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Shilpa Uskokovic
Shilpa Uskokovic
Shilpa Uskokovic is a recipe developer, food writer and sometimes a food stylist. She was previously a line and pastry cook in some of NYC's top rated restaurants like Marea, The NoMad Hotel, Maialino and Perry Street. A graduate of The Culinary Institute of America, Shilpa loves books, Bundt cakes, cute basset hounds and peak millennial memes. She was born and raised in Chennai, India.
published Nov 4, 2021
christmas
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Marshmallow and fudge-like, this divinity candy recipe is the ultimate weekend baking project.
Makesabout 4 dozenPrep15 minutesCook25 minutesreviews
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Sweet, chewy and texturally somewhere between a marshmallow and fudge, old-fashioned divinity candy makes a wonderful addition to your holiday table. The airy puffs of sweetness come together with only a handful of everyday ingredients. Made by whipping egg whites with a hot sugar syrup, divinity is simple to make and all too easy to eat. Here are some pointers for success.
- Make sure your egg whites have no traces of yolk. The fat from egg yolks makes it difficult, or even impossible, to whip egg whites into lofty peaks. For the same reason, make sure your mixing bowl is clean and grease-free.
- Use a thermometer. It can be hard to gauge the doneness of sugar syrup visually, but a thermometer virtually guarantees you perfect results. An instant-read thermometer is ideal, but those clip-on candy thermometers will also work.
- Use a stand mixer. A stand mixer will give you the fluffiest candy, thanks to its power. A hand mixer will also work, but it will take longer to whip and some models could struggle with the thick mixture. Unless you have the strength of a superhero, whisking by hand is a no-go.
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What Is Divinity Candy Made of?
Egg whites and sugar syrup are whipped together to form fluffy clouds of divinity candy. Wonderful just as they are, divinity also lends itself well to additions like chopped nuts, dried fruit, or chocolate.
Divinity Candy Versus Meringue
Divinity and meringue start with the same ingredients — egg whites and granulated sugar — but have vastly different textures. How is that possible? Thanks to the magical properties of sugar, which takes on different forms through the cooking process.
- In a meringue, the sugar syrup is cooked to about 240°F or until the sugar forms a soft, malleable ball when a spoonful is dropped in cold water.
- For divinity, the sugar is taken a bit further to 250°F (or the firm ball stage) where it can hold more structure.
How Long Will Divinity Candy Keep?
As long as it’s stored in a cool, dry spot, divinity candy will keep well for three to four days. Beyond that it starts to harden up a bit too much.
Why Shouldn’t I Make Divinity Candy When It’s Humid Out?
Sugar, the key player in divinity candy, is hygroscopic (or water-loving). So on a very humid day, it will soak up the moisture from the air and cause your candy to go soft and gummy.
Chocolate-Hazelnut Divinity Candy Recipe
Marshmallow and fudge-like, this divinity candy recipe is the ultimate weekend baking project.
Prep time 15 minutes
Cook time 25 minutes
Makes about 4 dozen
Nutritional Info
Ingredients
- 2 1/2 cups
granulated sugar
- 3/4 cup
light corn syrup
- 1/2 cup
water
- 1 1/2 teaspoons
kosher salt
- 1 cup
whole or chopped hazelnuts
- 2
large egg whites
- 1/4 cup
semi-sweet chocolate chips
Instructions
Place 2 1/2 cups granulated sugar, 3/4 cup light corn syrup, 1/2 cup water, and 1 1/2 teaspoons kosher salt in a medium saucepan over medium heat. Cover and simmer without stirring until the sugar is fully dissolved, 7 to 10 minutes. Uncover (the syrup should be clear) and continue simmering over medium heat until the syrup reaches 250°F, 7 to 10 minutes. The bubbles will be larger and slower than in the beginning.
Meanwhile, coarsely chop 1 cup whole hazelnuts if needed. Line 2 rimmed baking sheets with parchment or wax paper. Place 2 large egg whites in the bowl of a stand mixer. Beat with the whisk attachment on medium-low speed until foamy, about 5 minutes. If they are at this stage before the syrup is finished cooking, simply reduce the speed to low and continue mixing until the syrup is ready.
Increase the mixer speed to high. Pour in the hot syrup in a steady stream, aiming the syrup along the side of the bowl for the most even mixing. Continue to beat until the egg whites are thick and glossy, 2 to 3 minutes. Reduce the speed to medium and beat until the egg whites deflate slightly (this is a sign they are thick enough to be shaped into candy), about 2 minutes.
Remove the bowl from the stand mixer. Tap the whisk attachment against the inside of the bowl to dislodge anything stuck on. Add the hazelnuts and fold with a flexible spatula until incorporated. Add 1/4 cup semi-sweet chocolate chips and fold until just combined. The chocolate will partly melt and create streaks.
Using a tablespoon (or other small) cookie scoop, portion the onto the baking sheets. If the scoop becomes too sticky, dip it in cool water and shake off the excess before resuming scooping. Let sit undisturbed until fully set, about 30 minutes.
Recipe Notes
Storage: Divinity can be stored in an airtight container at room temperature for up to 4 days.
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Candy
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