Divinity

Divinity was always a traditional confection during the Christmas holidays growing up. I love the lightness of Divinity Fudge. It's sweet and rich, but just not as heavy as ordinary fudge.

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Divinity

Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    10 minutes

  • Chill/Set Time:

    2 hours min or overnight

  • Servings:

    24

Preparation

  • Materials

    Melting Pot
    Thermometer
    Baking Pan
    Parchment Paper or Silpat Mat
    Stand Mixer with Wire Whip
    Piping bag and tip (approx 1/2 to 1 inch round tip)

  • Prep

    Divide eggs and strain the egg whites. Let the egg whites set on the counter to bring them to room temperature. This will also allow any remaining moisture to evaporate.

    Put silpat mat or parchment paper on baking sheet

  • Oven/Stove

    Cook syrup on stove top. No oven needed.

  • Shopping List

    Eggs
    Sugar
    Corn Syrup
    Pecans
    Vanilla Extract
    Sea Salt
    Gel Food Coloring-Optional

Ingredients & Steps

  • Ingredients

    Egg Whites - 2 large
    Granulated Sugar - 450g (2 1/4 C)
    Water - 120ml (1/2 C)
    Corn Syrup - 120ml (1⁄2 cup)
    Vanilla Extract - 5ml (2 tsp)
    Pecan, chopped fine - 180g (1 1/2 C)
    Sea Salt - 1/4 tsp
    Gel Food Coloring (Optional)

  • Steps

    STEP 1: Combine sugar, water, corn syrup, and salt in the melting pot. Bring it to a boil over medium heat. Reduce heat a little to allow it to simmer until it reaches 230F on the thermometer.
    STEP 2: Start whipping the egg whites in the stand mixer while the syrup is cooking. Start slow adding a pinch of cream of tartar. Increase speed gradually and whip to a firm peak.
    STEP 3: When the syrup reaches 230F remove it from the heat and slowly drizzle into the egg whites while whipping on medium to medium high speed. You don't want it to splatter.
    STEP 4: One all of the syrup is incorporated, increase speed to high and whip 4-5 minutes until the meringue loses the gloss.
    STEP 5: Test by putting a little meringue on the baking sheet to see if it holds its shape. If it holds, mix in the vanilla extract and pecans. If you want to add food coloring, do so now.
    STEP 6: Put meringue into a piping bag and pipe onto prepared baking sheet. Each should be approx 2 tbsp size.
    STEP 7: Let the sheet of divinity air dry for at least 2 hours. This may be enough or it make need to set and dry overnight. It depends on the humidity. It helps to run a dehumidifier in the kitchen. It is also important to strain the egg whites.

    SERVING: Divinity is lovely on a tiered dessert stand with sugar pearls in pastel colors scattered on the stand and maybe a little edible sugar glitter.

    STORAGE: Store in an airtight container at room temperature, but somewhere cool and dry. It will keep about 2 weeks.

    Note:
    You want the divinity to be smooth and dry. Humidity can make it sticky and that sticky will not go away. Make this when the whether is nice and if you need to run a dehumidifier in your kitchen. Also be sure to strain and dry your egg whites.

Notes

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