Divinity (confectionery)
Encyclopedia
Divinity is a nougat
-like confectionery
made mainly with egg white
, corn syrup
, and sugar
. Flavorings, chopped dried fruit
and chopped nut
s are optional, but frequent ingredients. Replacing the sugar with brown sugar results in another related confection called "sea foam
".
One of the proposed theories for its origins is that in the early 20th century, corn syrup (a major ingredient) was just coming into its own as a popular sugar substitute. New recipes for its use were being frequently created by the major manufacturers, one of which may have been divinity.
The origins of the name are not clear. The most popular theory is simply that when first tasted, someone declared it to be, "Divine!" and the name stuck.
Divinity has at times been referred to as a "Southern candy", most likely because of the frequent use of pecans in the recipe. Apparently it made its way North quickly, and today is considered a standard recipe in most cookbooks.
Because of its use of high amounts of sugar, divinity will act like a sponge to the air around it. If the day is very humid, over 50%, then it is likely that after dropping the mixture to dry, instead it will sop up moisture from the air and end gooey and messy instead of the desired consistency.
Divinity like many other confections and baked goods needs to have its recipe altered for high altitude areas (over 3500 feet normally). One method is to reduce the temperature of the sugar mixture by about ten degrees Fahrenheit.
Ingredients:
* 3 cups granulated sugar
* 1/2 cup light corn syrup
* 2/3 cup warm water
* 2 egg whites
* 1 tsp vanilla extract (or other flavor of your choice)
* 1 cup chopped nuts of your choice (optional)
Preparation:
1. Prepare a cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar, corn syrup and water in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves. Continue cooking without stirring until the mixture reaches 250 degrees, firm-ball stage.
3. Beat the egg whites in the bowl of a large standing mixture until stiff peaks form. Slowly pour about half of the sugar syrup into the egg whites, beating constantly.
4. Continue to cook the remaining syrup until it reaches 270 degrees, soft-crack stage.
5. Stream the remaining syrup mixture into the egg whites while the mixer is running. Continue to beat until the candy is thick, shiny and holds its shape.
6. Mix in extract and nuts until fully incorporated.
7. Drop by the teaspoonful onto cookie sheet, and let cool until full set.
Nougat
Nougat is a variety of similar traditional confectioneries made with sugar and/or honey, roasted nuts , and sometimes chopped candied fruit. The consistency of nougat can range from soft and chewy to hard and crunchy depending on its composition, and it is used in a variety of candy bars and...
-like confectionery
Confectionery
Confectionery is the set of food items that are rich in sugar, any one or type of which is called a confection. Modern usage may include substances rich in artificial sweeteners as well...
made mainly with egg white
Egg white
Egg white is the common name for the clear liquid contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around either fertilized or unfertilized egg yolks...
, corn syrup
Corn syrup
Corn syrup is a food syrup, which is made from the starch of maize and contains varying amounts of maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor...
, and sugar
Sugar
Sugar is a class of edible crystalline carbohydrates, mainly sucrose, lactose, and fructose, characterized by a sweet flavor.Sucrose in its refined form primarily comes from sugar cane and sugar beet...
. Flavorings, chopped dried fruit
Dried fruit
Dried fruit is fruit where the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized...
and chopped nut
Nut (fruit)
A nut is a hard-shelled fruit of some plants having an indehiscent seed. While a wide variety of dried seeds and fruits are called nuts in English, only a certain number of them are considered by biologists to be true nuts...
s are optional, but frequent ingredients. Replacing the sugar with brown sugar results in another related confection called "sea foam
Sponge toffee
Sponge toffee is a sugary confection with a light, rigid, sponge-like texture.The main ingredients are typically brown sugar, corn syrup and baking soda, sometimes with an acid such as vinegar. The baking soda and acid react to form carbon dioxide which is trapped in the highly viscous mixture...
".
History
Believed to have originated in the early 1900s, this treat can be traced to its current form in a recipe dating to 1915. Another earlier version, which included the use of milk, can be traced about eight years earlier, or 1907.One of the proposed theories for its origins is that in the early 20th century, corn syrup (a major ingredient) was just coming into its own as a popular sugar substitute. New recipes for its use were being frequently created by the major manufacturers, one of which may have been divinity.
The origins of the name are not clear. The most popular theory is simply that when first tasted, someone declared it to be, "Divine!" and the name stuck.
Divinity has at times been referred to as a "Southern candy", most likely because of the frequent use of pecans in the recipe. Apparently it made its way North quickly, and today is considered a standard recipe in most cookbooks.
Weather and Altitude
Divinity is a very temperamental confection. To make a successful batch of divinity the weather must be sufficiently dry for the candy to dry. It is said that, "The weather determines whether you'll like it."Because of its use of high amounts of sugar, divinity will act like a sponge to the air around it. If the day is very humid, over 50%, then it is likely that after dropping the mixture to dry, instead it will sop up moisture from the air and end gooey and messy instead of the desired consistency.
Divinity like many other confections and baked goods needs to have its recipe altered for high altitude areas (over 3500 feet normally). One method is to reduce the temperature of the sugar mixture by about ten degrees Fahrenheit.
Recipe
A standard recipe for making a batch of divinity.Ingredients:
* 3 cups granulated sugar
* 1/2 cup light corn syrup
* 2/3 cup warm water
* 2 egg whites
* 1 tsp vanilla extract (or other flavor of your choice)
* 1 cup chopped nuts of your choice (optional)
Preparation:
1. Prepare a cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the sugar, corn syrup and water in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves. Continue cooking without stirring until the mixture reaches 250 degrees, firm-ball stage.
3. Beat the egg whites in the bowl of a large standing mixture until stiff peaks form. Slowly pour about half of the sugar syrup into the egg whites, beating constantly.
4. Continue to cook the remaining syrup until it reaches 270 degrees, soft-crack stage.
5. Stream the remaining syrup mixture into the egg whites while the mixer is running. Continue to beat until the candy is thick, shiny and holds its shape.
6. Mix in extract and nuts until fully incorporated.
7. Drop by the teaspoonful onto cookie sheet, and let cool until full set.