Guest Recipe: Divinity

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My Mom always made divinity for Christmas time. I stick to fudge but my sister makes divinity. And here is her tale…

We have not had very many ‘fudge’ days (low humidity days) this Christmas season.  So Friday and Saturday were the day to make divinity.

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First try, flat and dense, not divine like divinity should be.

I used the recipe from the Kitchen Aid cookbook, not wonderful and reliable.

Saturday morning I try again, a different recipe this time from the old reliable grey book.

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All set to go.

Boil the syrup to hard ball.

Beating egg whites after the syrup was drizzled in. Here is where the recipes differ. The first wanted the mixture beaten for up to 20 minutes, and I did that.  This second recipe calls for 5 minutes of beating.

Next into the pan, I then topped it with crushed peppermint candy. (Vanilla flavored the divinity instead of almond) I swiped red food gel through hoping for a lovely effect. Looks very lovely at this point.

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The end result is tasty but the texture is odd.  The top half is fluffy like divinity and the bottom half is oozy ( I don’t know how else to describe it).  How did this happen?  Impatience. I took the candy out of the pan to soon. 

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The top had already set but the bottom hadn’t. The candy spread, then I cut it into squares.  The spreading continued!

The good news is that it is very tasty divine ooze!

The weather changed; the clouds blow in, no more divinity trials for now.

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