My mom loved divinity. She didn't love to make it though!
We used to make it for Christmas, but not every year. I think she thought it was too much work. She always said it was a two person job. One beating {she didn't have a good mixer} and one pouring the syrup mixture slowly into the bowl. I always thought it was fun and would beg to make it!
Divinity can be tricky to make, beat it too little and it won't set, beat it too much and it turns grainy. Mom's was always perfect!
I have never made it by myself, only with my mom, and that was years ago. BUT.... I was hungry for divinity and it was a cold snowy day with not much to do, so I whipped up a batch.
It was just as I remembered.
Sweet and fluffy!
Here's the recipe my mom always used:
Divinity
2 1/2 c. sugar
1/2 c. light corn syrup
1/2 c. water
pinch of salt
2 egg whites
1 tsp. vanilla
Cook the sugar, corn syrup, and water to hard ball stage. {260}
Meanwhile,when it stars reaching 250, beat the egg whites until stiff peaks form.
When syrup reaches 260, pour it SLOWLY into the egg whites, beating continually. Add vanilla and beat until it holds its shape, about 5 minutes. Drop by tsp. onto waxed paper.
I have never heard of this sweet. It looks lovely!
ReplyDeleteI have never heard of this either?! It does seem like it would easier to make w/two people!
ReplyDeleteLove learning new things :) "Divinity"
Yours looks extremely fluffy. Looks like you'll be in charge of that Christmas tradition from now on.
ReplyDeleteOne of my mom's co-worker's makes this for us every holiday season! I absolutely love it! I didn't realize how easy it is to make--thanks! :-)
ReplyDeleteThere's a "heat wave" coming this week--20 above seems too good to be true :-)
My Dad was the Divinity in our family. Sometimes for holidays and nearly every church sale. It was always a sell out and always was perfect.
ReplyDeletewe make this and push a pecan half on top.... absolutely wonderful
ReplyDeleteBe sure to test your thermometer before you start.
ReplyDeleteput thermometer in a pan of water and bring to a boil. the boiling point is 212 degrees. If the water boils at a different temperature add or subtract as necessary. so you don't over cook or under cook. I make between 12-20 batches of divinity every xmas.
Thank you for posting this recipe. My grandmother in IL always made divinity at Christmas, but no one in SC knows what it is. I will have to attempt a batch in memory of my grandma. :)
ReplyDeleteMy grandmother always made divinity for Christmas and now I'm the only one in the family who still makes it. I use my kitchenaid mixer nowadays. To the person who makes 12-20 batches for Christmas every year, you either have an amazing mixer or the strongest arms in the world! It's trickier to make on humid days. Funny, I always thought of this as a "Southern" thing, but this recipe is exactly the way Granny always made it and taught me! Thank you!
ReplyDeleteMy mom would make this and add pecans. Sooo good!!
ReplyDeleteI usually make this same recipe for Christmas every year, but missed it this past Christmas. My granddaughter mentioned that i didn't make it this year, so I am making her some for a Valentine's care package to send to her at college.
ReplyDelete