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.
When done right, it’s light, fluffy, and well – simply divine. You can add nuts, dried fruits, or the classic pecan, however we’re purists and like our divinity to remain as pure as driven snow.
_____________________________________________
Here’s how you do it:
Begin by beating the egg whites in a bowl, or a large standing mixer until peaks form.
Combine sugar, corn syrup and water in a large sauce pan over medium heat. Cook until the mixture reaches *260°F, or hard ball stage.
At this stage, a candy thermometer is of the utmost importance. Allowing the mixture to get too hot will disrupt the light and fluffy texture of the finished product. The Super-Fast® Thermapen® is the ideal tool for the job. It reads temperatures in 3 seconds and is accurate to ±.7°F. With a Thermapen, it’s so much easier to avoid burning your sugar.
Another option for monitoring the temperature of your cooking sugar is the ChefAlarm, Cook’s Illustrated’s “winner” for clip-on digital thermometers for candy-making and deep frying. With an included pot clip, it’s easy to attach your probe to the side of the pot. Set the high alarm to sound when you’ve reached 260°F and you’re all set. ChefAlarm’s temperatures are accurate to within 1° so there’s little chance of overcooking the sugar.
Once to temp, slowly pour the sugar syrup into the egg whites, beating constantly. Continue beating to let the mixture aerate (roughly 5-8 minutes). Mix in vanilla and fruits or nuts (if you must) until fully incorporated.
Drop a teaspoonful onto a cookie sheet coated with non-stick spray, or better yet, a cookie sheet covered with parchment paper. Let cool. For those of you who are more particular about presentation, the mixture can also be poured into a 9-inch square pan, cooled and cut into uniform squares.
Consider this: divinity hates humidity. It’s best to make divinity on a cool, dry day. If it’s humid (over 50%) or rainy, the candy might end up with a more gooey, or grainy texture. If you’re making candy on a hot or humid day, cook the candy a few degrees higher than the recipe specifies to overcome these undesired side effects.
*260°F is only applicable at sea level. If you’re at a higher elevation, you need to reduce temperature by 1°F for every 500 ft above sea level. For more candy temperatures, see our candy temperature chart, here.
Ingredients:
3 cups granulated sugar
1/2 cup light corn syrup
2/3 cup warm water
2 egg whites
1 tsp vanilla extract
_____________________________________
Resources:
Harold McGee – On Food and Cooking: The Science and Lore of the Kitchen
Myrecipes.com
FAQs
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.
Why is divinity candy so hard to make? ›
Much like making meringues and other confections, the key to making a successful divinity has everything to do with the weather! If possible, always make divinity on a cool, dry day. As sugar attracts water, any humidity or moisture in the air can affect how your divinity turns out.
Why is my divinity chewy? ›
Corn Syrup – This is added to stop the sugar from crystalizing giving you a very smooth, chewy texture that's not grainy. Sugar – White granulated sugar is the best for this recipe, avoid brown sugar or it'll affect both the taste and look of the divinity.
Why can't you make divinity on a rainy day? ›
Because of the high sugar content, divinity needs dry air to dry itself. On high humidity days, the divinity will absorb moisture from the air. This means the divinity will have a gooey texture to it.
What is divinity candy made of? ›
Divinity is a confection made from egg whites, corn syrup, and sugar. It's similar to nougat, fudge, or marshmallow. Tip: replace the sugar with brown sugar to create "sea foam." Other ingredients can be used to give the candy other tastes, like chopped dried fruit and chopped nuts.
Is divinity candy safe to eat? ›
Divinity candy is also safe. Avoid icing recipes using uncooked eggs or egg whites. However, "seven-minute frosting," made by combining hot sugar syrup with beaten egg whites, is safe. Casseroles, quiches and other dishes containing eggs should be cooked to 160 degrees.
Why is my divinity not holding its shape? ›
Just like any other divinity, you must beat it long enough, so don't lose patience with the process! Mixture will thicken once you beat in enough cool air and it begins to look dull and not shiny. If you try to drop it when it is still too hot and thin, it will not hold its shape and it is not ready!
What is the shelf life of divinity? ›
Product Care and Storage
| Product | Shelf Life |
|---|
| Divinity Rounds | 2 weeks |
| Divinity Bars | 8 weeks |
| Gummi items | 24 weeks |
| Fudge (all flavors) | 4 weeks |
34 more rowsDivinity candy can be stored in an airtight container at room temperature for up to 2 weeks. It can also be stored in the refrigerator for up to 1 month. If you are storing divinity candy in the refrigerator, let it come to room temperature before cutting it into squares.
What to do with failed divinity? ›
But if your divinity fails to harden, you can beat in two tablespoons of powdered sugar and allow the mixture to rest a few minutes; if the candy hardens too much, you can blend in hot water a tablespoon at a time until the perfect, fluffy consistency is reached.
It's best to make divinity on a cool, dry day. If it's humid (over 50%) or rainy, the candy might end up with a more gooey, or grainy texture. If you're making candy on a hot or humid day, cook the candy a few degrees higher than the recipe specifies to overcome these undesired side effects.
Why did my divinity go flat? ›
Believe it or not the weather can have a huge impact on the quality of Divinity. Extremely humid days can cause Divinity to become too moist. In other words, fall flat and be too sticky.
How long will divinity keep? ›
Divinity candy stays fresh even at room temperature for 10 to 14 days. The heat from the sugar syrup removes the danger of the egg content spoiling. To store the divinity candy, line an airtight storage container with wax paper.
Can you freeze divinity in the fridge? ›
Yes, divinity can be frozen for up to one year! Flash freeze the candy for a few hours or up to overnight, then transfer it to a freezer-safe container. Thaw at room temperature.
Is nougat like divinity? ›
Divinity has a sweet and creamy flavor with hints of vanilla, while nougat offers a sweet and nutty taste.
How long does it take for divinity to set up? ›
Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.
Why is my divinity not hardening? ›
If your divinity candy fails to harden, add 2 tablespoons of powdered sugar and beat again. Allow it to rest for about 15 minutes. This will absorb more moisture and will allow your sweet treat to harden. If you want your divinity candy to soften up a bit add hot water a tablespoon at a time and beat it again.
Is Divinity Original Sin complicated? ›
This is one of the few games where normal difficulty is actually difficult, especially for new players. try lowering the difficulty until you understand mechanics and interactions better, when you feel that lower difficulties are too easy then you can think about raising it if you want.
How long did it take to make divinity original sin? ›
After six years of development, Larian Studios has released Divinity: Original Sin The Board Game—a distillation of its unique approach to fantasy RPGs into a box full of cardboard and plastic.
What to do with failed divinity candy? ›
But if your divinity fails to harden, you can beat in two tablespoons of powdered sugar and allow the mixture to rest a few minutes; if the candy hardens too much, you can blend in hot water a tablespoon at a time until the perfect, fluffy consistency is reached.
