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
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
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The Post-Gazette staff shares holiday favorites. View them all here!