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.
Disclaimer. This post is sponsored by Reynolds. Opinions are my own. Always have been. Always will be.
- 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
- 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.
- 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.
- 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.
- Add vanilla and almond extracts. Mix until just combined.
- 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.
- Candies can be stored in an airtight container for up to two weeks.