How To Make Divinity

For me food = memories. There are so many foods that I associate with very specific people, places or events. For instance, I can’t think of Divinity without thinking of Christmas. My Grandma. My Mom. My Grandma, who I miss dearly, was a whiz in the kitchen. She was a pinch of this, a smidge of that and “baby just look at it, it’ll tell you when it’s done.” She was one of those people who you knew you wanted whatever she was cooking. Especially when she made divinity.

Grandma’s Christmas time baking included: fruitcake, sugar cookies, lots of ball cookies – some of which “the kids” weren’t allowed to eat, and divinity. I always asked for the little cloud candy as I called it. The melt in your mouth, sweet little puffy clouds that made me smile the minute I saw them.

You’ll need a few things to make these: A candy thermometer and good weather. Yes, divinity is a fussy fussy creature. It needs to be a dry day with no humidity or rain. Don’t even attempt it if it’s not. I don’t understand the science behind it. I just know that the candy won’t set and you’ll be left with sticky hot mess and a guaranteed visit from the grinch. AND if you can enlist a helper that would make things run a little smoother. The spoon turning and twirling will take a few times to get your method down. Don’t stress though. Even the ugly ones are good.

My tip for making it run as hiccup-less as possible (next to the weather thing)…before you start the dropping process line a rimmed  baking sheet with Reynolds parchment paper. Dab a little bit of the divinity batter under the corners to hold it in place and keep it from slipping around. Once you’re done and these beauties have cooled they’ll keep in an air tight container for up to two weeks. Or so I’m told. Mine have never lasted that long.

Baci!

Disclaimer. This post is sponsored by Reynolds. Opinions are my own. Always have been. Always will be.

 

Divinity

Divinity

What You Will Need:

  • 2 cups sugar
  • 1/2 cup hot water
  • 1/3 cup light corn syrup
  • 1/8 teaspoon salt
  • 2 egg whites - room temperature
  • 1/8 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • Reynolds parchment paper
  • pecan halves

What To Do:

  1. Combine: sugar, water, syrup and salt into a large heavy bottom sauce pan. Attach candy thermometer to pan. Cook over high heat stirring until sugar is dissolved. Continue to cook until you reach hard ball stage.
  2. WHILE syrup is cooking, Into the bowl of your mixer add: egg whites and cream of tartar. Using a whisk attachment, beat until stiff peaks form.
  3. Gradually and carefully pour cooked syrup into egg whites on low speed. When well combined, beat on high speed until mixture loses some glossiness and holds it shape.
  4. Add vanilla and almond extracts. Mix until just combined.
  5. Using 2 spoons, drop the divinity onto parchment paper. Use one spoon to push the candy off the other. Place a pecan half onto the top of each piece of divinity. Allow to cool completely.
  6. Candies can be stored in an airtight container for up to two weeks.
http://www.bellalimento.com/2012/11/05/how-to-make-divinity/

19 Comments

  1. 1

    Sigh… Just SIGH…..

  2. 2

    Divinity totally makes me think Christmas. I haven’t had it in years, but maybe I need to give it a go this year!!

  3. 3

    I love family recipes. My family never made divinity but I’m going to add it to my Christmas recipes this year. Thanks for sharing.

  4. 4

    The first time I made divinity I was 7 (I was a go-getter), and I failed. A year later I succeeded, but it still didn’t look as gorgeous as those pecan-topped pieces you have. Time to pull out the candy thermometer.

  5. 5

    Looks beautiful, Paula. Thanks for sharing your memories of your grandmother! xoxo

  6. 6

    My Mother-in-law makes divinity and I simply love it. It was great reading about your grandmother, so sweet.

  7. 7

    These are beautiful, Paula, as is the story! I love food that brings up so many great memories!

  8. 8

    These are beautiful, Paula! I love food that helps to create so many amazing memories!

  9. 9

    I need a piece of this now!

  10. 10

    Divinity is always part of Christmas at our house. I don’t think we could have Christmas without it. I still use my mother’s recipe which came from her 1952 home economics cookbook.

  11. 11

    I don’t think I’ve ever had these, but they’re gorgeous!

  12. 12

    Love this post. That divinity looks amazing Paula!

  13. 13
    fruity tooties /

    Just like my grandma used to make…

  14. 14

    Awww…these bring back such fond memories of my great grandma. Love this post :D

  15. 15

    These look so pretty I feel like I could grab them right off the screen. I don’t think I have ever had this candy before but I’m eager to give it a try.

  16. 16
    Janice /

    Good instructions. I also find the mixer will speed up and make a slapping sound when it is done and that is when it turns less glossy! I ship mine to family so I put it in a buttered, lined baking sheet and cut into squares topped with a pecan. I love the round shape of these!

  17. 17
    Ruth /

    Can you use a pastry bag to pipe these out, instead of two spoons ?

  18. 18
    Leslie /

    I just found this recipe on Pinterest! Small world. I’m hoping to make some divinity this weekend for an office Christmas party next week but the weather is not looking cooperative…

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