Best Cookie Recipes: Mama’s Divinity – Pittsburgh Post

I have clear memories of Christmas Eve during my grandmother’s residence with my big, shrill Louisiana family. The dessert list was my favorite — boxes and tins stretched from end-to-end, with all from my aunt’s famous peanut butter fudge to my cousin’s red-and-green sugarine cookies. But a standout was always a divinity, a classical Southern candy that tastes like a vanilla fudge-nougat hybrid, with pecans thrown in for good measure. Each of my 5 aunts would make a batch, and my grandmother would turn out a widespread with her own, that was always a best of them all. Even with a clearly unconstrained supply of a sweetest divinity, though, there were never leftovers. My grandmother upheld divided a few years ago, though this somewhat mutated Paula Deen recipe gives her candy a run for a money.

— Erin Hebert, duplicate editor 

Mama’s Divinity

PG tested 

Traditional divinity has pecans, though we can use any kind of nut, chopped fruit or even supplement peppermint remove to switch it up.

4 cups sugar

1 crater white corn syrup

¾ cup cold water

3 egg whites

1 teaspoon pristine vanilla extract

2 cups chopped pecans or pecan halves

In a complicated saucepan over middle heat, stir together sugar, corn syrup and water. Stir usually until sugarine has dissolved. Cook syrup reduction until it reaches 260 degrees on a candy thermometer, bringing it to a hard-ball stage.

While syrup is cooking, kick egg whites with an electric mixer until unbending peaks form. Once sugarine reduction reaches 260 degrees, delicately flow a delayed solid tide of syrup into stiffly beaten egg whites, violence constantly during high speed. Add vanilla and continue to kick until reduction binds a figure and loses a shine, approximately 6 to 10 mins depending on your mixer. Stir in pecans.

Using 2 spoons, dump a divinity onto waxed paper, regulating 1 ladle to pull a candy off a other. If a candy becomes too stiff, supplement a few drops of prohibited water. You will need to work fast. After we ladle a baked sugarine and nuts onto a waxed paper, you’re done. Cool a candies on racks completely. You can store them in an indisputable enclosure for adult to 2 weeks.

— From Paula Deen around Food Network

Best Holiday, Christmas Cookie Recipes:
The Post-Gazette staff shares holiday favorites. View them all here!

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