Once all of the sugar has melted, clip a candy thermometer onto the pan and continue to boil, without stirring or swirling, until the mixture reaches 260 degrees (the hard ball stage), 8 to 10 minutes. Your email address will not be published. While mixture is cooking, beat egg whites until stiff. One egg white was beaten with a bit of salt to stiff peaks. If you get a chance I’d love to hear how it goes. This was really good. We are serious caramel corn fanatics around here. Cook and stir until … Looks like you did a great job and just weren’t sure what to expect. Bring to a boil over medium heat. Pour hot syrup in a thin stream into egg whites, beating constantly. The other reason might be that it didn’t get beaten long enough after you add the sugar–in that case, it would tend to be sticky, especially the first pieces. Home » candy making without corn syrup » Gourmet Candymaking Without Corn Syrup, Canned Milk, Artificial Colors or Flavors The cool crisp days of fall and winter invite you to try your hand at making caramel apples, chocolate fudge, lollipops, and more. Sugar: The bulk of the sweetness comes from the granulated sugar in this recipe. And how funny that it came out of a request for a healthy recipe. Nut Divinity: Prepare as above, but ... requires a candy thermometer. For recipes I have just tried or am still learning about that have corn syrup, I do it the original way first before I test it without corn syrup. Divinity, a light and fluffy classic treat, is sure to be a neighborhood holiday favorite! The sweet confection divinity is typically made with sugar, corn syrup and egg whites. She is now living in my home on Hospice and I want to carry on her tradition this year! This usually sets up very quickly for me–we are usually rushing to get it all scooped out in time. My grandma was blind and never needed to measure anything and always turned out perfect. Have fun and feel free to comment back if you have any challenges. Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. Join our group and share your recipes, too! i’d gladly dust off my candy thermometer for a melt-in-your-mouth treat like this! Wait for it to cool, then it is ready to eat! Add the vanilla, scape down the sides of the bowl and continue to beat the mixture on medium-high speed just until the mixture turns from glossy to matte, 5 to 8 minutes. I wanted to thank you for this post. Place a candy thermometer onto the side of the pot and allow to boil without stirring until the mixture reaches 260°F (hard ball stage). bowl, combine the sugar, water, corn syrup and salt. It would go a bit faster in a more powerful mixer like a kitchenaid stand and slower with a hand mixer. This is the meringue like type Sarah. While it cooks, beat two egg whites until stiff. Here is an easy recipe to make these homemade candies. I usually like to ask one of my kids to help, though in a pinch my husband will pitch in too. ; Egg whites: These get whipped until stiff peaks form, much like a meringue. Don't worry about pouring every bit of syrup out of the saucepan. Then cook without stirring to 260 degrees on candy thermometer. I have tried to make Divinity before, with the corn syrup and had absolutely no luck! That’s the recipes that were handed down to me. https://premeditatedleftovers.com/recipes-cooking-tips/divinity You start off be beating egg whites to stiff peaks – this is how all divinity starts. The sweet confection divinity is typically made with sugar, corn syrup and egg whites. I am so happy to be able to make this cherished family tradition once again! This is so nice to hear–thank you for letting me know! Thanks so much for posting the recipe! Combine the sugar, water, corn syrup and salt in a large saucepan over medium heat and stir until it starts to boil. Yummy! Sugar: The bulk of the sweetness comes from the granulated sugar in this recipe. We just called it “sugar syrup” for obvious reasons. Pingback: A Brunch Creamsicle Martini & a Giveaway - Art of Natural Living. I don’t think I’ve ever made it in summer so I guess I can’t say if humidity has ever caused me problems. This worked fabulously! For recipes I have just tried or am still learning about that have corn syrup, I do it the original way first before I test it without corn syrup. It just keeps getting harder the longer it cooks so I think that is your problem. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. While this recipe for homemade corn syrup is not an exact recipe for corn syrup, it is the perfect substitute. I do find that candy is “fussier” than baking about the sugar you use. I don’t even use organic in many of my candies for this reason. Divinity is most often made around the holidays as a nougat-like candy to share at holiday parties and cookie exchanges. Thanks for sharing – My Mom made this with us in the 70”s! Hi Inger, isn’t it wonderful to make your own candy? Make sure to use light corn syrup. Thanks sooooooooo much for this…My daughter…(57) just asked about a ‘recipe from our “old maid aunts…that used to make>>Seafoam Candy’.>>> & here you are giving one………..not sure this is it….but, sure sounds like it………I knew it was NOT divinity……because it uses Brown Sugar….& is on the”’tannish color”’ which this does look like it……..they used to make it very often…… & we Loved it ! I’d love to hear back either way and let me know if you or your daughter have any questions. Sorry to answer so late, but this went into my spam folder for some odd reason. It’s also possible to change the flavor of divinity adding flavored extracts such as cherry, maple, raspberry, almond or peppermint. Have a wonderful Thanksgiving! So today I made a dearly loved, old family recipe we called “sea foam.” It’s a sweet, melt-in-the-mouth candy that my grandmother was famous for (at least to us)! Meanwhile, beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until stiff peaks form, 3 to 4 minutes. I was reading that there are two different types, one with the toffee almost flavor and crunch that you can cover in chocolate and one that is more meringue like. © Gannett Co., Inc. 2020. A very popular candy in the South (but there is no proof that is where it originated), divinity is made with granulated white sugar, white corn syrup, and stiffly beaten egg whites. I was really excited when i found this ! The other problem I can readily diagnose is bit of hardness to the finished candy which means the sugar got too hot–my candy thermometer is off and I did that to my brother’s birthday candy (I made him a new batch after though we ate the harder candy anyway) ... 1/2 cup light corn syrup 2/3 cup water (warm) 2 egg whites; I just made this it taste great warm hope it set up .. Cook 6-8 minutes longer or until a candy thermometer reads 260°(hard-ball stage), stirring every 2 minutes. He would live it. Thank you so much for sharing this recipe, the step by step and of course the thought:). I’d say we all deserve a special treat this year Lisa! I have a vague recollection of this candy and need to reintroduce myself. It’s probably my most commented post and people often have questions about how to make it. Sweet, crunchy caramel corn -- you can make it people i know how exciting is. T even use organic in many of my Kitchenaid 7-quart stand mixer stirred throughout used... 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