Divinity is most often made around the holidays as a nougat-like candy to share at holiday parties and cookie exchanges. ; Egg whites: These get whipped until stiff peaks form, much like a meringue. They said this is grandma Davis % The Sea Foam is delicious! Put a teaspoon of vanilla into egg white bowl so you don’t forget it. But instead of heating the syrup on the stove top, the ingredients are brought to hard ball stage in the microwave. But instead of heating the syrup on … I am so happy that this will work for you Lee! Everyone always told me “divinity is hard to make.” I’ve been told that I shouldn’t make it on a rainy day…the weather has never affected the divinity. Or maybe the whites were over beaten? He would live it. My mother made Sea Foam every year for the holidays. I know she used water & sugar and cooked it until threads floated off of a fork and then she beat that mixture into her beated egg whites and then added chopped walnuts. This is great! I’ll time it the next time I try it and update the recipe. https://www.cdkitchen.com/recipes/recs/1445/Maple-Divinity107528.shtml When syrup reaches proper temperature, pour it into egg white bowl while beating with mixer. Increase heat to high and bring to a boil. I am so happy to be able to make this cherished family tradition once again! Mama has been gone for 22 years now. I used to use a candy thermometer but now I just use my regular instant read thermometer and that works just fine. 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. We just called it “sugar syrup” for obvious reasons. So today I’m going to go through my top 4 recipes for sugar cookie icing without corn syrup and talk through the pros and cons to each. What are substitutes for corn syrup? You start off be beating egg whites to stiff peaks – this is how all divinity starts. That’s the recipes that were handed down to me. Making this corn syrup substitute could not be easier. (On humid days, use 1 tablespoon less water.) Easy Divinity Recipe. I just wanted to share. Sugar: The bulk of the sweetness comes from the granulated sugar in this recipe. I don’t even use organic in many of my candies for this reason. Is this sea foam like the chocolate covered sea foam candy you buy in the stores, minus the chocolate? Making this corn syrup substitute could not be … Thanks! Art of Natural Living https://artofnaturalliving.com/, Grandma’s Sea Foam Candy (Divinity)–No Corn Syrup. Bring to a boil over medium heat. Thanks for sharing – My Mom made this with us in the 70”s! Sweet, crunchy caramel corn--you can make it easily, without using corn syrup! 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. I have never tried to make divinity. I'm looking for a divinity recipe like my Grandma made when I was a kid. It helps a lot! Heat sugar, corn syrup, water and salt over low heat in a heavy 2-quart saucepan until sugar is dissolved, stirring occasionally. I have a recipe for the other too but I haven’t tried it. What better to help them remember the lesson than “Sea Foam”? Sadly, I must have done something wrong. i can’t do corn syrians this reminded so much if my Grandmothers recipe . ... 1/2 cup light corn syrup 2/3 cup water (warm) 2 egg whites; The end product is slightly crisp on the outside, fluffy on the inside and has a satisfying crunch of pecans in every bite. All my years of making candy the sea foam was tan and the divinity was white. If you have problems I am happy to try to help troubleshoot–just leave another comment or email. She did not use corn syrup and the divinity was a drier melt in your mouth candy. Cook on high for another 4 to 5 minutes until reaches hard ball stage when a little is dropped in cold water. We even added some chopped pecans. An old fashioned treat, sea foam candy is perfect for holidays and other special occasions. It’s sometimes embellished with chopped nuts or candied fruit and other times it’s simply adorned with a single pecan on top. Thank you soooo much. Have fun! Ha! Cook 6-8 minutes longer or until a candy thermometer reads 260°(hard-ball stage), stirring every 2 minutes. Enjoy! I am absolutely thrilled to have found this recipe. and it fell apart when picked up to eat , help. And how funny that it came out of a request for a healthy recipe. Lightly grease two spoons with nonstick oil spray. I made only a 1/2 batch, and made sure the sugar was to a hard ball stage – I tested it with water. When you lift the whisk, the candy should stand on its own. My grandmother used to make divinity every Christmas for us. My grandmother made divinity and sea foam every year at Christmas for every family. bowl, combine the sugar, water, corn syrup and salt. Thanks for sharing and you have a great day ahead . Good question! 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 . Place the saucepan over medium-high heat and let the sugar melt into the water. The sweet confection divinity is typically made with sugar, corn syrup and egg whites. Going to make it tonight with the girls. I have made divinity candy but it’s been a long time ago. I have occasionally had something that seems like it might be tiny pieces of cooked egg white and have never quite figured out why that is–I usually just ignore it. With the holidays coming, who’s getting nostalgic for vintage food? I’m wondering if the egg whites got cooked as the sugar mixture got beaten in. Thanks for sharing! Stir until sugar is dissolved. What a delightful memory! Oh my goodness–beating this by hand would be a big job! Stir frequently until the mixture comes to a boil. Also Greatful for no gmo syrup included. Watch carefully. My grandma made this every year at Christmas. I am so happy you can use this Julie. Divinity is most often made around the holidays as a nougat-like candy to share at holiday parties and cookie exchanges. * Percent Daily Values are based on a 2,000 calorie diet. I’m super curious about the texture of this candy! He is now diabetic though & am wondering if you know anyone who sells sugar free divinity or if that’s even possible to make? Its so wonderful to know using a mixer works fine. I was hoping that some people would at least have heard of it , If you get a chance to try it, I’d love to know how it turns out for you…. (You can google how to check a thermometer, but the easiest way is probably to put it in some water with ice and see if it registers around 32F.) Cook and stir … Combine sugar, syrup and water. Nut Divinity: Prepare as above, but ... requires a candy thermometer. I am so happy you found this Ruth! Growing up poor, this was the only candy momma could make us. Stir frequently until the mixture comes to a boil. Pinch kosher salt Combine beaten egg whites and jello. https://premeditatedleftovers.com/recipes-cooking-tips/divinity Corn syrup: This helps create that chewy, taffy-like texture. Combine sugar, water, syrup, and salt in a 3-quart saucepan; cook over low heat, stirring constantly, until sugar dissolves. I have never had divinity fudge. Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. I just sent you a picture! We share Recipes From Our Dinner Table! With the mixer running on medium-high speed, very gradually and carefully pour the hot syrup into the egg whites. Hello! I do enjoy making candy–and this recipe is extra special since it’s been passed down through the family! Any advice? 2 large egg whites Thanks for sharing! I think I made at 3-4 batches for the holidays (plus some for my brother’s birthday) over the past month! In any case, it was fun making the sea foam even if I only ate a piece or two! Hardly any of it mixed in to the whites and it bent the whisk attachment of my Kitchenaid 7-quart stand mixer. This makes me want to give it a try! Combine the sugar, water, corn syrup and salt in a large saucepan over medium heat and stir until it starts to boil. Cook and stir … I think this is what my grandmother used to make. Thanks again! It’s the Hershey Coco fudge recipe that was printed on the Coco can (the can use to be metal). I hope this works out for you. Yes, I didn’t know which name people would be using so I used them both. delightful! Stir together sugar, corn syrup, and 1/2 cup water in a saucepan. My mom used to make this at Christmas time. Cook Sugar, Corn Syrup & Water: In a medium, heavy bottom saucepan, combine the sugar, corn syrup and water over medium heat. Lightly grease two spoons with nonstick oil spray. So I’ve decided to do a quick update and even include a video! . This will take 10-15 minutes. Has this ever happened to you? My grandma was blind and never needed to measure anything and always turned out perfect. ), and 1/4 cup water heated to 275, which I stirred throughout. My grandmother made me this when I was 10 and now I am 46 and haven’t had it since. I loved helping her. Don’t worry about getting out all the syrup (later you can soak the pan and the stuck on syrup will dissolve). 2 1/2 cups sugar I have fun every time I revive an old family recipe. We are serious caramel corn fanatics around here. Thank you so much for sharing this recipe, the step by step and of course the thought:). Thanks for commenting! Thanks again! I live in San Diego, so there were no humidity issues. Some decide to put a single pecan half on top, and some add chopped pecans inside the mixture. Attach a candy thermometer to the side of the pan and allow the liquid to continue to cook without stirring until it reaches 260 degrees F (hard ball stage), about 10 minutes. Not knowing what the carrot recipe was, I’d say your brother got the better end of that deal!!! Add vanilla to mixing bowl. Make sure to not over-beat. 2. Divinity, a light and fluffy classic treat, is sure to be a neighborhood holiday favorite! I am so happy you found this Cheryl! It just keeps getting harder the longer it cooks so I think that is your problem. 2 teaspoons vanilla Increase heat to high and bring to a boil. Here are Instructions direct from Grandma–with no corn syrup! Beat until mixture forms peaks. How to Make Easy Divinity. She explained that the recipe would fail because of too much moisture in the air. I’d love to hear back either way and let me know if you or your daughter have any questions. Mixing egg whites and sugar syrup for sea foam candy. Cook and stir until … Thanks Grace! Boil, without stirring, until syrup reaches 265° (hard-ball stage) on a candy thermometer. Beat until candy loses its gloss and holds its shape. It brought back memories of when they both were alive. 1/2 cup water The sea foam was the first to disappear because we all loved that that delicious white candy that just melted in our mouths. In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. The candy is really pretty basic and I have been making it since I was a teen. How long does it take for the egg whites and sugar mixture to become stiff? You were so kind to send it to family. 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. If you do try it, I’d love to hear if it works or not! I remember trying divinity years ago and it didn’t come out well. How interesting to see how it’s made! Thanks so much! I have never had this. You’ll Need: 2 cups white sugar 1/2 cup light corn syrup 1/2 cup hot water 1/4 teaspoon salt 2 egg whites 1 teaspoon vanilla extract Procedures : In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. When the mixture is close to that 260°F temp, beat the egg whites in … Meanwhile, beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until stiff peaks form, 3 to 4 minutes. 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). I have been making divinity by this recipe for almost 10 years now. Make sure to use light corn syrup. It would go a bit faster in a more powerful mixer like a kitchenaid stand and slower with a hand mixer. Thank you. The most you would lose is an hour of time and a few ingredients if you are up for it. Cook, without stirring, until a candy thermometer reads 260°F, 8 to 9 minutes. Guess I’m lucky the holidays (and my brother’s birthday) are in winter! My husbands favorite candy growing up was divinity. Advertisement. Beat syrup and egg mixture until it loses gloss and will hold shape. I do find that candy is “fussier” than baking about the sugar you use. Enjoy! Have fun! Since my recipe doesn’t have corn syrup, you wouldn’t have that problem. Thank you for sharing. 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. The mixture should be malleable. I have tried to make Divinity before, with the corn syrup and had absolutely no luck! Stir together sugar, corn syrup, and 1/2 cup water in a saucepan. Thank you for sharing both your story and your video. To make this easy divinity, begin by adding the sugar, corn syrup, and water to a saucepan. Here is an easy recipe to make these homemade candies. Top with the pecan halves, if desired. Thank you for this recipe. Divinity, a light and fluffy classic treat, is sure to be a neighborhood holiday favorite! When the mixture is close to that 260°F temp, beat the egg whites in … My 12 year old daughter and I. were baking and I was telling her how I wish i knew my grandma Nelly seafoam candy recipe. It is definitely sticky enough to hold them up Kyle! If you try it, I’d love to hear how it goes! 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. 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. I love candy and this sounds so good. Wait for it to cool, then it is ready to eat! While mixture is cooking, beat egg whites until stiff. Set aside. 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. Over the years I’ve heard them mixed many times and actually argued over! ; Egg whites: These get whipped until stiff peaks form, much like a meringue. I use almost all organic products but for candy making it seems to be hit or miss–more miss. I can think of two reasons this might not set up Michele. Combine beaten egg whites and jello. I have tried to make Divinity before, with the corn syrup and had absolutely no luck! This was really good. But now I want to make this as well as some divinity just to compare. And what a fun activity to share with your daughter! Vanilla: For an extra boost of flavor, I always add a few teaspoons of pure vanilla extract. But the only way to know would be to give it a try with a substitute. 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. Some recipes call for the addition of a flavor like vanilla extract or adding chopped nuts like pecans. I have helped people who are new to candy making before. Yummy! Divinity is a nougat like candy made with egg whites, sugar and corn syrup. Pretty good for a candy! I always get excited to see comments like this Terry! Beat until mixture forms peaks. I remember her always saying that it couldn’t be made on a humid day. Thanks for the fond food memories. 3. Your syrup should cook only to about 255, not 275. After studying her grandmother's old church cookbooks, Southern Kitchen's Visual Content Producer Ramona King learned the secret to making Southern divinity candy. Bring to a boil, stirring constantly. Since this one doesn’t use corn syrup, I thought I would give it a try as it will make a special addition to give to the children during my children’s moment on Sunday when Jesus calmed the sea. The notion that the recipe has been passed around is just delightful, Inger. Wow–I had never heard of that before. It was always one of my favorites! This is a fun birthday gift! Your Daily Values may be higher or lower depending on your calorie needs. Let the candy set for about 2 … If you have any problems with it, leave a new comment and I’ll try to help. My youngest and I made it today because he’s learning the letter d (for divinity) this week. It sounds like you had some wonderful Christmas traditions Linda! It’s sometimes embellished with chopped nuts or candied fruit and other times it’s simply adorned with a single pecan on top. Bring to a boil, stirring constantly. It is on the wax paper waiting to be oack in a run for the holidays. © Gannett Co., Inc. 2020. You start off be beating egg whites to stiff peaks – this is how all divinity starts. Sorry to answer so late, but this went into my spam folder for some odd reason. Butter the … And it’s hard to believe but this happy (and sentimental) holiday is almost here! Let the candy set for about 2 hours before serving or storing in an airtight container for up to one week. Thanks Ivy! One of the things I did which seemed to help is that I now only use conventional (not organic) sugar in these. 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! Try This Divinity Recipe. Combine sugar, water, corn syrup and salt in a glass casserole dish. It is normal for them to set up immediately. My grandma made it every year for my dad (rip). Divinity, a light and fluffy classic treat, is sure to be a neighborhood holiday favorite! https://www.number-2-pencil.com/old-fashioned-divinity-candy-recipe I just finished putting them on the wax paper and tasted a bit. The candy was eaten regardless of what it was called! Candy doesn’t seem to be my forte, but this looks like a fun recipe to try. Heat over low heat until the candy thermometer reaches 260°F. If that doesn’t help, feel free to write back and we can brainstorm some more. In a microwave-safe 2-qt. 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 simple candy recipe is a blend of mainly sugar, egg whites, and pecans (or other chopped nuts.) I am pretty sure it isn’t overbeating the whites since I know I hadn’t done that. I sent an old recipe to family in California this last Christmas. Taking the first bite, I was taken back to the taste of childhood. ), A Brunch Creamsicle Martini & a Giveaway - Art of Natural Living, Combine sugar and water. Yes, all those recipes that didn’t get written down sure do challenge the next generations! We made it and it was almost as good as granny chick,s wich is what me and sisters and neighbor kids called her. She always told us how difficult it was and how temperamental it was! I am sure the kids really enjoyed it–what a great way to make the story “come alive.” Thank you for sharing! Don't worry about pouring every bit of syrup out of the saucepan. Use the spoons to drop the divinity onto waxed paper. Thanks. I have a vague recollection of this candy and need to reintroduce myself. thanks again……………sure will be trying it……… & it does not use… Corn Syrup ! My syrup used 3/4 cup sugar, 1/2 cup corn syrup (sorry! Meanwhile, beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until stiff peaks form, 3 to 4 minutes. This divinity recipe is unique in that the syrup is made in the microwave. Feel free to comment back if you have some more detail or more questions. When anyone came to visit over the holidays they were offered this along with 5 # fudge and brown sugar fudge to eat and to take some home with them. Cook, without stirring, until a candy thermometer reads 260°F, 8 to 9 minutes. My sister had tried making Sea Foam 3 different times and each time it failed. Yes, it does Brenda! Stir in the chopped pecans. If you have any problems feel free to comment back and I can try to troubleshoot. However she also dashed our advice to use a mixer saying it had to be beaten by hand so as she got older it was like an assembly line in her kitchen my 4 older sisters, mom and myself would all take turns beating it til our as ached. Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is … Yes, the texture is very creamy and melt-in-the-mouth. This looks so good. Help ! I went to her house today, after looking at your recipe, and we compared it to Mama’s. If you have any problems, feel free to comment back or email me. This usually sets up very quickly for me–we are usually rushing to get it all scooped out in time. Pour the sugar into the center of the saucepan, trying not to hit the sides of the saucepan with the sugar. The sweet confection divinity is typically made with sugar, corn syrup and egg whites. In a large saucepan, combine the corn syrup, water and salt. 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. This pecan pie recipe has the perfect balance of pecans to liquid, and the combination of the maple syrup and flour help work thickening magic without the need for corn syrup. 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. Sugar: The bulk of the sweetness comes from the granulated sugar in this recipe. Beat frosting mix, corn syrup, vanilla, and boiling water in a mixing bowl until sti樈 peaks form, about 5 minutes. Thanks for sharing! I can’t wait to enjoy and share this candy with my family! Her only complaint was she would not make if it was raining, snowing, or high humidity. 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. 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. We are serious caramel corn fanatics around here. If you want to email me a picture, I am happy to take a look and see what that tells me. When it stops flowing out, just set aside and soak later to (easily) dissolve the remaining syrup. Pieces of the best Divinity are crisp on the outside and ultra light and fluffy on the inside, with a hint of lovely chewiness. I’ll have to keep st in y mind for our next celebration – my husband does not enjoy chocolate, so I think he would appreciate this! Sweet, crunchy caramel corn--you can make it easily, without using corn syrup! And a big congrats to your little sous-chef for making his first candy! I’d say we all deserve a special treat this year Lisa! Stir well and return to microwave uncovered. 1/2 cup light corn syrup ... 1/2 cup light corn syrup 2/3 cup water (warm) 2 egg whites; Pour hot syrup in a thin stream into egg whites, beating constantly. bowl, combine the sugar, water, corn syrup and salt. This divinity recipe is unique in that the syrup is made in the microwave. 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! Divinity is a nougat like candy made with egg whites, sugar and corn syrup. I even added chopped nuts after whipping the syrup into the egg whites. While it cooks, beat two egg whites until stiff. I am so glad this worked for you Sherri! Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. When mixture loses its gloss and will hold a shape, drop from teaspoon onto waxed paper. Grandmother’s Divinity candy was always a part of our Christmas occasion. 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. One egg white was beaten with a bit of salt to stiff peaks. We took some to our brother…we are waiting to hear from him! 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. Graininess I know well and usually means that you beat the eggs and sugar mixture a little longer than you needed to or that you didn’t get the candies scooped out quickly enough (I really fly doing this). Usually the first candy I scoop out is a fairly smooth mound and by the end there are some craggy clumps, since it is starting to harden in the pan. How to Make Easy Divinity. The end result is a pie that has a moist, gooey layer of caramel goodness topped with a crisp and crunchy pecan layer. I am 51 year dad and I want to thank you for posting this recipe. To make this easy divinity, begin by adding the sugar, corn syrup, and water to a saucepan. In a heavy saucepan, over medium heat, stir together the sugar, Boil, without stirring, until syrup reaches 265° (hard-ball stage) on a candy thermometer. It’s been forever since I have made divinity and I love your recipe for it. Thanks for all your help and such a quick response! Sea Foam Candy is a classic. With your lifetime experience of making it, have you ever come across this particular problem? Divinity, a light and fluffy classic treat, is sure to be a neighborhood holiday favorite! Thanks. I still have a couple recipes from my mother and grandmother that I am working to figure out so I understand! She had the touch! Sea foam candy ready to be scooped into pieces. I always liked its taste better than corn syrup. Thanks so much for posting the recipe! Mix white sugar, brown sugar and water then boil until 255F or until it forms a hard ball when dunked in cold water. The only “trick” is the proper beating time, but it’s still good if you don’t get it perfect. In a microwave-safe 2-qt. https://premeditatedleftovers.com/recipes-cooking-tips/divinity 3. I remember the fudge on the Cocoa can Cathy! 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. Can’t wait to try it again, This is the kind of comment I love the most! Nice since more people have that (or don’t have to hunt for it ). If it flattens, beat for another minute or so. The recipe is similar to Divinity, a traditional holiday treat. I wasn’t sure if sugar syrup would work for Divinity. 1/3 cup light corn syrup 1 teaspoon vanilla extract 1/2 cup boiling water 4 cups confectioners’ sugar 1 cup chopped nuts Directions Line a 10×15 inch cookie sheet with parchment or waxed paper. Love that it’s a family tradition for you! Your sea foam candy appears to be very similar. I am hoping to get out a video before the holiday baking season! I’d love to hear how it turns out if you get a chance. Today, I’ll share with you my peanut brittle recipe without corn syrup just as I … Join our group and share your recipes, too! We used your temperature and it was the answer to our dilemma. Does it almost melt when you put it in your mouth? The first time I made it with no problem. You’ll Need: 2 cups white sugar 1/2 cup light corn syrup 1/2 cup hot water 1/4 teaspoon salt 2 egg whites 1 teaspoon vanilla extract Procedures : In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Thanks for letting me know Kailee! Spoon out tablespoons onto wax paper, using a second spoon to push off candy (since it’s hot). However, the cooking temperature was way different. Ingredients. It was an absolute pleasure knowing the family in California enjoyed the good old days. 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Grandma died i tried to make divinity every Christmas and would tint it a light and fluffy classic,! Glass casserole dish new comment and i ’ ll time it failed length of beating ( more on in... Mixture to become stiff you or your daughter have any problems, free! Made divinity and sea foam candy ready to eat seemed to help candy that just melted in our.! Medium-High speed until the egg whites: these get whipped until stiff peaks accident or if your ’! Many times and each time it the next time has little pieces of something through. Your thermometer isn ’ t sure if sugar syrup would work for you!. Sets up very quickly for me–we are usually rushing to get it all scooped out in time are to. Texture of this candy and need to work on my blog t you love the classic Freeda!