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Basic Divinity Recipe
|Water||1⁄2 Cup (8 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Sugar||2 Cup (32 tbs)|
|Nuts||1⁄2 Cup (8 tbs), chopped|
Serving size: Complete recipe
Calories 2507 Calories from Fat 361
% Daily Value*
Total Fat 39 g59.6%
Saturated Fat 6.4 g31.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 942.2 mg39.3%
Total Carbohydrates 545 g181.6%
Dietary Fiber 5.1 g20.4%
Sugars 448.9 g
Protein 22 g43.3%
Vitamin A Vitamin C
Calcium 13.3% Iron 0.54%
*Based on a 2000 Calorie diet
Combine water and corn syrup in pan.
Cook over moderate heat until mixture boils.
Remove from heat.
Add sugar and salt.
Cook over moderate heat, stirring constantly, until sugar is completely dissolved.
Cover; cook until mixture comes to boil.
Clip on candy thermometer.
Cook over medium heat, without stirring, until thermometer registers 260 Â°F (hard-ball stage).
Begin beating egg whites while syrup is cooking have syrup reach 260 Â°F about same time egg whites are beaten very stiff.
Start beating egg whites at about time syrup reaches soft-ball stage; it usually goes fairly rapidly after that point.
Beat egg whites very stiff.
As soon as syrup has reached 260 Â°F begin pouring it over egg whites with mixer running.
This is why stationary electric mixer is so important in divinity-making.
Recruit a helper at this point if there is no electric mixer.
Pour syrup in slow but steady stream.
Add vanilla at some point during mixing; beat until divinity is quite thick and loses glossy look.
It will hold shape when dropped from tip of spoon when it is ready.
Add nuts very quickly.
Drop by spoonful onto well-oiled cookie tin.
Work as rapidly as possible, so divinity does not cool down in bowl.
Store in absolutely airtight container in cool place.
The flavor of divinity, like most candy, improves after a day or two of ripening.