Divinity
This is a basic divinity recipe with no fancy flavoring nuts or candies. It's the way I like it best. It is smooth and melts in the mouth. Very addictive!
This is a basic divinity recipe with no fancy flavoring nuts or candies. It's the way I like it best. It is smooth and melts in the mouth. Very addictive!
- Carbohydrate 25.082110625 g
- Cholesterol 0 mg
- Fat 0.00756975 g
- Fiber 0.01490625 g
- Protein 0.365985375 g
- Saturated Fat 0.00057225 g
- Serving Size 1 1 Serving (34g)
- Sodium 5.75865 mg
- Sugar 25.067204375 g
- Trans Fat 0.00576435 g
- Calories 99 calories
Step-by-step
- Combine sugar, corn syrup, salt and water. Cook to hard ball stage stirring ONLY until sugar dissolves.
- Meanwhile, while candy mixture is cooking, beat egg whites until very stiff peaks.
- VERY slowly - in a THIN stream to prevent cooking the egg whites - pour syrup over egg whites beating at high speed.
- Add vanilla and beat candy until it loses its gloss and holds its shape. Do NOT over beat. Quickly drop from tsp or cookie scoop onto waxed paper.
- Store in air tight container to preserve softness or in tin foil if you want a candy that is dryer.
Conquering sugar confections requires strict temperature control, particularly when the recipe relies on boiling sucrose and water without crystallization. Sugar syrups must reach the hard-ball stage, which registers between 250 and 265 degrees Fahrenheit on a candy thermometer, before they are introduced to whipped proteins. Historically, confectioners monitored this stage through cold-water tests, observing whether a small droplet formed a firm yet pliable sphere beneath the surface. Success depends heavily on dissolving the sugar completely during the initial heating phase while the liquid remains undisturbed, as premature agitation introduces stray crystals that ruin the smooth texture.
Timing dictates the structural integrity of the final confection. Egg whites require whipping to stiff peaks while the syrup bubbles, but pouring the hot liquid too quickly will thermally cook the albumen and create unwanted lumps. Pouring the syrup in a slow, steady stream while operating an electric mixer at high speed incorporates the necessary air without collapsing the foam. Bakers must watch for visual cues during the final stages; beating should cease the moment the mixture loses its glossy sheen and holds a distinct shape, avoiding the dull, crumbly texture that results from over-processing. Portioning must happen swiftly onto waxed paper before the batch sets entirely within the mixing bowl.
Storage conditions determine whether the finished pieces remain soft or develop a crisp exterior. Airtight containers preserve moisture and yield a tender chew, whereas wrapping individual pieces in foil allows ambient air to slowly dry the confections. Humidity poses a constant threat to sugar structures, making airtight vessels essential in damp environments. Storing batches at room temperature prevents the moisture condensation that occurs inside refrigerators, which dissolves the delicate sugar matrix entirely.
