My mother claimed you could not make divinity candy except on a
cold, dry day. I have, since, learned that Mom was wrong. A couple of years
after Mom died, a lady in Indianola, Shelby Knight, shared her secret to making
perfect divinity. She claimed her technique would work any time of the year,
regardless of the temperature or humidity.
I figure if I can make this, you can too. I will share my
mother's recipe since that is the one I use, along with Shelby's technique.
Before giving the recipe, I will explain the technique.
Divinity is basically sugar and egg whites. Sugar, corn syrup,
and water are boiled in a sauce pan until the boiling syrup reaches the proper
state or stage.
The state of the boiling syrup is proper when the liquid
syrup spins a thread This is tested by dipping a table spoon into the
boiling syrup, raising it about a foot above the pan and watching the drops
fall from the spoon. After the first drops fall, you will notice the last drops
produce fine silk-like threads that almost float away in the rising vapor. When
the syrup reaches this stage, it is said to spin a thread. At this
point, pour about half the syrup into stiffly beaten egg whites and continue to
beat them.
The remaining syrup is, immediately, placed back onto the burner
and heated until the syrup forms a hard ball when dropped into cold or
cool tap water. This can be done using a cup or shallow bowl with an inch or so
of water.
Dip your spoon into the hot syrup and quickly raise it over the
water, allowing a drop or two to fall into the cool water. You may or may not
hear a cracking sound, but if you press a fingertip on the crystallized ball of
syrup in the water, you can feel its hardness.
Had you performed this test when the liquid first began to spin
a thread, you would have discovered the ball that is formed is soft (Note:
This is called the soft ball stage). If you have never tested for the hard
ball stage before, the soft ball test should be done so that when
the syrup reaches the hard ball stage, you will know what to expect.
Note: Southern Cook and former TV Food Network star, Paula Dean,
skips the soft ball stage and uses a candy thermometer to measure the hard ball
stage at 255 degrees.
Once the syrup reaches the hard ball stage, pour the rest
of the syrup into the egg whites and continue beating the mixture until it
begins to stiffen. It should be stiff enough that it will hold most of its
shape when you spoon it onto a waxed paper surface to cool. If it appears too
runny, allow the mixture to cool a little more before dropping spoonfuls of
divinity onto the paper.
Mom's Divinity Icing (also divinity candy)
2 1/4 Cups Sugar (Domino)
5 Tbs. Light Corn Syrup (white Karo)
3/4 Cup hot water
3 Egg whites (beaten)
1 tsp. Pure Vanilla Extract.
Heat the Sugar, Corn Syrup, and water as described above. In
a mixing bowl, beat the whites of 3 eggs until they become stiff. Once all the
hot syrup is poured into the bowl, as described above, mix in the vanilla
extract prior to shutting off the mixer and spooning up the divinity. (Note: A stand
mixer works best; I use a KitchenAid brand mixer.) Add pecan halves to the tops
of the pieces of divinity if desired
