I am on a mission

[CindiJ]

My grandma made the most wonderful divinity every year for Christmas. It's the one thing my mother could never master and grandma has been gone for 8 years and I want a good (I mean melt in your mouth wonderful) recipe for it.

I've been browsing about but I need to know - do you make it? What is your always go to recipe for it?

[Olive*]

Yes!! I do make divinity. I don't have a recipe posted here on Zarr, but I will post it here in the forum if you would like to take a look at it.

[Connie Lea]

You can do it Cindi. I had tried divinity several times and it never turned out. I tried it once again a year or so ago Perfect Divinity. It came out perfect. I think the secret is having a heavy duty mixer.

[CindiJ]

Yes please do Olive!! Thank you!

[*Z*]

I have never tried to make divinity but my Mom makes it. She said you have to have the perfect weather conditions in order for it to turn out right. She said if it's raining, snowing or humid, FORGET about making it. It will NOT turn out. Some day I will have to try just so I can keep making it once she is gone.

[Dib's]

I have my Great Grandmother's recipe for Divinity-it is fantastic. I will dig for it tonight and post it tomorrow. The post about the weather is dead on.

[Olive*]

I added the optional step of making the divinity in a pan and cutting it into squares like fudge. Super easy and fast. It can set up fast and become hard to handle when dropping by spoon. I make mine in the pan most of the time. (In my grandmother's old recpe book, the divinity recipe stated that it was put in a pan and cut into squares). There is a fine line when divinity becomes candy... or nougat. I have had only a few failures with this divinity in all the years and years that I have made it.

Divinity

2-2/3 cups sugar
2/3 cups light corn syrup
½ cup cold water
2 egg whites, beaten stiffly
1 teaspoon vanilla
2/3 cups pecan pieces

Optional Step: Lightly grease or butter a 9x9-inch pan. Take a piece of wax paper and lightly butter the paper or spray it with Pam. Also coat a spatula, to help you scoop the candy out of the bowl into the pan. The candy is very sticky and can get hard fast, so you have to work quickly. Set aside.

In a medium saucepan, stir sugar, corn syrup and water over medium heat until sugar is dissolved. Then cook without stirring to 260 degrees on a candy thermometer. When candy temperature gets to be about 250 degrees, start beating the egg whites in a large mixing bowl until stiff peaks form.

When temperature has reached 260, continue beating the egg whites while pouring the hot syrup in a thin stream into egg whites. Add vanilla; continue beating until mixture holds its shape and becomes slightly dull. (The mixture may become too stiff for the mixer) Add pecans and stir vigorously with a wooden spoon…approx. 3-5 minutes. It gets tough to stir so you better have a little bit of muscle. Drop mixture from a buttered spoon onto waxed paper. Cool to set; store in an airtight container.

Optional step: After candy has become dull in appearance, Scoop the candy into the greased pan and press it evenly into the pan, using the greased wax paper. Cool completely. Cut into squares with a sharp knife; cleaning the knife with hot water after each cut. Store candy in an air tight container in a cool place.

[CindiJ]

Thank you all for posting your treasures. It seems to be a thing for all of us that had grandma's that made this wonderful stuff. I also remember g'ma always fussing if it turned too humid or wet on her candy making days. Seems like it kinda just ruined her whole week. Today was NOT a good day for candy making here so maybe we'll try again tomorrow.

Thank you again...you all are rock stars!!