Divinity is Divine

Sweet little fluffy clouds, that’s what Divinity Candy looks like and feels like in your mouth. I can remember a time when Divinity Candy was made almost on a regular basis as a family treat. It was a common sight on most holiday tables. I rarely see or hear about Divinity anymore. It only crossed my mind again when I happened to notice it in the window of a candy store that I happened to be passing by the other day. I bet you are wondering if I ended up going in the candy store to get some? Could it have been a sampling of that Divine Divinity that became the muse for this post? I'll never tell!

Divinity Candy - a meringue-type confection also known as “White Divinity Fudge"

3 cups sugar

3/4 cup Corn Syrup

1/2 cup water

1 tsp. vanilla extract

1 tsp. butter flavoring

1/2 tsp. salt

3 (large) egg whites room temperature

1 cup pecans, coarsely chopped – If you are a purist leave the nuts out or merely place a nut on the top of each one.

Separate eggs and place egg whites in mixer bowl. Combine sugar, Corn Syrup and water in heavy deep pan over low heat. Stir constantly so crystals do not have a chance to form. When bubbles begin forming in syrup and syrup is thickening, begin testing by dropping a small amount of hot syrup off side of spoon into a cup of cold water, until you can feel little brittle strings in test mixture or when a candy thermometer reaches between 260- 270 degrees. Remove from heat. Pour hot syrup slowly into “Already Beaten” egg whites; add extract and salt. Continue to beat candy, increasing mixer speed. When divinity is thick and heavy turn off mixer and finish beating by hand. Adds nuts and beat in. Drop candy by spoonfuls on buttered waxed paper.

FYI - Divinity can be tricky. You really should use candy thermometer to get it right (unless you are a seasoned candy maker) but most candy makers use a candy thermometer. You will also need a dry day - a humid day will ruin your divinity.