Yes, I didn’t know which name people would be using so I used them both. However, the cooking temperature was way different. Her sea foam candy was always perfect. Thanks again! This divinity recipe is unique in that the syrup is made in the microwave. Going to make it tonight with the girls. Place the saucepan over medium-high heat and let the sugar melt into the water. 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. This should be take about 2 minutes. 2 1/2 cups sugar https://www.cdkitchen.com/recipes/recs/1445/Maple-Divinity107528.shtml I would say somewhere around 10 minutes. I have helped people who are new to candy making before. i can’t do corn syrians this reminded so much if my Grandmothers recipe . Over the years I’ve heard them mixed many times and actually argued over! We even added some chopped pecans. I think this is what my grandmother used to make. In a microwave-safe 2-qt. To make this easy divinity, begin by adding the sugar, corn syrup, and water to a saucepan. Boil, without stirring, until syrup reaches 265° (hard-ball stage) on a candy thermometer. I’d love to hear back either way and let me know if you or your daughter have any questions. Set aside. 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. I can’t wait to enjoy and share this candy with my family! While the candy mixture is boiling, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. One egg white was beaten with a bit of salt to stiff peaks. Stir until sugar is dissolved. I don’t even use organic in many of my candies for this reason. Easy Divinity Recipe. For next Christmas I really need to work on my grandmother’s gingerbread, which no one has been able to reproduce…. Plus it’s completely fat free and doesn’t use any corn syrup (which will likely be GMO if you don’t buy organic). The Sea Foam is delicious! Today, I’ll share with you my peanut brittle recipe without corn syrup just as I … Mama has been gone for 22 years now. Divinity, a light and fluffy classic treat, is sure to be a neighborhood holiday favorite! 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. I remember trying divinity years ago and it didn’t come out well. Meanwhile, beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until stiff peaks form, 3 to 4 minutes. Vanilla: For an extra boost of flavor, I always add a few teaspoons of pure vanilla extract. If you try it, I’d love to hear how it goes! My grandmother made me this when I was 10 and now I am 46 and haven’t had it since. You start off be beating egg whites to stiff peaks – this is how all divinity starts. Your picture is beautiful Marcy. This worked fabulously! Have fun! Can’t wait to try it again, This is the kind of comment I love the most! My mother made Sea Foam every year for the holidays. bowl, combine the sugar, water, corn syrup and salt. 1/2 cup water My grandma was blind and never needed to measure anything and always turned out perfect. 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 . The sweet confection divinity is typically made with sugar, corn syrup and egg whites. I was really excited when i found this ! 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! Thank you for sharing both your story and your video. I haven’t tasted sea foam candy since childhood. It brought back memories of when they both were alive. Cook, without stirring, until a candy thermometer reads 260°F, 8 to 9 minutes. My mom used to make it in dollops, too. Required fields are marked *. She explained that the recipe would fail because of too much moisture in the air. It’s been forever since I have made divinity and I love your recipe for it. If you do try it, I’d love to hear if it works or not! Don’t worry about getting out all the syrup (later you can soak the pan and the stuck on syrup will dissolve). It’s also possible to change the flavor of divinity adding flavored extracts such as cherry, maple, raspberry, almond or peppermint. 2. Pingback: A Brunch Creamsicle Martini & a Giveaway - Art of Natural Living. Help ! I remember her always saying that it couldn’t be made on a humid day. Cook Sugar, Corn Syrup & Water: In a medium, heavy bottom saucepan, combine the sugar, corn syrup and water over medium heat. Let the candy set for about 2 hours before serving or storing in an airtight container for up to one week. Set aside. Beat syrup and egg mixture until it loses gloss and will hold shape. Watch carefully. Thanks for commenting! I made only a 1/2 batch, and made sure the sugar was to a hard ball stage – I tested it with water. We are serious caramel corn fanatics around here. 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. Spoon out tablespoons onto wax paper, using a second spoon to push off candy (since it’s hot). I have never had this. Cook Sugar, Corn Syrup & Water: In a medium, heavy bottom saucepan, combine the sugar, corn syrup and water over medium heat. With the holidays coming, who’s getting nostalgic for vintage food? I went to her house today, after looking at your recipe, and we compared it to Mama’s. The end product is slightly crisp on the outside, fluffy on the inside and has a satisfying crunch of pecans in every bite. I used to use a candy thermometer but now I just use my regular instant read thermometer and that works just fine. 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. Heat over low heat until the candy thermometer reaches 260°F. Any advice? Beat on medium-high speed until the egg whites form stiff peaks. With the mixer running on medium-high speed, very gradually and carefully pour the hot syrup into the egg whites. This will take 10-15 minutes. I do find that candy is “fussier” than baking about the sugar you use. An old fashioned treat, sea foam candy is perfect for holidays and other special occasions. She had the touch! 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. 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. Stir well and return to microwave uncovered. 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! I just made this it taste great warm hope it set up .. Great memories of an awesome lady. Advertisement. My grandma made it every year for my dad (rip). Pour the sugar into the center of the saucepan, trying not to hit the sides of the saucepan with the sugar. How to Make Easy Divinity. Sugar: The bulk of the sweetness comes from the granulated sugar in this recipe. Thank you for sharing. I got the recipe out of a church cookbook. Cook and stir … If you want to email me a picture, I am happy to take a look and see what that tells me. If you have any problems with it, leave a new comment and I’ll try to help. I wasn’t sure if sugar syrup would work for Divinity. ... 1/2 cup light corn syrup 2/3 cup water (warm) 2 egg whites; Is this sea foam like the chocolate covered sea foam candy you buy in the stores, minus the chocolate? I had never found the right recipe until now. Butter an 8-inch square glass-baking dish. We share Recipes From Our Dinner Table! This is the meringue like type Sarah. 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. Try This Divinity Recipe. I love divinity…It’s been a long time since I’ve made any. I love candy and this sounds so good. While you’re at it, join our Pinterest board, too! (Hope to have a video out before the upcoming holidays). It’s sometimes embellished with chopped nuts or candied fruit and other times it’s simply adorned with a single pecan on top. Mix white sugar, brown sugar and water then boil until 255F or until it forms a hard ball when dunked in cold water. Good luck in your search! This was really good. Inger, thank-you for sharing both the recipe and it’s story! He is now diabetic though & am wondering if you know anyone who sells sugar free divinity or if that’s even possible to make? Thanks Kathy. I have been searching cookbooks for years without success, thank you so much for sharing. I’ll time it the next time I try it and update the recipe. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. What are substitutes for corn syrup? (On humid days, use 1 tablespoon less water.) It is on the wax paper waiting to be oack in a run for the holidays. Has this ever happened to you? Enjoy! email: artofnaturalliving (at) live (dot) com. This can happen by accident or if your thermometer isn’t calibrated properly. Love that it’s a family tradition for you! I think the dollops make it pretty! Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is … This worked fabulously! 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. Ingredients. Yes, usually not hard to get help when making a delicious family treat that everyone counts on for the holidays! My husbands favorite candy growing up was 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. I even added chopped nuts after whipping the syrup into the egg whites. In a large saucepan, combine the corn syrup, water and salt. It was snow white little peaks that were light as a feather with a vanilla taste and had pecans. I am allergic to corn and thought I’d never be able to make Divinity candy. Cook 6-8 minutes longer or until a candy thermometer reads 260°(hard-ball stage), stirring every 2 minutes. Guessing yours did since you mention graininess. 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…. Combine the sugar, water, corn syrup and salt in a large saucepan over medium heat and stir until it starts to boil. My mom used to make this at Christmas time. Ohhh, melt-in-your-mouth is a perfect description! I have a recipe for the other too but I haven’t tried it. 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. I remember the fudge on the Cocoa can Cathy! Spoon out sea foam candy (use a second spoon to push candy off the first spoon). The notion that the recipe has been passed around is just delightful, Inger. Have fun! If that doesn’t help, feel free to write back and we can brainstorm some more. https://premeditatedleftovers.com/recipes-cooking-tips/divinity And what a fun activity to share with your daughter! I always liked its taste better than corn syrup. Sweet, crunchy caramel corn--you can make it easily, without using corn syrup! Boil, without stirring, until syrup reaches 265° (hard-ball stage) on a candy thermometer. Pieces of the best Divinity are crisp on the outside and ultra light and fluffy on the inside, with a hint of lovely chewiness. Cover with saran wrap and microwave on high for 5 minutes. Join our group and share your recipes, too! This just might make an appearance this holiday season. This simple candy recipe is a blend of mainly sugar, egg whites, and pecans (or other chopped nuts.) But the only way to know would be to give it a try with a substitute. Beat until candy loses its gloss and holds its shape. Nut Divinity: Prepare as above, but ... requires a candy thermometer. Cook and stir until … Vanilla: For an extra boost of flavor, I always add a few teaspoons of pure vanilla extract. What better to help them remember the lesson than “Sea Foam”? I will have to see if I can organized enough to mail something out next year! In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. When syrup reaches proper temperature, pour it into egg white bowl while beating with mixer. Corn syrup: This helps create that chewy, taffy-like texture. She always told us how difficult it was and how temperamental it was! This divinity recipe is unique in that the syrup is made in the microwave. We made it and it was almost as good as granny chick,s wich is what me and sisters and neighbor kids called her. Top with the pecan halves, if desired. It’s probably my most commented post and people often have questions about how to make it. 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. So good! This heirloom Divinity candy recipe is a family holiday tradition and always a specific preferable ! And a big congrats to your little sous-chef for making his first candy! My youngest and I made it today because he’s learning the letter d (for divinity) this week. They were heavenly! I do hope the next generation does the same. Thank you so much!! With your lifetime experience of making it, have you ever come across this particular problem? Good question! Your email address will not be published. Use the spoons to drop the divinity onto waxed paper. Yummy! https://www.number-2-pencil.com/old-fashioned-divinity-candy-recipe 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. Wait for it to cool, then it is ready to eat! 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. thanks again……………sure will be trying it……… & it does not use… 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. Thanks! He would live it. You were so kind to send it to family. Corn syrup: This helps create that chewy, taffy-like texture. ), A Brunch Creamsicle Martini & a Giveaway - Art of Natural Living, Combine sugar and water. Beat until mixture forms peaks. 1/2 cup chopped pecans, plus 20 pecan halves (optional). I do enjoy making candy–and this recipe is extra special since it’s been passed down through the family! The first time I made it with no problem. So I’ve decided to do a quick update and even include a video! I have made divinity candy but it’s been a long time ago. The candy is really pretty basic and I have been making it since I was a teen. Guess I’m lucky the holidays (and my brother’s birthday) are in winter! Yes, it does Brenda! But now I want to make this as well as some divinity just to compare. Thanks so much for all your help and answering so quickly! Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. I have never tried it, but you could fold in pecans at the end. 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. Don't worry about pouring every bit of syrup out of the saucepan. Isn’t it wonderful that we have these memories from years ago. When syrup reaches proper temperature, pour into egg white bowl, beating constantly with mixer. Then cook without stirring to 260 degrees on candy thermometer. I use almost all organic products but for candy making it seems to be hit or miss–more miss. Hope this helps. When you lift the whisk, the candy should stand on its own. I have also wondered if pausing a little before pouring the boiling sugar over the whites would help, but you can’t pause too long or the sugar will solidify in the pan. And how funny that it came out of a request for a healthy recipe. Grandmother’s Divinity candy was always a part of our Christmas occasion. Thank you for this recipe. 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. Your syrup should cook only to about 255, not 275. The recipe worked like a charm! Enjoy! This tasty recipe is a perfect snack for after school or movie night, and uses ingredients you already have in your kitchen. Thank you for sharing a corn free recipe. Use the spoons to drop the divinity onto waxed paper. Divinity candy is a delicious homemade fudge ! Try This Divinity Recipe. 1/2 cup light corn syrup Making this corn syrup substitute could not be … Cook 6-8 minutes longer or until a candy thermometer reads 260°(hard-ball stage), stirring every 2 minutes. Thanks. The only “trick” is the proper beating time, but it’s still good if you don’t get it perfect. It just keeps getting harder the longer it cooks so I think that is your problem. I have tried to make Divinity before, with the corn syrup and had absolutely no luck! She did not use corn syrup and the divinity was a drier melt in your mouth candy. After studying her grandmother's old church cookbooks, Southern Kitchen's Visual Content Producer Ramona King learned the secret to making Southern divinity candy. Some decide to put a single pecan half on top, and some add chopped pecans inside the mixture. My mother always made several recipes at Christmas that filled a huge Christmas tin she had. https://premeditatedleftovers.com/recipes-cooking-tips/corn-syrup-substitutes This tasty recipe is a perfect snack for after school or movie night, and uses ingredients you already have in your kitchen. Looks like you did a great job and just weren’t sure what to expect. Thank you soooo much. https://www.cdkitchen.com/recipes/recs/1445/Maple-Divinity107528.shtml Cook without stirring to 255 degrees or until mixture will form a hard ball in cold water. Ohhhh, given how badly my diet is going, Louise, I’m not sure I didn’t get the better of the deal But I haven’t even made the carrots yet, alas. Divinity candy is a delicious homemade fudge ! ; Egg whites: These get whipped until stiff peaks form, much like a meringue. 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 ! Heat over low heat until the candy thermometer reaches 260°F. I wanted to thank you for this post. My sister had tried making Sea Foam 3 different times and each time it failed. Combine sugar, water, corn syrup and salt in a glass casserole dish. ... 1/2 cup light corn syrup 2/3 cup water (warm) 2 egg whites; 2 teaspoons vanilla I used to do this for Christmas every year, but I think a post Christmas birthday works even better. I am hoping to get out a video before the holiday baking season! The first is that the sugar syrup didn’t get to the proper temperature. I have fun every time I revive an old family recipe. Add vanilla to mixing bowl. The Wedge Salad with Blue Cheese Dressing, Start a Winter Bulb Garden Now (in Just a Few Minutes! My grandma made this every year at Christmas. I live in San Diego, so there were no humidity issues. Here is an easy recipe to make these homemade candies. This heirloom Divinity candy recipe is a family holiday tradition and always a specific preferable ! Wow–I had never heard of that before. How to Make Easy Divinity. Also Greatful for no gmo syrup included. This is a fun birthday gift! Thanks for sharing! Cook on high for another 4 to 5 minutes until reaches hard ball stage when a little is dropped in cold water. Yes, all those recipes that didn’t get written down sure do challenge the next generations! We used your temperature and it was the answer to our dilemma. ; Egg whites: These get whipped until stiff peaks form, much like a meringue. 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). Divinity is most often made around the holidays as a nougat-like candy to share at holiday parties and cookie exchanges. bowl, combine the sugar, water, corn syrup and salt. We just called it “sugar syrup” for obvious reasons. If you’ve been following my posts, I try to substitute or get rid of corn syrup as much as I can. Bring to a boil over medium heat. 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. It is definitely sticky enough to hold them up Kyle! Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Grandmother’s Divinity candy was always a part of our Christmas occasion. Thanks for sharing – My Mom made this with us in the 70”s! * Percent Daily Values are based on a 2,000 calorie diet. Good luck Will. https://www.allrecipes.com/recipe/15652/old-fashioned-divinity-candy When the mixture is close to that 260°F temp, beat the egg whites in … To make this easy divinity, begin by adding the sugar, corn syrup, and water to a saucepan. The end result is a pie that has a moist, gooey layer of caramel goodness topped with a crisp and crunchy pecan layer. I’m wondering if the egg whites got cooked as the sugar mixture got beaten in. Oh also, how long do they normally take to set up? Stir frequently until the mixture comes to a boil. Then cook without stirring to 260 degrees on candy thermometer. It’s so intriguing I will have to find my candy thermometer. This makes me want to give it a try! Increase heat to high and bring to a boil. 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. Thanks so much! Go figure! I always get excited to see comments like this Terry! Stir frequently until the mixture comes to a boil. I am so happy to hear that this worked for you Sharon–thanks for letting me know! I am so happy that this will work for you Lee! Lightly grease two spoons with nonstick oil spray. In any case, it was fun making the sea foam even if I only ate a piece or two! Increase heat to high and bring to a boil. I'm looking for a divinity recipe like my Grandma made when I was a kid. How interesting to see how it’s made! Divinity, a light and fluffy classic treat, is sure to be a neighborhood holiday favorite! Hi Inger, isn’t it wonderful to make your own candy? Thanks Grace! If you’ve been following my posts, I try to substitute or get rid of corn syrup as much as I can. What distinguishes a batch as successful is the candy temperature and length of beating (more on this in her story). It is very important not to stir during this step. It was an absolute pleasure knowing the family in California enjoyed the good old days. Her only complaint was she would not make if it was raining, snowing, or high humidity. Thanks for sharing! Ingredients. 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. You start off be beating egg whites: these get whipped until stiff peaks – this is what grandmother. A light and fluffy classic treat, sea foam candy appears to be oack in a thin stream into whites. Saying that it ’ s the Hershey Coco fudge recipe that was printed on the Coco can ( can! & it does not use… corn syrup lesson than “ sea foam tan! A winter Bulb Garden now ( in just a divinity recipe without corn syrup teaspoons of pure vanilla extract to! 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