Divine Divinity

Oh, how I wish I had a picture of the first batch 

of 

Divinity

that I ever made!

As I have become a food blogger and have created

a 200 page color photo family cookbook 

I have often wished I had pictures of some of

my firsts attempts at cooking.  That way when people think

they can't cook, I could show them

  pictures of my failures

to encourage them!

My first cake (which was supposed to be a 2 layer cake)

was about 1 1/2 inches tall.  The frosting was supposed to

be purple (surprise, surprise!) and it turned out a muddy

brown.  My first full dinner I made for my parents and

brothers and sister, I knocked the pan of potatoes

off the back side of the rack in the oven and lost all of

the dish.

My first divinity - ahh, there was a candy treat - they

turned out brown little sandy balls.  I don't even 

know how I could have been that off on the recipe!

It took me years and years to try Divinity again.

I admit, candy can be a little tricky, so I am going to

take your hand and lead you step by step to a great

batch of Divinity.  And --- It is a fat free candy!  

You can't say that about much candy can you?

We make Divinity every year.  We have a family friend, Mike,

who has a November birthday and he always wants 

Divinity for his birthday.  We have even come over to teach

him how to make it.

So I have included step by step photos above and

am going to teach you step by step because Divinity

is a wonderful light (fat free) candy but it can be a little

tricky and since I have been trying to teach Mike, I

have come up with a few tricks.

Divinity starts with cooking a candy syrup.

If I can say one thing about candy -

CALIBRATE YOUR THERMOMETER!!!

I tell people this over and over and then they try a recipe

and it fails and I ask if they calibrated their thermometer and

inevitably they say NO!

Candy will not be right if it is off just a few degrees.

Water boils at 212 degrees at sea level.  I don't live at

sea level and even if I did, my thermometer could be off.

Just set a pan of water on the stove.  When it reaches a

rolling boil check the temperature.  Always check the temperature

by getting down at eye level.  Because we live in the mountains,

my water boils 16 degrees less.  So I have to subtract 16 degrees

off of 212.  

While you are boiling, whip your egg whites.  My purple 6 quart

Kitchenaid won't reach those 2 little egg whites at the bottom of 

that large bowl.  Fortunately I had saved my smaller kitchenaid

and it whips them up just fine.  When the syrup reaches temperature,

take it off the heat and slowly pour it into the egg whites while 

they are whipping.  I have timed the whipping and it seems

to take about 9 minutes.

While I have the bowl still attached to the mixer, I do a text

piece of divinity.  Spray two spoons with Pam.  Scoop out a

spoonful and use the second spoon to release it from the spoon.

This test was done at 8 minutes of beating.  Can you see that it is

still too glossy 

and won't hold it's shape?  It won't set up well either.

So I beat for another minute and did another test.

It's ready now and I have found that my first half of the divinity looks

great, but my second half gets crumbly.  By putting the mixing bowl in

a bowl of ice, it stops the cooking process and I can keep all of the 

Divinity perfect.  You still have to work quickly but this really helps.

This is what it is supposed to look like.  It has lost its gloss and creates

stiff peaks as you spoon it.  

I always make it when I have a helper as you have to work quickly

so my daughter and I spoon it out onto parchment paper working

as quickly as we can.  It seems to be a perfect trick.

Divinity Recipe

3 C. white sugar

1 C. light Karo Syrup

1/2 C. water

2 egg whites, room temperature

1 tsp. clear vanilla

nuts if desired

Bring the sugar, Karo syrup and water to a boil in a heavy saucepan.  

 Cover pan for 2 minutes

to steam down the sides and dissolve any sugar crystals.  Boil to

254 (remember to calibrate your thermometer - it is worth investing

in a good thermometer if you want to make candy - it should measure every

2 degrees.  Meanwhile

beat your egg whites to a stiff peak.  When the syrup has reached

temperature, remove it from the heat and slowly pour it into the egg whites

while they continue to beat.  After you have finished pouring the syrup

in, begin timing the beating process.  Beat on high for 7-9 minutes.  At

7 minute, stop the beaters and drop a test spoonful.  If it is runny and

glossy, it is not ready.  About now add your vanilla.

Test again at 8 minutes.  Mine usually is finished

at 9 minutes.  

Meanwhile set out parchment paper.  I spray mine with Pam for an

even easier release.  Spray two spoons for each person who will

be spooning out the Divinity with Pam.  Fill a large bowl with ice and

set aside.

When the Divinity sample looks right, remove the mixer bowl and

place it in the bowl of ice.  Begin to quickly spoon out the Divinity.

It should make about 30 pieces of candy.

Add a nut on top if desired.

Let cool.  Cover tightly to keep it fresh.  Ours never lasts too long

as we eat it up quickly!

Printable Recipe

I will be posting this with

Foodie Friday

Seasonal Sunday

On The Menu Monday