Easy No Cook Divinity Candy Recipe (2024)

FAQs

How to tell when divinity is done? ›

The divinity is ready when it holds its shape in a mound on the parchment paper. If it turns into a puddle, continue beating the mixture.

But if your divinity fails to harden, you can beat in two tablespoons of powdered sugar and allow the mixture to rest a few minutes; if the candy hardens too much, you can blend in hot water a tablespoon at a time until the perfect, fluffy consistency is reached.

You can sometimes correct a divinity fail. If it is too stiff, add very hot water, beating in a half tablespoon at a time until it reaches a fluffy consistency. If it is too thin and does not set, try adding 1/2 tablespoon at a time of powdered sugar until it thickens.

Consider this: divinity hates humidity. It's best to make divinity on a cool, dry day. If it's humid (over 50%) or rainy, the candy might end up with a more gooey, or grainy texture.

Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm.

Make sure your beater is up to it, though. Making divinity will overheat the motors of portable mixers and most lightweight free-standing mixers. And don't try making divinity when the humidity is above 60%. No matter how long you beat the mixture, it will remain too runny to form into mounds.

As sugar attracts water, any humidity or moisture in the air can affect how your divinity turns out. Divinity should be dry and set within two hours, but have patience. It may take a little longer.

Beat until candy holds its shape, 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.)

The result: A divinity that is less pillowy soft and more gooey and gritty in texture. Candy manufacturer Warrell Corporation explains, “Cooking candy sugar to the proper temperature requires achieving the appropriate sugar-moisture balance. High humidity hastens the breakdown of sugar as it cools.

How To Handle Overly Dry Divinity. If you find that your Divinity candy has turned out too dry (left hand side of image above), work as quickly as possible to spoon the pieces out onto the parchment paper. Let the candy sit out just until it has cooled and then immediately transfer to an air tight container.

What is the best way to store divinity candy? ›

Layer fudge pieces or divinity between waxed paper in an airtight container to prevent from quickly drying out. Store at room temperature up to 2 days or in the refrigerator for up to 1 month.

In a meringue, the sugar syrup is cooked to about 240°F or until the sugar forms a soft, malleable ball when a spoonful is dropped in cold water. For divinity, the sugar is taken a bit further to 250°F (or the firm ball stage) where it can hold more structure.

The perfect divinity climate has a relative humidity of less than 35 percent. If you live in an area that's hardly ever that dry, you can always run your air conditioner or a dehumidifier for about a day or so before making divinity.

So, the axiom: “You cannot make divinity when it's raining.” But not so today. With modern electric stand mixers, well-sealed homes against the weather, and central heat/air that help modify humidity, the candy-maker can no longer blame the weather for a bad batch of candy!

Believe it or not, the weather and humidity can also play a prominent role in the process of making candy, as it can have a dramatic impact on the quality of the finished product.

Divinity Candy Tips

To ensure it stays fresh, store your divinity candy in an airtight container in a cool, dry place for up to two weeks.

Overcook your syrup, and your candy will too hard to eat. Underbeat your candy and you might have to eat it with a spoon. Overbeat it and could be crunchy and sugary. Don't be discouraged from making these delicious sweets that others will beg you to make.