I live in Louisiana, and if non-humidity was necessary, we'd never have it. I use 3 cups sugar, 1/2 cup water and1/2 cup corn syrup. I cook to soft ball, add half the syrup and then cook the other half to hard ball. You are right, you have to beat until it loses its gloss.
Listening to your explanation and watching you make this puts a smile on my face. It feels like I’m baking with my auntie! Thanks so much and hope all is well a year later 😊
I would like to know if I make thr recipe just like you, can i use it as a frosting as well. My mother used to make a frosting on my Birthday cake and the frosting was a very little crunch. Any advise from you will be mosr sincerely appreciated. Thank you so much. Louis
Can I use this recipe for frosting a cake. My mother would make me my birthday-cake every year and the frosting was kind of hard/crunchy. I wish I could make it. Maybe you can give me some direction. Thank you so much.❤🎉❤
Can this recipe be used to frost a cake? My mother used to put something as thick and chunky as divinity, but without nuts, on my birthday cake. Could this fecipe be used as a icing/frosting on a cake? Tbank you for your response! ❤🎉❤
I am trying to make some candy like yours turned out that you said wasn't what you was looking for. so this can help a lot of others cause it is tricky to get that right consistency from what I see
My mom still uses the divinity recipe from the 1985 Betty Crocker cook book. So, I reckon you made the exact same stuff my mom does. Hard to say whether it's candy or crack cocaine.
1:04 Humidity is no longer a factor in making divinity due to homes now having A/C. Air conditioners keep humidity relatively stable. I've made divinity with it pouring rain outside with no problems whatsoever. Pro-tip: instead of wiping down the rim of the pot with water (which adds unwanted moisture to the syrup, simply place a lid on the pot for 1 minute. When you remove the lid, you will see that the sugar crystals have been washed/dissolved and the sides will be perfectly clean.
Is there a way to make the candy look smooth/not spikey with spoon marks? I'm wondering if it could be squeezed out of a piping bag with a larger sized tip? Or maybe a trigger style ice cream scooper?
A trigger ice cream scooper might work. You couldn't use a piping bag because you would have to work fast. It would stiffen in the bag and be hard to get out. There is a short opportunity when it is smooth for scooping as it cools.
I made it with my aunt probably 50 years ago, and she would pour it in a square or rectangle pan. But in past years, I've only seen it made in drops from a spoon.
I am totally with you about wanting nothing in my divinity--not nuts, not cherries, I just want the divinity on its own! It's the main reason I came to this recipe after seeing so many made with pecans. I am going to try this recipe, thanks so much. I need to buy a Candy thermometer first.
Another great video. I have never tried divinity candy. I will have to see if Irene, my wife, who is German, made this before in Germany. So, Hope, God bless you and Merry Christmas from Irene and I. Paul
You need to try it but the boxed or bakery kind isn't that good. The homemade is awesome in my opinion. God bless you and your family, Paul. Thanks for taking the time to watch my videos 👍❤😄.
Folks tend to be nervous about making this candy. Remember six important things and you will always have beautiful fluffy divinity. 1. Always wash every item you are gonna use for the candy in hot soapy water before attempting divinity. Grease is the enemy and the reason for failing. 2. never stir the sugar mixture in pot. 3.Never go above 260 degrees (taylor thermometers are the most reliable and relatively inexpensive) because candy can become chewy. 4. Always let eggs come to room temperature before starting. The humidity thing is an old wives tale. I’ve been making divinity for almost fifty years and it comes out the same rain or shine. Just remember this candy hates grease. 5. Keep watching as it mixes because you can over beat it also which makes it tough. 6. Vanilla is a very important ingredient. It gives the candy it’s true flavor. I only use Mexican vanilla. To me it’s the best for your money. Don’t let this candy intimidate you. The more you make it the better you will understand how easy it is to make. Because of the difference in sea levels there is no set mix time on this candy. Watch for the glossy look to dull a bit and don’t be afraid to remove the whisk and test to see if candy stands at peaks on it. That’s when it’s truly ready. If you toast your pecans don’t toast them a lot. The oils in the nuts can make the candy not set like it should.
No, once it starts to set up, you have to move very fast for it to look smooth. It would clump up in the bag. It would taste good but it would be a mess.
It is a lot softer than meringue but I can see why you would think that because it has a lot of the same ingredients. The hot syrup changes the texture.
Never saw this version. So many ingredients and steps. Usually it’s just sugar, egg white, vanilla and a “sour” = a few drops vinegar, lemon juice or cream of tartare. Low oven
I live in Louisiana, and if non-humidity was necessary, we'd never have it. I use 3 cups sugar, 1/2 cup water and1/2 cup corn syrup. I cook to soft ball, add half the syrup and then cook the other half to hard ball. You are right, you have to beat until it loses its gloss.
Listening to your explanation and watching you make this puts a smile on my face. It feels like I’m baking with my auntie! Thanks so much and hope all is well a year later 😊
FINALLY someone shows what the inside looks like & texture. I saw this on Pinterest & had no idea what it was.
I would like to know if I make thr recipe just like you, can i use it as a frosting as well. My mother used to make a frosting on my Birthday cake and the frosting was a very little crunch. Any advise from you will be mosr sincerely appreciated. Thank you so much.
Louis
Thank you!! Came out perfect and I’m in Alabama so humidity is VERY high!! I’m so shocked it didn’t fail!! Thank you!!
Same and her video always works for me ❤
Absolutely right. Air-conditioning makes outdoor humidity irrelevant when making candy indoors. That used to be more of an issue in the past.
Can I use this recipe for frosting a cake. My mother would make me my birthday-cake every year and the frosting was kind of hard/crunchy. I wish I could make it. Maybe you can give me some direction. Thank you so much.❤🎉❤
Can this recipe be used to frost a cake? My mother used to put something as thick and chunky as divinity, but without nuts, on my birthday cake. Could this fecipe be used as a icing/frosting on a cake? Tbank you for your response! ❤🎉❤
I am trying to make some candy like yours turned out that you said wasn't what you was looking for. so this can help a lot of others cause it is tricky to get that right consistency from what I see
My mom still uses the divinity recipe from the 1985 Betty Crocker cook book. So, I reckon you made the exact same stuff my mom does. Hard to say whether it's candy or crack cocaine.
😄 haha. It is addictive for sure.
This worked amazingly well! Thank you!
That comes out perfect!!! Thank you
1:04 Humidity is no longer a factor in making divinity due to homes now having A/C. Air conditioners keep humidity relatively stable. I've made divinity with it pouring rain outside with no problems whatsoever. Pro-tip: instead of wiping down the rim of the pot with water (which adds unwanted moisture to the syrup, simply place a lid on the pot for 1 minute. When you remove the lid, you will see that the sugar crystals have been washed/dissolved and the sides will be perfectly clean.
Is there a way to make the candy look smooth/not spikey with spoon marks? I'm wondering if it could be squeezed out of a piping bag with a larger sized tip? Or maybe a trigger style ice cream scooper?
A trigger ice cream scooper might work. You couldn't use a piping bag because you would have to work fast. It would stiffen in the bag and be hard to get out. There is a short opportunity when it is smooth for scooping as it cools.
A piping bag wouldn't work. With Divinity you jave to work very fast and it would already start to harden before you get it in the bag.
I made it with my aunt probably 50 years ago, and she would pour it in a square or rectangle pan. But in past years, I've only seen it made in drops from a spoon.
I am totally with you about wanting nothing in my divinity--not nuts, not cherries, I just want the divinity on its own! It's the main reason I came to this recipe after seeing so many made with pecans. I am going to try this recipe, thanks so much. I need to buy a Candy thermometer first.
@@hopewins1629 good to know. Thank you
Another great video. I have never tried divinity candy. I will have to see if Irene, my wife, who is German, made this before in Germany. So, Hope, God bless you and Merry Christmas from Irene and I. Paul
You need to try it but the boxed or bakery kind isn't that good. The homemade is awesome in my opinion. God bless you and your family, Paul. Thanks for taking the time to watch my videos 👍❤😄.
Folks tend to be nervous about making this candy. Remember six important things and you will always have beautiful fluffy divinity. 1. Always wash every item you are gonna use for the candy in hot soapy water before attempting divinity. Grease is the enemy and the reason for failing. 2. never stir the sugar mixture in pot. 3.Never go above 260 degrees (taylor thermometers are the most reliable and relatively inexpensive) because candy can become chewy. 4. Always let eggs come to room temperature before starting. The humidity thing is an old wives tale. I’ve been making divinity for almost fifty years and it comes out the same rain or shine. Just remember this candy hates grease. 5. Keep watching as it mixes because you can over beat it also which makes it tough. 6. Vanilla is a very important ingredient. It gives the candy it’s true flavor. I only use Mexican vanilla. To me it’s the best for your money. Don’t let this candy intimidate you. The more you make it the better you will understand how easy it is to make. Because of the difference in sea levels there is no set mix time on this candy. Watch for the glossy look to dull a bit and don’t be afraid to remove the whisk and test to see if candy stands at peaks on it. That’s when it’s truly ready. If you toast your pecans don’t toast them a lot. The oils in the nuts can make the candy not set like it should.
Good advice 👍 Thanks!
is it possible to pipe the mixture onto the parchment paper?
No, once it starts to set up, you have to move very fast for it to look smooth. It would clump up in the bag. It would taste good but it would be a mess.
It does matter if they are at room temp because egg whites beat better at room temperature
Looks so good
You have Nailed It ! Now i have the Correct recipe & make it tomorrow night with Crushed Walnuts - Chocolate chips too maybe ?
That sounds great! How did it go?
I have no clue what happened mine turned to tan liquid when i added the sugar
I know it will be wonderful!!
I love divinity but never can find it except around Christmas at Walmart
I know, right. Probably because at Christmas, we all just want more candy that isn't the typical candy bar.
Hope Wins I wish I knew how to make it right hahaha it's my favor candy
Soooo it meringue?
It is a lot softer than meringue but I can see why you would think that because it has a lot of the same ingredients. The hot syrup changes the texture.
You forgot to add the vanilla
Delicious!!!
someone make me some and mail it to me .. i will pay you !
Never saw this version. So many ingredients and steps. Usually it’s just sugar, egg white, vanilla and a “sour” = a few drops vinegar, lemon juice or cream of tartare. Low oven
Kyyyhuu