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Mastering Divinity: A Classic Confection

The first time I tasted divinity, I was at a church bake sale, a sea of frosted cookies and pastel-colored cupcakes stretching before me. But then I saw it: a cloud of fluffy white, studded with bright red candied cherries, looking impossibly light and airy. One bite and I was hooked. That first sugary, melt-in-your-mouth experience has stayed with me, fueling a lifelong quest to perfect this classic confection, a quest I’m excited to share with you today.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yields: Approximately 1 pound
Serves: 6
Dietary Type: Not Gluten-Free, Not Dairy-Free

Ingredients

2 cups granulated white sugar
½ cup light corn syrup
½ cup water
⅛ teaspoon salt (pinch of salt)
2 egg whites
1 teaspoon vanilla extract
1 cup nuts, chopped, OR 1 cup cherries, chopped, OR 1 cup orange rind, chopped, etc. (Choose one or a combination)

Equipment Needed

Candy thermometer
Electric mixer
Heavy 2-quart saucepan with a tight-fitting lid
Wooden spoon
Cookie sheets
Wax paper
8×8 inch pan (optional, for squares)
Pastry bag (optional, for piping)

Instructions

Prewarm your candy thermometer. This ensures an accurate reading. Simply place it in a small saucepan of cold water and bring it to a boil. Let it simmer until you need it.
Separate the eggs. Place the egg whites in a large bowl of an electric mixer and allow them to come to room temperature. This will help them whip up to their fullest volume. Refrigerate the egg yolks, covered with plastic wrap or water, for another recipe.
Prepare your work surface. If you’re making dropped divinities, line two cookie sheets with greased wax paper. For squares, grease and line an 8×8-inch pan with wax paper.
Combine the ingredients. Measure the sugar, corn syrup, water, and salt into the heavy 2-quart saucepan.
Dissolve the sugar. Stir the mixture constantly with a wooden spoon over low heat until the sugar is completely dissolved. You’ll know it’s ready when the syrup becomes clear, any gritty sounds cease, and the spoon glides smoothly over the bottom of the pan.
Boil the syrup. Increase the heat to medium and bring the syrup to a boil.
Optional steaming: Cover the pan with a square of wax paper and then the lid, pushing down firmly to seal. Steam for 2 to 3 minutes to dissolve any remaining sugar crystals. Listen carefully to ensure the pot doesn’t boil over. To double-check, remove the lid, leaving the wax paper in place.
Wash down crystals (if necessary). Use a brush dipped in hot water from the thermometer bath to wash down any sugar crystals clinging to the sides of the pan. These can cause the divinity to become grainy.
Introduce the thermometer. Clip the prewarmed candy thermometer to the side of the pan, ensuring it’s submerged in the syrup but not touching the bottom. No need to stir after this point.
Beat the egg whites. While the syrup is cooking, beat the egg whites in the electric mixer until they form stiff, but not dry, peaks. If you have a heavy-duty mixer, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites. Otherwise, start beating them now when the thermometer registers 240°F (115.5°C).
Monitor the syrup temperature. Cook the syrup until the thermometer registers 246-260°F (119-126.5°C), the firm-ball stage.
Test for firm-ball stage (optional). If you prefer not to rely solely on the thermometer, test the syrup by dropping a small amount into a glass of ice water. The syrup is ready when it forms a ball that holds its shape but gives under pressure. Return the thermometer to the hot water bath to soak clean.
Temper the egg whites. Carefully and slowly drizzle the hot syrup into the beaten egg whites in a slow, steady stream, beating at slow speed with the electric mixer. Tilt the syrup pan to get the last drop, but avoid scraping the pan, as this can introduce unwanted crystals.
Beat the mixture. Once all the syrup is incorporated, change to a flat whip attachment if you have one. Continue beating the mixture at the highest speed of your mixer. The amount of time required for this step will depend on the power of your mixer. A heavy-duty or commercial mixer may take less than 5 minutes, while a less powerful one can take up to 20 minutes. Hot and humid weather can also extend the beating time.
Test the divinity. The most important test occurs when you lift the beaters. If the candy falls back in ribbons that immediately merge back into the batter, it is not ready. Eventually, a stationary column will form between the beaters and the bowl. The candy will lose its sheen/gloss and stop being sticky. A teaspoonful dropped onto wax paper should hold its shape, even forming a peak. If your machine is struggling and the candy is not quite there, you have two choices: pour it anyway and put it into a frost-free freezer to set up, or finish by hand.
Fold in flavorings and nuts. Fold in the vanilla extract and nuts, cherries, orange rind, or your choice of additions using the mixer (at low speed) or a wooden spoon, if the mixture is very thick.
Shape the divinity. Drop or spread the divinity either on the prepared wax paper-covered cookie sheets or in the buttered pan. Dropping it by teaspoon is more work but allows it to ripen quicker. A neat trick is to put the candy into a pastry bag and pipe it onto the wax paper. If you spread it in the pan, you will have to wait up to 24 hours before it is ready.
Cool and store. If spreading in a pan, score and cut into squares. Store in an airtight container at room temperature or in the refrigerator. The recipe cannot be doubled, and while it can be frozen, extended freezing is not recommended.

Expert Tips & Tricks

Humidity is your enemy. Divinity is notoriously finicky on humid days. Be prepared to beat it longer, or consider making it on a drier day.
Don’t rush the sugar dissolving. Undissolved sugar crystals will ruin the smooth texture of your divinity.
If your divinity is grainy, it’s likely due to sugar crystals forming in the syrup. Ensure all sugar is dissolved before boiling and wash down the sides of the pan with a wet brush.
For extra flavor, try adding a pinch of citrus zest to the syrup while it’s cooking.
If you don’t have a candy thermometer, rely on the ice water test, but be patient and test frequently as you near the firm-ball stage.

Serving & Storage Suggestions

Divinity is best served at room temperature. Arrange the dropped candies on a platter for an elegant presentation, or cut the squares into bite-sized pieces for easy snacking. Store divinity in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. Freezing is possible, but the texture may change slightly.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	514 kcal	–
Calories from Fat	107 g	21%
Total Fat	12 g	18%
Saturated Fat	2 g	7%
Cholesterol	0 mg	0%
Sodium	216 mg	9%
Total Carbohydrate	103 g	34%
Dietary Fiber	4 g	17%
Sugars	79 g	314%
Protein	6 g	11%

Variations & Substitutions

Chocolate Divinity: Add 2 tablespoons of unsweetened cocoa powder to the syrup while it’s dissolving.
Maple Divinity: Substitute ¼ cup of the granulated sugar with maple syrup for a warm, autumnal flavor.
Peppermint Divinity: Add ¼ teaspoon of peppermint extract along with the vanilla extract and fold in crushed peppermint candies.
Citrus Divinity: Use lemon, lime, or orange extract instead of vanilla.
Nut-Free Divinity: Omit the nuts and add an equal amount of chopped dried fruit, such as cranberries or apricots.

FAQs (Frequently Asked Questions)

Q: Why is my divinity grainy?
A: Graininess is usually caused by undissolved sugar crystals. Make sure to dissolve the sugar completely before boiling and wash down the sides of the pan with a wet brush to prevent crystals from forming.

Q: My divinity won’t set up, what did I do wrong?
A: This usually means the syrup wasn’t cooked to a high enough temperature. The mixture needs to reach the firm-ball stage to set properly. You can try putting it in the freezer to firm up.

Q: Can I make divinity without a candy thermometer?
A: Yes, you can use the ice water test to check for the firm-ball stage. However, a candy thermometer provides more precise temperature control, leading to more consistent results.

Q: How long does divinity last?
A: Divinity can last for up to a week at room temperature in an airtight container or up to two weeks in the refrigerator.

Q: Can I double this recipe?
A: The original recipe creator suggests that this recipe CANNOT be doubled.

Final Thoughts

Divinity might seem intimidating, but with a little patience and attention to detail, you can create this delightful confection at home. Don’t be afraid to experiment with different flavors and additions to create your own signature divinity. So, gather your ingredients, prewarm that thermometer, and embark on your own divinity-making adventure. And most importantly, don’t forget to share your delicious creations with friends and family!

Basic Divinity Recipe