Divinity

Since I made divinity last time (first time I made divinity) my sister said she likes it and wants me to make it again. So I just finished making it today - and it was a hit just like last time (but it is a different flavor this time).

Divinity (Gluten-free, Dairy-free, Corn-free)
Adapted from FoodNetwork.com

2 1/2 cups sugar, divided*

3/4 cups water, divided

1/4 teaspoon cream of tartar

2 egg whites

1 teaspoon vanilla extract (optional)

1. In a large saucepan over medium heat, bring 1/4 cup water to a boil. Add 1/2 cup sugar and stir until dissolved. Add the remaining sugar, water and the cream of tartar. Bring to a boil over medium-high heat. Continue to boil, undisturbed, until the mixture reaches the hard ball stage, 265 degrees F on a candy thermometer. Remove from the heat.

2. In a standing electric mixer, whip the egg whites until stiff peaks form. Working very slowly, add the sugar syrup in a thin, steady stream, and continue beating on high speed until the candy begins to lose its shine - this can take as long as 10 or 15 minutes, depending on your mixer. (When adding the hot sugar syrup to the egg whites, make sure to stop occasionally to scrape down the bowl if any syrup has collected on the sides. When the beaters are lifted out of the candy mixture, it should fall in a smooth thick ribbon that mounds on itself.

3. Working quickly, fold in the vanilla if desired, and drop by tablespoonfuls onto waxed paper. Cool completely before serving. The candies should firm up as they cool. Store in an airtight container.

Notes:

*I used brown sugar because we don't have any vanilla - they said it tasted like caramel.

This is best made on a low-humidity day or in a dry location; damp conditions will prevent divinity from firming up.

~ Hanunyah

Fruit flavored Divinity (My first try at Divinity!)

This is another recipe I found in my Wilton candy cookbook. It is flavored with a 3- oz fruit flavored gelatin packet. In the book it was called "Prize Winning Cherry Divinity" and you were suppose to use cherry gelatin, but I didn't have cherry so I used strawberry. I didn't put the candied fruit on top, because I didn't have any. I used a 9x13" pan plus a 9x5" (I think) loaf pan and sprayed the foil with Crisco. This was the first time I have made divinity.

Somethings I may have did wrong are that I think I beat the egg whites past the stiff peaks stage, and they were pretty dry. Another thing, I don't know if this makes much of a difference, but I heated the syrup mixture a little past the 252 F mark - I think I heated it to 255 F. But, I was running around in the kitchen with the camera, snapping pics, checking on the syrup mixture on the stove, checking on the whites, and looking at the cookbook to see if I was doing it all right!

I don't know if it turned out how it was suppose to, but everyone liked it, and now, there's only a few pieces left 2 days later :).

Fruit Divinity
3 cups granulated sugar
3/4 cup corn syrup
3/4 cup water

2 egg whites

1- 3 oz packet fruit flavored gelatin

1 cup candied cherries
Line an 10" square pan with foil and butter the foil. Chop and measure the cherries. Place egg whites in large bowl of mixer.


1. Combine sugar, corn syrup and water in a three-quart saucepan. Set over high heat and stir constantly until all sugar crystals are dissolved. Clip on thermometer and cook, without stirring, to 252 F (122 C). Remove from heat.

2. As mixture is cooking, beat egg whites with mixer set at highest speed. When peaks form, sprinkle gelatin over egg whites and continue beating until well blended. Scrape sides of bowl frequently.

3. Pour hot cooked syrup over beaten egg white mixture in a thin stream as you continue beating a high speed. Do not scrape bottom of pan. Test by dropping a bit of candy on wax paper. If it is glossy and holds its shape, candy is finished.

4. Scrape into prepared pan with a rubber scraper. Swirl from center to sides of pan to level. If necessary, dip a spatula in hot water and press lightly to smooth. Sprinkle with cherries evenly other surface of candy and press with spatula dipped in cold water. Cool until firm at room temperature, about 4 hours. Dip a long sharp knife in cold water and cut into 1" squares. Store, uncut and closely covered with foil or plastic wrap, in the refrigerator up to 3 weeks. Yield: 100 pieces.

beating the whites (they're not done beating)

cooking the syrup

mixing in the gelatin

in the pan