Divinity is a nougat-like sugar candy that is aerated with egg-white foam. It’s a cross between a meringue and a candy, and can be soft and chewy, or hard and crunchy depending on temperature and ratio of sugar syrup to egg whites.
When done right, it’s light, fluffy, and well – simply divine. You can add nuts, dried fruits, or the classic pecan, however we’re purists and like our divinity to remain as pure as driven snow.
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Here’s how you do it:
Begin by beating the egg whites in a bowl, or a large standing mixer until peaks form.
Combine sugar, corn syrup and water in a large sauce pan over medium heat. Cook until the mixture reaches *260°F, or hard ball stage.
At this stage, a candy thermometer is of the utmost importance. Allowing the mixture to get too hot will disrupt the light and fluffy texture of the finished product. The Super-Fast® Thermapen® is the ideal tool for the job. It reads temperatures in 3 seconds and is accurate to ±.7°F. With a Thermapen, it’s so much easier to avoid burning your sugar.
Another option for monitoring the temperature of your cooking sugar is the ChefAlarm, Cook’s Illustrated’s “winner” for clip-on digital thermometers for candy-making and deep frying. With an included pot clip, it’s easy to attach your probe to the side of the pot. Set the high alarm to sound when you’ve reached 260°F and you’re all set. ChefAlarm’s temperatures are accurate to within 1° so there’s little chance of overcooking the sugar.
Once to temp, slowly pour the sugar syrup into the egg whites, beating constantly. Continue beating to let the mixture aerate (roughly 5-8 minutes). Mix in vanilla and fruits or nuts (if you must) until fully incorporated.
Drop a teaspoonful onto a cookie sheet coated with non-stick spray, or better yet, a cookie sheet covered with parchment paper. Let cool. For those of you who are more particular about presentation, the mixture can also be poured into a 9-inch square pan, cooled and cut into uniform squares.
Consider this: divinity hates humidity. It’s best to make divinity on a cool, dry day. If it’s humid (over 50%) or rainy, the candy might end up with a more gooey, or grainy texture. If you’re making candy on a hot or humid day, cook the candy a few degrees higher than the recipe specifies to overcome these undesired side effects.
*260°F is only applicable at sea level. If you’re at a higher elevation, you need to reduce temperature by 1°F for every 500 ft above sea level. For more candy temperatures, see our candy temperature chart, here.
Ingredients:
3 cups granulated sugar
1/2 cup light corn syrup
2/3 cup warm water
2 egg whites
1 tsp vanilla extract
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Resources:
Harold McGee – On Food and Cooking: The Science and Lore of the Kitchen
Myrecipes.com
FAQs
Divinity is a candy that is primarily made only around the Christmas holidays in the South. There are a number of reasons for that, the primary one being Southern weather, particularly in the Deep South where humidity rules the atmosphere most of the time. Humidity equals wet, and wet equals candy that often won't set.
What's the difference between nougat and divinity? ›
Nougat, on the other hand, is made from sugar, honey or glucose syrup, and egg whites, producing a chewy and dense texture. Divinity has a sweet and creamy flavor with hints of vanilla, while nougat offers a sweet and nutty taste.
How long does it take divinity to set up? ›
Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.
Why is my divinity chewy? ›
Corn Syrup – This is added to stop the sugar from crystalizing giving you a very smooth, chewy texture that's not grainy. Sugar – White granulated sugar is the best for this recipe, avoid brown sugar or it'll affect both the taste and look of the divinity.
Is divinity candy safe to eat? ›
Dry meringue shells, which are baked in the oven, are safe. Divinity candy is also safe. Avoid icing recipes using uncooked eggs or egg whites.
What can I do with divinity that didn't set up? ›
But if your divinity fails to harden, you can beat in two tablespoons of powdered sugar and allow the mixture to rest a few minutes; if the candy hardens too much, you can blend in hot water a tablespoon at a time until the perfect, fluffy consistency is reached.
Why is divinity original sin so good? ›
Not only does it have an impressive combat system and interesting quests, it features a reactive world that you can truly leave your mark on. Add in a winning sense of humour, well thought-out gameplay systems, and a charming aesthetic, and you're left with an RPG that would be a sin to miss.
Why is divinity candy called divinity? ›
The most popular theory is simply that the first person to taste it called it "divine" and the name stuck. Divinity has at times been referred to as a "Southern candy", most likely because of the frequent use of pecans in the recipe. It eventually made its way north, and today its recipe can be found in many cookbooks.
Is divinity the same as marshmallow? ›
Divinity, nougat and marshmallow all belong to the same crystalline candy family and all three are very, very close in terms of texture, flavor and technique. Divinity is tempermental, so NEVER make it on a wet and rainy day.
Does divinity need to be refrigerated? ›
Divinity candy can be stored in an airtight container at room temperature for up to 2 weeks. It can also be stored in the refrigerator for up to 1 month. If you are storing divinity candy in the refrigerator, let it come to room temperature before cutting it into squares.
Product Care and Storage
| Product | Shelf Life |
|---|
| Divinity Rounds | 2 weeks |
| Divinity Bars | 8 weeks |
| Gummi items | 24 weeks |
| Fudge (all flavors) | 4 weeks |
34 more rowsDivinity candy should be stored, airtight, for up to 5 days. It's best not to expose your candy to humidity. If you want to store your candy long-term, you can keep it in an airtight container in the freezer for up to a month.
Can you freeze divinity in the fridge? ›
Yes, divinity can be frozen for up to one year! Flash freeze the candy for a few hours or up to overnight, then transfer it to a freezer-safe container. Thaw at room temperature.
Can you make divinity on a cloudy day? ›
"Now don't even try this on a cloudy day," warns a seasoned Divinity Diva from Alabama. "Divinity does best on a bright, sunny day, but at the very least, it has to be dry outside. Egg whites will-not-do on a cloudy day. And you must cook the syrup mixture till it can spin a thread.
Why is my divinity gritty? ›
It's best to make divinity on a cool, dry day. If it's humid (over 50%) or rainy, the candy might end up with a more gooey, or grainy texture. If you're making candy on a hot or humid day, cook the candy a few degrees higher than the recipe specifies to overcome these undesired side effects.
Is Divinity Original Sin complicated? ›
This is one of the few games where normal difficulty is actually difficult, especially for new players. try lowering the difficulty until you understand mechanics and interactions better, when you feel that lower difficulties are too easy then you can think about raising it if you want.
How long did it take to make divinity original sin? ›
After six years of development, Larian Studios has released Divinity: Original Sin The Board Game—a distillation of its unique approach to fantasy RPGs into a box full of cardboard and plastic.
Does humidity affect making divinity candy? ›
Consider this: divinity hates humidity. It's best to make divinity on a cool, dry day. If it's humid (over 50%) or rainy, the candy might end up with a more gooey, or grainy texture.
Why is my divinity runny? ›
And don't try making divinity when the humidity is above 60%. No matter how long you beat the mixture, it will remain too runny to form into mounds.
