How To make Mom's Divinity
1 c Sugar, granulated
1 T Karo, light
1 lg Egg white
1/2 c Pecans, broken
1/2 t Vanilla extract (or more)
1/4 c Water
Cook only on a DRY day! In heavy-bottom pan over medium heat, boil syrup of sugar, water and Karo till close to done (about 10 minutes); will spin a thread to pot. Take candy off heat. Beat egg white with a pinch of salt till you have stiff peaks. In a large bowl, add the hot syrup to the beaten egg white while mixing at a high speed. If syrup starts to harden, pour a little more. When mixture gets stiffer and warmer, can add in a larger stream. Add vanilla extract to candy. Stir by hand until texture dulls (seems like it takes FOREVER). When cool, add nuts (if you add them too soon, the heat pulls the oil out of the nuts and the candy won't harden). Drop by tablespoons onto waxed paper. To expand the recipe, use no less than 2 cups of sugar; if you quadruple, add an extra egg white, especially if eggs are small. Might try stirring in 3 oz. of broken white chocolate before dropping candy (won't melt).
How To make Mom's Divinity's Videos
Old Fashion Divinity
Last week I posted the recipe I had been making with my mom for many Christmases and was the only recipe I knew about. However, when going through old recipes I found one in my moms handwriting that was different, so of course I had to give it a try. It included vinegar which I thought was a little odd, until I learned that it will make candy a little fluffier. I hope you enjoy going on this adventure with me, even thought I consider this a fail. I will try it again in the future and do a little modifications and take you along on the experiment.
Old Fashioned Divinity Recipe - Pecan Log Rolls - Divinity Candy Recipe
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Homemade DIVINITY!
Homemade Divinity ....start to finish from my moms kitchen! Thanks for the demo mom! You’re the best! ❤️????
DIVINITY CANDY
In a 2 quart aluminum pan add 2 cups of sugar. Stir in 1/2 cup light corn syrup , 1/2 cup water and a dash of salt. Stir till dissolved and bring to a boil. Boil to medium-ball stage (240 degrees). Slowly pour 1/3 of the syrup over 2 stiff beaten egg whites, beating constantly.
Cook remaining syrup to very hard-ball stage (265 degrees). Test: Add several drops to water. Mixture will form a firm ribbon that bends when lifted from water. Beat syrup in candy mixture; continue beating.
When mixture holds its shape when dropped from a spoon, beat in 1 teaspoon vanilla. Drop from teaspoon onto parchment paper or a greased cookie sheet. Swirl each piece to a peak. Let cool for 1 hour. Store loosely covered. Don’t use a tight fitting lid.
Double cooking takes longer, but it’s a failure proof way to make fluffy Divinity!
Old-Fashioned Divinity | Advanced Recipe (No Thermometer)
This is the way mama taught me to make one of my favorite treats. I share how to tell when the mixture is ready through threading. This is one of the lost arts in candy-making that not many still practice.
Thanks for stoppin' by!
Recipe
Ingredients:
4 cups Granulated Sugar
1 cup Light Corn Syrup
3/4 cup Water
3 large Egg Whites
1 teaspoon Vanilla Extract
2 cups chopped Nuts (pecans or walnuts)
Directions:
1. Line two cookie sheets with waxed or parchment paper.
2. Separate eggs and put whites into a large mixing bowl and set aside to reach room temperature.
3. Combine sugar, corn syrup, and water in a saucepan over high heat, stir well, and bring to a boil.
4. Reduce heat and cook to a hard ball stage, or 250 degrees Fahrenheit on a candy thermometer. During this part of the process, limit stirring to running the spoon around the edges occasionally to prevent crystallization of sugar around the sides of the pot.
5. While the sugar mixture is cooking, beat the egg whites until stiff peaks are formed.
6. When the sugar mixture reaches the hard ball stage, slowly pour a steady stream into the beaten egg whites while beating constantly at the mixer's highest setting. A stand mixer works best for this procedure.
7. Add the vanilla extract and continue to beat the mixture as it cools and begins to hold its shape.
8. Stir in the nuts. (pecans or walnuts)
9. Drop by the teaspoonful onto prepared cookie sheets. (It helps to use 2 teaspoons by using one spoon to push the candy off the other teaspoon.
10. If the candy becomes too hard, you can add a few drops of hot water and stir until it becomes softer.
Allow the candy to cool completely and then store in an airtight container for up to 2 weeks. They will last a few days longer in the refrigerator.
Makes approximately 6 dozen pieces.
Timestamps:
00:00 Intro
00:11 Separate eggs and put whites into a large mixing bowl and set aside to reach room temperature.
00:53 Combine sugar, corn syrup, and water, and bring to a boil.
03:10 Reduce heat and cook to a hard ball stage.
04:07 Beat the egg whites until stiff peaks are formed.
06:07 What threading looks like.
06:55 Poor mixture into beaten egg whites.
07:12 Add the vanilla extract and continue to beat the mixture.
07:55 Stir in the nuts.
08:16 Drop by the teaspoonful onto prepared cookie sheets.
Making Divinity with Mom HD 720p
My mother teaches me how to make the Christmas Candy Divinity. This candy was popularized in the early 1900's. There are only 4 ingredients in Divinity. This video shows how to make 2 variations. One is dropped in small mounds and topped with walnuts. The other is spread out, topped with peanut butter and then rolled up, jelly-roll fashion and cut into pinwheels.
Cooking with Claus: Divinity - Day 14
This confection is DIVINE! Mrs. Claus shows us how to make her mother's Divinity (or is it Infinity?) recipe.
For the complete recipe go to crafterscountdown.com While our website is down we are posting the recipes on our Crafter's Countdown Facebook page.
A special thanks to Blair Chenoweth for composing and arranging the Mrs. Claus song.