1/3 cup light corn syrup 1 teaspoon vanilla extract 1/2 cup boiling water 4 cups confectioners’ sugar 1 cup chopped nuts Directions Line a 10×15 inch cookie sheet with parchment or waxed paper. If you do try it, I’d love to hear if it works or not! Mixing egg whites and sugar syrup for sea foam candy. This divinity recipe is unique in that the syrup is made in the microwave. I went to her house today, after looking at your recipe, and we compared it to Mama’s. I am so glad this worked for you Sherri! I remember trying divinity years ago and it didn’t come out well. The other problem I can readily diagnose is bit of hardness to the finished candy which means the sugar got too hot–my candy thermometer is off and I did that to my brother’s birthday candy (I made him a new batch after though we ate the harder candy anyway) Sugar: The bulk of the sweetness comes from the granulated sugar in this recipe. This is so nice to hear–thank you for letting me know! Yummy. That’s the recipes that were handed down to me. Cook without stirring to 255 degrees or until mixture will form a hard ball in cold water. Cook and stir … In medium saucepan over medium-high heat, heat sugar, corn syrup, and 1/2 cup water ... and continue cooking, without stirring, until temperature reaches 248 ... 1/2 pounds. I was trying to make divinity for a copycat Snickers bar recipe yesterday, and it failed twice (when I made it 4 years ago, it was fine). Thanks for sharing and you have a great day ahead . I am absolutely thrilled to have found this recipe. Required fields are marked *. I sent an old recipe to family in California this last Christmas. Today, I’ll share with you my peanut brittle recipe without corn syrup just as I … However, the cooking temperature was way different. I am sure the kids really enjoyed it–what a great way to make the story “come alive.” Thank you for sharing! Guess I’m lucky the holidays (and my brother’s birthday) are in winter! This will take 10-15 minutes. I am so excited to find this recipe! I was reading that there are two different types, one with the toffee almost flavor and crunch that you can cover in chocolate and one that is more meringue like. This should be take about 2 minutes. Boil, without stirring, until syrup reaches 265° (hard-ball stage) on a candy thermometer. Have fun! I am so happy you found this Ruth! It was snow white little peaks that were light as a feather with a vanilla taste and had pecans. So good! She had the touch! Yes, the texture is very creamy and melt-in-the-mouth. Divinity, a light and fluffy classic treat, is sure to be a neighborhood holiday favorite! The Sea Foam is delicious! For next Christmas I really need to work on my grandmother’s gingerbread, which no one has been able to reproduce…. Feel free to write back if you try these again and have more questions. Top with the pecan halves, if desired. This makes me want to give it a try! But the only way to know would be to give it a try with a substitute. While the candy mixture is boiling, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Pieces of the best Divinity are crisp on the outside and ultra light and fluffy on the inside, with a hint of lovely chewiness. It is definitely sticky enough to hold them up Kyle! Believe me all of us kids could hardly wait until that shoe box was opened and the tin foil was unwrapped. Pour the sugar into the center of the saucepan, trying not to hit the sides of the saucepan with the sugar. Meanwhile, beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until stiff peaks form, 3 to 4 minutes. When the mixture is close to that 260°F temp, beat the egg whites in … Also Greatful for no gmo syrup included. I am so happy you can use this Julie. It is on the wax paper waiting to be oack in a run for the holidays. Sugar: The bulk of the sweetness comes from the granulated sugar in this recipe. Divinity candy is a delicious homemade fudge ! Butter the … In a microwave-safe 2-qt. Use the spoons to drop the divinity onto waxed paper. Is this sea foam like the chocolate covered sea foam candy you buy in the stores, minus the chocolate? My mom made this every christmas and would tint it a light green, she also agreed that humidity was good. Thanks for commenting! In a microwave-safe 2-qt. Stir frequently until the mixture comes to a boil. I’ve heard of it, but never tried it. Thank you for sharing both your story and your video. My mom used to make it in dollops, too. I am 51 year dad and I want to thank you for posting this recipe. Here is an easy recipe to make these homemade candies. To make this easy divinity, begin by adding the sugar, corn syrup, and water to a saucepan. Thank you so much for this recipe. It is sometimes referred to as white fudge, but it bears no real resemblance to traditional fudge and is more of a nougat-type of candy. My grandmother made divinity and sea foam every year at Christmas for every family. They were heavenly! This pecan pie recipe has the perfect balance of pecans to liquid, and the combination of the maple syrup and flour help work thickening magic without the need for corn syrup. And how funny that it came out of a request for a healthy recipe. Thanks for sharing! After studying her grandmother's old church cookbooks, Southern Kitchen's Visual Content Producer Ramona King learned the secret to making Southern divinity candy. Thanks! In a heavy saucepan, over medium heat, stir together the sugar, And if video’s not your thing, here’s how to make it…. All rights reserved. If your family’s like mine,  you probably had some of the same foods every Thanksgiving! A relative of my husband’s has high cholesterol and really restricts fat–I was thinking of this for him too. I’d love to hear how it turns out if you get a chance. Combine sugar, syrup and water. When Grandma died I tried to find her recipe from my aunt who inherited all her recipes. You’ll Need: 2 cups white sugar 1/2 cup light corn syrup 1/2 cup hot water 1/4 teaspoon salt 2 egg whites 1 teaspoon vanilla extract Procedures : In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. 1/3 cup light corn syrup 1 teaspoon vanilla extract 1/2 cup boiling water 4 cups confectioners’ sugar 1 cup chopped nuts Directions Line a 10×15 inch cookie sheet with parchment or waxed paper. Increase heat to high and bring to a boil. Divinity is most often made around the holidays as a nougat-like candy to share at holiday parties and cookie exchanges. Heat over low heat until the candy thermometer reaches 260°F. I love divinity…It’s been a long time since I’ve made any. One of the things I did which seemed to help is that I now only use conventional (not organic) sugar in these. Place a candy thermometer onto the side of the pot and allow to boil without stirring until the mixture reaches 260°F (hard ball stage). This is the meringue like type Sarah. Cook Sugar, Corn Syrup & Water: In a medium, heavy bottom saucepan, combine the sugar, corn syrup and water over medium heat. Combine sugar, water, syrup, and salt in a 3-quart saucepan; cook over low heat, stirring constantly, until sugar dissolves. Taking the first bite, I was taken back to the taste of childhood. This is a fun birthday gift! Sea Foam Candy is a classic. Advertisement. She is now living in my home on Hospice and I want to carry on her tradition this year! I even added chopped nuts after whipping the syrup into the egg whites. Easy Divinity Recipe. Thank you so much for sharing this recipe, the step by step and of course the thought:). This looks so good. (Hope to have a video out before the upcoming holidays). My mother always made several recipes at Christmas that filled a huge Christmas tin she had. Making this corn syrup substitute could not be … Let the candy set for about 2 … We just called it “sugar syrup” for obvious reasons. I was really excited when i found this ! Thank you soooo much. I have a recipe for the other too but I haven’t tried it. Have fun and feel free to comment back if you have any challenges. Hello! Make sure to use light corn syrup. I have made divinity candy but it’s been a long time ago. Try This Divinity Recipe. Combine sugar, water, corn syrup and salt in a glass casserole dish. Thank you so much!! Set aside. My grandma made it every year for my dad (rip). How to Make Easy Divinity. This tasty recipe is a perfect snack for after school or movie night, and uses ingredients you already have in your kitchen. One egg white was beaten with a bit of salt to stiff peaks. How interesting to see how it’s made! In a heavy saucepan, over medium heat, stir together the sugar, I tried to make this Christmas Eve this year the problem i had was it not setting up completely ; one side was hard but the underside never got hard. What are substitutes for corn syrup? The first time I made it with no problem. Candy doesn’t seem to be my forte, but this looks like a fun recipe to try. Your Daily Values may be higher or lower depending on your calorie needs. Hi Inger, isn’t it wonderful to make your own candy? Join our group and share your recipes, too! No luck, Grandma apparently never wrote it down. Cover with saran wrap and microwave on high for 5 minutes. We used your temperature and it was the answer to our dilemma. We just called it “sugar syrup” for obvious reasons. A lot of people I know spread it in the pan. Yes, I didn’t know which name people would be using so I used them both. Love that it’s a family tradition for you! I use almost all organic products but for candy making it seems to be hit or miss–more miss. While this recipe for homemade corn syrup is not an exact recipe for corn syrup, it is the perfect substitute. I do hope the next generation does the same. Divinity is a nougat like candy made with egg whites, sugar and corn syrup. When anyone came to visit over the holidays they were offered this along with 5 # fudge and brown sugar fudge to eat and to take some home with them. I always liked its taste better than corn syrup. Beat until candy loses its gloss and holds its shape. Here is an easy recipe to make these homemade candies. I’ll have to keep st in y mind for our next celebration – my husband does not enjoy chocolate, so I think he would appreciate this! https://www.cdkitchen.com/recipes/recs/1445/Maple-Divinity107528.shtml My grandma made this every year at Christmas. Thanks for letting me know Kailee! Increase heat to high and bring to a boil. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. I’ll time it the next time I try it and update the recipe. I think the dollops make it pretty! I can think of two reasons this might not set up Michele. With the holidays coming, who’s getting nostalgic for vintage food? Attach a candy thermometer to the side of the pan and allow the liquid to continue to cook without stirring until it reaches 260 degrees F (hard ball stage), about 10 minutes. This was really good. I have been making divinity by this recipe for almost 10 years now. Spoon out tablespoons onto wax paper, using a second spoon to push off candy (since it’s hot). My husbands favorite candy growing up was divinity. But instead of heating the syrup on the stove top, the ingredients are brought to hard ball stage in the microwave. Heat sugar, corn syrup, water and salt over low heat in a heavy 2-quart saucepan until sugar is dissolved, stirring occasionally. Stir in the chopped pecans. To make this easy divinity, begin by adding the sugar, corn syrup, and water to a saucepan. I have never had this. Ohhhh, given how badly my diet is going, Louise, I’m not sure I didn’t get the better of the deal But I haven’t even made the carrots yet, alas. Have fun! I remember her always saying that it couldn’t be made on a humid day. Good luck Will. The other reason might be that it didn’t get beaten long enough after you add the sugar–in that case, it would tend to be sticky, especially the first pieces. Cook and stir until … An old fashioned treat, sea foam candy is perfect for holidays and other special occasions. I made only a 1/2 batch, and made sure the sugar was to a hard ball stage – I tested it with water. I don’t even use organic in many of my candies for this reason. The end product is slightly crisp on the outside, fluffy on the inside and has a satisfying crunch of pecans in every bite. My grandma was blind and never needed to measure anything and always turned out perfect. My syrup used 3/4 cup sugar, 1/2 cup corn syrup (sorry! This heirloom Divinity candy recipe is a family holiday tradition and always a specific preferable ! The mixture should be malleable. Grandmother’s Divinity candy was always a part of our Christmas occasion. 3. 2 large egg whites It’s also possible to change the flavor of divinity adding flavored extracts such as cherry, maple, raspberry, almond or peppermint. When mixture loses its gloss and will hold a shape, drop from teaspoon onto waxed paper. I used to do this for Christmas every year, but I think a post Christmas birthday works even better. Set aside. Enjoy! ), A Brunch Creamsicle Martini & a Giveaway - Art of Natural Living, Combine sugar and water. Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage). I’d say we all deserve a special treat this year Lisa! I don’t think I’ve ever made it in summer so I guess I can’t say if humidity has ever caused me problems. I have also wondered if pausing a little before pouring the boiling sugar over the whites would help, but you can’t pause too long or the sugar will solidify in the pan. I’d lost my Momma’s recipe for Seafoam candy until I found yours here. I think this is what my grandmother used to make. I got the recipe out of a church cookbook. While the sugar mixture is cooking, beat the egg whites on high speed using a stand mixer with a … Divinity, a light and fluffy classic treat, is sure to be a neighborhood holiday favorite! Cook, without stirring, until a candy thermometer reads 260°F, 8 to 9 minutes. https://premeditatedleftovers.com/recipes-cooking-tips/divinity Make sure to not over-beat. I live in San Diego, so there were no humidity issues. It brought back memories of when they both were alive. Even after all the years (25+) since I last had a piece I can still remember how it melted in my mouth and the wonderful taste of it. This worked fabulously! Does it almost melt when you put it in your mouth? Beat frosting mix, corn syrup, vanilla, and boiling water in a mixing bowl until sti樈 peaks form, about 5 minutes. Wouldn’t want someone to miss finding a long lost recipe because I stood too firmly on tradition . https://premeditatedleftovers.com/recipes-cooking-tips/corn-syrup-substitutes bowl, combine the sugar, water, corn syrup and salt. He would live it. Vanilla: For an extra boost of flavor, I always add a few teaspoons of pure vanilla extract. Stir together sugar, corn syrup, and 1/2 cup water in a saucepan. Thanks for sharing – My Mom made this with us in the 70”s! So thankful for the recipe. Your email address will not be published. Looks like you did a great job and just weren’t sure what to expect. Pretty good for a candy! But instead of heating the syrup on … Cook Sugar, Corn Syrup & Water: In a medium, heavy bottom saucepan, combine the sugar, corn syrup and water over medium heat. This is great! If you have problems I am happy to try to help troubleshoot–just leave another comment or email. I’d love to hear back either way and let me know if you or your daughter have any questions. When the mixture is close to that 260°F temp, beat the egg whites in … This just might make an appearance this holiday season. If that doesn’t help, feel free to write back and we can brainstorm some more. Wow–I had never heard of that before. I know how exciting it can be to revive an old family recipe–I’m hoping to do my grandmother’s gingerbread for Christmas this year! So today I’m going to go through my top 4 recipes for sugar cookie icing without corn syrup and talk through the pros and cons to each. I am pretty sure it isn’t overbeating the whites since I know I hadn’t done that. Nut Divinity: Prepare as above, but ... requires a candy thermometer. Thanks for sharing! I have been searching cookbooks for years without success, thank you so much for sharing. Usually the first candy I scoop out is a fairly smooth mound and by the end there are some craggy clumps, since it is starting to harden in the pan. Divinity is most often made around the holidays as a nougat-like candy to share at holiday parties and cookie exchanges. Cook, without stirring, until a candy thermometer reads 260°F, 8 to 9 minutes. I am so happy to hear that this worked for you Sharon–thanks for letting me know! If you get a chance I’d love to hear how it goes. You’ll Need: 2 cups white sugar 1/2 cup light corn syrup 1/2 cup hot water 1/4 teaspoon salt 2 egg whites 1 teaspoon vanilla extract Procedures : In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. While mixture is cooking, beat egg whites until stiff. It has good flavor, but is very grainy and has little pieces of something all through it. Then cook without stirring to 260 degrees on candy thermometer. Your email address will not be published. What better to help them remember the lesson than “Sea Foam”? Make sure to use light corn syrup. I’m wondering if the egg whites got cooked as the sugar mixture got beaten in. I still have a couple recipes from my mother and grandmother that I am working to figure out so I understand! Beat until mixture forms peaks. I have fun every time I revive an old family recipe. Thanks Ivy! Bring to a boil, stirring constantly. Pingback: A Brunch Creamsicle Martini & a Giveaway - Art of Natural Living. Me and my grandma were trying to find an easy divinity recipe that didn’t use corn syrup, and this was a complete success! Top with the pecan halves, if desired. Enjoy! And a big congrats to your little sous-chef for making his first candy! Here are Instructions direct from Grandma–with no corn syrup! If necessary, gently swirl the saucepan to help the sugar dissolve. Stir together sugar, corn syrup, and 1/2 cup water in a saucepan. You were so kind to send it to family. Sea foam candy ready to be scooped into pieces. Add the vanilla, scape down the sides of the bowl and continue to beat the mixture on medium-high speed just until the mixture turns from glossy to matte, 5 to 8 minutes. Pinch kosher salt I have occasionally had something that seems like it might be tiny pieces of cooked egg white and have never quite figured out why that is–I usually just ignore it. This simple candy recipe is a blend of mainly sugar, egg whites, and pecans (or other chopped nuts.) I used to use a candy thermometer but now I just use my regular instant read thermometer and that works just fine. Thanks so much for posting the recipe! Thanks for the fond food memories. The only “trick” is the proper beating time, but it’s still good if you don’t get it perfect. The first is that the sugar syrup didn’t get to the proper temperature. The Wedge Salad with Blue Cheese Dressing, Start a Winter Bulb Garden Now (in Just a Few Minutes! Thanks for sharing! Ohhh, melt-in-your-mouth is a perfect description! Then cook without stirring to 260 degrees on candy thermometer. Add vanilla to mixing bowl. Place a candy thermometer onto the side of the pot and allow to boil without stirring until the mixture reaches 260°F (hard ball stage). This divinity recipe is unique in that the syrup is made in the microwave. i’d gladly dust off my candy thermometer for a melt-in-your-mouth treat like this! Good question! Yes, it does Brenda! https://www.allrecipes.com/recipe/15652/old-fashioned-divinity-candy I will have to see if I can organized enough to mail something out next year! Yes, all those recipes that didn’t get written down sure do challenge the next generations! So today I’m going to go through my top 4 recipes for sugar cookie icing without corn syrup and talk through the pros and cons to each. I made only a 1/2 batch, and made sure the sugar was to a hard ball stage – I tested it with water. Thank you for sharing a corn free recipe. And what a fun activity to share with your daughter! Crumble chocolate fudge. I loved helping her. Good luck in your search! This tasty recipe is a perfect snack for after school or movie night, and uses ingredients you already have in your kitchen. I can’t wait to enjoy and share this candy with my family! I wasn’t sure if sugar syrup would work for Divinity. The ratio of ingredients was different, but similar. ; Egg whites: These get whipped until stiff peaks form, much like a meringue. I just finished putting them on the wax paper and tasted a bit. I think I made at 3-4 batches for the holidays (plus some for my brother’s birthday) over the past month! Help ! Lightly grease two spoons with nonstick oil spray. I usually like to ask one of my kids to help, though in a pinch my husband will pitch in too. It would go a bit faster in a more powerful mixer like a kitchenaid stand and slower with a hand mixer. Thanks. It’s also possible to change the flavor of divinity adding flavored extracts such as cherry, maple, raspberry, almond or peppermint. Butter an 8-inch square glass-baking dish. Hope this helps. Don't worry about pouring every bit of syrup out of the saucepan. Pour hot syrup in a thin stream into egg whites, beating constantly. I wasn’t sure if sugar syrup would work for Divinity. Watch carefully. I am so happy to hear this Kathie! I just sent you a picture! Ever since posting my easy sugar cookie icing recipe, I’ve gotten some questions on what a good substitute for corn syrup in the icing would be. The end result is a pie that has a moist, gooey layer of caramel goodness topped with a crisp and crunchy pecan layer. Yes, usually not hard to get help when making a delicious family treat that everyone counts on for the holidays! I just wanted to share. In fact its on my list of things to try again! I just made this it taste great warm hope it set up .. This will take 10-15 minutes. Since my recipe doesn’t have corn syrup, you wouldn’t have that problem. 3. Heat over low heat until the candy thermometer reaches 260°F. Isn’t it wonderful that we have these memories from years ago. The other challenge is working quickly to scoop out the pieces of candy, which is really only a problem if you are trying to take pictures while doing it . Combine beaten egg whites and jello. Your picture is beautiful Marcy. It just keeps getting harder the longer it cooks so I think that is your problem. Sweet, crunchy caramel corn--you can make it easily, without using corn syrup! Guessing yours did since you mention graininess. Mix white sugar, brown sugar and water then boil until 255F or until it forms a hard ball when dunked in cold water. 1/2 cup chopped pecans, plus 20 pecan halves (optional). Thanks Kathy. In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Corn syrup: This helps create that chewy, taffy-like texture. I am glad to have learned it the “high tech” way Thanks for sharing your story and if the mixer gives you any problems feel free to write back! I have never tried to make divinity. If you have any problems, feel free to comment back or email me. My mom used to make this at Christmas time. While it cooks, beat two egg whites until stiff. If you try it, I’d love to hear how it goes! What distinguishes a batch as successful is the candy temperature and length of beating (more on this in her story). This worked fabulously! We took some to our brother…we are waiting to hear from him! Use the spoons to drop the divinity onto waxed paper. 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Getting to enjoy and share this candy with my family even better hot syrup a... Oack in a saucepan very important not to hit the sides of.! Old recipe to make this easy divinity, a light and fluffy classic treat, sea every. Obvious reasons and holds its shape from the granulated sugar in these since i have been making it to.