October 07, 2005

It's Divine

As a non-chocoholic, I love nougatty and vanilla-y candies, and one of my all time favorites is Divinity. Usually you make it for Christmas or in the winter, but you can make it any time of year (although it doesn't come out as well on rainy or humid days) and someone always makes it for my parents' church Bazaar, and as Bazaar time is coming around again soon, I thought I'd share a recipe for this yummy treat.

This particular recipe comes from Paula Deen and makes a harder candy, but they're all about the same.

Mama's Divinity
4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans or walnuts

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans or walnuts.

Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.

Alternatively, you can pour this into a foil lined pan that has been Pam sprayed then cut into squares if you are not comfortable spooning it out. This is the way I like it. You can also add food coloring to the mix if you want to make it pretty.

Posted by caltechgirl at October 7, 2005 05:50 PM | TrackBack

Divinity is divine! The best I ever had was from this roadside diner in Arkansas that they were selling in baggies at the register. Even better than mine [she says modestly] (but no one beats my fudge!)

Posted by: Ith at October 7, 2005 06:19 PM

I'll put your fudge in a competition against my grandmother's fudge any day of the week, and twice a day in December.

She makes divinity too, but I never developed a taste for it. My dad gobbles it up though.... I'll see if I can get the recipe, and compare it vs CTG's

Posted by: Bill at October 7, 2005 07:43 PM

I love Paulas recipes, have tried at least 20 of them, and am never disappointed.

Posted by: ArmyWifeToddlerMom at October 7, 2005 08:24 PM

Oh my, the great memories I have of, divinity. My daddy made it for me and my siblings a couple of times a year. I miss it and this recipe seems to be how he made it but I can't be sure.

Posted by: M Janelle at October 8, 2005 11:04 AM

I used to make divinity every year for my grandma for Christmas. Do not make it on a humid day in S. Fl. It will not set. Blech.

Posted by: Bou at October 8, 2005 07:27 PM

Not a divinity person, but I helped a friend come up with her Mom's divinity icing. Even in S. Fla it works. She puts it on an angel food cake. It was pretty good.

My mom likes divinity with Pecans in it.

Posted by: vw bug at October 10, 2005 04:45 AM