Traditional Old Fashion Divinity Candy
I recently started going through my husband’s grandmother’s recipe box. It is chalk full of Old Fashion Cookies, Cakes and Candy’s. Her Fried Chicken recipe was also in there… All of the recipes were written more like reminders to herself vs actual recipes someone else could follow, so we have had some success and some funny fails. But it has been fun cooking some of the recipes he grew up loving. I will note, none of them qualify as Paleo!
I had never had Divinity Candy but I always saw it in Southern Cooking Magazines and at the Sweet Shops in the South when we traveled. I decided to try out her recipe. The trick is definitely the temperature and beating the final mixture just long enough that it will hold its shape but not be too hard to scoop out of the bowl. I have seen other version of the recipe that makes a bigger batch, but in this case I think the smaller the better so you can get it scooped out before it gets too hard. I think I got it pretty close to right.
If you’ve never had this Southern Candy, I would describe it as a really light fudge. I would definitely recommend trying some this Christmas.
Old Fashion Divinity Candy
This traditional old fashion candy recipe is pure heaven.
Ingredients
- 2 cups sugar
- 3/4 cup light corn syrup
- 1/4 cup water
- 1/4 cup pecan peices
- 1 egg white
Instructions
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Cook the sugar, syrup and water in a heavy sauce pan. Using a Candy thermometer heat to 242 degrees.
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While sugar mixture is cooking, beat the egg white stiff.
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Pour the sugar mixture over the stiff egg white and beat 5-6 minutes until it loses its gloss and will hold it’s shape. Add pecans and stir to combine.
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Working quickly, drop a tablespoon at a time on wax paper. If mixture gets too stiff to work with, add a few drops of hot water.
Recipe Notes
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