Divinity is a strange creature. Some days it takes a batch or two to get it right; other times, it's perfect right out of the gate. Humidity can ruin it quite quickly as it soaks up the moisture in the surrounding air. 3 3/4 c sugar
3/4 c light corn syrup
3/4 c water
3 egg whites
1 1/2 tsp vanilla
3/4 c finely chopped walnuts or pecans
Bring water and corn syrup to a boil. Add sugar in the middle of the pan, not touching the sides. Don’t bother to stir it. Cook covered over medium high heat until it boils. (This is the trick that keeps it from getting grainy.) Uncover, reduce heat to medium and cook to hard-ball stage - 250-265º depending on your altitude. (259º in Salt Lake City, Utah - about 15 min.)
Beat egg whites to stiff peaks while the syrup boils. Set the timer for 7 minutes and pour syrup mixture in a VERY small stream into egg whites beating constantly on high speed. It helps to brace the pan with your other hand protected by a hot pad. If you use a spoon or spatula to scrape the sides, make sure it's a clean one -- no sugar on it. Add vanilla when the timer rings. Beat until candy starts to lose its gloss – about 5 minutes. Don’t rush it. If you’re using a stand mixer, stop and raise the beater. If the mixture quits moving from the beater to the bowl and it’s no longer glossy, it’s ready. Fold in nuts. Using two teaspoons quickly push dollops onto waxed paper. (This is a moment when having a man around is handy.)
3/4 c light corn syrup
3/4 c water
3 egg whites
1 1/2 tsp vanilla
3/4 c finely chopped walnuts or pecans
Bring water and corn syrup to a boil. Add sugar in the middle of the pan, not touching the sides. Don’t bother to stir it. Cook covered over medium high heat until it boils. (This is the trick that keeps it from getting grainy.) Uncover, reduce heat to medium and cook to hard-ball stage - 250-265º depending on your altitude. (259º in Salt Lake City, Utah - about 15 min.)
Beat egg whites to stiff peaks while the syrup boils. Set the timer for 7 minutes and pour syrup mixture in a VERY small stream into egg whites beating constantly on high speed. It helps to brace the pan with your other hand protected by a hot pad. If you use a spoon or spatula to scrape the sides, make sure it's a clean one -- no sugar on it. Add vanilla when the timer rings. Beat until candy starts to lose its gloss – about 5 minutes. Don’t rush it. If you’re using a stand mixer, stop and raise the beater. If the mixture quits moving from the beater to the bowl and it’s no longer glossy, it’s ready. Fold in nuts. Using two teaspoons quickly push dollops onto waxed paper. (This is a moment when having a man around is handy.)
If it flattens out, supposedly you can beat it again 1/2 to 1 minute. However, that has never worked well for me. The candy is still edible, just not fit for sharing. The texture is off, but the taste is still pretty good. Cover tightly and keep in a cool place. It doesn't last that long as it's so good, but I've been known to squirrel away a few pieces for consumption a couple of weeks later and it was still yummy. It also freezes well.
Hint: I use LorAnn's Madagascar Bourbon Vanilla. It's not inexpensive, but it's worth the money. The flavor is better than any I've tried.
Hint: I use LorAnn's Madagascar Bourbon Vanilla. It's not inexpensive, but it's worth the money. The flavor is better than any I've tried.
I remember eating divinity as a child until I was sick. We loved it when a batch didn't turn out because then we didn't have to share!
ReplyDeleteCongratulations on your accolades with LorAnn's! Wait to go...I even bought some! I don't want any excuses for my recipe's to not turn out as well as yours...ya right! love ya...Ang
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