Divinity, divinity? What is Divinity?! Have you ever heard of it or seen it? Well I’ll tell you. Divinity is a heavenly confection. If you have never eaten it you are missing out. If you have never made it, you should.
Divinity candy dates back all the way to the 1900’s. It is a type of sweet nougat or meringue. I think it’s more light and fluffy and melts in your mouth. When I first made the candy four years ago it put a smile on my mother in laws face. She said she had not had the candy in years. Every Christmas since then, one of the things she would look forward to was me making my divinity. Now that she’s gone, in honor of her I still make the sweet confection.
Some people say making divinity is hard to do and takes a lot of years to perfect but on my first attempt it came out perfect. I’m not bragging but I think I’m a natural! Don’t get me wrong I have learned tips and tricks along the way like when to make it and when to absolutely not make it. Keep reading so you too can make this sweet vintage treat of days past. This sweet treat will take you back in time a bit.
What to do and what not to do so your divinity comes out right.
First what to do
Do make your divinity on a cool crisp day.
Do beat egg whites on high speed until stiff peaks form.
Do beat divinity and egg white mixture until stiff and thick.
Do wait and let divinity dry about 2 hours after you have put spoon fools on waxed paper.
Do not make divinity on a humid day. Candy will not harden and lightly crisp.
Do not make divinity on a rainy day. Candy will not harden and lightly crisp.
3 Cups sugar 2 Egg whites at room temperature
1/2 Cup light corn syrup 1 tsp. vanilla extract
1/2 Cup water Wax paper
In a heavy sauce pan over medium high heat, heat sugar, corn syrup and water to boiling stirring until the sugar is dissolved. Then let the mixture boil without stirring until the temperature reaches 248 F.
While your mixture is boiling, beat egg whites in a medium mixing bowl with mixer at high speed, until egg whites form stiff peaks.
Once stiff peaks have formed with egg whites, put mixer on medium speed. Once your syrup mixture has reached 248 F. Carefully pour have of your syrup mixture into egg whites. Continue beating mixture.
Place the other half of your syrup mixture back on the stove and heat until it reaches 272 F. Once it has reached this temperature, slowly pour the syrup mixture into the egg whites. The mixture will thicken up. Do not scrape the sides of the sauce pan the sides may be sugary. Add the vanilla. Beat until the mixture is stiff and glossy peaks form.
With 2 spoons and working quickly, drop your mixture on wax paper. Let it cool and harden completely, about 2 hours. You know your divinity has set when it is no longer glossy, does not stick to your finger when touched lightly and separates easily from the wax paper.
And that’s it, your done! Congratulations!
Now you can place your divinity in cup cake papers and treat bags to pass out to friends and family. If you are going to need to store these longer, place divinity in an air tight container. The divinity will store for up to two weeks.