Light and Fluffy Divinity Candy Recipe (2024)

FAQs

Why is my divinity not fluffy? ›

There could be several reasons that your divinity did not turn out fluffy: The syrup was not at the right temperature when it was added to the egg whites. The egg white and syrup mixture was not beaten long enough. The humidity was too high.

The only difference between making nougat and making Divinity, I saw, was that nougat requires that after blending beaten egg whites without about half of your hard-ball-stage syrup, you heat the rest to near hard-crack before blending it in. So the Divinity process is basically an easier version of the nougat process.

Corn Syrup – This is added to stop the sugar from crystalizing giving you a very smooth, chewy texture that's not grainy. Sugar – White granulated sugar is the best for this recipe, avoid brown sugar or it'll affect both the taste and look of the divinity.

Consider this: divinity hates humidity. It's best to make divinity on a cool, dry day. If it's humid (over 50%) or rainy, the candy might end up with a more gooey, or grainy texture.

You can sometimes correct a divinity fail. If it is too stiff, add very hot water, beating in a half tablespoon at a time until it reaches a fluffy consistency. If it is too thin and does not set, try adding 1/2 tablespoon at a time of powdered sugar until it thickens.

Now, making divinity comes with all kinds of warnings about humidity and weather. You can't make it if it is "too" humid or if it's raining. The moisture in the air will keep the candy from setting and drying properly.

I usually test it once at 15 minutes and then every minute or so after until the candy is ready to go. You don't want to over beat the candy. This results in brittle candy that is crumbly – not what you want. True divinity has a pillowy soft, chewy center that is in a word, divine.

How To Handle Overly Dry Divinity. If you find that your Divinity candy has turned out too dry (left hand side of image above), work as quickly as possible to spoon the pieces out onto the parchment paper. Let the candy sit out just until it has cooled and then immediately transfer to an air tight container.

Store the divinity at room temperature in an airtight container for up to two weeks. Make sure the environment is not humid, as excess moisture in the air will make the candy sticky.

And don't try making divinity when the humidity is above 60%. No matter how long you beat the mixture, it will remain too runny to form into mounds.

What is the shelf life of divinity? ›

High humidity hastens the breakdown of sugar as it cools. Once the candy has cooled to the point where it can no longer evaporate moisture, it can actually begin to reabsorb moisture. This produces a softer product than may be desirable.”

Storage. Homemade divinity candy can go stale, so it's important to store it in an airtight container or freezer bag in a cool dry place. Consume within two weeks. Divinity candy can also be frozen for up to two months.

Divinity should be dry and set within two hours, but have patience. It may take a little longer. If you would like to try correcting a thin divinity, beat in a little bit of powdered sugar at a time until the consistency is drier and thicker, before dropping onto sheets of waxed paper again to dry.

The perfect divinity climate has a relative humidity of less than 35 percent. If you live in an area that's hardly ever that dry, you can always run your air conditioner or a dehumidifier for about a day or so before making divinity.

Extremely humid days can cause Divinity to become too moist. In other words, fall flat and be too sticky.

If your divinity candy fails to harden, add 2 tablespoons of powdered sugar and beat again. Allow it to rest for about 15 minutes. This will absorb more moisture and will allow your sweet treat to harden. If you want your divinity candy to soften up a bit add hot water a tablespoon at a time and beat it again.