A Christmas Favorite
Regardless of what you think about Ms. Paula Deen these days, her mama’s divinity is really all you have to make when it comes to holiday “cookies”. Divinity, also known as divinity fudge, is a sweet candy confection composed primarily of sugar, but don’t let that fool you. Though the candy appears to look like meringue, complete with curled peaks. The texture of the candy is light and fudge-like.
Ms. Deen’s Mama’s Divinity is dotted with pecans throughout, and my take on her recipe is no exception. I’ve also added cherries to the mix due to my personal love of cherries and because they add a little festive color to the decadent Christmas treat. Divinity with both cherries and pecans in it would also be an excellent choice if you’re considering making a homemade gift for a loved one for Valentine’s Day.Cherry Pecan Divinity2013-12-09 17:01:35Yields 25A traditional Christmas-time ConfectionPrep Time20 minCook Time30 minTotal Time1 hrPrep Time20 minCook Time30 minTotal Time1 hrIngredients
- 4 cups of sugar
- 1 cup light corn syrup
- 3/4 cup cold water
- 3 egg whites
- 1 tsp. vanilla
- 1 1/2 cups chopped pecans
- 1/2 cup finely chopped maraschino cherries, drained/patted dry
- A large heavy bottomed saucepan (A five quart pan will suffice.)
- A candy thermometer (This is a MUST.)
- An extra person to help you midway through the process OR a stand mixer.
- Lay out several (4) large sheets of wax or parchment paper on a flat surface. Set-out two large tablespoons (that you would eat with) next to the wax paper.
- Chop the pecans and cherries if you haven't already. Pat the cherry pieces dry with a paper towel and put both the pecans and cherries in a bowl to the side. Combine the sugar, corn syrup and water in the large saucepan and stir those ingredients together over medium heat until they are well mixed and the sugar is beginning to dissolve. Insert the candy thermometer into the sugar mixture and stabilize it alongside the pan. The goal is for the sugar mixture to reach 250 degrees Fahrenheit. The exact temperature is important; candy making is a science.
- While the sugar mixture is cooking, beat the egg whites in a LARGE bowl using a hand or stand mixer (if you have one) until the egg whites form stiff peaks. Check the temperature of the sugar mixture; once it nears 240 degrees Fahrenheit, it's time to ask for help from you hubby, wife, responsible teenager, or neighbor. Once the candy thermometer reaches the temperature of 250 degrees, it's time to pour the VERY HOT sugar mixture slowly into the bowl of egg whites while beating the egg white/sugar mixture at a high speed. Keep beating the egg white/sugar mixture once you've depleted the sauce pan of sugar mixture. Add the vanilla to the egg white/sugar mixture as you continue to beat it at a high speed. Once the mixture starts to hold it's shape (about 5 minutes into the beating process), you can stop beating it and fold the cherries and pecans into it.
- Bring the hot divinity mixture over to where you have the wax or parchment paper laid out. Using the two tablespoons you have set by the parchment paper, begin "dropping" the divinity mixture in large spoonfuls onto the wax paper. You'll want to work fairly quickly in doing this as the divinity mixture is cooling and will become harder to work with as it cools. Once the bowl of divinity mixture has been emptied, all you have to do is let the delightful confection cool for an hour or two. Then sample your wares!
Adapted from Mama's DivinityAdapted from Mama's Divinitygrocerygirlcooks.com http://grocerygirlcooks.com/
- *The difference between divinity and homemade marshmallows is about 10 degrees.