Divinity is a classic candy known for its light airy texture and sweet, melt-in-your-mouth flavor. Traditionally made with corn syrup, this no corn syrup version offers a cleaner ingredient list without sacrificing that signature fluffy sweetness. It’s perfect for anyone looking to enjoy this nostalgic treat with a simpler twist.
Ingredients
To make our Divinity Recipe No Corn Syrup, we use a selection of simple but essential ingredients that ensure the candy’s signature fluffy texture and sweet flavor without the need for corn syrup. Here is what we need to gather:
- 2 cups granulated sugar
This is the primary sweetener that gives divinity its classic candy sweetness.
- 1/2 cup water
Used to dissolve the sugar and create the syrup base essential for the right consistency.
- 2 large egg whites (room temperature)
Whipping these to stiff peaks provides the light and airy structure that defines divinity.
- 1/4 teaspoon cream of tartar
Helps stabilize the egg whites during whipping to maintain texture.
- 1 teaspoon vanilla extract
Adds a warm and aromatic flavor that balances the sweetness.
- 1/2 cup chopped pecans or walnuts (optional)
For a delightful crunch and traditional nutty flavor.
Ingredient Overview Table
| Ingredient | Quantity | Purpose |
|---|---|---|
| Granulated sugar | 2 cups | Sweetener |
| Water | 1/2 cup | Dissolve sugar, syrup base |
| Egg whites (room temp) | 2 large | Whipped for fluffiness |
| Cream of tartar | 1/4 teaspoon | Stabilizes whipped egg whites |
| Vanilla extract | 1 teaspoon | Flavor enhancer |
| Chopped pecans or walnuts | 1/2 cup (optional) | Nutty crunch |
By carefully measuring and preparing these ingredients, we set the stage for a no corn syrup divinity that captures the nostalgic taste and airy texture of this beloved candy.
Equipment Needed
To create the perfect Divinity Recipe No Corn Syrup, having the right equipment is essential. Each tool helps us achieve the ideal texture and consistency, ensuring our final candy is light, fluffy, and beautifully set.
Essential Tools
- Candy Thermometer
Precise temperature control is key. We need a candy thermometer to monitor the sugar syrup temperature accurately, ideally reaching 250°F (hard ball stage). Without this, the texture can turn out grainy or too soft.
- Electric Mixer (Stand or Handheld)
Beating the egg whites to stiff peaks and incorporating hot syrup requires consistent and powerful mixing. A stand mixer with a whisk attachment is best, but a handheld mixer can work with careful attention.
- Medium Saucepan
A heavy-bottomed saucepan prevents hot spots while boiling the sugar and water. This ensures even cooking and proper syrup consistency.
- Heatproof Spatula
For folding and scraping, a silicone spatula resists heat and prevents sugar crystals from sticking, aiding in smooth mixing.
- Baking Sheet or Parchment Paper
We will drop spoonfuls of divinity onto parchment-lined sheets to cool and set, avoiding sticking and easing removal.
Optional but Helpful
- Candy Scoop or Tablespoon
For uniform sized divinity pieces, a scoop helps portion the mixture evenly and neatly.
- Measuring Cups and Spoons
Precision in measuring sugar, water, and other ingredients is crucial for consistent results.
Equipment Summary Table
| Equipment | Purpose | Importance |
|---|---|---|
| Candy Thermometer | Monitor sugar syrup temperature | Essential for texture |
| Electric Mixer | Beat egg whites, mix ingredients | Essential for fluffiness |
| Medium Saucepan | Boil sugar and water evenly | Essential for syrup consistency |
| Heatproof Spatula | Stir sugar syrup and fold ingredients | Important for smooth mixing |
| Baking Sheet/Parchment Paper | Cool and set divinity drops | Essential for handling |
| Candy Scoop/Tablespoon | Portion divinity evenly | Helpful for uniform pieces |
| Measuring Cups/Spoons | Measure ingredients accurately | Important for recipe precision |
With this equipment on hand, we are fully prepared to master the no corn syrup divinity and enjoy crafting this nostalgic sweet treat with confidence.
Prep Work
Getting our workspace ready is crucial for crafting perfect Divinity without corn syrup. Careful prep ensures smooth cooking and consistent results.
Preparing the Baking Sheet
We start by lining a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes it easier to remove the divinity once set.
Tip: Lightly grease the parchment with a thin layer of shortening or nonstick spray if desired, for extra ease of removal.
| Step | Details |
|---|---|
| Choose baking sheet | Medium size flat sheet |
| Line with | Parchment paper or silicone mat |
| Optional | Lightly grease with shortening or spray |
Measuring and Sifting Ingredients
Accurate measurement of ingredients ensures the candy sets correctly and maintains its fluffy texture. We use a digital kitchen scale or dry measuring cups for precision.
- Granulated sugar: Measure precisely to avoid graininess.
- Cream of tartar: Sift to eliminate lumps and ensure even distribution.
- Optional nuts: Chop evenly for consistent texture.
We sift dry ingredients together into a bowl before use to guarantee smooth mixing and prevent clumps that could affect candy consistency.
| Ingredient | Preparation | Measurement Tool |
|---|---|---|
| Granulated sugar | Measured precisely | Digital scale or cups |
| Cream of tartar | Sifted to remove lumps | Fine-mesh sieve |
| Chopped nuts (optional) | Evenly chopped | Chef’s knife |
“Failing to prep ingredients accurately is the first step toward sticky or grainy divinity.” We find that careful prep work sets the stage for achieving that classic airy and fluffy texture in our no corn syrup divinity recipe.
Instructions
Follow these precise steps to create the perfect Divinity Recipe No Corn Syrup. Each stage is crucial for achieving the iconic fluffy texture and clean sweetness we love.
Making the Sugar Syrup
- Combine 2 cups granulated sugar, 1/2 cup water, and 1/4 teaspoon cream of tartar in a medium saucepan.
- Stir gently to dissolve the sugar before heating.
- Bring the mixture to a boil over medium heat without stirring.
- Monitor the temperature closely using a candy thermometer.
- Heat until the syrup reaches exactly 250°F (hard ball stage). This temperature is critical for the right texture.
| Ingredient | Amount | Purpose |
|---|---|---|
| Granulated sugar | 2 cups | Sweetness, structure |
| Water | 1/2 cup | Dissolves sugar |
| Cream of tartar | 1/4 teaspoon | Stabilizes syrup |
Pro Tip: Avoid stirring once boiling starts to prevent crystallization.
Beating the Egg Whites
- While the sugar syrup heats, beat 3 large egg whites in a clean bowl.
- Use an electric mixer on medium speed until soft peaks form.
- Once soft peaks appear, reduce speed to low, then keep beating intermittently as needed.
Note: The egg whites must be at soft peaks, not fully stiff, to absorb the hot syrup properly.
Combining Ingredients
- Gradually pour the hot sugar syrup into the egg whites in a steady, thin stream.
- Beat continuously on high speed while pouring to create a smooth, glossy meringue.
- Continue beating until the mixture thickens and holds firm peaks; around 6-8 minutes.
“The moment you see the meringue hold stiff peaks is when the magic of our no corn syrup Divinity takes shape.”
Adding Nuts and Flavoring
- Fold in 1 teaspoon vanilla extract gently but thoroughly.
- If desired, fold in 1/2 cup chopped pecans or walnuts for added texture and flavor.
- Be careful not to deflate the mixture while folding.
| Add-ins | Amount | When to Add |
|---|---|---|
| Vanilla extract | 1 teaspoon | After beating meringue |
| Chopped nuts | 1/2 cup | After vanilla extract |
Shaping the Divinity
- Quickly spoon or scoop the mixture onto a parchment-lined baking sheet.
- Shape individual pieces about 1 1/2 inches wide and 1 inch high.
- Allow the Divinity to cool and set at room temperature for at least 2 hours.
- Once firm, the candy can be removed easily without sticking.
Reminder: Working fast is essential since the candy sets quickly once off heat.
By following these instructions carefully, our Divinity Recipe No Corn Syrup will deliver the classic soft airy sweetness without any added corn syrup.
Directions for Setting and Storing
Proper setting and storing are essential to preserve the delicate texture and flavor of our Divinity Recipe No Corn Syrup. Let’s walk through the vital steps to ensure our divinity achieves the perfect finish and stays fresh.
Cooling Process
Once we have shaped the divinity into individual pieces on the parchment-lined baking sheet, it’s crucial to let them cool completely at room temperature. This process usually takes about 1 to 2 hours. During this time:
- Avoid touching or moving the pieces to maintain their fluffy structure.
- Keep the divinity away from humid areas or direct sunlight to prevent softening or melting.
- Do not refrigerate at this stage; rapid cooling can cause sugar crystallization and a grainy texture.
“Patience during cooling ensures that the divinity sets to its signature light and airy consistency.“
| Step | Details |
|---|---|
| Cooling Time | 1 to 2 hours at room temperature |
| Environment | Dry, cool, away from sunlight |
| Handling | Do not touch or move until set |
Storing Tips for Optimal Freshness
To maintain the soft, melt-in-your-mouth texture of our Divinity Recipe No Corn Syrup, proper storage is key. Here’s how we should store the candies:
- Place the cooled divinity pieces in an airtight container to protect them from moisture.
- Use wax paper or parchment sheets between layers to prevent sticking without compromising texture.
- Store the container in a cool, dry place at room temperature, ideally between 60°F and 70°F.
- Avoid refrigeration because humidity can cause the candy to become sticky or lose its characteristic fluffiness.
- For longer storage, we recommend consuming within 1 week for peak freshness and flavor.
| Storage Method | Description |
|---|---|
| Container | Airtight, to block moisture |
| Layer Separation | Wax or parchment paper between layers |
| Temperature | Room temperature (60°F to 70°F) |
| Shelf Life | Best within 1 week |
| Avoid | Refrigeration or humid places |
Troubleshooting Common Issues
When making Divinity Recipe No Corn Syrup, certain challenges may arise that can affect the candy’s texture and appearance. Here are solutions to the most frequent problems to help us achieve that perfect fluffy texture and classic sweetness every time.
Divinity Is Too Sticky or Weepy
Cause: This happens when the sugar syrup does not reach the correct temperature or the candy sets in a humid environment.
Solution:
- Use a reliable candy thermometer to heat the syrup to exactly 250°F (soft ball stage) before adding it to the egg whites.
- Avoid making Divinity on high humidity days. The moisture in the air can prevent the candy from setting properly.
- Let the candy cool in a dry room at 60°F to 70°F for 1 to 2 hours to allow the fluff to stabilize.
Divinity Won’t Set or Is Too Soft
Cause: Insufficient cooking time or undercooked sugar syrup.
Solution:
- Ensure the syrup reaches the full 250°F temperature. Use an instant-read candy thermometer for accuracy.
- Beat the egg whites to soft peaks before pouring in the hot syrup.
- Do not rush the process. After combining, continue beating until the mixture thickens and loses its gloss, indicating it’s setting properly.
Grainy or Gritty Texture
Cause: Sugar crystals have prematurely formed or the syrup cooled during preparation.
Solution:
- Avoid stirring the sugar syrup while it heats. Stirring can cause crystallization.
- Use a clean saucepan with no sugar buildup from previous batches.
- Ensure the syrup pours immediately into the beaten egg whites while hot to prevent crystallization.
Mixture Not Fluffy or Collapses Quickly
Cause: Mixing too slowly or incorrect beating method.
Solution:
- Beat the egg whites using an electric mixer on medium-high speed before incorporating the syrup.
- Pour the syrup slowly in a steady stream while beating continuously to create the stable meringue.
- Add vanilla and nuts at the end by folding gently to maintain airiness.
| Common Issue | Likely Cause | Key Fixes |
|---|---|---|
| Too sticky or weepy | Syrup undercooked or humidity | Heat syrup to 250°F, avoid humid settings |
| Won’t set or too soft | Undercooked syrup | Cook syrup fully to 250°F, beat until thickened |
| Grainy or gritty texture | Crystallized sugar | Do not stir syrup, use clean pan, add syrup hot |
| Not fluffy or collapses | Slow beating or improper mix | Beat egg whites first, add syrup slowly, fold nuts |
Additional Tips for Success
- Always sift the cream of tartar to ensure even distribution, which stabilizes the meringue.
- Prepare all ingredients and equipment beforehand since the syrup sets quickly once off heat.
- Use room temperature egg whites for better volume when whipped.
- For best results, shape the Divinity immediately and avoid chilling it later to maintain texture.
By addressing these common issues with precision and care, we ensure our No Corn Syrup Divinity turns out light, fluffy, and perfectly sweet every time.
Conclusion
Making Divinity without corn syrup is a rewarding way to enjoy this timeless candy with a cleaner ingredient list. With the right tools and careful attention to detail, we can capture that perfect fluffy texture and sweet flavor every time.
By following the steps and tips we’ve shared, we set ourselves up for success and avoid common pitfalls. Whether for the holidays or a special treat, this no corn syrup version lets us savor Divinity’s classic charm with confidence and ease.
Frequently Asked Questions
What is Divinity candy made of without corn syrup?
No corn syrup Divinity is made using granulated sugar, water, egg whites, cream of tartar, vanilla extract, and optional chopped nuts like pecans or walnuts.
Why is cream of tartar important in Divinity?
Cream of tartar stabilizes the egg whites and prevents crystallization, helping the candy maintain its airy texture without becoming grainy.
What equipment do I need to make no corn syrup Divinity?
Essential equipment includes a candy thermometer, electric mixer, medium saucepan, heatproof spatula, and parchment-lined baking sheets.
How do you know when the sugar syrup is ready?
The sugar syrup should be heated to 250°F (the soft-ball stage) to ensure proper consistency for the candy.
Can I add nuts to Divinity?
Yes, you can fold in chopped pecans or walnuts for added texture and flavor after mixing the syrup with the egg whites.
How long does Divinity take to set?
Divinity sets quickly, but it should cool at room temperature for 1 to 2 hours away from humidity to maintain its fluffiness.
How should I store Divinity candy?
Store Divinity in an airtight container with wax or parchment paper between layers at room temperature (60°F–70°F) and consume within one week.
Why should I avoid refrigerating Divinity?
Refrigeration can cause Divinity to become sticky and lose its fluffy texture due to moisture.
What causes Divinity to be sticky or not set properly?
Sticky or unset Divinity usually results from syrup not reaching the correct temperature or from humid conditions.
How can I prevent grainy texture in Divinity?
Ensure the sugar syrup is cooked to 250°F, sift your cream of tartar, and beat egg whites properly to avoid graininess.
What are quick tips for making perfect no corn syrup Divinity?
Use room temperature egg whites, prepare ingredients in advance, sift cream of tartar, and work quickly once syrup is combined with egg whites.