The Best Way to Upgrade Divinity Candy? With Chocolate, of Course. (2024)

FAQs

What to do with divinity that won't set up? ›

But if your divinity fails to harden, you can beat in two tablespoons of powdered sugar and allow the mixture to rest a few minutes; if the candy hardens too much, you can blend in hot water a tablespoon at a time until the perfect, fluffy consistency is reached.

You can sometimes correct a divinity fail. If it is too stiff, add very hot water, beating in a half tablespoon at a time until it reaches a fluffy consistency. If it is too thin and does not set, try adding 1/2 tablespoon at a time of powdered sugar until it thickens.

If your divinity candy fails to harden, add 2 tablespoons of powdered sugar and beat again. Allow it to rest for about 15 minutes. This will absorb more moisture and will allow your sweet treat to harden. If you want your divinity candy to soften up a bit add hot water a tablespoon at a time and beat it again.

Consider this: divinity hates humidity. It's best to make divinity on a cool, dry day. If it's humid (over 50%) or rainy, the candy might end up with a more gooey, or grainy texture.

Just want to say to people who think you can't make divinity when it is humid, you can. When it's raining outside just reduce the amount of water in the recipe by about a tablespoon.

Beat until the candy holds its shape, five to six minutes. (Do not overmix or the candy will get stiff and crumbly.)

Now, making divinity comes with all kinds of warnings about humidity and weather. You can't make it if it is "too" humid or if it's raining. The moisture in the air will keep the candy from setting and drying properly.

That's part of why candy making is so prevalent in winter; the best climate for making candy has a relative humidity of less than 35%, and cold air usually has less moisture than hot air.

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Layer fudge pieces or divinity between waxed paper in an airtight container to prevent from quickly drying out. Store at room temperature up to 2 days or in the refrigerator for up to 1 month.

Why is my candy not hardening? ›

In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture. If the sugar mixture is not cooked to the proper temperature (the hard-crack stage 300-310° F {149-154° C.} or if you are working in a kitchen with high humidity, chances are your candy is retaining too much moisture.

Where Does Divinity Candy Come From? Just like Memaw's stories, the type of Divinity candy widely made today dates back to a recipe from 1915. However, an earlier version including milk debuted in 1907. You can thank the rise in popularity of corn syrup for Divinity's emergence in the United States.

The divinity is ready when it holds its shape in a mound on the parchment paper. If it turns into a puddle, continue beating the mixture.

Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm.

Believe it or not, the weather and humidity can also play a prominent role in the process of making candy, as it can have a dramatic impact on the quality of the finished product.

Now, making divinity comes with all kinds of warnings about humidity and weather. You can't make it if it is "too" humid or if it's raining. The moisture in the air will keep the candy from setting and drying properly.

Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.

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