Featured Recipe
Classic Divinity Candy
By Kate
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Sugar, syrup, and egg whites whipped into clouds of sweet fluff. The process demands precision. Sugar reaches soft ball stage—around 255-265 degrees—without stirring. Whisking egg whites separately until stiff peaks form sets structure, then folding in syrup slowly carries the air and moisture needed. Vanilla and nuts add texture and aroma. Cooling at room temp allows drying, not melting. Aim for glossy, thick, but not overmixed. Traditionally southern, updated with honey instead of corn syrup and pecans swapping walnuts. Small mounds, about a tablespoon. Make 35-40 pieces. Store airtight once fully set.
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Prep:
7 min
Cook:
17 min
Total:
24 min
Serves:
35 servings
candy
dessert
southern
homemade
sweets
Introduction
Soft peaks rising with sugar syrup pouring in. That hiss, the hiss of boiling honey and sugar comes first. No stirring once syrup takes off. Stop at 265°F—listen for the boil, watch bubbles thicken, slow. Whites whistle with air trapped inside—foam ready to dance with sticky heat. Poured slowly, this mixture thickens until satin dull. Flavor comes late—vanilla, salt, chopped pecans folded gently, keeping air pockets intact. Dropped spoonfuls, scattered evenly on parchment, soon dry with that slight matte finish. Patience required: set at room temp for twelve hours or more. Skip hurry or fridge—both ruin divinity’s fragile charm. Not just candy. Technique, temperament, timing. Old school southern treat revamped with honey’s warmth and pecan crunch. Mistakes? Too hot syrup = grainy; too cold = sloppy. Mixer speed matters too. Whip egg whites clean, dry bowl only; one speck fat and motion dies. This one’s worth every sticky sugary second.
Ingredients
About the ingredients
Corn syrup out, honey in for a little more depth in sweetness and texture. Honey thickens slower than corn syrup—watch temp closely. Egg whites scream clean bowls; one drop yolk kills your foam. Salt and vanilla balancing acts here: salt cuts sweetness, vanilla rounds it. Nuts optional but toasted fresh nuts lift aroma and add a welcome crunch. Pecans bring classic southern feel replacing walnuts. Have a candy thermometer? Use it. No guesswork about ’soft ball’ stage. If no thermo, test syrup dropping a bit in cold water until it forms a soft ball that holds, slightly malleable. Spray spoons or wet them lightly to avoid stickiness when dropping mounds. Parchment paper a must, wax paper melts under heat and get sticky. Keep room dry: humidity handicaps drying period and coat finish.
Method
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- Set heavy-bottomed saucepan on medium. Combine sugar honey water. Stir gently till sugar dissolves. Insert candy thermometer. Watch temp carefully, no stirring past 250°F. Stop heating when hitting 265°F—the soft ball stage gives just right texture; too little and candy falls apart, too much and it turns grainy.
- Meanwhile, crack egg whites into dry, grease-free bowl. Whisk using electric mixer on medium-high until frothy then stiff peaks form. Peaks should hold shape, not droop. Any yolk traces ruin whip—clean equipment vital.
- Immediately switch mixer to paddle attachment or beaters mode. With mixer running low speed pour in hot syrup slowly. Use a measuring cup with spout for control. Pour in thin stream so whites absorb heat evenly without scrambling. Listen and watch: mixture thickens, gloss fades from bright white to dull satin.
- Continue mixing for 7-10 minutes. Mixture becomes dense but still pliable. Test by dropping spoonful on parchment—holds shape but feels soft. If it slumps or puddles, mix longer. Overmix and it hardens like taffy. Under—melts with warmth.
- Fold in salt vanilla nut chunks. Nuts add crunch, deepen flavor. Ground almonds or chopped hazelnuts work too. Skip nuts for pure chewy candy.
- Spray two spoons lightly with cooking spray. Drop mounds roughly 1 tablespoon each onto parchment-lined tray. Aim for 35-40 pieces. Leave space—they won't spread much.
- Set aside at room temperature, no cover. Let dry for 10-12 hours. Candy firms by losing moisture not chilling. If humid or sticky, dry longer or place near fan. Store in airtight container once set. Refrigeration ruins texture.
- Notes: Syrup temperature is key. Use candy thermometer and trust sight and feel. Honey adds subtle floral notes versus corn syrup’s neutral lump-preventing. Nuts toasted for nuttier aroma but raw are fine. Whites whisked separate then combined slowly trap air and moisture creating the cloudlike structure of divinity.
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Technique Tips
Start syrup in heavy pan—thick bottom prevents scorching. No stirring once syrup boils. Stirring invites crystallization; candy graininess follows. Watch thermometer, babysit boil—don’t wander. Whisk whites separately until firm peaks—don’t stop early or you get droopy fluff. Slow drizzle syrup into whisk while mixing to trap air and integrate hot sugar carefully. Rapid pouring cooks eggs unevenly, curdling risk. After syrup all in, keep beating till thick satin—about 7-10 mins. Test with spoon dollop on parchment; it should stay shape, hold light dents, but not melt on touch. Folding nuts last preserves structure. Use two spoons liberally sprayed to form mounds; no sticky mess. 10-12 hours drying at room is key. Avoid fridge or drafts that cause sweating or stickiness. Store airtight after full set. If overmixed, candy tightens, loses chew; undermixed melts fast. Timing, texture, temperature—learn your signs, not the clock.
Chef's Notes
- 💡 Candy thermometer key; avoid uncertainties. Once syrup hits 250°F, no stir. Keeps crystallization at bay. Watch for slow bubbles—visual cue for the boil.
- 💡 Egg whites should be crystal clean. Any yolk ruins foam. Whisked till stiff peaks, glossy. Soft peaks? Not strong enough. Mix until peaks hold shape.
- 💡 Syrup pouring matters; do it slow. Steel yourself— risk scrambling eggs otherwise. Thin stream, like a ribbon. Ensures even absorption of heat.
- 💡 Testing consistency crucial. Parchment holds dollop—firm yet soft. If it collapses? Keep mixing. Overmixing leads to candy hardening, less chew.
- 💡 Storage an art—don't refrigerate. Airtight container after drying phase. Humidity ruins texture, messes with finish. Keep cool, dry. Watch for sweating.
Kitchen Wisdom
What’s the best way to avoid grainy divinity?
Watch syrup temp. 265°F is your mark. Too hot, it’s ruined. Stirring while boiling invites trouble.
Can I use something instead of honey?
Yes, corn syrup works. But flavor shifts. Honey adds floral notes. Cajole with maple for twist. Experiment.
What if my divinity won’t set?
Might need longer drying. Humid days mess with moisture loss. Fan nearby? Try that. Test spoonfuls for shape stability.
What's optimal way to store leftovers?
Airtight container, definitely. Keep away from moisture. If sticky, sprinkle with powdered sugar lightly.
