Creamy, smooth and delicious with no nuts! This Southern delicacy is a dream come true for divinity lovers around the country. Hand dipped to seal in freshness and goodness, your 1 pound package of Pecan Divinity will arrive in a Gold Gift Tin.
Divinity candy can be stored in an airtight container at room temperature for up to 2 weeks. It can also be stored in the refrigerator for up to 1 month. If you are storing divinity candy in the refrigerator, let it come to room temperature before cutting it into squares. Divinity candy can also be frozen for up to 3 months. When you are ready to eat the frozen divinity candy, thaw it overnight in the refrigerator.
What are some recipes that I can use Divinity Without Nuts in?
Priester's Divinity Without Nuts can be enjoyed on its own, but it is also delicious in a variety of recipes. You can use it as a filling for cookies or brownies or even make Divinity Bark by layering the divinity with chocolate chips and nuts.
What are the ingredients in Divinity Without Nuts?
The ingredients in Priester's Divinity Without Nuts are sugar, egg whites, corn syrup, and vanilla extract. A 1-ounce serving has 150 calories, 10 grams of fat, 18 grams of carbohydrates, 15 grams of sugar, and 1 gram of protein.
How is Divinity Without Nuts made?
Divinity Without Nuts is made by combining sugar, egg whites, and corn syrup in a saucepan. The mixture is then cooked over low heat until it is melted and smooth. The divinity is then poured onto a baking sheet and cooled. Once it is cool, the divinity is cut into squares.
Humidity is nothing more than water vapor in the air and, as the moisture does with meringue and with many candies, it will almost always affect the way your divinity turns out. Shoot for a 40% or lower level of humidity.
Divinity candy can be stored in an airtight container at room temperature for up to 2 weeks. It can also be stored in the refrigerator for up to 1 month. If you are storing divinity candy in the refrigerator, let it come to room temperature before cutting it into squares.
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.
Corn Syrup – This is added to stop the sugar from crystalizing giving you a very smooth, chewy texture that's not grainy. Sugar – White granulated sugar is the best for this recipe, avoid brown sugar or it'll affect both the taste and look of the divinity.
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. If you're making candy on a hot or humid day, cook the candy a few degrees higher than the recipe specifies to overcome these undesired side effects.
When divinity is finished, it should not be sticky. The exterior of the candy should have a dry feeling. If the mixture is sticky, you should continue beating it until the candy is no longer shiny. Once the glossy appearance is gone, the divinity is ready to be spooned onto wax paper or parchment paper to cool.
Allow it to rest for about 15 minutes. This will absorb more moisture and will allow your sweet treat to harden. If you want your divinity candy to soften up a bit add hot water a tablespoon at a time and beat it again. Repeat the process until you get the desired fluffy consistency.
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