Divinity Recipes

Divinity Fudge or Candy is a wonderful combination of flavors for a really delicous candy with corn syrup as the main staple. If anyone is allergic to chocolate, this may be the answer for them to enjoy a fabulous treat. Its pretty rich, so you don't need much to get satisfied.

Food historians generally agree that Divinity is an early 20th century American invention. The general concensus about the name is that the finished product tasted "divine."

One of the primary ingredients in the early recipes is corn syrup. During that time, corn syrup was affordable, had a long shelf-life, and adapted well to most traditional recipes.

Some believe Divinity to have southern roots, but it is generally believed this came with the addition of pecans to the fudge.

Divinity Cream Candy

Ingredients:
3 c. White sugar
1 c. corn syrup
1 c. thick cream
1 T. butter

Instructions:
Mix above ingredients and bring to a boil. Cook until it forms soft ball stage, (when a small amount dropped into a cup of cold water, can be easily picked up with finger tips.)
Remove from heat and beat until stiff and creamy.

Add:
1 t. vanilla
1 c. chopped nuts
Pour immediately onto a buttered platter, like you would do fudge. Cut into squares when cooled.

Divinity Fudge

Ingredients:
2 c. sugar
½ c. hot water
½ c. light corn syrup
¼ t. salt
2 egg whites
1 t. vanilla
1 c. chopped walnuts or pecans

Instructions:
Cook and stir sugar, syrup, water and salt in a 2 qt sauce pan until sugar dissolves and mixture comes to a boil. Cook to hard ball stage without stirring. Wipe crystals from sides of pan now and then with wet cloth. Remove from heat.

Beat egg whites until stiff. Pour hot syrup over egg whites while beating slowly with mixer on high speed (5 min.) Add vanilla.

Beat with large spoon until mixture forms soft peaks and begins to lose gloss. Add nuts and drop from a spoon onto tin foil, top with nuts. If candy gets too stiff while mixing, add few drops of hot water.