Walnut Divinity: A Cloud of Sweetness

My grandmother, Nana Elsie, had a repertoire of candies that appeared every Christmas, as reliably as the tinsel on the tree. There were ribbon candies and peanut brittle, fudge and chocolate-covered cherries, but the star of the show was always her walnut divinity. Each bite was like a sugary cloud, studded with crunchy walnuts, and I remember sneaking pieces from the cut squares when Nana wasn’t looking. The recipe was always a closely guarded secret, veiled in murmured instructions and frantic candy thermometer checks, but now, years later, I’m thrilled to share a version that captures the same magic.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: About 36 squares
• Yield: Approximately 1 pound
• Dietary Type: Vegetarian

Ingredients

• 2 1/4 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 1/4 teaspoon salt
• 2 large egg whites
• 1 1/2 teaspoons vanilla
• 1/2 cup coarsely chopped walnuts

Equipment Needed

• 8-inch square glass-baking dish
• Heavy 2-quart saucepan
• Candy thermometer
• Electric mixer
• Medium mixing bowl
• Rubber spatula

Instructions

1. Begin by preparing your baking dish. Lightly butter an 8-inch square glass-baking dish. This will prevent the divinity from sticking and make it easier to remove once cooled.

2. In a heavy 2-quart saucepan, combine the sugar, corn syrup, water, and salt. Place the saucepan over low heat and stir occasionally until the sugar is completely dissolved. This gentle heating ensures the sugar crystals break down evenly, preventing a grainy texture in the final product.

3. Once the sugar is dissolved, increase the heat to high and bring the syrup to a boil. At this stage, it’s crucial to avoid stirring the mixture. Stirring can cause sugar crystals to form, resulting in a grainy, rather than smooth, divinity.

4. Continue boiling the syrup, without stirring, until it reaches 265°F (hard-ball stage) on a candy thermometer. Clip the candy thermometer to the side of the saucepan, ensuring the bulb is submerged in the syrup but not touching the bottom of the pan. Accuracy is key here, as the temperature dictates the final consistency of the divinity.

5. While the syrup is approaching 265°F, prepare the egg whites. In a medium bowl of an electric mixer, beat the egg whites on high speed until stiff peaks form. Stiff peaks are achieved when the whites stand straight up when the beaters are lifted. Be careful not to overwhip, which can cause the whites to become dry.

6. Once the syrup reaches 265°F and the egg whites have formed stiff peaks, carefully and in a very slow, steady stream, pour the hot syrup into the beaten egg whites while continuing to beat on high speed. This step is crucial for incorporating the syrup properly and creating the light, airy texture of divinity. Pouring the syrup too quickly can cause the egg whites to deflate.

7. After all the syrup has been added, beat in the vanilla.

8. Continue beating the mixture for about 6 minutes, or until it loses its gloss and thickens. The divinity mixture will transform from a shiny, liquid state to a dull, opaque, and more solid consistency. This step is essential for developing the correct texture.

9. Remove the bowl from the mixer and gently fold in the coarsely chopped walnuts using a rubber spatula. Be careful not to overmix, as this can deflate the mixture. Distribute the walnuts evenly throughout the divinity.

10. Pour the candy into the prepared baking dish and spread it evenly with a rubber spatula. Work quickly, as the divinity will start to set as it cools.

11. Let the divinity cool completely to room temperature. This may take several hours. Do not attempt to cut it while it’s still warm, as it will be too soft and sticky.

12. Once completely cooled and firm, cut the candy into 1-inch squares. Use a sharp knife for clean cuts.

Expert Tips & Tricks

• Humidity: Humidity can affect the final texture of divinity. On humid days, consider cooking the syrup to a slightly higher temperature (1-2 degrees more) to compensate.
• Candy Thermometer Accuracy: Before starting, check the accuracy of your candy thermometer. You can do this by placing it in boiling water; it should read 212°F (100°C) at sea level. Adjust your cooking temperature accordingly if it deviates.
• Preventing Graininess: The key to smooth divinity is preventing sugar crystals from forming. Besides avoiding stirring after the syrup boils, ensure there are no sugar crystals clinging to the sides of the saucepan. You can use a wet pastry brush to wash down any crystals that form.
• Electric Mixer is Essential: Using a stand mixer or a powerful hand mixer is crucial for this recipe. The extended beating time requires a robust machine.
• Nut Alternatives: If you’re not a fan of walnuts, try using other nuts like pecans, almonds, or even pistachios. Just make sure they’re coarsely chopped.

Serving & Storage Suggestions

Serve the walnut divinity as a sweet treat during the holidays, as part of a dessert platter, or as a homemade gift. It pairs well with coffee, tea, or a glass of milk.

To store, keep the divinity in an airtight container at room temperature for up to 1 week. Avoid storing it in the refrigerator, as the humidity can make it sticky. Divinity is not generally frozen, as freezing can alter its texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	74 kcal	4%
Total Fat	2.1 g	3%
Saturated Fat	0.2 g	1%
Cholesterol	0 mg	0%
Sodium	22 mg	1%
Total Carbohydrate	16.4 g	6%
Dietary Fiber	0.1 g	1%
Sugars	13.8 g	N/A
Protein	0.4 g	1%

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

Variations & Substitutions

• Flavor Extracts: Experiment with different flavor extracts instead of vanilla, such as almond, peppermint, or lemon extract, for a unique twist.
• Colored Divinity: Add a few drops of food coloring to the divinity mixture after beating to create pastel-colored squares.
• Chocolate Swirl: Melt a small amount of chocolate and swirl it into the divinity mixture before it sets for a marbled effect.
• Spiced Divinity: Add a pinch of cinnamon, nutmeg, or cardamom to the syrup while it’s cooking for a warm, spiced flavor.
• Citrus Zest: Add 1 teaspoon of lemon or orange zest along with the vanilla for a bright, fresh note.

FAQs (Frequently Asked Questions)

Q: Why is my divinity grainy?
A: Graininess is usually caused by sugar crystals forming in the syrup. Ensure the sugar is completely dissolved at the beginning, avoid stirring the syrup after it boils, and wash down any sugar crystals on the sides of the pan with a wet pastry brush.

Q: My divinity is too soft and sticky. What went wrong?
A: The syrup may not have reached a high enough temperature. Make sure your candy thermometer is accurate and that you cook the syrup to 265°F (hard-ball stage).

Q: Can I use a different type of nut?
A: Yes, you can substitute walnuts with other nuts like pecans, almonds, or pistachios. Just make sure they are coarsely chopped.

Q: How long does divinity last?
A: Properly stored in an airtight container at room temperature, divinity will last for up to 1 week.

Q: Can I make divinity ahead of time?
A: Absolutely! Divinity can be made up to 1 week in advance and stored in an airtight container at room temperature.

Final Thoughts

Walnut divinity is more than just a candy; it’s a taste of nostalgia, a symbol of warmth, and a reminder of cherished memories. Don’t be intimidated by the candy thermometer – with a little patience and attention to detail, you can create this cloud of sweetness in your own kitchen. I encourage you to try this recipe, share it with your loved ones, and perhaps even create some new traditions of your own. And, of course, I’d love to hear about your experiences, any variations you try, or if it evokes any special memories for you as well. Happy candy-making!