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I'm wondering if some people are mistaking nougat for divinity. Nougat is white with nuts and very chewy. Divinity--at least the one my mother made as well as the recipe that's in The Joy of Cooking--is more like a thick meringue. It's not chewy in the least. Done right, it is a little firm on the outside, the inside creamy.
For sure, it's sweet. You've got to be a hardcore sweet tooth to eat more than a piece.
LoriBee62--that's what my grandmother made. And it was divine. Hers was from an old family recipe handed down in Mississippi & Tennessee from the 1800s. A holiday tradition, made rarely, because in the humid or rainy South, you couldn't always depend on it "setting up" right. The rate of failure was high .
My grandmother made great Divinity, but she passed before I got her recipe.
Yes, you need a dry day to make the stuff. Too humid and it won't set up. I've tried.
I love divinity, not the moist kind either, and I attempted to make it on my own one time, it was an unmitigated disaster! It turned to yellow plastic in the pan, and I had to throw the pan away, as I soaked it and soaked it, and it was like soaking plastic with all that Karo syrup! I know I did something wrong not following the directions correctly?
You'd think there'd be loads of folks in dry, arid areas making divinity and shipping it to the humid areas of the planet, but divinity seems to be held in highest esteem in the moist, humid and hard to make it areas.
Grannie used to make ambrosia (odd, but edible) as well as divinity, but I don't remember much about the divinity other than she made it. Her caramel popcorn was more memorable mostly because that was the standard "meet the grand kids at the door" candy. Granma was firm believer in feeding the descending hordes to keep them friendly although why she fed us sugar, I'll never know. Usually it was feed them sugar and put them outside to work it off and hope they sleep well, I guess. Now, my mom's caramel popcorn was even more memorable, mostly because of the stuff becoming glue in the pan and the pan being thrown out into the unheated garage where it dented and sat for a couple of weeks.
I don't suppose there's any way to make divinity without all the sugar in it?
I hear people talking about how their divinity doesn't "set"... I think I'm having the opposite problem. Instead of being runny and too gooey, mine is too chalky and crumbly and dry.
Should I add more water? More egg white?
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I know I did something wrong not following the directions correctly?
