I haven’t tasted sea foam candy since childhood. My syrup used 3/4 cup sugar, 1/2 cup corn syrup (sorry! Stir frequently until the mixture comes to a boil. Thanks Grace! Lightly grease two spoons with nonstick oil spray. Thanks for all your help and such a quick response! And a big congrats to your little sous-chef for making his first candy! In medium saucepan over medium-high heat, heat sugar, corn syrup, and 1/2 cup water ... and continue cooking, without stirring, until temperature reaches 248 ... 1/2 pounds. This worked fabulously! I am so happy you found this Cheryl! If you have problems I am happy to try to help troubleshoot–just leave another comment or email. Make sure to not over-beat. Sugar: The bulk of the sweetness comes from the granulated sugar in this recipe. This divinity recipe is unique in that the syrup is made in the microwave. Meanwhile, beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until stiff peaks form, 3 to 4 minutes. I do hope the next generation does the same. When syrup reaches proper temperature, pour it into egg white bowl while beating with mixer. Thanks for sharing! Can’t wait to try it again, This is the kind of comment I love the most! Mix white sugar, brown sugar and water then boil until 255F or until it forms a hard ball when dunked in cold water. When Grandma died I tried to find her recipe from my aunt who inherited all her recipes. This tasty recipe is a perfect snack for after school or movie night, and uses ingredients you already have in your kitchen. It has good flavor, but is very grainy and has little pieces of something all through it. Yes, I didn’t know which name people would be using so I used them both. https://www.allrecipes.com/recipe/15652/old-fashioned-divinity-candy This makes me want to give it a try! Making this corn syrup substitute could not be easier. I am pretty sure it isn’t overbeating the whites since I know I hadn’t done that. Heat sugar, corn syrup, water and salt over low heat in a heavy 2-quart saucepan until sugar is dissolved, stirring occasionally. Let the candy set for about 2 … The sweet confection divinity is typically made with sugar, corn syrup and egg whites. 3. This heirloom Divinity candy recipe is a family holiday tradition and always a specific preferable ! My mom used to make it in dollops, too. I’d love to hear back either way and let me know if you or your daughter have any questions. Divinity, a light and fluffy classic treat, is sure to be a neighborhood holiday favorite! My grandma made this every year at Christmas. When mixture loses its gloss and will hold a shape, drop from teaspoon onto waxed paper. Great memories of an awesome lady. Stir together sugar, corn syrup, and 1/2 cup water in a saucepan. I was trying to make homemade Snickers bars that were so delicious the first time I made them that I just hate to give up on them, just yet. Thanks so much! This can happen by accident or if your thermometer isn’t calibrated properly. Since my recipe doesn’t have corn syrup, you wouldn’t have that problem. Wait for it to cool, then it is ready to eat! Spoon out sea foam candy (use a second spoon to push candy off the first spoon). While you’re at it, join our Pinterest board, too! But the only way to know would be to give it a try with a substitute. This looks so good. Bring to a boil, stirring constantly. What are substitutes for corn syrup? Corn syrup: This helps create that chewy, taffy-like texture. thanks again……………sure will be trying it……… & it does not use… Corn Syrup ! The Wedge Salad with Blue Cheese Dressing, Start a Winter Bulb Garden Now (in Just a Few Minutes! That might be quicker if I didn’t have a helper. I always get excited to see comments like this Terry! Oh also, how long do they normally take to set up? I love candy and this sounds so good. If you do try it, I’d love to hear if it works or not! If necessary, gently swirl the saucepan to help the sugar dissolve. I was hoping that some people would at least have heard of it , If you get a chance to try it, I’d love to know how it turns out for you…. I have never tried it, but you could fold in pecans at the end. However, the cooking temperature was way different. How long does it take for the egg whites and sugar mixture to become stiff? I can’t wait to enjoy and share this candy with my family! Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is … Mixing egg whites and sugar syrup for sea foam candy. I would say somewhere around 10 minutes. So today I made a dearly loved, old family recipe we called “sea foam.” It’s a sweet, melt-in-the-mouth candy that my grandmother was famous for (at least to us)! If you try it, I’d love to hear how it goes! Thanks Kathy. You start off be beating egg whites to stiff peaks – this is how all divinity starts. If your family’s like mine, you probably had some of the same foods every Thanksgiving! It is normal for them to set up immediately. My sister had tried making Sea Foam 3 different times and each time it failed. This will take 10-15 minutes. Top with the pecan halves, if desired. I still have a couple recipes from my mother and grandmother that I am working to figure out so I understand! Enjoy! Ingredients. The mixture should be malleable. What distinguishes a batch as successful is the candy temperature and length of beating (more on this in her story). I am so excited to find this recipe! Thanks for sharing! 3. Feel free to write back if you try these again and have more questions. Divinity, a light and fluffy classic treat, is sure to be a neighborhood holiday favorite! Thank you for sharing. Candy doesn’t seem to be my forte, but this looks like a fun recipe to try. Ever since posting my easy sugar cookie icing recipe, I’ve gotten some questions on what a good substitute for corn syrup in the icing would be. I am so happy you found this Ruth! So thankful for the recipe. Everyone always told me “divinity is hard to make.” I’ve been told that I shouldn’t make it on a rainy day…the weather has never affected the divinity. You’ll Need: 2 cups white sugar 1/2 cup light corn syrup 1/2 cup hot water 1/4 teaspoon salt 2 egg whites 1 teaspoon vanilla extract Procedures : In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. We used your temperature and it was the answer to our dilemma. Thanks so much for all your help and answering so quickly! This usually sets up very quickly for me–we are usually rushing to get it all scooped out in time. https://premeditatedleftovers.com/recipes-cooking-tips/corn-syrup-substitutes We are serious caramel corn fanatics around here. Combine sugar, water, syrup, and salt in a 3-quart saucepan; cook over low heat, stirring constantly, until sugar dissolves. I’m super curious about the texture of this candy! If you have any problems, feel free to comment back or email me. The other challenge is working quickly to scoop out the pieces of candy, which is really only a problem if you are trying to take pictures while doing it . Butter an 8-inch square glass-baking dish. I remember the fudge on the Cocoa can Cathy! You start off be beating egg whites to stiff peaks – this is how all divinity starts. Cook and stir … Pour the sugar into the center of the saucepan, trying not to hit the sides of the saucepan with the sugar. I have been searching cookbooks for years without success, thank you so much for sharing. Combine sugar, water, corn syrup and salt in a glass casserole dish. I wanted to thank you for this post. Wouldn’t want someone to miss finding a long lost recipe because I stood too firmly on tradition . To make this easy divinity, begin by adding the sugar, corn syrup, and water to a saucepan. I made only a 1/2 batch, and made sure the sugar was to a hard ball stage – I tested it with water. Thanks again! I just made this it taste great warm hope it set up .. I think the dollops make it pretty! The recipe is similar to Divinity, a traditional holiday treat. Pretty good for a candy! Make sure to use light corn syrup. 1/2 cup water
But instead of heating the syrup on the stove top, the ingredients are brought to hard ball stage in the microwave. Wow–I had never heard of that before. I have a recipe for the other too but I haven’t tried it. He would live it. It would go a bit faster in a more powerful mixer like a kitchenaid stand and slower with a hand mixer. I have never had this. Divinity is most often made around the holidays as a nougat-like candy to share at holiday parties and cookie exchanges. My mother always made several recipes at Christmas that filled a huge Christmas tin she had. Some recipes call for the addition of a flavor like vanilla extract or adding chopped nuts like pecans. I have a vague recollection of this candy and need to reintroduce myself. I love divinity…It’s been a long time since I’ve made any. I loved helping her. Also Greatful for no gmo syrup included. Beat frosting mix, corn syrup… This was really good. Enjoy! I'm looking for a divinity recipe like my Grandma made when I was a kid. 1/2 cup light corn syrup
Heat sugar, corn syrup, water and salt over low heat in a heavy 2-quart saucepan until sugar is dissolved, stirring occasionally. Set aside. The other reason might be that it didn’t get beaten long enough after you add the sugar–in that case, it would tend to be sticky, especially the first pieces. I always used Karo light corn syrup for Divinity, but with the coming of the insidious GMO corn, I stopped using corn syrup and just didn’t make anything that called for corn syrup. This is great! He is now diabetic though & am wondering if you know anyone who sells sugar free divinity or if that’s even possible to make? I have occasionally had something that seems like it might be tiny pieces of cooked egg white and have never quite figured out why that is–I usually just ignore it. My grandmother made me this when I was 10 and now I am 46 and haven’t had it since. I have never had divinity fudge. Sweet, crunchy caramel corn--you can make it easily, without using corn syrup! I do find that candy is “fussier” than baking about the sugar you use. Stir in the chopped pecans. Inger, thank-you for sharing both the recipe and it’s story! Meanwhile, beat egg whites, salt, and cream of tartar with an electric mixer on medium speed until stiff peaks form, 3 to 4 minutes. Try This Divinity Recipe. After studying her grandmother's old church cookbooks, Southern Kitchen's Visual Content Producer Ramona King learned the secret to making Southern divinity candy. Ingredients. 2 teaspoons vanilla
Divinity is a nougat like candy made with egg whites, sugar and corn syrup. Combine sugar, syrup and water. Grandmother’s Divinity candy was always a part of our Christmas occasion. I do enjoy making candy–and this recipe is extra special since it’s been passed down through the family! While this recipe for homemade corn syrup is not an exact recipe for corn syrup, it is the perfect substitute. Spoon out tablespoons onto wax paper, using a second spoon to push off candy (since it’s hot). ), A Brunch Creamsicle Martini & a Giveaway - Art of Natural Living, Combine sugar and water. I don’t even use organic in many of my candies for this reason. Does it almost melt when you put it in your mouth? I am so happy to hear this Kathie! While mixture is cooking, beat egg whites until stiff. If it is soft and spreading, you might try beating it longer next time. I used to use a candy thermometer but now I just use my regular instant read thermometer and that works just fine. So I’ve decided to do a quick update and even include a video! Help ! I’m not sure I’ve ever had this before but I’m intrigued! The candy was eaten regardless of what it was called! I have tried to make Divinity before, with the corn syrup and had absolutely no luck! I have fun every time I revive an old family recipe. This simple candy recipe is a blend of mainly sugar, egg whites, and pecans (or other chopped nuts.) Don’t worry about getting out all the syrup (later you can soak the pan and the stuck on syrup will dissolve). If you want to email me a picture, I am happy to take a look and see what that tells me. It sounds like you had some wonderful Christmas traditions Linda! Required fields are marked *. It brought back memories of when they both were alive. It’s been forever since I have made divinity and I love your recipe for it. Corn syrup: This helps create that chewy, taffy-like texture. Cook without stirring to 255 degrees or until mixture will form a hard ball in cold water. Boil, without stirring, until syrup reaches 265° (hard-ball stage) on a candy thermometer. It’s sometimes embellished with chopped nuts or candied fruit and other times it’s simply adorned with a single pecan on top. How to Make Easy Divinity. . And what a fun activity to share with your daughter! I am hoping to get out a video before the holiday baking season! Thank you for sharing a corn free recipe. Cook and stir … Thanks. This divinity recipe is unique in that the syrup is made in the microwave. In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Guess I’m lucky the holidays (and my brother’s birthday) are in winter! I am so happy you can use this Julie. And how funny that it came out of a request for a healthy recipe. (You can google how to check a thermometer, but the easiest way is probably to put it in some water with ice and see if it registers around 32F.) Do you have any thoughts on what caused this problem; has it ever happened to you? Combine the sugar, water, corn syrup and salt in a large saucepan over medium heat and stir until it starts to boil. Increase heat to high and bring to a boil. My youngest and I made it today because he’s learning the letter d (for divinity) this week. And it’s hard to believe but this happy (and sentimental) holiday is almost here! Good question! We even added some chopped pecans. I’ll have to keep st in y mind for our next celebration – my husband does not enjoy chocolate, so I think he would appreciate this! The first time I made it with no problem. Guessing yours did since you mention graininess. Your email address will not be published. In a heavy saucepan, over medium heat, stir together the sugar, Mama has been gone for 22 years now. ; Egg whites: These get whipped until stiff peaks form, much like a meringue. Here is an easy recipe to make these homemade candies. Then cook without stirring to 260 degrees on candy thermometer. Isn’t it wonderful that we have these memories from years ago. 2 large egg whites
I use almost all organic products but for candy making it seems to be hit or miss–more miss. 1/3 cup light corn syrup 1 teaspoon vanilla extract 1/2 cup boiling water 4 cups confectioners’ sugar 1 cup chopped nuts Directions Line a 10×15 inch cookie sheet with parchment or waxed paper. They said this is grandma Davis % And if video’s not your thing, here’s how to make it…. This will take 10-15 minutes. (Hope to have a video out before the upcoming holidays). We made it and it was almost as good as granny chick,s wich is what me and sisters and neighbor kids called her. Sweet, crunchy caramel corn--you can make it easily, without using corn syrup! My grandma made it every year for my dad (rip). A very popular candy in the South (but there is no proof that is where it originated), divinity is made with granulated white sugar, white corn syrup, and stiffly beaten egg whites. I am so happy to be able to make this cherished family tradition once again! Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage). I made only a 1/2 batch, and made sure the sugar was to a hard ball stage – I tested it with water. I just finished putting them on the wax paper and tasted a bit. I think I made at 3-4 batches for the holidays (plus some for my brother’s birthday) over the past month! Advertisement. Combine sugar, syrup and water. Today, I’ll share with you my peanut brittle recipe without corn syrup just as I … I usually like to ask one of my kids to help, though in a pinch my husband will pitch in too. Home » candy making without corn syrup » Gourmet Candymaking Without Corn Syrup, Canned Milk, Artificial Colors or Flavors The cool crisp days of fall and winter invite you to try your hand at making caramel apples, chocolate fudge, lollipops, and more. Thanks! It is very important not to stir during this step. Now, on to try Mama’s Penuche and Fudge!! Yes, the texture is very creamy and melt-in-the-mouth. Pour hot syrup in a thin stream into egg whites, beating constantly. I tried to make this Christmas Eve this year the problem i had was it not setting up completely ; one side was hard but the underside never got hard. In any case, it was fun making the sea foam even if I only ate a piece or two! Art of Natural Living https://artofnaturalliving.com/, Grandma’s Sea Foam Candy (Divinity)–No Corn Syrup. Thanks for the great recipe. Some recipes call for the addition of a flavor like vanilla extract or adding chopped nuts like pecans. Cook Sugar, Corn Syrup & Water: In a medium, heavy bottom saucepan, combine the sugar, corn syrup and water over medium heat. Don’t you love the classic recipes Freeda? Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. i’d gladly dust off my candy thermometer for a melt-in-your-mouth treat like this! The recipe worked like a charm! It’s so intriguing I will have to find my candy thermometer. * Percent Daily Values are based on a 2,000 calorie diet. Thanks Ivy! Sea Foam Candy is a classic. Her only complaint was she would not make if it was raining, snowing, or high humidity. Today, I’ll share with you my peanut brittle recipe without corn syrup just as I … You know I did some searching online and found one woman commenting that she thought she could make a divinity recipe she found using “sugar twin” instead of sugar, but didn’t know what to do about the corn syrup. Thanks for the great recipe. Heat over low heat until the candy thermometer reaches 260°F. So today I’m going to go through my top 4 recipes for sugar cookie icing without corn syrup and talk through the pros and cons to each. When it stops flowing out, just set aside and soak later to (easily) dissolve the remaining syrup. Crumble chocolate fudge. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. Let the candy set for about 2 hours before serving or storing in an airtight container for up to one week. Cook, without stirring, until a candy thermometer reads 260°F, 8 to 9 minutes. I am 51 year dad and I want to thank you for posting this recipe. I don’t think I’ve ever made it in summer so I guess I can’t say if humidity has ever caused me problems. It’s sometimes embellished with chopped nuts or candied fruit and other times it’s simply adorned with a single pecan on top. With the mixer running on medium-high speed, very gradually and carefully pour the hot syrup into the egg whites. The ratio of ingredients was different, but similar. Beat on medium-high speed until the egg whites form stiff peaks. Use the spoons to drop the divinity onto waxed paper. This worked fabulously! Thanks. Thanks for letting me know Kailee! Stir well and return to microwave uncovered. I have been making divinity by this recipe for almost 10 years now. ... 1/2 cup light corn syrup 2/3 cup water (warm) 2 egg whites; Lightly grease two spoons with nonstick oil spray. I sent an old recipe to family in California this last Christmas. Even after all the years (25+) since I last had a piece I can still remember how it melted in my mouth and the wonderful taste of it. (On humid days, use 1 tablespoon less water.) With the holidays coming, who’s getting nostalgic for vintage food? https://premeditatedleftovers.com/recipes-cooking-tips/divinity Thanks again! I hope this works out for you. Grandmother’s Divinity candy was always a part of our Christmas occasion. A lot of people I know spread it in the pan. I remember trying divinity years ago and it didn’t come out well. She explained that the recipe would fail because of too much moisture in the air. Thanks sooooooooo much for this…My daughter…(57) just asked about a ‘recipe from our “old maid aunts…that used to make>>Seafoam Candy’.>>> & here you are giving one………..not sure this is it….but, sure sounds like it………I knew it was NOT divinity……because it uses Brown Sugar….& is on the”’tannish color”’ which this does look like it……..they used to make it very often…… & we Loved it ! Cook Sugar, Corn Syrup & Water: In a medium, heavy bottom saucepan, combine the sugar, corn syrup and water over medium heat. Your Daily Values may be higher or lower depending on your calorie needs. I will have to see if I can organized enough to mail something out next year! The only “trick” is the proper beating time, but it’s still good if you don’t get it perfect. I’d love to hear how it turns out if you get a chance. If you’ve been following my posts, I try to substitute or get rid of corn syrup as much as I can. Divinity, a light and fluffy classic treat, is sure to be a neighborhood holiday favorite! Thank you for sharing! Yes, all those recipes that didn’t get written down sure do challenge the next generations! They were heavenly! Good luck in your search! Cook and stir until … Remove from microwave and take off saran wrap. In a microwave-safe 2-qt. Beat until candy loses its gloss and holds its shape. We are serious caramel corn fanatics around here. Me and my grandma were trying to find an easy divinity recipe that didn’t use corn syrup, and this was a complete success! 2. I am so glad this worked for you Sherri! My mom made this every christmas and would tint it a light green, she also agreed that humidity was good. Join our group and share your recipes, too! Is this sea foam like the chocolate covered sea foam candy you buy in the stores, minus the chocolate? Bring to a boil over medium heat. Have fun! Attach a candy thermometer to the side of the pan and allow the liquid to continue to cook without stirring until it reaches 260 degrees F (hard ball stage), about 10 minutes. I wasn’t sure if sugar syrup would work for Divinity. The sweet confection divinity is typically made with sugar, corn syrup and egg whites. I’ve heard of it, but never tried it. Place the saucepan over medium-high heat and let the sugar melt into the water. I always liked its taste better than corn syrup. Looks like you did a great job and just weren’t sure what to expect. Have fun! Hardly any of it mixed in to the whites and it bent the whisk attachment of my Kitchenaid 7-quart stand mixer. I even added chopped nuts after whipping the syrup into the egg whites. Has this ever happened to you? Plus it’s completely fat free and doesn’t use any corn syrup (which will likely be GMO if you don’t buy organic). 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