Make sure your beater is up to it, though. Making divinity will overheat the motors of portable mixers and most lightweight free-standing mixers. And don’t try making divinity when the humidity is above 60%. No matter how long you beat the mixture, it will remain too runny to form into mounds.
Can you overcook divinity?
Overcook your syrup, and your candy will too hard to eat. Underbeat your candy and you might have to eat it with a spoon. Overbeat it and could be crunchy and sugary. Don’t be discouraged from making these delicious sweets that others will beg you to make.
How do you know when divinity is done?
When it is ready it will be thick, and make your arm ache when you stir it. It will lose the shiny appearance and turn a more opaque, matte finish. When you pick up the spoon and drop some it will hold its shape without pooling.
How long is divinity good for?
Rest divinity at room temperature for at least 2 hours to set, or overnight. (The candies should set in about 2 hours though.) Store in airtight container at room temperature for up to 2 weeks. You can also freeze them in airtight container for up to 2 months.
Is divinity supposed to be chewy?
Divinity: The homemade treat that’s simply divine. Divinity is a nougat-like sugar candy that is aerated with egg-white foam. It’s a cross between a meringue and a candy, and can be soft and chewy, or hard and crunchy depending on temperature and ratio of sugar syrup to egg whites.
What is hard-crack stage?
The hard-crack stage is the highest temperature you are likely to see specified in a candy recipe. At these temperatures, there is almost no water left in the syrup. Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent.
Can you make divinity on a cloudy day?
You can make divinity when it’s raining…as long as your kitchen is indoors! Just follow the recipe, and you’ll be fine. The finished product. A beautiful plate of of delicious divinity made on a rainy and very humid day.
Can you make divinity at night?
Divinity, whether made the old fashioned way, or using a shortcut, should never be hard or dry and brittle, or grainy and clumpy looking, but light, airy and with a creamy, soft bite. Leave uncovered overnight to allow it to air dry before storing.
When should I stop mixing divinity?
Once you begin to pour the hot sugar mixture, do NOT stop and do not scrape the mixing bowl. When all the syrup has been combined, continue to beat the mixture until it begins to lose its gloss and holds its shape in stiff peaks. This takes about 10 minutes of solid beating.
Is divinity safe to eat?
As a rule, dry meringue shells, divinity candy and seven-minute frostings are safe because they are made by combining a hot sugar syrup with beaten egg whites, so the egg whites are sufficiently heated. … As an alternative, substitute pasteurized dried egg whites, whipped cream or a whipped topping.
Why did my fudge turn out like taffy?
If you start while the fudge is too warm, it will become grainy. If you don’t beat it enough, it will remain soft and slightly chewy. It takes a long time to produce the correct temperature, often up to 20 minutes of beating, which will tax the sturdiest of arms.
Is divinity a meringue?
It’s a meringue-based candy that’s very much like a nougat. Divinity has only been around since the early 20th century. … Divinity is made with sugar, corn syrup and egg whites and may include mix-ins like nuts or coconut and flavorings like vanilla or peppermint extract.
How do I soften divinity?
TIP: If the candy is too thick, add a couple drops of hot water and mix again for a few seconds to soften it. Scoop the divinity recipe onto the cookie sheet with a couple of spoons. The divinity candy will set up pretty fast.
Who invented divinity candy?
Divinity originated in the early 20th century United States, though it has roots in Turkish delight and European treats from the 17th and 18th centuries. The type of divinity widely made today first appeared in a recipe from 1915.
What is divinity made of?
Divinity is a sweet confection made with egg whites, sugar and corn syrup. This type of candy typically has chopped pecans or walnuts in it and is flavored with vanilla extract.