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By Poppy 8 Comments
Before modern electric mixers, people made divinity with hand-held mixers like this one. I do not know how anyone could beat sugar and egg whites into the delicious divinity candy with one of these old-fashioned mixers. But they did.
If you have ever used one of these, you will know that it takes a great deal of strength and stamina to generate enough mixing action to make divinity. I can only imagine that many factors would contribute to making a batch that turned out like thick paste or heavy syrup. Couple that with older homes that weren’t sealed against the weather like modern homes, and lacking central heat and air conditioning, and it is easy to see how the weather would play a huge role in the outcome of one’s divinity candy. So, the axiom: “You cannot make divinity when it’s raining.”
But not so today. With modern electric stand mixers, well-sealed homes against the weather, and central heat/air that help modify humidity, the candy-maker can no longer blame the weather for a bad batch of candy!
Just to make the point, I decided to make a batch today. The temperature outside was 37 and we were experiencing steady rain mixed with sleet. The outside humidity was 100%. But that did not deter me.
I gathered my supplies, cracked the eggs and put the syrup on to boil. About 40 minutes later, the finished divinity was ready to divide into gift servings.
You can make divinity when it’s raining…as long as your kitchen is indoors! Just follow your favorite recipe, and you’ll be fine. You can find many different recipes online, but I have found this one to be close to our secret family recipe.
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Darlene Stewart saysGood to know. I’m 67 years old & my mother only made this at Christmas time. No such thing as candy thermometers in the 50′ so now I only make it at Christmas time as well
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- divadmin says
Thank you for responding. I rarely every use a thermometer with divinity, just the old drop in the water method. It’s very reliable. My grandmother used to beat her candy with one of the hand mixers. I cannot imagine that experience! I hope you have a very blessed and merry Christmas! Keep making candy!!!
Tom
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- Dona Wickert says
Thank you. My mother made this but never taught my older sister or me how to cook anything. In fact my father’s wedding gift was the Farm Journal cookbook back in 1952.
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- divadmin says
Thank you for responding to my post. What an amazing gift from your father! Does that cookbook have a divinity recipe? If you need any tips or run into snags, let me know. I have seen those cookbooks for sale on eBay and Amazon. Have a blessed and wonderful Christmas.
Tom
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- Kathleen Flamm says
I’ve made divinity for years and last year each time I tried it flopped. I wondered if it was because of the weather. I have laser thermometer and it always works great but the temperature fluctuates depending on where it is in the pan. That can be a problem. It’s good to know at least the weather doesn’t matter. Thanks a lot!!
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- divadmin says
Hi, Kathleen, and thank you for visiting my site. I would say that weather does have some effect on your candy, but only to the amount of humidity. If it’s raining, or if it’s just one of those humid days, I run my air conditioner to drop the humidity in the house. I have never used a laser thermometer, and I rarely use a thermometer at all. When the humidity is high, you can try cooking your syrup and extra degree or two, and you may have to beat your candy a long time. Once last year, I had to beat a batch for 40 minutes! But the candy was delicious and fluffy. Best wishes and have a blessed Christmas.
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- Carolyn Davis says
Mine was good but turned to hard.
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- divadmin says
That happens from overcooking your syrup. I keep the cooking surface hot enough to slowly bring the syrup up to the respective ball stages. This helps prevent getting the syrup temperature too high. Best wishes, and try again.
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