Paula Deen’s divinity recipe brings a classic Southern treat right to our kitchen. Known for its light, fluffy texture and melt-in-your-mouth sweetness, divinity has been a holiday favorite for generations. Paula’s version stays true to tradition while offering a foolproof way to get that perfect, glossy finish every time.
Making divinity might seem tricky, but with Paula’s tips, we’ll master this candy with ease. It’s all about the right balance of sugar, egg whites, and just a touch of vanilla to create that heavenly bite. Whether we’re gifting it or enjoying it ourselves, this recipe promises a delightful, nostalgic treat that’s sure to impress.
Ingredients
To create Paula Deen’s Divinity, we need to gather precise ingredients that ensure the candy’s characteristic light texture and sweet glossy finish. Below is the complete list with exact measurements for perfect results every time:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Granulated Sugar | 3 cups | Use pure white sugar for best results |
| Light Corn Syrup | 1 cup | Helps achieve the perfect texture and prevents crystallization |
| Water | 1/2 cup | Mix with sugar for the syrup base |
| Large Egg Whites | 2 | At room temperature, beaten until foamy |
| Vanilla Extract | 1 teaspoon | Adds classic flavor depth |
| Salt | 1/4 teaspoon | Balances sweetness |
Note: Using room temperature egg whites helps us achieve that fluffy consistency integral to divinity’s texture.
By ensuring these ingredients are measured correctly and prepared as stated, we set the foundation for the perfect batch of Paula Deen’s divinity candy.
Equipment Needed
To successfully prepare Paula Deen’s Divinity, having the right equipment is essential for precise temperature control and proper mixing. Here’s what we recommend:
- Candy Thermometer
A reliable candy thermometer is critical to monitor the sugar syrup’s temperature accurately. Divinity requires heating the syrup to the soft-ball stage (approximately 240°F), ensuring the perfect glossy texture.
- Heavy-Bottomed Saucepan
Use a sturdy saucepan with a thick base to prevent hot spots and burning. This helps evenly cook the sugar mixture.
- Mixing Bowls
We suggest a glass or metal bowl for beating the egg whites. Room temperature egg whites whip best in these bowls.
- Electric Mixer or Stand Mixer
Using an electric hand mixer or a stand mixer with a whisk attachment allows us to whip the egg whites to stiff peaks for that fluffy, airy texture.
- Rubber or Silicone Spatula
For gently folding ingredients and scraping the sides of the bowl to incorporate the sugar syrup evenly.
- Baking Sheet Lined with Parchment Paper or Silicone Mat
Essential for dropping the divinity mixture onto for cooling and setting without sticking.
| Equipment | Purpose | Notes |
|---|---|---|
| Candy Thermometer | Monitor syrup temperature | Must reach 240°F for perfect consistency |
| Heavy-Bottomed Saucepan | Even heat distribution | Prevents burning or uneven cooking |
| Mixing Bowls | Whipping egg whites | Glass/metal preferred for best results |
| Electric Mixer | Whipping egg whites to stiff peaks | Hand or stand mixer works effectively |
| Silicone Spatula | Folding and scraping | Heat-resistant for safe stirring |
| Baking Sheet with Parchment | Setting the divinity | Prevents sticking and allows easy removal |
Having these tools ready ensures our process is smooth and that the Paula Deen Divinity achieves its signature light, glossy finish every time.
Prep Work
Before we begin crafting Paula Deen’s Divinity, it’s vital to complete the essential prep steps. These ensure our candy turns out perfectly every time with that signature light, glossy finish. Let’s focus on crucial preparations for the candy thermometer and baking sheet.
Preparing the Candy Thermometer
Accurate temperature measurement is key to mastering Paula Deen’s Divinity recipe. We need to verify that our candy thermometer is calibrated and ready for precise use.
- Check calibration: Place the thermometer tip in ice water. It should read exactly 32°F (0°C).
- Clean the thermometer: Wipe the bulb with a damp cloth to remove residues.
- Attach securely: Affix the thermometer to the heavy-bottomed saucepan ensuring it does not touch the pan’s bottom, which would give a false high reading.
- Monitor the temperature range: For this divinity, keep an eye on the candy syrup reaching the 240°F to 250°F range — the crucial soft-ball stage.
| Step | Action | Purpose |
|---|---|---|
| Calibrate | Test in ice water | Ensure accurate temperature readings |
| Clean | Wipe bulb clean | Remove residue for precise sensing |
| Attach thermometer | Secure on pan side, avoid bottom contact | Prevent false temperature highs |
| Monitor | Watch until syrup reaches 240°F-250°F | Achieve ideal soft-ball stage for divinity |
“Exact temperature control is the secret to the perfect divinity texture,” we always remind ourselves.
Lining the Baking Sheet
Getting ready for the final candy drop requires prepping the cooling surface.
- Choose your surface: Lay down a baking sheet that provides plenty of space for the divinity to set.
- Line with parchment paper: Use a high-quality parchment paper instead of wax paper to prevent sticking.
- Spray lightly: Optional light spray of nonstick cooking oil can further ensure easy removal.
- Place within reach: Keep the sheet close by so we can drop spoonfuls of divinity immediately after mixing.
| Task | Materials Needed | Notes |
|---|---|---|
| Select baking sheet | Large rimmed pan | Provides ample cooling area |
| Line with parchment | Parchment paper | Prevents sticking during set |
| Optional nonstick spray | Cooking spray | Eases final candy removal |
| Position baking sheet | Ready on countertop | Ready for immediate use |
By ensuring our candy thermometer is accurate and our baking surface is perfectly prepped, we set the stage for our Paula Deen Divinity recipe to shine with the perfect sweet texture and irresistible appearance.
Cooking Instructions
Follow these precise steps to master Paula Deen’s Divinity Recipe and achieve the perfect light, glossy, and fluffy texture every time.
Making the Sugar Syrup
- In a heavy-bottomed saucepan, combine:
- 3 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- Attach a calibrated candy thermometer securely to the side of the pan without touching the bottom.
- Heat the mixture over medium heat, stirring gently until the sugar dissolves completely.
- Allow the syrup to boil without stirring until it reaches the soft-ball stage, 240°F to 250°F (115°C to 121°C).
| Temperature Stage | Temperature (°F) | Temperature (°C) | Description |
|---|---|---|---|
| Soft-ball stage | 240–250 | 115–121 | Syrup forms a soft ball in cold water |
- Once at temperature, immediately remove the pan from heat to prevent burning.
Beating the Egg Whites
- Ensure the 2 large egg whites are at room temperature for maximum volume.
- Using an electric mixer or stand mixer in a glass or metal bowl, beat egg whites until they form foamy peaks.
- Add 1/4 teaspoon salt to stabilize the foam.
- Continue beating until the egg whites form stiff, glossy peaks but are not dry.
Combining Ingredients
- With the mixer running on low speed, slowly drizzle the hot sugar syrup into the beaten egg whites in a thin, steady stream.
- Be careful to avoid pouring the syrup on the mixer beaters to prevent splattering or uneven cooking.
- Once all the syrup is incorporated, increase mixer speed to high and beat until the mixture becomes thick, glossy, and holds firm peaks — this may take about 7 to 10 minutes.
- Stir in 1 teaspoon vanilla extract gently with a rubber or silicone spatula.
- Quickly drop spoonfuls of the divinity mixture onto a parchment-lined baking sheet.
- Allow the divinity to set at room temperature until firm and dry to the touch, about 1 to 2 hours.
By following this method step-by-step, we ensure each batch of Paula Deen’s Divinity emerges with that classic, irresistible Southern charm.
Setting and Cooling
Proper setting and cooling are essential steps to ensure Paula Deen Divinity achieves its signature glossy sheen and light, airy texture. Let’s walk through how to carefully pour and cool the divinity for the best results.
Pouring the Divinity onto the Baking Sheet
Once the divinity mixture reaches the perfect consistency after combining the hot syrup with the beaten egg whites, it’s time to transfer it. We use a sturdy spoon or a small ice cream scoop to drop mounds onto the parchment-lined baking sheet.
Tips for pouring:
- Work quickly but gently to maintain the glossy texture.
- Space each mound at least 2 inches apart, as divinity will expand slightly while cooling.
- Avoid spreading or flattening the divinity; these soft clouds need to retain their height to keep the classic airy bite.
This process allows each piece to form a defined shape with a shiny surface and subtle cracks that are a sign of perfect divinity.
Cooling Time and Tips
The divinity must cool undisturbed to set properly. Here’s our recommended cooling approach for Paula Deen Divinity:
| Cooling Step | Details |
|---|---|
| Temperature | Cool at room temperature (68°F to 72°F) |
| Duration | 4 to 6 hours for full setting |
| Environment | Avoid humid or warm areas |
| Handling | Do not refrigerate or cover until fully set |
Cooling tips:
“Patience is key when setting divinity.” Placing the cooling tray in a dry, cool spot lets the candy form a crisp outer shell while remaining soft inside. Humidity can cause stickiness or weeping, so avoid kitchen steam or uncovered windows.
We recommend leaving the divinity on the parchment paper until completely firm. Once set, we can gently lift the divinity pieces for plating or wrapping as gifts. Proper setting ensures our Paula Deen divinity holds its traditional light structure and delightful melt-in-your-mouth texture.
Storage Recommendations
To maintain the delicate texture and glossy finish of Paula Deen’s divinity, proper storage is essential. Follow these guidelines to keep our divinity fresh and delicious:
- Cool Completely: Ensure the divinity is fully set and cooled at room temperature before storing. This preserves the light, airy texture and prevents moisture buildup.
- Use Airtight Containers: Place the divinity in a shallow airtight container to avoid crushing the mounds. If stacking, separate layers with parchment or wax paper to maintain shape and prevent sticking.
- Keep in a Dry, Cool Environment: Store the container in a cool, dry place, away from direct sunlight and humidity. Excess moisture will cause the divinity to become sticky and lose its crisp exterior.
- Avoid Refrigeration: Refrigerating divinity can introduce moisture and cause it to become sticky or grainy. Unless your environment is very warm or humid, refrigeration is not recommended.
- Ideal Storage Duration: For optimal freshness and flavor, consume Paula Deen divinity within 1 to 2 weeks of preparation. Properly stored, it may last up to 3 weeks but tends to lose its signature texture over time.
| Storage Condition | Recommendation | Effects on Divinity |
|---|---|---|
| Room Temperature | Store in airtight container | Maintains crispness and glossy finish |
| Humid Environment | Avoid | Causes stickiness and loss of texture |
| Refrigeration | Not recommended | Introduces moisture, chewy/grainy texture |
| Storage Duration | 1-2 weeks (up to 3 weeks) | Best freshness and texture preservation |
We recommend checking divinity periodically, especially in humid conditions. If it begins to feel sticky, separate pieces and allow air circulation before resealing.
Tips for Perfect Paula Deen Divinity
To master the art of making Paula Deen Divinity, we must pay close attention to key details that ensure the candy’s delicate texture and classic glossy finish. Here are our essential tips for flawless results every time:
1. Monitor Temperature Precisely
Use a calibrated candy thermometer to reach the crucial soft-ball stage between 240°F and 250°F. This temperature range ensures the sugar syrup is firm enough to hold shape yet soft enough to remain creamy and light.
| Term | Temperature Range | Description |
|---|---|---|
| Soft-ball stage | 240°F to 250°F | Sugar syrup consistency for perfect divinity |
“Temperature control is the foundation of perfect divinity.”
2. Use Room Temperature Egg Whites
Always whisk 2 large egg whites at room temperature until stiff peaks form. Cold egg whites whip less efficiently and impact the divinity’s fluffy texture.
3. Fold Hot Syrup Gently
When combining the hot sugar syrup with the beaten egg whites, pour slowly and fold gently with a silicone spatula. Aggressive mixing cools the mixture too quickly and can deflate the fluffy texture we aim for.
4. Work Quickly but Carefully
Once combined, drop mounds of divinity onto parchment-lined baking sheets immediately. Space at least 2 inches apart to avoid sticking and maintain the divinity’s shape. Avoid flattening or spreading.
5. Cool in a Dry Environment
Set the divinity at room temperature for 4 to 6 hours in a cool, dry place. Humidity is the enemy; it softens the candy and ruins the glossy sheen. If you notice stickiness, introduce a dehumidifier in the room.
6. Avoid Refrigeration
Store your divinity in an airtight container away from moisture and direct sunlight. Refrigerating introduces condensation leading to a sticky or grainy texture. Keep it fresh by storing at room temperature.
7. Check Freshness Weekly
Consume within 1 to 2 weeks for optimal flavor and texture, although it will last up to 3 weeks if carefully stored. Check periodically for moisture or changes in texture to enjoy divinity at its best.
By adhering to these tips for perfect Paula Deen divinity, we ensure a shiny, airy Southern classic that melts in your mouth and delights every palate.
Conclusion
Paula Deen’s divinity recipe is a timeless Southern treat that brings both nostalgia and joy to any occasion. With the right tools, ingredients, and attention to detail, mastering this candy becomes an achievable and rewarding experience for us all.
By following the precise steps and tips, we can create divinity that boasts the perfect glossy finish and airy texture every time. Whether for gifting or indulging ourselves, this recipe promises a sweet success that’s worth every moment spent in the kitchen.
Frequently Asked Questions
What are the key ingredients in Paula Deen’s divinity recipe?
Paula Deen’s divinity recipe includes granulated sugar, light corn syrup, water, room temperature egg whites, vanilla extract, and salt. These ingredients create the candy’s classic light, sweet texture.
Why is using room temperature egg whites important?
Room temperature egg whites whip more easily to stiff peaks, which is essential for achieving the fluffy, airy texture of divinity.
What equipment do I need to make divinity?
You’ll need a candy thermometer, heavy-bottomed saucepan, mixing bowls, electric or stand mixer, rubber spatula, and a parchment-lined baking sheet.
At what temperature should the sugar syrup be cooked?
The sugar syrup should reach the soft-ball stage, about 240°F to 250°F, to ensure the right consistency for divinity.
How do I prevent divinity from sticking to the baking sheet?
Line the baking sheet with parchment paper and optionally spray lightly with nonstick spray to prevent sticking.
How long should I let divinity set before handling it?
Let the divinity set at room temperature for 4 to 6 hours in a dry, cool environment to achieve the perfect glossy finish and texture.
Can I store divinity in the refrigerator?
No, refrigeration can introduce moisture that makes divinity sticky or grainy. Store it in an airtight container in a cool, dry place.
How long does Paula Deen’s divinity stay fresh?
Properly stored divinity can stay fresh for 1 to 2 weeks or up to 3 weeks in ideal dry conditions.
What is the best way to fold hot syrup into egg whites?
Fold gently and quickly using a rubber spatula to combine without deflating the fluffy egg whites, preserving the candy’s airy texture.
Why is a candy thermometer important for this recipe?
It ensures precise temperature control of the sugar syrup, critical for achieving the right consistency and avoiding grainy or sticky divinity.