The hard-ball stage can be tested by dropping a spoonful of hot syrup in extremely cool water. If you can gather the drop of syrup with your fingers into a hard tough ball, the stage is successfully achieved.
The divine white fluffy candies are a delight to both, the young and the old. Perfect candies are the ones that melt in your mouth in a fraction of a second. Traditionally, these candies are white in color. However, you can make variations by adding a few ingredients.
Making divinity candies at home is extremely easy. However, this task requires a little more deliberation than any other recipe. The temperatures have to be right, the texture has to be perfect, and the coordination has to be well-timed to make the candy just like your mother used to make. Give below is the basic recipe for the divinity candy in an absolute detail. Once you get this right, you can experiment with them in four more different ways as suggested.
Divinity Candy Recipe
Traditional Divinity Candy Recipe
Sugar, 4 cups
Egg whites, 3
Chopped pecans, 2 cups
White corn syrup, 1 cup
Cold water, ¾ cup
Pure vanilla extract, 1 teaspoon
Method of Preparation
♥ To make your egg whites fluffy and stiff enough to make peaks, you will need to beat them well. Use a fitted hand mixer to whisk the egg whites until they are soft. A fitted hand mixer is a better, faster, and far more efficient gadget to work with than your hands in this case.
♥ Pick a medium-sized, heavy-bottomed skillet from your kitchen utensils for this step. Combine sugar, corn syrup, and water in this skillet. Over medium heat, bring these ingredients to simmer, stirring them constantly. Now lower the heat and cover this mixture for about 3-4 minutes to allow the condensation to wash down the sugar crystals that are stuck at the sides of the pan.
♥ Remove the lid, dip a candy thermometer, and increase the heat again till it reaches 260°F. This is the hard-ball stage. As you cook this syrup to perfection, wash down all the sugar crystals stuck to the sides to prevent them from falling back in the syrup, which may spoil its texture. On medium heat, you will hit the temperature of 260°F quite quickly. To prevent the mixture from burning, lower the heat when you reach 250°F, and let the temperature rise slowly and steadily.
♥ As you wait for the temperature to reach 260°F, keep beating the eggs to make them soft and fluffy.
♥ As the sugar syrup reaches 260°F, remove it from heat and immediately start pouring it in the beaten eggs. Keep this beating on the electric mixture at medium speed to get a homogeneous mixture. As you mix the two ingredients, the volume of eggs will rise further, reaching almost double its size.
♥ Now, slowly add vanilla and increase the speed at which you are beating the mixture. Slowly, in over 10 to 20 minutes, the mixture should turn from shiny and silvery to a dull, foamy white texture.
♥ Drop all the pecans in the batter with a spoon and stir quickly.
♥ Lastly, using two spoons, drop spoonfuls of the batter onto baking sheets. This will give you the advantage of pushing the batter that gets stuck to one spoon by the other.
♥ Allow the fluffy white divinity candies to cool down before you store them in an airtight jar. These candies can be stored for about a week.
Variations in the Recipe
♥ Halloween Divinity Candy: ½ cup orange gumdrops or 5 drops of orange food coloring.
♥ Cranberry Divinity Candy: ½ cup walnuts or pecans and ½ cup coarsely chopped dried cranberries.
♥ Christmas Divinity Candy: ½ cup red- or green-candied cherries.
♥ Valentine Divinity: ½ cup crushed peppermint candies with 2 drops of red food coloring.
Divinity candies look like fluffy cotton balls, which make them extremely tempting for every person who sets eyes on them. To make variations in divinity candies, you can experiment with ingredients and food coloring. Once you learn to get the batter right, adding the topping is all that it takes to change the flavoring and its look. These are perfect dessert items that can be stored away and used over a week's time as and when you like.