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Old-Fashioned Divinity Candy Irresistible Sweet Treat

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To make old-fashioned divinity candy, gather these simple ingredients: - 2 cups granulated sugar - ½ cup light corn syrup - ½ cup water - 2 large egg whites, at room temperature - 1 teaspoon vanilla extract - 1 cup chopped nuts (such as pecans or walnuts) - Pinch of salt Each ingredient plays a key role in creating that fluffy, sweet texture. The sugar and corn syrup form the candy base. Water helps dissolve the sugar. Egg whites give divinity its light and airy feel. Vanilla adds flavor, while the nuts provide crunch. A pinch of salt balances the sweetness. Using fresh ingredients is important. Make sure your eggs are at room temperature. This helps them whip better. Select high-quality nuts for the best taste. With these ingredients, you're ready to whip up a batch of divine candy! {{ingredient_image_2}} First, gather your ingredients. In a medium saucepan, mix 2 cups of granulated sugar, ½ cup of light corn syrup, and ½ cup of water. Stir the mixture over medium heat. Watch closely as the sugar dissolves completely. This step is crucial for making smooth candy. Once dissolved, bring the mixture to a gentle boil. Next, stop stirring. Let the syrup cook undisturbed. Use a candy thermometer to check the temperature. You want it to reach the soft-ball stage, about 240°F (115°C). To test, drop a small amount into cold water. If it forms a soft ball, it’s ready to use. While your syrup cooks, it’s time to prepare the egg whites. Take 2 large egg whites and a pinch of salt. Place them in a large mixing bowl. Using an electric mixer, beat the egg whites until they form stiff peaks. This step can take several minutes. Room temperature egg whites will whip better. So, make sure they sit out before starting. When your syrup reaches the right temperature, remove it from the heat. Let it cool for about one minute without stirring. Now, you will combine it with the egg whites. Slowly pour the hot syrup into the beaten egg whites in a steady stream. Make sure to use the electric mixer on medium speed while you pour. Avoid letting the syrup touch the beaters. This prevents splattering. Continue beating the mixture until it thickens. It should lose its glossy look, which takes about 5 to 10 minutes. Gently fold in 1 teaspoon of vanilla extract and 1 cup of chopped nuts, mixing evenly. Prepare a baking sheet by lining it with parchment paper or a silicone mat. Using a spoon that you lightly buttered, scoop the fluffy mixture. Drop it onto the prepared surface, forming small mounds. You can smooth and shape them for a nice look. Finally, let the candies cool and dry completely. This should take a few hours or overnight. Once firm to the touch, your divinity candies are ready to enjoy! To get the right texture, you must know the soft-ball stage. This means your syrup should reach 240°F (115°C). You can test this by dropping some syrup into cold water. If it forms a soft ball, you're ready. Beating the egg whites is key too. Use fresh egg whites at room temperature. This helps them whip up to stiff peaks. It can take several minutes, so be patient and keep mixing. When pouring the syrup, do not let it touch the beaters. This keeps the mixture from splattering everywhere. Also, pour the syrup slowly and steadily. If you rush, the candy can become grainy. Make sure to watch the pan closely. If the syrup boils too long, it can become too hard. Once your divinity candy is ready, use a decorative platter to show it off. A nice platter makes your candy look even more special. For a sweet touch, dust the candy with powdered sugar. This adds a lovely finish and keeps them from sticking together. Pro Tips Temperature Control: Use a reliable candy thermometer to ensure accuracy when checking the syrup temperature for perfect results. Room Temperature Egg Whites: Ensure your egg whites are at room temperature for better volume and stability when whipped. Nut Variations: Experiment with different nuts or even dried fruits for unique flavors and textures in your divinity. Storage Tips: Store the finished divinity in an airtight container at room temperature to maintain its texture and flavor. {{image_4}} You can use many types of nuts in divinity candy. The most popular choices are pecans and walnuts. Pecans add a rich, buttery taste. They bring a softer crunch to the candy. Walnuts offer a bolder flavor. They give a nice bite and blend well with the sweet base. If you want to try something new, consider using almonds or hazelnuts. These nuts add unique flavors and textures. You can also leave out the nuts for a nut-free version. This way, you can enjoy the fluffy candy without any added crunch. Flavoring divinity candy can be fun and creative. The classic choice is vanilla extract, which gives a warm taste. But you can also add different extracts. Almond extract is a great option. It gives a sweet, nutty flavor that pairs well with the candy. For chocolate lovers, try adding cocoa powder or mini chocolate chips. This will create a rich, chocolatey twist. You can also experiment with peppermint or orange extracts. These flavors add a refreshing touch and make your divinity stand out. The texture of your divinity candy can change how it tastes. For a smooth texture, beat the mixture well. This helps it become fluffy and light. If you prefer a chunkier style, fold in larger pieces of nuts or other mix-ins. You can also add dried fruits like cherries or cranberries. They bring a chewy texture and a burst of flavor. Mixing these fruits into the candy gives it a fun, colorful look. With these variations, your divinity candy can be a unique treat every time. To keep your divinity candy fresh, store it in an airtight container. This prevents moisture from ruining its texture. I recommend using a plastic or glass container with a tight lid. You can also use wax paper between layers to avoid sticking. When stored properly, divinity can last up to two weeks at room temperature. If you notice any changes in texture or smell, it might be spoiled. Signs of spoilage include a hard or sticky texture and an off odor. Yes, you can freeze divinity candy! To do this, place it in an airtight container or freezer bag. Make sure to separate layers with wax paper. When ready to enjoy, thaw it in the fridge overnight. This keeps the texture nice and fluffy. Divinity candy is a classic treat with a rich history. It dates back to the early 1900s. This candy is known for its light, fluffy texture and sweet flavor. It often features nuts and vanilla. Divinity holds a special place in Southern traditions, often made during holidays and special events. People adore it for its melt-in-your-mouth quality. The soft-ball stage is a key point in candy making. It occurs at around 240°F (115°C). At this stage, the sugar syrup forms a soft ball when dropped into cold water. This is crucial for divinity because it helps create its airy texture. To test, drop a small amount into cold water. If it forms a soft ball, it’s ready to mix with the egg whites. Yes, you can use egg substitutes, but results may vary. Aquafaba, the liquid from canned chickpeas, is a great option. It mimics egg whites well. Use about three tablespoons of aquafaba per egg white. However, the texture might not be as fluffy. Experiment to find what works best for you. If your divinity did not set, several factors could be at play. First, the syrup may not have reached the soft-ball stage. Use a candy thermometer to ensure accuracy. Second, you might not have beaten the egg whites enough. They need to form stiff peaks. Lastly, pouring the syrup too quickly can cause issues. Always pour slowly and mix well to achieve the best results. Making divinity candy requires careful steps and attention to detail. You learned about the key ingredients, the precise methods to prepare them, and how to avoid common mistakes. Experimenting with different nuts or flavors can give your candy a unique twist. Proper storage ensures your treats stay fresh. Understanding the soft-ball stage is crucial to achieve the right texture. With practice, you can master this delightful treat. Enjoy making divinity candy and share your sweet creations with others!

WANT TO SAVE THIS RECIPE?

Are you ready to impress with a delightfully sweet treat? Old-Fashioned Divinity Candy is a classic that’s simple to make and irresistible to eat. In this guide, I’ll walk you through each step, from selecting your ingredients to perfecting the texture. You’ll learn tips to avoid mistakes and even ways to customize your candy. Let’s dive in and start creating this heavenly confection that will have everyone asking for more!

Why I Love This Recipe

  1. Light and Airy Texture: The fluffy consistency of divinity makes it a delightful treat that melts in your mouth.
  2. Customizable Flavors: You can easily switch up the nuts or add different extracts, making it versatile for any occasion.
  3. Perfect for Gifting: These beautiful candies are ideal for sharing with friends and family during the holidays.
  4. Fun Cooking Process: The combination of whipping egg whites and working with hot sugar creates an engaging and rewarding cooking experience.

Ingredients

To make old-fashioned divinity candy, gather these simple ingredients:

– 2 cups granulated sugar

– ½ cup light corn syrup

– ½ cup water

– 2 large egg whites, at room temperature

– 1 teaspoon vanilla extract

– 1 cup chopped nuts (such as pecans or walnuts)

– Pinch of salt

Each ingredient plays a key role in creating that fluffy, sweet texture. The sugar and corn syrup form the candy base. Water helps dissolve the sugar. Egg whites give divinity its light and airy feel. Vanilla adds flavor, while the nuts provide crunch. A pinch of salt balances the sweetness.

Using fresh ingredients is important. Make sure your eggs are at room temperature. This helps them whip better. Select high-quality nuts for the best taste. With these ingredients, you’re ready to whip up a batch of divine candy!

Step-by-Step Instructions

Preparation of Syrup

First, gather your ingredients. In a medium saucepan, mix 2 cups of granulated sugar, ½ cup of light corn syrup, and ½ cup of water. Stir the mixture over medium heat. Watch closely as the sugar dissolves completely. This step is crucial for making smooth candy. Once dissolved, bring the mixture to a gentle boil.

Next, stop stirring. Let the syrup cook undisturbed. Use a candy thermometer to check the temperature. You want it to reach the soft-ball stage, about 240°F (115°C). To test, drop a small amount into cold water. If it forms a soft ball, it’s ready to use.

Preparing Egg Whites

While your syrup cooks, it’s time to prepare the egg whites. Take 2 large egg whites and a pinch of salt. Place them in a large mixing bowl. Using an electric mixer, beat the egg whites until they form stiff peaks. This step can take several minutes. Room temperature egg whites will whip better. So, make sure they sit out before starting.

Combining Syrup and Egg Whites

When your syrup reaches the right temperature, remove it from the heat. Let it cool for about one minute without stirring. Now, you will combine it with the egg whites. Slowly pour the hot syrup into the beaten egg whites in a steady stream.

Make sure to use the electric mixer on medium speed while you pour. Avoid letting the syrup touch the beaters. This prevents splattering. Continue beating the mixture until it thickens. It should lose its glossy look, which takes about 5 to 10 minutes. Gently fold in 1 teaspoon of vanilla extract and 1 cup of chopped nuts, mixing evenly.

Forming the Candies

Prepare a baking sheet by lining it with parchment paper or a silicone mat. Using a spoon that you lightly buttered, scoop the fluffy mixture. Drop it onto the prepared surface, forming small mounds. You can smooth and shape them for a nice look.

Finally, let the candies cool and dry completely. This should take a few hours or overnight. Once firm to the touch, your divinity candies are ready to enjoy!

Tips & Tricks

Achieving Perfect Texture

To get the right texture, you must know the soft-ball stage. This means your syrup should reach 240°F (115°C). You can test this by dropping some syrup into cold water. If it forms a soft ball, you’re ready. Beating the egg whites is key too. Use fresh egg whites at room temperature. This helps them whip up to stiff peaks. It can take several minutes, so be patient and keep mixing.

Avoiding Common Mistakes

When pouring the syrup, do not let it touch the beaters. This keeps the mixture from splattering everywhere. Also, pour the syrup slowly and steadily. If you rush, the candy can become grainy. Make sure to watch the pan closely. If the syrup boils too long, it can become too hard.

Presentation Suggestions

Once your divinity candy is ready, use a decorative platter to show it off. A nice platter makes your candy look even more special. For a sweet touch, dust the candy with powdered sugar. This adds a lovely finish and keeps them from sticking together.

Pro Tips

  1. Temperature Control: Use a reliable candy thermometer to ensure accuracy when checking the syrup temperature for perfect results.
  2. Room Temperature Egg Whites: Ensure your egg whites are at room temperature for better volume and stability when whipped.
  3. Nut Variations: Experiment with different nuts or even dried fruits for unique flavors and textures in your divinity.
  4. Storage Tips: Store the finished divinity in an airtight container at room temperature to maintain its texture and flavor.

Variations

Nut Options

You can use many types of nuts in divinity candy. The most popular choices are pecans and walnuts. Pecans add a rich, buttery taste. They bring a softer crunch to the candy. Walnuts offer a bolder flavor. They give a nice bite and blend well with the sweet base.

If you want to try something new, consider using almonds or hazelnuts. These nuts add unique flavors and textures. You can also leave out the nuts for a nut-free version. This way, you can enjoy the fluffy candy without any added crunch.

Flavor Additions

Flavoring divinity candy can be fun and creative. The classic choice is vanilla extract, which gives a warm taste. But you can also add different extracts. Almond extract is a great option. It gives a sweet, nutty flavor that pairs well with the candy.

For chocolate lovers, try adding cocoa powder or mini chocolate chips. This will create a rich, chocolatey twist. You can also experiment with peppermint or orange extracts. These flavors add a refreshing touch and make your divinity stand out.

Different Textures and Styles

The texture of your divinity candy can change how it tastes. For a smooth texture, beat the mixture well. This helps it become fluffy and light. If you prefer a chunkier style, fold in larger pieces of nuts or other mix-ins.

You can also add dried fruits like cherries or cranberries. They bring a chewy texture and a burst of flavor. Mixing these fruits into the candy gives it a fun, colorful look. With these variations, your divinity candy can be a unique treat every time.

Storage Info

Best Practices for Storage

To keep your divinity candy fresh, store it in an airtight container. This prevents moisture from ruining its texture. I recommend using a plastic or glass container with a tight lid. You can also use wax paper between layers to avoid sticking.

Shelf Life

When stored properly, divinity can last up to two weeks at room temperature. If you notice any changes in texture or smell, it might be spoiled. Signs of spoilage include a hard or sticky texture and an off odor.

Freezing Options

Yes, you can freeze divinity candy! To do this, place it in an airtight container or freezer bag. Make sure to separate layers with wax paper. When ready to enjoy, thaw it in the fridge overnight. This keeps the texture nice and fluffy.

FAQs

What is divinity candy?

Divinity candy is a classic treat with a rich history. It dates back to the early 1900s. This candy is known for its light, fluffy texture and sweet flavor. It often features nuts and vanilla. Divinity holds a special place in Southern traditions, often made during holidays and special events. People adore it for its melt-in-your-mouth quality.

What is the soft-ball stage in candy making?

The soft-ball stage is a key point in candy making. It occurs at around 240°F (115°C). At this stage, the sugar syrup forms a soft ball when dropped into cold water. This is crucial for divinity because it helps create its airy texture. To test, drop a small amount into cold water. If it forms a soft ball, it’s ready to mix with the egg whites.

Can I use egg substitutes in this recipe?

Yes, you can use egg substitutes, but results may vary. Aquafaba, the liquid from canned chickpeas, is a great option. It mimics egg whites well. Use about three tablespoons of aquafaba per egg white. However, the texture might not be as fluffy. Experiment to find what works best for you.

Why did my divinity not set?

If your divinity did not set, several factors could be at play. First, the syrup may not have reached the soft-ball stage. Use a candy thermometer to ensure accuracy. Second, you might not have beaten the egg whites enough. They need to form stiff peaks. Lastly, pouring the syrup too quickly can cause issues. Always pour slowly and mix well to achieve the best results.

Making divinity candy requires careful steps and attention to detail. You learned about the key ingredients, the precise methods to prepare them, and how to avoid common mistakes. Experimenting with different nuts or flavors can give your candy a unique twist. Proper storage ensures your treats stay fresh. Understanding the soft-ball stage is crucial to achieve the right texture. With practice, you can master this delightful treat. Enjoy making divinity candy and share your sweet creations with other

To make old-fashioned divinity candy, gather these simple ingredients: - 2 cups granulated sugar - ½ cup light corn syrup - ½ cup water - 2 large egg whites, at room temperature - 1 teaspoon vanilla extract - 1 cup chopped nuts (such as pecans or walnuts) - Pinch of salt Each ingredient plays a key role in creating that fluffy, sweet texture. The sugar and corn syrup form the candy base. Water helps dissolve the sugar. Egg whites give divinity its light and airy feel. Vanilla adds flavor, while the nuts provide crunch. A pinch of salt balances the sweetness. Using fresh ingredients is important. Make sure your eggs are at room temperature. This helps them whip better. Select high-quality nuts for the best taste. With these ingredients, you're ready to whip up a batch of divine candy! {{ingredient_image_2}} First, gather your ingredients. In a medium saucepan, mix 2 cups of granulated sugar, ½ cup of light corn syrup, and ½ cup of water. Stir the mixture over medium heat. Watch closely as the sugar dissolves completely. This step is crucial for making smooth candy. Once dissolved, bring the mixture to a gentle boil. Next, stop stirring. Let the syrup cook undisturbed. Use a candy thermometer to check the temperature. You want it to reach the soft-ball stage, about 240°F (115°C). To test, drop a small amount into cold water. If it forms a soft ball, it’s ready to use. While your syrup cooks, it’s time to prepare the egg whites. Take 2 large egg whites and a pinch of salt. Place them in a large mixing bowl. Using an electric mixer, beat the egg whites until they form stiff peaks. This step can take several minutes. Room temperature egg whites will whip better. So, make sure they sit out before starting. When your syrup reaches the right temperature, remove it from the heat. Let it cool for about one minute without stirring. Now, you will combine it with the egg whites. Slowly pour the hot syrup into the beaten egg whites in a steady stream. Make sure to use the electric mixer on medium speed while you pour. Avoid letting the syrup touch the beaters. This prevents splattering. Continue beating the mixture until it thickens. It should lose its glossy look, which takes about 5 to 10 minutes. Gently fold in 1 teaspoon of vanilla extract and 1 cup of chopped nuts, mixing evenly. Prepare a baking sheet by lining it with parchment paper or a silicone mat. Using a spoon that you lightly buttered, scoop the fluffy mixture. Drop it onto the prepared surface, forming small mounds. You can smooth and shape them for a nice look. Finally, let the candies cool and dry completely. This should take a few hours or overnight. Once firm to the touch, your divinity candies are ready to enjoy! To get the right texture, you must know the soft-ball stage. This means your syrup should reach 240°F (115°C). You can test this by dropping some syrup into cold water. If it forms a soft ball, you're ready. Beating the egg whites is key too. Use fresh egg whites at room temperature. This helps them whip up to stiff peaks. It can take several minutes, so be patient and keep mixing. When pouring the syrup, do not let it touch the beaters. This keeps the mixture from splattering everywhere. Also, pour the syrup slowly and steadily. If you rush, the candy can become grainy. Make sure to watch the pan closely. If the syrup boils too long, it can become too hard. Once your divinity candy is ready, use a decorative platter to show it off. A nice platter makes your candy look even more special. For a sweet touch, dust the candy with powdered sugar. This adds a lovely finish and keeps them from sticking together. Pro Tips Temperature Control: Use a reliable candy thermometer to ensure accuracy when checking the syrup temperature for perfect results. Room Temperature Egg Whites: Ensure your egg whites are at room temperature for better volume and stability when whipped. Nut Variations: Experiment with different nuts or even dried fruits for unique flavors and textures in your divinity. Storage Tips: Store the finished divinity in an airtight container at room temperature to maintain its texture and flavor. {{image_4}} You can use many types of nuts in divinity candy. The most popular choices are pecans and walnuts. Pecans add a rich, buttery taste. They bring a softer crunch to the candy. Walnuts offer a bolder flavor. They give a nice bite and blend well with the sweet base. If you want to try something new, consider using almonds or hazelnuts. These nuts add unique flavors and textures. You can also leave out the nuts for a nut-free version. This way, you can enjoy the fluffy candy without any added crunch. Flavoring divinity candy can be fun and creative. The classic choice is vanilla extract, which gives a warm taste. But you can also add different extracts. Almond extract is a great option. It gives a sweet, nutty flavor that pairs well with the candy. For chocolate lovers, try adding cocoa powder or mini chocolate chips. This will create a rich, chocolatey twist. You can also experiment with peppermint or orange extracts. These flavors add a refreshing touch and make your divinity stand out. The texture of your divinity candy can change how it tastes. For a smooth texture, beat the mixture well. This helps it become fluffy and light. If you prefer a chunkier style, fold in larger pieces of nuts or other mix-ins. You can also add dried fruits like cherries or cranberries. They bring a chewy texture and a burst of flavor. Mixing these fruits into the candy gives it a fun, colorful look. With these variations, your divinity candy can be a unique treat every time. To keep your divinity candy fresh, store it in an airtight container. This prevents moisture from ruining its texture. I recommend using a plastic or glass container with a tight lid. You can also use wax paper between layers to avoid sticking. When stored properly, divinity can last up to two weeks at room temperature. If you notice any changes in texture or smell, it might be spoiled. Signs of spoilage include a hard or sticky texture and an off odor. Yes, you can freeze divinity candy! To do this, place it in an airtight container or freezer bag. Make sure to separate layers with wax paper. When ready to enjoy, thaw it in the fridge overnight. This keeps the texture nice and fluffy. Divinity candy is a classic treat with a rich history. It dates back to the early 1900s. This candy is known for its light, fluffy texture and sweet flavor. It often features nuts and vanilla. Divinity holds a special place in Southern traditions, often made during holidays and special events. People adore it for its melt-in-your-mouth quality. The soft-ball stage is a key point in candy making. It occurs at around 240°F (115°C). At this stage, the sugar syrup forms a soft ball when dropped into cold water. This is crucial for divinity because it helps create its airy texture. To test, drop a small amount into cold water. If it forms a soft ball, it’s ready to mix with the egg whites. Yes, you can use egg substitutes, but results may vary. Aquafaba, the liquid from canned chickpeas, is a great option. It mimics egg whites well. Use about three tablespoons of aquafaba per egg white. However, the texture might not be as fluffy. Experiment to find what works best for you. If your divinity did not set, several factors could be at play. First, the syrup may not have reached the soft-ball stage. Use a candy thermometer to ensure accuracy. Second, you might not have beaten the egg whites enough. They need to form stiff peaks. Lastly, pouring the syrup too quickly can cause issues. Always pour slowly and mix well to achieve the best results. Making divinity candy requires careful steps and attention to detail. You learned about the key ingredients, the precise methods to prepare them, and how to avoid common mistakes. Experimenting with different nuts or flavors can give your candy a unique twist. Proper storage ensures your treats stay fresh. Understanding the soft-ball stage is crucial to achieve the right texture. With practice, you can master this delightful treat. Enjoy making divinity candy and share your sweet creations with others!

Heavenly Divinity Delight

A delightful candy made with sugar, egg whites, and nuts, perfect for sweet cravings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 2 cups granulated sugar
  • 0.5 cups light corn syrup
  • 0.5 cups water
  • 2 large egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts (such as pecans or walnuts)
  • 1 pinch salt

Instructions
 

  • In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Stir the mixture over medium heat until the sugar has completely dissolved, then bring it to a gentle boil.
  • Once the mixture reaches a boil, stop stirring and allow it to cook undisturbed. Utilize a candy thermometer and monitor the temperature until it reaches the soft-ball stage, around 240°F (115°C). To test, drop a small amount of the syrup into a bowl of cold water; if it forms a soft, pliable ball, it’s ready.
  • While the syrup is cooking, prepare your egg whites. In a large mixing bowl, beat the egg whites and a pinch of salt using an electric mixer until they achieve stiff peaks. This may take several minutes.
  • Once your syrup reaches the desired temperature, remove it from heat and let it cool for about one minute without stirring.
  • Slowly and carefully pour the hot syrup into the beaten egg whites in a steady stream. Use the electric mixer on medium speed to beat continuously while pouring. Avoid letting the syrup come into direct contact with the beaters to prevent splattering.
  • Continue beating the mixture until it thickens and begins to lose its glossy sheen, which should take around 5 to 10 minutes. At this point, gently fold in the vanilla extract and the chopped nuts, mixing until evenly distributed.
  • Line a baking sheet with parchment paper or a silicone mat. Using a spoon that has been lightly buttered, scoop and drop the fluffy mixture onto the prepared surface, forming small mounds. You can smooth and shape them to ensure uniformity if desired.
  • Allow the candies to cool and dry completely, preferably for a few hours or overnight, until they are firm to the touch.

Notes

Arrange the cooled divinity pieces on a decorative platter for an elegant display. Consider dusting them lightly with powdered sugar for an extra touch of sweetness!
Keyword candy, dessert, divinity

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