Christmas Candy 1: Divinity
Divinity
A Taste of Home
Divinity is a nougat like candy (confectionary) made with egg whites, corn syrup, and sugar. It is often enhanced using various flavorings, nuts, and fruits. Divinity was first introduced in the early 1900's and was considered a "Southern" treat, although it quickly made its way North. A variation on Divinity is made with brown sugar instead of the typical white sugar. This variation is often refered to as "Sea Foam". This candy makes a great addition to a homemade candy tray at parties. It also makes a wonderful homemade gift during the holiday times. It can be produced in a variety of colors by adding a few drops of food coloring if you wish. The name "Divinity" came about when someone tasted the candy and empatically declared "It's divine". The name just seemed to stick. Give this recipe a try and be on the look out for my future posts on other Christmas Candies.
Cook Time
Ingredients
- 4 cups white sugar
- 1 cup Karo syrup, light
- 1 tsp salt
- 1/2 cup water
- 4 large egg whites
- 1 cup nuts, (optional or can top with pecan halves instead)
- 2 tsp. vanilla, (can use peppermint or other extracts for a variety of flavors)
- several drops food coloring, if desired
Directions
- Cook sugar, syrup, water, and salt in a medium sauce pan on medium high, stirring constantly. When you can drop a droplet of this mixture into a cup of water and it forms a small ball, then it has cooked enough.
- In a large size mixing bowl, beat egg whites until stiff. Pour half of the syrup mixture into the egg whites and beat until well blended.
- Cook the other half of the syrup mixture a little bit longer (about 2 or 3 minutes) then pour it into the egg white mixture. Beat the new mixture until it cools down. (Add food coloring now if you wish.)
- When cool, put chopped nuts (if desired) and beat with a spoon until the mixture becomes stiff.
- Spread out a sizable sheet of waxed paper onto the counter (or use a nonstick cookie sheet). Spoon out tablespoon size blobs of Divinity and let harden. If you prefer pecan halves to chopped nuts, add a pecan half to each spoonful and press down before it hardens.
