4 years ago, my mother-in-law introduced me to the most delicious, melt-in-your-mouth sweet candies of all time, divinity!
We had so much fun making it together and almost burnt her hand mixer in the process! Good times.
She said her mother used to make divinity for Christmas. And I’d happily carry on the tradition! It didn’t take me long to fall in love with divinity. The name says it all. It’s a divine… Fluffy soft candy with almost creamy-like texture that simply melts in your mouth.
Divinity is a classic southern Christmas treat.
And here I am in the far north end of the country, whipping up divinity like it’s no one’s business. It’s ironic though.
We have the most ideal climate to make divinity. It’s not as humid as down in the south, which is perfect for divinity making. You see, divinity doesn’t like humidity. If it’s raining, you better put it off for another day. Ever heard your grandma stressing this important tip?
I know your grandma probably made this by hand, but there’s just no way I can whip this batter by hand for 15+ minutes! I’m a wuss though.
It’s also super easy (…and much safer) to beat the egg whites in a stand mixer while pouring hot sugar mixture, unless you have a helper.
And even if you have someone there to help you, it’s 100 times easier to have the mixer do all the mixing and your job is to watch the process, because otherwise it’s quite a workout!
Candy thermometer is a must in divinity-making affair. If the syrup isn’t cooked to hard ball stage, your divinity won’t set, and that’d be sad.