Mastering Divinity

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