 |
| Divinity Fudge |
The classic vintage candy recipe, a meringue-based candy that could be described as somewhere between a nougat & marshmallow (a light, super-sweet, airy confection which tastes, divine, hence the name; although there is no chocolate, that I know of, it's still called Divinity Fudge)
It's made with just a few ingredients granulated sugar, corn syrup, and water boiled together with a pinch of salt until they reach a hard ball stage before very slowly pouring the liquid sugar mixture over stiff egg whites in a thin, steady stream. Then chopped pecans and a little vanilla are stirred in at the end for texture and flavor.
 |
| Divinity Fudge w/ pecans |
½ cup (120ml) light corn syrup
½ cup (120ml) water
2 egg whites
2 teaspoons pure vanilla extract
Pecan halves
Directions:
1) Line a cookie sheet with parchment paper or a silpat mat and set aside.
2) In a heavy-bottomed medium saucepan over medium heat, combine the sugar, water, corn syrup and salt and cook stirring occasionally until the mixture starts to boil clip the candy thermometer to the side of the pan and continue to cook without stirring until the temperature reaches 260 degrees F (about 8-10 minutes)
3) change to cooking the mixture on low heat stirring continuously until sugar is completely dissolved.
4) Turn the heat back up to medium high and continue to cook the mixture without stirring until it reaches 250°F on candy thermometer.
5 ) While the sugar mixture is cooking, beat the egg whites on high speed using a hand electric mixer or stand mixer until stiff peaks form. Once the sugar mixture reaches 260 degrees, remove from heat and very slowly pour it in a thin, steady stream, over the egg whites while mixing on high speed. (2 minutes for pouring/beating the egg whites; go slow and I hear tell don't rush this step)
6) Continue to beat on high speed for another 5-8 minutes until the candy loses some of its glossiness and starts to hold its shape. You can stop mixing and test a small amount of candy by dropping a small spoonful of it onto the parchment paper to see if it holds its shape in a nice mound w/ swirls on top or if it melts down into a puddle.
7) If the divinity doesn't hold its shape yet continue to beat a minute or two longer, test again, mix in the chopped pecans and vanilla when the candy stays in a mound nstead of melting into itself.
8) Using two spoons sprayed lightly with cooking spray, drop tablespoon size scoops of divinity onto the prepared baking sheet, using one spoon to scrape the hot candy off the other spoon. You will want to work quickly while the candy is still hot.
9) Let the candy set, then store for up to 5 days in an airtight container.
(As I said kudos to modern technology, you’ll need a stand mixer and a candy thermometer a must; if the syrup isn’t cooked to hard ball stage, your divinity won’t set, ah well)
Recipe Notes
From everything I have heard or seen divinity can be finicky about setting up on humid days. I haven't experienced this firsthand, not having made it but thought I would give y'all heads up; you might not want to make the divinity on a raining day. (choose another day, a drier one. If you wish colored divinity, for the season) prepare a piping bag with large round tip and draw a few lines with red and green gel food coloring inside the piping bag then transfer the divinity mixture into prepared piping bag and pipe out 2-inch rounds on prepared sheet. (I prefer it white)
Rest divinity at room temperature for at least 2 hours to set, or overnight. (The candies should set in about 2 hours) They can be stored in airtight container at room temperature for up to 2 weeks. You can also freeze them in airtight container for up to 2 months.
(There are two tests/tips to help you out w/testing to make certain candy is done) The trickiest part to making this old fashioned divinity candy recipe is knowing when it's ready to be dropped into little mounds or poured into a pan to set, so I've heard)
1st test is by turning off your mixer and lifting the beaters. If the candy falls back into the bowl in ribbons that immediately merge back into themselves, it's not done and you need to keep beating. Eventually, it will lose it’s glossiness and sheen stop being so sticky, that means it’s ready.
The 2nd is even easier, I'm thinking, because all you do, if you are having a hard time telling whether the divinity is still glossy or not, drop a teaspoonful of candy onto wax paper if the candy will hold its shape 'tis ready; if it puddles no, if it holds a peak and stays in a nice mound, you are good to go.
Using two spoons sprayed lightly with cooking spray, drop tablespoon size scoops of divinity onto the prepared baking sheet, using one spoon to scrape the hot candy off the other spoon. You will want to work quickly while the candy is still hot. Let the candy set, then store for up to 5 days in an airtight container.
Divinity Candy Variations
While perusing recipes I discovered these Divinity variations because the base itself is such a great backdrop for mix-ins like pecans chosen here. But some other great flavor ideas could be stirred possibly in the following combinations.
Walnuts and 1 teaspoon of maple extract for maple walnut divinity
Crushed peppermint sticks for peppermint divinity (good for Christmas)
Maraschino cherries for maraschino cherry divinity
2 cups coconut for coconut divinity
Almond extract with dried cranberries for cranberry almond divinity
You can color any batch of divinity with just a couple of drops of food coloring just to change things up. (I prefer the white look and nutty taste of the classic old fashioned divinity candy recipe I remember eating)
(a bonus recipe)
Divine Divinity Fudge
Recipe courtesy of Emeril Lagasse
Total:25 min Prep: 5 min Cook: 20 min
Yield: about 24 pieces
Ingredients
2 large egg whites
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon pure vanilla extract
1/2 cup pecans
Directions
Beat the egg whites with an electric mixer until stiff. Line a baking sheet with parchment or waxed paper. Put the sugar, corn syrup, and water in a medium-size heavy saucepan over medium-high heat. Stir to dissolve the sugar, bring to a boil and cook until the temperature reaches 260 degrees F on a candy thermometer, or the hard-ball stage, when a bit of the mixture dropped into cold water holds its shape, 10 to 15 minutes. Remove from the heat. Pour in a thin steady stream into the beaten egg whites and beat with an electric mixer on high for about 3 minutes, scraping down the sides of the bowl. Add the vanilla, and continue beating on high just until the candy starts to lose its gloss, 5 to 6 minutes. When the beaters are lifted, the mixture should fall in a ribbon that mounds on itself.
Cook's Note
If the mixture flattens out, beat again for 1 minute more. If the mixture is too thick to drop, beat in a few drops of hot water until the candy is a softer consistency. Add the pecans, stir to mix, and quickly drop the mixture by tablespoons onto the prepared sheet. Place the candies on a serving candy dish and pass. **(If the candy is poured into a pan and cut into squares, you should have about 48 pieces
yield: 20-30 Candy, depending on size)
