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» Make Christmas Divinity Candy

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Divinity candy, usually made at the holidays, can be a bit on the tricky side to make, but it is well worth your effort to get it right.

It must be made on a dry day, as any real humidity will make it less stiff and keep it sticky rather than drying to the dull sheen that makes it perfection.

When storing, store a piece of bread in the air tight box, to prevent its hardening or softening.

It does freeze however not well, and when the ice crystals melt, so too does your divinity.

2 1/2 cups sugar
1/2 cup light Karo corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
3/4 cup chopped walnuts which are optional

In a heavy non stick pan, stir together sugar, corn syrup, water and salt. Using a candy thermometer, cook and stir over medium heat until sugar dissolves, carefully, because if this hot syrup sticks to you its a burn you won’t forget.

Once sugar has dissolved, don’t stir it any more, just keep cooking until the candy thermometer shows 260 F. remove from the heat immediately.

In a large bowl, beat egg whites until they are stiff – you will need a mixer.

Pour the hot syrup in a thin stream over egg whites, using your mixer at a high speed. Adding the syrup slowly and in circulrat motion is the key to this recipe working.

Add vanilla, beat at high speed 4 or 5 minutes or until the candy starts to hold it’s shape when you lift the beaters out.
From then on you are going to have to work quickly as once it begins to cool it will set up fairly rapidly.

Drop by spoonfuls onto waxed paper. If it flattens out, beat the mixture another minute, then try again. Try not to overbeat it as it will lose its gloss and get very stiff and hard to drop. If that happens, add a couple teaspoons of water and stir in heating if necessary. Its not really as horrid as it sounds and you can get it right. Press nuts in the top of the candy if you desire, or perhaps a few chocolate chips in the top of each one.


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