Name: Old-Fashioned Divinity: A Sweet Southern Classic for Beginners
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Cuisine: Southern
Ingredients: 2 cups (400g) granulated sugar: The sugar provides the sweetness and is essential for the structure of the divinity. Granulated sugar is typically used, but if you wanted to experiment, you could try substituting it with superfine sugar for a smoother texture.; ½ cup (120ml) light corn syrup: Corn syrup helps prevent crystallization, which is crucial for achieving the smooth, glossy texture of divinity. If you don’t have corn syrup on hand, you can substitute it with honey or golden syrup for a different flavor.; ½ cup (120ml) water: Water helps to dissolve the sugar and create the syrup base for the candy. Make sure to use clean, filtered water for the best results.; 2 egg whites: These are the key to the divinity’s light, fluffy texture. When whipped to stiff peaks, the egg whites trap air, giving the divinity its signature texture. Be sure that no egg yolk gets mixed into the whites, as this will prevent the eggs from whipping up properly.; 2 teaspoons pure vanilla extract: The vanilla adds a lovely warmth and depth of flavor to the divinity. You could use almond extract for a slight variation, but vanilla is the classic choice.; Pecan halves: These are typically used to garnish the divinity, providing a nice crunch and a bit of nuttiness that complements the sweet, airy candy. You can also chop the pecans into smaller pieces and mix them directly into the batter for a more even distribution.

Old-Fashioned Divinity: A Sweet Southern Classic for Beginners

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Making candy from scratch is always a fun and rewarding experience, and divinity is the perfect treat for beginners. This classic, light, and fluffy candy is surprisingly easy to make with just a few ingredients and a candy thermometer. Whether you’re looking to impress friends or just enjoy a sweet indulgence, this old-fashioned divinity recipe is simple, quick, and sure to impress. Let’s get started on creating this melt-in-your-mouth delight!

Author: Paula
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: 25 candies 1x
Category: Dessert
Method: Stovetop, Whisking
Cuisine: Southern, American
Diet: Gluten Free

Ingredients

Scale

2 cups (400g) granulated sugar: The sugar provides the sweetness and is essential for the structure of the divinity. Granulated sugar is typically used, but if you wanted to experiment, you could try substituting it with superfine sugar for a smoother texture.
½ cup (120ml) light corn syrup: Corn syrup helps prevent crystallization, which is crucial for achieving the smooth, glossy texture of divinity. If you don’t have corn syrup on hand, you can substitute it with honey or golden syrup for a different flavor.
½ cup (120ml) water: Water helps to dissolve the sugar and create the syrup base for the candy. Make sure to use clean, filtered water for the best results.
2 egg whites: These are the key to the divinity’s light, fluffy texture. When whipped to stiff peaks, the egg whites trap air, giving the divinity its signature texture. Be sure that no egg yolk gets mixed into the whites, as this will prevent the eggs from whipping up properly.
2 teaspoons pure vanilla extract: The vanilla adds a lovely warmth and depth of flavor to the divinity. You could use almond extract for a slight variation, but vanilla is the classic choice.
Pecan halves: These are typically used to garnish the divinity, providing a nice crunch and a bit of nuttiness that complements the sweet, airy candy. You can also chop the pecans into smaller pieces and mix them directly into the batter for a more even distribution.

Cook Mode Prevent your screen from going dark

Instructions

Make the Syrup: The first step is to prepare the syrup that forms the base of the candy. In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Turn the heat to low and stir the mixture continuously to dissolve the sugar. This step is important to avoid the sugar crystallizing, which can result in a gritty texture. Once the sugar is dissolved, increase the heat to medium-high. Let the syrup cook without stirring, but keep a close eye on the temperature. Use a candy thermometer to monitor the syrup. Allow it to cook until it reaches 250°F, which is the soft-ball stage. This usually takes about 5-7 minutes. When it reaches the desired temperature, remove the saucepan from the heat and set it aside.
Whip the Egg Whites: While the syrup is cooking, it’s time to prepare the egg whites. Using a stand mixer or hand mixer, beat the egg whites on medium speed until stiff peaks form. This means the egg whites should hold their shape and stand up when the whisk is removed from the bowl. The egg whites are what give divinity its light, fluffy texture, so it’s crucial to get them to the right consistency. Make sure that the mixing bowl and beaters are completely clean and free from any oil or grease, as this can prevent the egg whites from whipping properly.
Combine the Syrup and Egg Whites: When the syrup reaches 250°F, it’s time to combine it with the egg whites. Lower the mixer speed to low and carefully pour the hot syrup into the whipped egg whites. Pour it slowly to avoid splattering, and don’t let the syrup touch the whisk or the sides of the bowl. Once all the syrup is added, increase the mixer speed to high and continue beating for about 15 minutes. As you beat the mixture, it will thicken and lose its glossy appearance. This is when you know it’s ready. If after 15 minutes, the divinity is still too runny or shiny, continue beating for another 5 minutes until it holds its shape.
Shape the Divinity: Line a baking sheet with wax paper or parchment paper. You can lightly spray the paper with non-stick cooking spray to prevent the divinity from sticking. Using two spoons, scoop out spoonfuls of the divinity mixture and drop them onto the prepared baking sheet. You can also use a piping bag if you prefer a more uniform shape. If you’re using pecans, gently press a pecan half on top of each divinity piece. Alternatively, you can chop the pecans and fold them into the divinity mixture before shaping. This adds a nice texture and flavor to the candy.
Let the Divinity Set: Allow the divinity to set at room temperature for about 2 hours or until it is firm and no longer sticky to the touch. Once it’s set, you can carefully remove the pieces from the wax paper and store them in an airtight container. If you want to speed up the process, you can refrigerate the divinity for 30 minutes to 1 hour. However, divinity is best when allowed to set naturally at room temperature.

Notes

Be Sure to Use a Candy Thermometer: The syrup must reach exactly 250°F to get the right texture. If you don’t have a candy thermometer, it’s best to invest in one, as it will help ensure accurate temperature control for all your candy-making projects.
Keep an Eye on the Syrup: When cooking the syrup, don’t stir once it reaches the boiling stage. Stirring can cause the sugar to crystallize, which will result in a gritty texture. Just let the syrup cook on its own until it reaches the right temperature.
Don’t Rush the Mixing: Once the syrup is added to the egg whites, it’s important to continue beating the mixture for the full 15 minutes, or until the divinity loses its glossy finish and holds its shape. Patience is key here, so don’t rush through this step.
Be Careful with the Pecan Placement: If you want the pecans to stay intact and not sink into the divinity, be sure to press them gently into the top of each divinity piece. If you want a more nutty flavor, you can chop the pecans and fold them into the batter, but this will give the divinity a more rustic appearance.

Find it online: https://paularecipes.com/old-fashioned-divinity-a-sweet-southern-classic-for-beginners/