|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 0g||1%|
|Total Sugars 16g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A very popular candy in the South (but there is no proof that is where it originated), divinity is made with granulated white sugar, white corn syrup, and stiffly beaten egg whites. It is sometimes referred to as white fudge, but it bears no real resemblance to traditional fudge and is more of a nougat-type of candy.
Additions might include nuts, chocolate, coconut, various flavorings, and candied fruit. When the white sugar is replaced with brown sugar, the candy is called seafoam.
Be sure to pick a dry day to make divinity. Most candies will not harden on a rainy or humid day.
2 1/2 cups granulated sugar
1/4 teaspoon salt
1/2 cup light corn syrup
1/2 cup water
2 large egg whites, room temperature
1 teaspoon pure vanilla extract
1/2 to 3/4 cup pecans or candied cherries, coarsely chopped
Steps to Make It
Gather the ingredients.
In a medium saucepan over medium-high heat, bring sugar, salt, corn syrup, and water to a boil, stirring constantly until sugar is dissolved.
Set candy thermometer in place and continue cooking over medium-low heat, but DO NOT STIR (or else the candy can have a granular texture), until the temperature reaches 266 F.
Meanwhile, when the temperature reaches 260 F, beat the egg whites with an electric mixer at high speed, until stiff peaks form. When the syrup reaches 266 F, pour the hot syrup slowly into the egg whites while beating constantly with the electric mixer.
Beat for about 2 to 3 minutes until the mixture is no longer glossy. Add vanilla and turn to low speed.
Continue beating until the mixture holds its shape when dropped from a spoon. It will probably be too thick for the mixer at this point.
Stir in pecans or chopped candied cherries with a wooden spoon.
Using two lightly buttered teaspoons, drop portions onto waxed paper using one spoon to push the candy off the other spoon in a twirling motion. They should look like mounded bits of fluff. Work as quickly as possible. If the mixture gets too thick to work with, add a few drops of water.
Let stand until dry and enjoy! Store in tightly covered containers at room temperature for up to two weeks.
It is speculated that when the first cooks tasted this confection, they proclaimed it "divine" and the name stuck. As for it being a Southern invention, this has never been proven but often the pecan (a very Southern nut) it is sometimes garnished with gave rise to the theory. Most food historians agree that it is an American candy because of the use of the very American corn syrup.