Divinity Fudge is a traditional American, meringue type confection, made with granulated sugar, water, egg whites and corn syrup. There are many variations of this recipe, the one I share today also calls for nuts and vanilla as flavoring. I didn’t find a translation for it in spanish, so I named it suspiritos o merenguitos divinos. 

 No matter what variation you prepare, the result remains the same, a fluffy, air like candy with a crisp outer layer. It's recommended to prepare this recipe on sunny days as humidity prevents the candy from drying and alters its texture. What I hope doesn’t happen to you? After several days of extremely high temperatures and no rain, I thought this would a perfect dessert to prepare, since there is no need to turn on the oven, but as soon as I started preparing the syrup, clouds began to form. This is a photo of the cloudy sky above our home.

(Recipe adapted from Southern Living)

2 ½ cups sugar
½ cup water
½ cup light corn syrup
¼ teaspoon salt
2 eggs whites
1 teaspoon vanilla extract
1 cup chopped pecans
Garnish: pecan halves

1. Lightly grease a large sheet of wax paper or tray with butter; set aside.
2. Cook first 4 ingredients in a heavy 2-quart saucepan over medium heat about 15 minutes or until sugar thermometer registers 248˚F. Lower heat and begin to beat egg whites at high speed with an electric mixer until stiff peaks form. Pour half of hot syrup in a thin stream over egg whites, beating constantly at high speed, about 5 minutes.
3. Cook remaining half of syrup over medium heat, stirring occasionally, 4 to 5 minutes or until a candy thermometer registers 272˚F. Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly at high speed for 6 to 8 minutes or until mixture holds its shape. Place machine in stir (low speed) and add 1 cup chopped pecans.
4. Drop mixture quickly by rounded teaspoonfuls onto lightly greased wax paper or tray. Garnish, if desired. Cool.

YIELD: 4 dozen (I got 34 candies).

a) The process used when beating egg whites is as important as cooking the ingredients to the proper temperature. Start with a clean bowl. Any greasy residue in the bowl can reduce the volume of beaten egg whites.
b) Having a partner isn't necessary, but in helps to complete the procedure quicker. Drop candy by teaspoonfuls quickly, dipping from the bottom of the bowl and using the back of a second spoon to push the mixture off the dipping spoon. The candy will start to harden on the bottom of the bowl first.

A hot-tempered person stirs up conflict, but the one who is patient calms a quarrel. ~ Proverbs 15:18

 Photos © Mari's Cakes

8 Friends Have Comment:

  1. Hi Mari-It's been a while since I have visited your blog...and same for you too!
    So happy to see your comment on my blog!
    I love this yummy creation called Divinity...I just love fluffy frosting which I make so often, but never have made this particular delight.
    Simply beautiful, and yummy!

  2. Divinity is simply, well, divine! I love to make a big cake sized one and top it with fruit and cream. Yum! Yours look like they came out well despite the clouds in the sky. Hope you're doing well and enjoying your summer so far!

  3. These look divine and are so elegant. My husband would love this especially, because he loves merengue.

  4. Terrific and totally addictive!



  5. Dear Mari, What beautiful and elegant treats! These look delightful! You have a wonderful site! Please visit soon! Blessings to you, Catherine

  6. This looks simple enough for me, I think I can handle this. Thanks for shairng Divinity.

  7. This is a neat no-bake dessert. Quite heavenly.

  8. This is a recipe I pretty much love! I love meringue cookies, they are very addictive:-) I enjoyed divinity for the first time while visiting Savannah GA! These look fantastic! Hugs, Terra


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