Have you ever tried Divinity?  Divinity is a nougat-like candy that is also sometimes called sea foam.  It is made with egg whites, corn syrup and sugar.  Optional add-ins could be nuts, dried fruits and/or chocolate.  My grandma made this treat every Christmas.  I used to think it was a little strange, but now as an adult I appreciate researching confections from my past and reviving them.

This candy was made as part of Rustic Joyful Food’s 12 Days of Christmas Cookies.  Danielle Kartes heads this wonderful blog and has enlisted fellow bloggers to share their favorite recipes.  Please check her out.  She is talented, creative, warm and wickedly funny.

To make Divinity, it is preferable that you own a powerful stand mixer to make this candy.  Women in the past used hand beaters – serious respect from me now that I know how much beating is involved!  After my batch was beat to the proper consistency my Kitchenaid mixer was hot to the touch and practically groaned.  Know that you need to beat, beat, beat to make this candy and it is a long process (but well worth it!)

Also, make Divinity on a dry, low humidity day.  Divinity acts like a sponge and does not dry out well if it is rainy or humid outside.  Under proper conditions, your finished product should be dry to the touch.

Divinity With Bittersweet Chocolate & Walnuts

This recipe is from my grandma, but I’ve modified it using different mix-ins and using a stand mixer.  Makes about 2-4 dozen depending on the size of your candies, but I tend to make smaller sized candies as they are quite sweet and rich.

2 2/3 cups sugar

2/3 cup light corn syrup

1/2 water

2 egg whites

1 tsp vanilla

2/3 cup coarsely chopped walnuts

2-4 oz bittersweet chocolate melted, cooled a bit, and set aside

Line two cookie sheets with parchment paper.

Cook sugar, corn syrup and water in a 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved.  Cook, without stirring, to 260 degrees using a candy thermometer (I prefer the ThermoWorks Thermometer due to its accuracy).

While sugar mixture cooks, beat egg whites using the whisk in a stand mixer bowl until stiff peaks form.  When syrup is at 260 degrees and egg whites are at stiff peaks you are ready for the next step: while egg whites are beating, pour the hot sugar syrup in a thin stream into the egg whites, beating on medium high the entire time.  Add vanilla.  Beat on medium high until a very small sample dropped on a lined cookie sheet holds it shape and doesn’t pool.  This may take 5-10 minutes depending on your mixer.  Fold in walnuts and then gently fold in melted chocolate keeping chocolate ribbons visible.

Using two spoons drop mixture onto parchment paper.  Let stand at least 12 hours at room temperature turning candies at least once until they are dry to the touch.

Candy stores well in an airtight container at room temperature, or freezes beautifully.