When syrup reaches proper temperature, pour into egg white bowl, beating constantly with mixer. Cook Sugar, Corn Syrup & Water: In a medium, heavy bottom saucepan, combine the sugar, corn syrup and water over medium heat. The end product is slightly crisp on the outside, fluffy on the inside and has a satisfying crunch of pecans in every bite. https://www.cdkitchen.com/recipes/recs/1445/Maple-Divinity107528.shtml Making this corn syrup substitute could not be … Your sea foam candy appears to be very similar. We are serious caramel corn fanatics around here. I am so happy you can use this Julie. Butter an 8-inch square glass-baking dish. If it flattens, beat for another minute or so. I have a vague recollection of this candy and need to reintroduce myself. I was trying to make homemade Snickers bars that were so delicious the first time I made them that I just hate to give up on them, just yet. With your lifetime experience of making it, have you ever come across this particular problem? To make this easy divinity, begin by adding the sugar, corn syrup, and water to a saucepan. What a delightful memory! Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage). Bring to a boil over medium heat. 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. One egg white was beaten with a bit of salt to stiff peaks. Try This Divinity Recipe. I wanted to thank you for this post. Guess I’m lucky the holidays (and my brother’s birthday) are in winter! Ever since posting my easy sugar cookie icing recipe, I’ve gotten some questions on what a good substitute for corn syrup in the icing would be. And a big congrats to your little sous-chef for making his first candy! Try This Divinity Recipe. 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. delightful! Today, I’ll share with you my peanut brittle recipe without corn syrup just as I … In a microwave-safe 2-qt. My grandmother made divinity and sea foam every year at Christmas for every family. I am so happy to hear this Kathie! No luck, Grandma apparently never wrote it down. It was always one of my favorites! How to Make Easy Divinity. Add vanilla to mixing bowl. What are substitutes for corn syrup? Bring to a boil, stirring constantly. So good! An old fashioned treat, sea foam candy is perfect for holidays. 3. ... 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 .. Wouldn’t want someone to miss finding a long lost recipe because I stood too firmly on tradition . This is a fun birthday gift! Uncover and cook over high heat, without stirring, until mixture reaches firm ball … While you’re at it, join our Pinterest board, too! i’d gladly dust off my candy thermometer for a melt-in-your-mouth treat like this! Thanks! Spoon out sea foam candy (use a second spoon to push candy off the first spoon). 1/2 cup water Next year, I hope to do a video, which might help too, so check back next year if that might help. Stir frequently until the mixture comes to a boil. Grandmother’s Divinity candy was always a part of our Christmas occasion. Thanks so much for posting the recipe! Enjoy! email: artofnaturalliving (at) live (dot) com. Thank you so much for this recipe. Then cook without stirring to 260 degrees on candy thermometer. Sea Foam Candy is a classic. It is sometimes referred to as white fudge, but it bears no real resemblance to traditional fudge and is more of a nougat-type of candy. Thank you for this recipe. 3. 2 1/2 cups sugar Increase heat to high and bring to a boil. That might be quicker if I didn’t have a helper. In medium saucepan over medium-high heat, heat sugar, corn syrup, and 1/2 cup water ... and continue cooking, without stirring, until temperature reaches 248 ... 1/2 pounds. I just finished putting them on the wax paper and tasted a bit. Then cook without stirring to 260 degrees on candy thermometer. I’d say we all deserve a special treat this year Lisa! We took some to our brother…we are waiting to hear from him! Top with the pecan halves, if desired. Sweet, crunchy caramel corn--you can make it easily, without using corn syrup! My grandma made this every year at Christmas. If you’ve been following my posts, I try to substitute or get rid of corn syrup as much as I can. Have a wonderful Thanksgiving! Butter the … As soon as I would slowly add the syrup to the whites, the syrup hardened into a clear hard sugar candy and created what looked like spun sugar all over the sides of the bowl. What are substitutes for corn syrup? I am pretty sure it isn’t overbeating the whites since I know I hadn’t done that. It’s so intriguing I will have to find my candy thermometer. I even added chopped nuts after whipping the syrup into the egg whites. 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)! The end result is a pie that has a moist, gooey layer of caramel goodness topped with a crisp and crunchy pecan layer. Cook, without stirring, until a candy thermometer reads 260°F, 8 to 9 minutes. My husbands favorite candy growing up was divinity. Nice since more people have that (or don’t have to hunt for it ). Growing up poor, this was the only candy momma could make us. https://premeditatedleftovers.com/recipes-cooking-tips/divinity It’s probably my most commented post and people often have questions about how to make it. I always get excited to see comments like this Terry! Butter a 9x9-inch pan and line with a parchment paper sling for ease of removal. Corn syrup: This helps create that chewy, taffy-like texture. Set aside. Bring to a boil over medium heat. I'm looking for a divinity recipe like my Grandma made when I was a kid. Divinity is a nougat like candy made with egg whites, sugar and corn syrup. Going to make it tonight with the girls. After studying her grandmother's old church cookbooks, Southern Kitchen's Visual Content Producer Ramona King learned the secret to making Southern divinity candy. Good luck Will. The first is that the sugar syrup didn’t get to the proper temperature. Stir in the chopped pecans. Thanks so much for all your help and answering so quickly! Feel free to comment back if you have some more detail or more questions. Divinity is a nougat like candy made with egg whites, sugar and corn syrup. ), and 1/4 cup water heated to 275, which I stirred throughout. I haven’t tasted sea foam candy since childhood. You know I did some searching online and found one woman commenting that she thought she could make a divinity recipe she found using “sugar twin” instead of sugar, but didn’t know what to do about the corn syrup. 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). In a large saucepan, combine the corn syrup, water and salt. 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’ll time it the next time I try it and update the recipe. Thanks for the fond food memories. Her only complaint was she would not make if it was raining, snowing, or high humidity. I know how exciting it can be to revive an old family recipe–I’m hoping to do my grandmother’s gingerbread for Christmas this year! When you lift the whisk, the candy should stand on its own. If you try it, I’d love to hear how it goes! I sent an old recipe to family in California this last Christmas. Sugar: The bulk of the sweetness comes from the granulated sugar in this recipe. I usually like to ask one of my kids to help, though in a pinch my husband will pitch in too. I am so happy you found this Cheryl! I am hoping to get out a video before the holiday baking season! Here is an easy recipe to make these homemade candies. Ohhh, melt-in-your-mouth is a perfect description! 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. My mother always made several recipes at Christmas that filled a huge Christmas tin she had. It would go a bit faster in a more powerful mixer like a kitchenaid stand and slower with a hand mixer. I had never found the right recipe until now. The sweet confection divinity is typically made with sugar, corn syrup and egg whites. Thanks for sharing! Divinity, a light and fluffy classic treat, is sure to be a neighborhood holiday favorite! While it cooks, beat two egg whites until stiff. I am so excited to find this recipe! This makes me want to give it a try! I always liked its taste better than corn syrup. I went to her house today, after looking at your recipe, and we compared it to Mama’s. Beat until candy loses its gloss and holds its shape. Ha! I always used Karo light corn syrup for Divinity, but with the coming of the insidious GMO corn, I stopped using corn syrup and just didn’t make anything that called for corn syrup. I’d lost my Momma’s recipe for Seafoam candy until I found yours here. We just called it “sugar syrup” for obvious reasons. Thanks for all your help and such a quick response! Over the years I’ve heard them mixed many times and actually argued over! Lightly grease two spoons with nonstick oil spray. I wasn’t sure if sugar syrup would work for Divinity. It’s also possible to change the flavor of divinity adding flavored extracts such as cherry, maple, raspberry, almond or peppermint. This will take 10-15 minutes. Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is … She is now living in my home on Hospice and I want to carry on her tradition this year! Oh my…these look amazing! You start off be beating egg whites to stiff peaks – this is how all divinity starts. I remember her always saying that it couldn’t be made on a humid day. I have never tried it, but you could fold in pecans at the end. You were so kind to send it to family. You start off be beating egg whites to stiff peaks – this is how all divinity starts. Heat over low heat until the candy thermometer reaches 260°F. This was really good. Heat sugar, corn syrup, water and salt over low heat in a heavy 2-quart saucepan until sugar is dissolved, stirring occasionally. Stir frequently until the mixture comes to a boil. So thankful for the recipe. Thanks. Yes, usually not hard to get help when making a delicious family treat that everyone counts on for the holidays! My youngest and I made it today because he’s learning the letter d (for divinity) this week. Cover with saran wrap and microwave on high for 5 minutes. I made only a 1/2 batch, and made sure the sugar was to a hard ball stage – I tested it with water. If that doesn’t help, feel free to write back and we can brainstorm some more. Today, I’ll share with you my peanut brittle recipe without corn syrup just as I … Pour hot syrup in a thin stream into egg whites, beating constantly. Pieces of the best Divinity are crisp on the outside and ultra light and fluffy on the inside, with a hint of lovely chewiness. While this recipe for homemade corn syrup is not an exact recipe for corn syrup, it is the perfect substitute. It’s the Hershey Coco fudge recipe that was printed on the Coco can (the can use to be metal). He is now diabetic though & am wondering if you know anyone who sells sugar free divinity or if that’s even possible to make? My mom made this every christmas and would tint it a light green, she also agreed that humidity was good. For next Christmas I really need to work on my grandmother’s gingerbread, which no one has been able to reproduce…. The Wedge Salad with Blue Cheese Dressing, Start a Winter Bulb Garden Now (in Just a Few Minutes! Plus it’s completely fat free and doesn’t use any corn syrup (which will likely be GMO if you don’t buy organic). Love that it’s a family tradition for you! 2. Place the saucepan over medium-high heat and let the sugar melt into the water. In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. 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) Sugar: The bulk of the sweetness comes from the granulated sugar in this recipe. This tasty recipe is a perfect snack for after school or movie night, and uses ingredients you already have in your kitchen. The other challenge is working quickly to scoop out the pieces of candy, which is really only a problem if you are trying to take pictures while doing it . Thanks for commenting! We just called it “sugar syrup” for obvious reasons. Cook 6-8 minutes longer or until a candy thermometer reads 260°(hard-ball stage), stirring every 2 minutes. If you have any problems with it, leave a new comment and I’ll try to help. Stir together sugar, corn syrup, and 1/2 cup water in a saucepan. Nut Divinity: Prepare as above, but ... requires a candy thermometer. Ingredients. Mixing egg whites and sugar syrup for sea foam candy. Some recipes call for the addition of a flavor like vanilla extract or adding chopped nuts like pecans. It’s sometimes embellished with chopped nuts or candied fruit and other times it’s simply adorned with a single pecan on top. 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. Pretty good for a candy! I have never had divinity fudge. Thanks again! Good question! I love hearing that someone has found a long lost recipe on my blog! This heirloom Divinity candy recipe is a family holiday tradition and always a specific preferable ! Divinity, a light and fluffy classic treat, is sure to be a neighborhood holiday favorite! Hope this helps. The only “trick” is the proper beating time, but it’s still good if you don’t get it perfect. And if video’s not your thing, here’s how to make it…. 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