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.
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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
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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? ›
As sugar attracts water, any humidity or moisture in the air can affect how your divinity turns out. Divinity should be dry and set within two hours, but have patience. It may take a little longer.
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.
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 the same as nougat? ›
IS DIVINITY NOUGAT? Not exactly, but it's nougat-like. It has the same ingredients: egg whites, corn syrup, sugar, and flavoring (most often vanilla but almond, cherry (photo #6) orange, peppermint, and other flavors work).
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.
Does the weather affect making divinity? ›
What weather is best? The old classic candy divinity is one such candy that needs a good, dry forecast for several days when making. This cloud-looking candy can be a fickle beast to make if there is too much humidity around. The candy needs drier air to set properly.
Does divinity need to be refrigerated? ›
Divinity 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.
How long will divinity keep? ›
Store at room temperature 1 to 2 weeks. Layer fudge pieces or divinity between waxed paper in an airtight container to prevent from quickly drying out.
Is divinity the same as marshmallow? ›
Divinity, nougat and marshmallow all belong to the same crystalline candy family and all three are very, very close in terms of texture, flavor and technique. Divinity is tempermental, so NEVER make it on a wet and rainy day.
You can sometimes correct a divinity fail. If it is too stiff, add very hot water, beating in a half tablespoon at a time until it reaches a fluffy consistency. If it is too thin and does not set, try adding 1/2 tablespoon at a time of powdered sugar until it thickens.
Why is my divinity grainy? ›
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.
What are the different versions of divine divinity? ›
Contents
- 1.1 Divine Divinity (2002)
- 1.2 Beyond Divinity (2004)
- 1.3 Divinity II (2009)
- 1.4 Divinity: Original Sin (2014)
- 1.5 Divinity: Original Sin II (2017)
What Is the Most Difficult Candy to Make?
- points. Turkish Delight. A family of confections based on a gel of starch and sugar, often flavored with rosewater, lemon, or mastic. ...
- points. Artisanal Chocolates. ...
- points. Pralines. ...
- points. French Macarons. ...
- points. Croquembouche. ...
- points. Candy Canes. ...
- points. Marzipan Fruits. ...
- points. Dragée.
Humidity equals wet, and wet equals candy that often won't set. Even in the cooler and less humid months, it can be a challenge to make old fashioned divinity - that being a divinity that is purely sugar, corn syrup, water, egg whites, chopped pecans, a little vanilla - and a goodly amount of elbow grease.
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.
