Divinity Candy |Cooking With Amanda

If there's ever one standout recipe request that I receive, it's always for the ever-popular southern treat, Divinity.

Here's the thing though. I've never had Divinity, let alone made Divinity, so this one took some research.

I wasn't sure what the texture should be, so a quick search on google revealed that it's in the marshmallow, fudge, and taffy family.

I quickly set out to give this a try, and if I'm being honest, my first attempt was a fail. There is a lesson to be learned from me… don't rush it.

In your final step, you need to beat the mixture for about 6 minutes, until it loses its glossy finish. You want to be able to scoop some out of the bowl and it will stand on its own.

My first attempt spread into a puddle on my baking sheet after several minutes. However, once I repeated my attempt at making this, without rushing, it was a huge success!

If I were to describe the texture, I would say once you sink your teeth into the candy, it's got a fluffy texture like a homemade marshmallow. However, as you continue to bite into it, you'll find a soft fudge like texture is revealed.

I didn't think "taffy" described this well… as my first attempt was more of a taffy that spread and was too soft. A soft, tender pillow of Marshmallow Fudge would be my description!

A few quick tips about making Divinity Candy:

· First, you're going to need an electric stand mixer. A handheld mixer will not do the job on this one, as you need a little higher power, and you allow it to run for minutes at a time!

· Second, don't attempt to make this on a humid day. Much like meringue cookies, this candy will not set up nicely if it's too humid. Or so I'm told!

· Use a good quality PURE Vanilla Extract (or Almond Extract). This will make the flavor stand out.

· Check your candy thermometer before using it, to make sure it's calibrated correctly. To do this, place your thermometer in boiling water for a few minutes. It should register at 212°F. If it is above or below that, add or subtract the same difference in degrees from the recipe temperature! Also, make sure while you are boiling the mixture, the bulb of the candy thermometer is completely covered with liquid and is not touching the bottom or side of the pan.

· Store your Divinity Candy in a tightly covered container at room temperature. ENJOY!

Check out some of my other favorite truffle and candy recipes!

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Divinity Candy Recipe

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Ingredients

2 1/2 cups Granulated Sugar
1/2 cup Light Corn Syrup
1/2 cup Water
2 Egg Whites
1-2 teaspoons Pure Vanilla Extract, or Almond Extract
1/2 cup Chopped Pecans

Directions

In a large saucepan over medium high heat, combine the sugar, corn syrup, and the water. Cook and stir constantly until boiling.
Clip the candy thermometer to the pan and without stirring over medium heat, bring the temperature up to 260°F (hard ball stage). This will take approximately ten minutes.
When the candy is nearly to the hard ball stage, begin the next step. In a large mixing bowl, attached to an electric freestanding mixer, beat egg whites until stiff peaks form.
Gradually, in a slow steady stream, pour in the hot mixture, beating on high the entire time. This should take about 3 minutes. Scrape the sides of the bowl and add in your Vanilla extract (or almond).
Continue to beat on high speed for approximately 6-10 minutes, until the candy starts to lose its glossy finish. When the beaters are lifted, the mixture should mound on itself, and not flatten. You can test it by dropping a spoonful onto a parchment paper lined baking sheet. If it stays mounded, the mixture has been beaten sufficiently. If it begins to flatten, continue beating and check again after a minute or so.
Once it's properly beaten, fold in chopped pecans and spoon (I use a heaping tablespoon) onto your parchment paper lined baking sheets.
Allow about an hour or two to set. Store in tightly covered container at room temperature. ENJOY