What is Divinity?
No, I'm not getting religious, I'm talking about the candy. I was asked to make divinity, and that's fine, I've got recipes. But I've never seen it, much less tasted it, so I have no idea what it's supposed to be like if it's the right stuff.
So, it it creamy, fudgy, fluffy, brittle, chewy, gooey? What?
I really don't want to make a batch of this stuff and then have the person say, "Yeah, this is nice, but it's supposed to be more ___."
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14 Comments:
I would say it was "fudgy" in consistency. Then again, it's been eons since I ate any. Maybe I'm wrong. Besides, if you were asked to make this then no one should be complaining if they don't think "it's quite right." Check this out:
http://www.wisegeek.com/what-is-divinity-candy.htm
Good luck!
arm1970 at 12:46PM on 04/15/09
i haven't had it in years. my grandmother used to make it, but i'd say it's like white fudge, as well!
dmarina at 12:52PM on 04/15/09
My family always has it around when I go to visit. Maybe its a Southern thing? Or maybe just an old fashioned thing....
Anyway, I would say it is actually less like fudge, and more like taffy. Sort of nutty, dense taffy.
Definitely NOT ADVISABLE for those with crowns or dental work.
cdp1223 at 1:16PM on 04/15/09
Well, the way my gram made it, it was like a super dense taffy like merengue. And yeah, @cdp is right, fillings and crowns are definitely in trouble. I loved the chewiness of them. Haven't had it since shed died, many years ago, but now I'm thinking I should dig up her recipe for it and give it a shot.
chisai at 1:49PM on 04/15/09
I've only had it and made it once, and that was in pastry school. It came out very much like advised above: dense nutty taffy, and I got an A that day so I'm assuming that's the correct texture. Man, my teeth hurt after trying it!
meem21 at 2:09PM on 04/15/09
Awww, divinity always reminds me of my granny :-)
Hers was white, had pecans, was a mix of fudge and taffy texture, and so sweet it would rot your teeth after one piece.
She always made it at Christmas, and she's the only person I have ever known to make it. May I ask why you have been gaven this task? Is it for a party or a school assignment?
erinlovestoeat at 2:26PM on 04/15/09
I have made divinity and I would agree that it is like fudge in texture. You need to be certain to cook the syrup to the correct temperature, make sure you avoid the development of sugar crystals as you want a creaminess to follow the bite into the fudge like candy, and you need a stand mixer so you can beat the candy for a considerable length of time until it cools. Just before it starts to set, you drop it by the spoonful onto wax paper. Your first few candies might not hold their shape, but by the time you get to the end of the batch, some of your candies might be too hard. You can tell the candy is starting to set when the mixture goes from shiny to glossy. Just like in fudge, chopped walnuts or pecans are optional. In the midwest, we only made this in the winter. Per the link above, you need to be concerned about the humidity. Have fun!
Suzzanne at 3:14PM on 04/15/09
Suzzanne is definitely right about the stand mixer. I have seen one too many hand-held mixers burn out (and come pretty close to completely blowing up) over divinity. It has to be beaten for a long time, and is extremely thick and sticky, so anything short of a stand mixer is potentially hazardous. Anyway, I agree the texture is should be smooth and creamy like fudge, but gooey and sticky like taffy at the same time. Imagine beating a super-sweet merengue until it turns into taffy, and you'll pretty much have the idea of it. I personally like chopped nuts in it - provides a nice textural contrast and also cuts the sweetness a bit; you can also add extracts, cocoa powder, shaved chocolate, etc. And yes, it is a Southern thing.
kimberlymac at 3:36PM on 04/15/09
I didn't realize it was a southern thing. My born and raised and lived all her life in Indiana grandmother used to make it every year for Christmas. I haven't had it since she died, but I remember how good it was!
jcrisco at 3:59PM on 04/15/09
This was such an interesting thread to read--I'd read about people making and eating divinity in old-fashioned storybooks, but never ate it or even saw it!
HeartofGlass at 5:44PM on 04/15/09
@erinlovestoeat, my MIL mentioned that my FIL loves divinity and he hasn't had it for years. It was basically a "what to get him for father's day" hint. I usually make peanut brittle for him, but he probably has Christmas peanut brittle squirreled away somewhere.
dbcurrie at 6:32PM on 04/15/09
Divinity done right is more like a fluffy fudge. It shouldn't come out chewy like taffy.
caramel at 8:59AM on 04/16/09
Try Paula's recipe. It's the best I've ever tried.
http://www.foodnetwork.com/recipes/paula-deen/mamas-divinity-recipe/index.html
caramel at 9:06AM on 04/16/09
(about Paula's recipe) It says beat for 5 minutes but it will probably end up being more .... you want to see it lose it's "gloss". That's when you know it's ready.
caramel at 9:42AM on 04/16/09