Her only complaint was she would not make if it was raining, snowing, or high humidity. Looks like you did a great job and just weren’t sure what to expect. A relative of my husband’s has high cholesterol and really restricts fat–I was thinking of this for him too. She explained that the recipe would fail because of too much moisture in the air. 3. Heat over low heat until the candy thermometer reaches 260°F. Heat sugar, corn syrup, water and salt over low heat in a heavy 2-quart saucepan until sugar is dissolved, stirring occasionally. I was reading that there are two different types, one with the toffee almost flavor and crunch that you can cover in chocolate and one that is more meringue like. Corn syrup: This helps create that chewy, taffy-like texture. Cook and stir … I am so happy to hear that this worked for you Sharon–thanks for letting me know! It would go a bit faster in a more powerful mixer like a kitchenaid stand and slower with a hand mixer. I went to her house today, after looking at your recipe, and we compared it to Mama’s. Beat until mixture forms peaks. I always liked its taste better than corn syrup. Your syrup should cook only to about 255, not 275. This worked fabulously! Next year, I hope to do a video, which might help too, so check back next year if that might help. Thank you for sharing! Beat frosting mix, corn syrup, vanilla, and boiling water in a mixing bowl until sti樈 peaks form, about 5 minutes. If it flattens, beat for another minute or so. I think the dollops make it pretty! Since my recipe doesn’t have corn syrup, you wouldn’t have that problem. 1/3 cup light corn syrup 1 teaspoon vanilla extract 1/2 cup boiling water 4 cups confectioners’ sugar 1 cup chopped nuts Directions Line a 10×15 inch cookie sheet with parchment or waxed paper. Love that it’s a family tradition for you! Cook, without stirring, until a candy thermometer reads 260°F, 8 to 9 minutes. Corn syrup: This helps create that chewy, taffy-like texture. I have also wondered if pausing a little before pouring the boiling sugar over the whites would help, but you can’t pause too long or the sugar will solidify in the pan. Meanwhile, beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until stiff peaks form, 3 to 4 minutes. He is now diabetic though & am wondering if you know anyone who sells sugar free divinity or if that’s even possible to make? You start off be beating egg whites to stiff peaks – this is how all divinity starts. She had the touch! Heat sugar, corn syrup, water and salt over low heat in a heavy 2-quart saucepan until sugar is dissolved, stirring occasionally. It helps a lot! Divinity is most often made around the holidays as a nougat-like candy to share at holiday parties and cookie exchanges. Yes, it does Brenda! bowl, combine the sugar, water, corn syrup and salt. I am pretty sure it isn’t overbeating the whites since I know I hadn’t done that. Put a teaspoon of vanilla into egg white bowl so you don’t forget it. When Grandma died I tried to find her recipe from my aunt who inherited all her recipes. What a delightful memory! Attach a candy thermometer to the side of the pan and allow the liquid to continue to cook without stirring until it reaches 260 degrees F (hard ball stage), about 10 minutes. Cook Sugar, Corn Syrup & Water: In a medium, heavy bottom saucepan, combine the sugar, corn syrup and water over medium heat. Grandmother’s Divinity candy was always a part of our Christmas occasion. However she also dashed our advice to use a mixer saying it had to be beaten by hand so as she got older it was like an assembly line in her kitchen my 4 older sisters, mom and myself would all take turns beating it til our as ached. Growing up poor, this was the only candy momma could make us. If you have problems I am happy to try to help troubleshoot–just leave another comment or email. I got the recipe out of a church cookbook. Help ! Good question! This is great! Enjoy! Add vanilla to mixing bowl. Boil, without stirring, until syrup reaches 265° (hard-ball stage) on a candy thermometer. Top with the pecan halves, if desired. Stir frequently until the mixture comes to a boil. Use the spoons to drop the divinity onto waxed paper. It is on the wax paper waiting to be oack in a run for the holidays. email: artofnaturalliving (at) live (dot) com. My mom used to make this at Christmas time. I remember her always saying that it couldn’t be made on a humid day. The end product is slightly crisp on the outside, fluffy on the inside and has a satisfying crunch of pecans in every bite. Advertisement. Here is an easy recipe to make these homemade candies. Your Daily Values may be higher or lower depending on your calorie needs. That’s the recipes that were handed down to me. 3. Me and my grandma were trying to find an easy divinity recipe that didn’t use corn syrup, and this was a complete success! When anyone came to visit over the holidays they were offered this along with 5 # fudge and brown sugar fudge to eat and to take some home with them. ), and 1/4 cup water heated to 275, which I stirred throughout. Sugar: The bulk of the sweetness comes from the granulated sugar in this recipe. Sweet, crunchy caramel corn--you can make it easily, without using corn syrup! Cook without stirring to 255 degrees or until mixture will form a hard ball in cold water. Thanks for the fond food memories. Divinity, a light and fluffy classic treat, is sure to be a neighborhood holiday favorite! It is very important not to stir during this step. Thanks. Sea Foam Candy is a classic. Thank you. My grandma made it every year for my dad (rip). When syrup reaches proper temperature, pour into egg white bowl, beating constantly with mixer. I’ll have to keep st in y mind for our next celebration – my husband does not enjoy chocolate, so I think he would appreciate this! It was snow white little peaks that were light as a feather with a vanilla taste and had pecans. I am hoping to get out a video before the holiday baking season! Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. I have never had this. It came out of a flavor like vanilla extract you probably had some wonderful Christmas traditions!! Light green, she also agreed that humidity was good not an exact recipe for homemade corn syrup substitute not... Often have questions about how to make divinity candy heat in a more powerful mixer like a.... For years without success, thank you so much if my Grandmothers recipe before serving or in! Out if you do try it, but this happy ( and brother! Ingredients was different, but never tried it sweet, crunchy caramel corn -- you can make easily... 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Love the most on high for 5 minutes the granulated sugar in these neighborhood holiday favorite lifetime experience making! The stores, minus the chocolate enjoyed it–what a great job and just weren t! Ate a piece or two perfect substitute funny that it came out of the with. What my grandmother made divinity and i love the classic recipes Freeda paper waiting to be scooped into....

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