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All right, we're back here in my kitchen.
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We've got all of our ingredients to make my mama's
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wonderful, wonderful divinity candy.
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And I'm gonna start out,
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by telling you just a couple of tips.
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If you get up and it's raining and damp outside,
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Postpone it to another day because
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it will not harden for you.
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The next tip, that I have for you
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is start with room temperature, egg whites.
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So we're gonna give it a try here.
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I remember in grammar school,
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when we would have functions,
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we would have fundraising functions.
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And we'd have carnivals and fairs and
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everybody would have to contribute something.
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my hand would be the first one up saying
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my mama I'll make divinity,
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My mama will make divinity.
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because she made the most beautiful.
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And I was so proud when I would walk up to the candy table
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and my mother's candy was the prettiest of all.
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In fact, this is gonna bring back
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so many memories for me today.
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I can see this beautiful red headed young woman
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standing at the counter,
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making beautiful mounts of divinity.
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So we're gonna put our sugar,
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And I'll tell you a little tip about this corn syrup.
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Anytime you're using anything sticky,
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you can spray your measuring cup
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with a non-stick spray,
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and it will just roll right on out of there for you.
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And we're gonna stir this just until it dissolves.
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And we're gonna start over fairly high heat.
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And it'll take just a few minutes.
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And another thing when you're making divinity,
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as you can see from here, I've got a wonderful, thick pot.
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Don't ever try to make divinity in a thin pot.
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And when we get this dissolved and we quit stirring,
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we're gonna stick in a candy thermometer.
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Now some people like to use cold water for their testing,
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but I really recommend that you use a thermometer,
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something that you can really count on.
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Because one man's soft ball,
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could be another man's hard ball.
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So for accuracy, use one of these.
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Divinity is nothing but sugar y'all.
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As you can tell from the ingredients, sugar and water.
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So, if you're looking for something low-cal,
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We're fixing to stick this thermometer in,
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we're gonna clip that to our pot,
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and you can see the red mercury.
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We're at 140 right now.
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And we're gonna have to go, to 250.
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Yeah so we got a good ways to go,
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and we hadn't started boiling yet,
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but it's not gonna take it, but just a minute.
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But in the meantime, I'm gonna start with our meringue.
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Always start with a room temperature egg.
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And we're gonna, just break these eggs right on into here,
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and these yolks, you can cover them with a little oil,
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wrap them in a plastic wrap,
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and they'll be good for you, for four to five days.
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So don't fret about having yolks that you,
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feel like you might not use.
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We're gonna start our egg whites,
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and we're gonna beat them,
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until they form nice soft peaks.
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All right, let's flip them and take a look at that.
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See those are at nice peaks.
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And we're just a rolling over here.
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I'm gonna this down just a little bit,
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and we are now up to about 230.
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The most important thing is your, accuracy on your syrup.
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You want to make sure, that you take it to the 250 degrees.
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If you take it less than that,
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then it's not gonna firm up for you.
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If you take it more than that,
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then it's gonna be dry and hard before you can even drop it.
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Oh, this brings back so many wonderful memories.
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I never saw, my mother make divinity that did not turn out.
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There's just light and airy and,
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just dissolves into your mouth and,
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it's just one of the best candies that you can eat.
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All right, we're gonna to turn our heat off.
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And this can be tricky because
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you have now gotten a very, very hot syrup.
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And you don't wanna burn yourself.
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We're gonna go back to our egg whites,
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they have formed a nice peak.
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And now we're gonna take our syrup
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and we're gonna very, very slowly,
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pour it in to our meringue.
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And I'll tell you this,
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this is my least favorite part about making divinity,
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because you have to do it in a fine, steady little stream.
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we've got a pretty big pot of syrup here.
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Mama I think we gonna make you proud today.
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Hopefully I can live up to your wonderful divinity.
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Now we're gonna let this beat, until it loses its gloss.
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That's when you'll know that your candy is ready
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and ready to put on your wax paper.
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oh, about a teaspoon of pure vanilla extract.
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We're finally there and it's starting to lose its gloss.
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I'm gonna slowly lift up, our beater
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and lower our temperature,
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so I can get every bit of that candy, off that,
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And we're gonna quickly, stir in our pecans.
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Now the recipe calls for one cup,
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but I'm a nutty girl so, I'm gonna use two cups.
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We're gonna fold those in,
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look at that beautiful, beautiful candy.
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It looks like mama's.
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All right, so we're gonna go over here,
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and I'm gonna take just a little bit,
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of our candy and pop in the corners of our pan.
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So that'll hold us down and we won't be slipping and sliding
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And this is the part that you could really use a friend.
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But I'm gonna try to get it done myself,
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and this all set up and hardened for you.
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We're gonna use one spoon to dip with
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and the other to twirl it off.
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This recipe originally came from my grandmother,
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and my grandmother was a fabulous cook
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but she never, never mastered the art of making divinity.
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But my mother had a touch for it that was just unbelievable.
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I'm still not as good as my mother.
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And I have a batch that's already hardened.
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It's sinfully wonderful.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
