My godmother, Aunt Grace, raised 7 children, worked as a seamstress and catered weddings on the weekends. She made the best Divinity I've ever tasted. Unfortunately, I never got her recipe. My attempts at making it with others have been "Eh."

Sorry I can't help the OP, but I'll be keeping my eye on this post to see if anyone offers up a tried & true recipe.

Unfortunately, I've never had divinity. My Dh keeps asking me to make it, but between his woefully inadequate descriptions ("It just tastes really good and I can't describe the texture" - thanks sweetheart, that helps loads) and just trying to "get it" from reading I really don't know what I shoudl be aiming for..... needless to say I will be watching and hoping for a fool proof recipe too.

Alexa

Hi Pink,

I make it every year at Christmas.You should DEFINITELY beat until no more shine . . . when it's shiny it is NOT done.

Enjoy,

Deb

My grandmother did the shiny method and then poured it into a dish and cut into squares when it set up.

I do the no shiny and drop by spoonsful onto waxed paper. It is scrumptious either way.

I love divinity and my Dad used to make it every year for Christmas. I tried for the first time last year to make it and it turned out grainy. Definitely not the creamy texture from my Dad's. Any ideas what I did wrong?
Lisa

I always made like gldno 1. Beat until no shine and drop by spoonsful on wax paper. Love divinity!

lisa in germany, mine wasn't my Aunt's creamy texture either. Some I've bought from candy shops just taste "marshmallowy" - cloyingly sweet & goopey.

I've heard that the amount of humidity in the air on the day you make it affects the outcome. I know that's sometimes been the case when I've made (real) fudge.

But my Aunt made hers in a very humble kitchen with no fancy gadgets and trays of it were requested year-round for weddings. Somehow, it always turned out well despite the weather.

caliloo, in your DH's defense, it's really hard to describe the texture and taste. You want it to have some bite, not just be a puff of air like a meringue. There's a density to it, but it shouldn't be chewy or syrupy like a nougat. It should be firm, but not dry. The overriding taste memory for me is the flavor of pure not-too-sweet vanilla melting in my mouth.

Humidity does affect the divinity. I have made it several times. Make sure the cream of tartar you use, is fresh. That makes a big difference.

I make divinity every year for Mother, she loves the stuff. She wants chopped pecans and maraschino cherries stirred into hers. Grandma used to tint half red and half green for Christmas, and use the red and green maraschinos. Definitely beat until it's not shiny and then drop by spoonfuls, that's the texture that I like best.

It's not really "marshmallow-y", but I can see how that would be a common description. Not as chewy as marshmallow, but the light "pillow-y" quality, if that makes sense.

Annie

Annie, Deb? Would anyone like to offer their recipe? I send caramels, pecan pie and cookies down to New Orleans for Christmas and think divinity would be a nice addition.

The old fashioned candies are great memories. I used to make molasses taffy, but haven't made it in ages. Nice to make with kids or some nice strong teenagers around to help pull. Smiles.

coconut, I use this one from my old Betty Crocker cookbook:

Divinity

2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup coarsely chopped nuts

1.Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260úF on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
2.Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.
3.Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.

Makes 4 dozen candies

Annie

Thanks Annie! I just love that old cookbook. Makes me feel good just opening it up. Love the illustrations and those thick category dividers with the cute graphics. LOL. Not even going to print this out, I'll just drag out "The Book".

Thanks, Annie. I'll give that one a try!

Coconut, I got that book as a wedding gift from my Grandmother, back in 1974. I kept it and use it regularly.

amck, it's relatively simple and hard to go wrong with that recipe. Just be sure you drizzle the hot syrup very slowly, it does ugly things if you just dump it in. Yeah, ask how I know that, I'm so impatient...

Many thanks for all helpful suggestions.

So, PWM, did you make the divinity? If so, how was it?

Annie

Yes, PinkWarm, don't leave us hanging. Did you make it yet? I'm hoping it will dry out in the next couple of days so I can make mine. Not trying it for the first time in damp weather. Smiles.

OK, here's mine. I ran out of pecans, so the ones on the bottom didn't get any, LOL, I put the pretty ones on top. I shouldn't have used a white container to take the picture, though. There were about a dozen pieces left after our family Christmas party, so mother took them home.

Annie

I never got around to making some for Christmas. Thanks for reminding me by posting these pictures. Maybe I can get them in for New Year's Eve!

Yes, I made Divinity for the first time but it did not come out as I had hoped. It was more like a taffy, so I figure I cooked the syrup mixture too long. However, it was yummy even if we did eat it with a spoon. Plan on getting a new thermometer and plan on trying again (and again) until I get it right. Thanks for the many helpful suggestions here. Happy New Year.

PWM, sorry about that taffy. Mine was thick enough that I just used two spoons, one to scoop and one to scrape off the scooping spoon, LOL, and I had to butter the spoons.

They did flatten out just a little bit, so they weren't as thick as I'd like, but they were good enough, I guess, because they're all gone!

Annie

We have waaay too much humidity here to make divinity. The only way I can make it is when we have an unusually low humidity day. I love divinity!

Beat the stuff until it's not shiney...that's all I know because my GM told me so! lol