Does anyone here make divinity? UPDATED to add recipe I'm considering.

[hippywife]

Last edited Mon Dec 26, 2022, 04:06 PM - Edit history (1)

I keep wanting to cal it infinity!

I've been postponing making it for the first time waiting for the house to warm up. We'll be back in the 50s by Wednesday, and the 60s by Thursday. What a ride!

Anyway, it seems easy, yet very fussy. Aside from me being to cold, it would seem kitchen temperature could have some effect. Does that sound reasonable?

Reasonable or not, it's the excuse I'm using not to make it yet.

ETA recipe: https://houseofnasheats.com/old-fashioned-divinity-candy-recipe/

[Mark.b]

1. I don't make it, but I sure love to eat it...

My mom made it when she was living. I know it could be temperamental to make.

[hippywife]

12. I does seem so.

I've never had it, let alone made it before. I do have a sense of what it should be like, tho. We'll see how it comes out. Thanks!

[eppur_se_muova]

2. Years and years ago, I made the recipe from "The Peanuts Cookbook" ...

Not being a fantastic cook, it came out OK, not necessarily great, but it was so long ago I can't really remember.

TPC was aimed at kids, so the recipes were mostly simple and reliable, though often requiring adult supervision and/or help. I suspect this recipe was simplified a bit, so might not be the best available. Still, makes me want to try it again.

[TygrBright]

4. I still have my "Peanuts Cookbook" and that's still THE Divinity recipe.

It's a simple recipe because all divinity recipes are pretty much simple. It's basically a meringue with extra corn syrup and nuts, resulting in a light, crunchy outer layer and a slightly chewier inside.

Like a lot of candies, there's not much to the ingredients, the art is in the cooking. (And, in the case of divinity or meringues, the kitchen environment - don't try to make it on a humid summer's day!)

reminiscently,
Bright

[hippywife]

8. I added the recipe to the original post.

Seems the same.

[TygrBright]

3. It's less a matter of temperature than of humidity.

If the air is too humid, the divinity will not 'set up' nicely with the crunchy outer layer. It's basically an enhanced meringue, so the same conditions apply.

helpfully,
Bright

[hippywife]

9. Thank you!

I knew certain conditions were going to be needed to make it work out right. Trust me, there is no humidity in this house right now.

Well, I take that back. Husband is boiling water in the electric pressure cooker.

[packman]

5. Humidity - We used to call it "Sea Foam"

Fresh egg whites, and a dry winter day- no water boiling for any reason in the kitchen. Mom added dry fruit, nuts to it - good memories

[hippywife]

11. Husband is has been boiling water.

He's decarbing some weed and infusing coconut oil with it using my electric pressure cooker. So, may have to wait on this a few days.

Thank you!

[iwillalwayswonderwhy]

6. I used to crush up the leftover Christmas candy canes into mine

Turned it pale pink and minty. My kids loved it so much they would make sure not to eat all the candy canes. (If you try this, no vanilla.)

[hippywife]

10. No candy canes in the house.

And I don't think he'd want that anyway. But it sounds really good to me.

[Retrograde]

7. I made it once

45 or 50 years ago - it was sort of a vanilla fudge. I decided that if I was going to go to all that trouble I'd just make regular chocolate fudge - or brownies, which are easier.

[hippywife]

13. Seems like it should be much airier...

than fudge. My husband remembers it from his childhood. I think his grandmother made it, so I thought I'd give it a shot. Thanks!

[questionseverything]

14. Make sure the egg whites are standing when you add

The sugar/water mixture

Use a good candy thermometer to make sure the water/ sugar mixture is hot enough for long enough

I use watkins white vanilla

[hippywife]

15. I actually came across a candy thermometer the other day...

that I didn't remember having. So, I guess it was a sign I need to make this?

[questionseverything]

16. Definitely

[MagickMuffin]

17. I've been making it since I was a kid

I use a recipe from Betty Crocker 1981.

2&1/2 C sugar
2/3 C light corn syrup
1/2 water * minus 1T on humid days
2 egg whites
1t vanilla

Heat sugar, corn syrup and water in sauce pan over low heat, stirring constantly until sugar is dissolved. Cook without stirring to 260 degrees on candy thermometer. Be sure to brush down any sugar crystals from sides of pan.

Beat egg whites until stiff peaks form, until continue beating while streaming the hot liquid into the egg whites. Add vanilla, beat until the mixture is dull and not glossy anymore.

I use a Pyrex large container buttered really well. Eat up after it sets if you can wait!


Good luck.