy appearance and become more matte as it thickens. It should be thick enough to hold its shape when dropped from a spoon.
Step 8: Add Flavor and Nuts: Once the mixture has reached the desired consistency, add the vanilla extract and chopped pecans or walnuts (if using). Mix until the ingredients are evenly distributed throughout the divinity mixture. The nuts add a nice flavor and textural contrast to the smooth, creamy candy.
Step 9: Shape the Candy: Drop spoonfuls of the divinity mixture onto the prepared parchment-lined baking sheet. The size of the spoonfuls will determine the size of the individual candies. You can use two spoons to help shape the candy, or you can simply drop mounds of the mixture onto the baking sheet.
Step 10: Let the Candy Set: Let the divinity candy sit at room temperature for at least 2 hours, or until it is completely set and firm to the touch. Do not refrigerate or freeze the candy, as this can affect its texture. The setting time may vary depending on the humidity and temperature of your kitchen.
Why You Will Love This Recipe:
This divinity candy recipe is a timeless classic for a reason. Its light, airy texture and sweet vanilla flavor make it an irresistible treat that’s perfect for any occasion. The recipe is relatively simple, using just a few basic ingredients that you likely already have in your pantry. Plus, it’s a great way to impress friends and family with your homemade candy-making skills. The optional addition of nuts adds a delightful crunch and nutty flavor that complements the sweetness of the candy perfectly. Furthermore, making divinity candy can be a fun and rewarding experience, especially when shared with loved ones during the holidays. It brings a touch of nostalgia and tradition to any gathering. The satisfaction of creating these sweet, cloud-like confections from scratch is truly unparalleled. The ability to customize the recipe with different nuts or extracts allows for a personalized touch, ensuring that each batch is unique and tailored to your taste. This divinity candy recipe is not just about making a sweet treat; it’s about creating memories and traditions that can be passed down through generations.
Serving Suggestions:
- Serve divinity candy as a standalone treat for dessert.
- Include it on a holiday candy platter along with other homemade goodies.
- Package individual pieces in small cellophane bags and give them as gifts.
- Serve with a cup of coffee or tea for a sweet afternoon treat.
- Crumble over ice cream or yogurt for added sweetness and texture.
- Use as a topping for cakes or cupcakes.
Tips:
- Make divinity candy on a dry day. Humidity can interfere with the setting process and result in soft, sticky candy.
- Use a heavy-bottomed saucepan to prevent the sugar from burning.
- Be sure to use a candy thermometer to ensure the syrup reaches the correct temperature.
- Do not stir the syrup after the sugar has dissolved, as this can cause sugar crystals to form.
- Make sure your bowl and beaters are completely clean and grease-free when whipping the egg whites.
- Pour the hot syrup into the egg whites slowly and carefully to avoid splattering.
- If the candy is too soft, continue beating it until it thickens.
- If the candy is too hard, it means the syrup was cooked to too high a temperature. Unfortunately, there is no way to fix this.
- Store divinity candy in an airtight container at room temperature to prevent it from drying out.
Prep Time: 10 minutes
Cook Time: 15 minutes
Setting Time: 2 hours
Total Time: 2 hours 25 minutes
Nutritional Information: (Approximate values per piece, may vary based on specific ingredients and portion size)
- Calories: 90 kcal
- Protein: <1 g
- Sodium: <5 mg
Conclusion:
Classic Divinity Candy is a delightful confection that brings joy to any occasion. Its light, airy texture and sweet vanilla flavor make it a crowd-pleaser, while its relatively simple preparation makes it accessible to home cooks of all skill levels. Whether you’re looking for a traditional holiday treat or a sweet gift for friends and family, this divinity candy recipe is sure to impress. Embrace the process, enjoy the sweet aroma, and create lasting memories with this classic candy recipe. With a few simple tips and careful attention to detail, you can achieve perfect divinity every time. So, gather your ingredients, put on your apron, and get ready to experience the magic of homemade divinity candy!
Frequently Asked Questions:
- Q: Why is my divinity candy too soft and not setting up properly?
- A: The most common reason for soft divinity is that the syrup did not reach the correct temperature (250°F). Make sure you are using a reliable candy thermometer and allow the syrup to reach the hard-ball stage. Also, humidity can affect the setting process, so try making divinity on a dry day. If the candy is still too soft after setting for several hours, you can try beating it a bit longer.
- Q: Can I use brown sugar instead of granulated sugar?
- A: While you can experiment with brown sugar, it will change the flavor and color of the divinity. Brown sugar has molasses in it, which will give the candy a darker color and a more caramel-like flavor. For the classic divinity flavor and appearance, granulated sugar is recommended.
- Q: How do I store divinity candy to keep it fresh?
- A: Store divinity candy in an airtight container at room temperature. Avoid storing it in the refrigerator, as the humidity can make it sticky. If you live in a humid climate, you can add a layer of parchment paper between the layers of candy in the container to help prevent sticking.
- Q: Can I make divinity candy without nuts?
- A: Absolutely! The nuts are optional and can be omitted without affecting the overall recipe. If you prefer a nut-free version, simply skip the step of adding nuts to the mixture.
- Q: What if I don’t have a candy thermometer? Can I still make divinity?
- A: While a candy thermometer is highly recommended for accuracy, you can try using the cold water test to determine when the syrup has reached the hard-ball stage. To do this, drop a small amount of the hot syrup into a glass of cold water. If the syrup forms a firm, hard ball that you can pick up with your fingers, it has reached the hard-ball stage. However, using a candy thermometer is the most reliable way to ensure success.
