Some desserts hold a special place in history, embodying the flavors and traditions of a bygone era. Divinity is one such confection, a cloud-like treat that dates back to the early 20th century.
With its combination of nougat, marshmallow, and meringue textures, this candy became a cherished favorite, especially during the holiday season. It represents a time when handmade sweets were a labor of love, crafted with care in kitchens filled with warmth and tradition.
The Origins of Divinity
The 1920s was an era when old recipes were treasured, passed down from generation to generation. Families took pride in making homemade sweets, especially around Christmas, when divinity became a staple at holiday gatherings.
While its exact origin remains uncertain, many credit its rise to Southern kitchens, where pecans and vanilla were frequently incorporated to enhance its flavor.
A Testament to Traditional Candy-Making
Unlike modern candy bars filled with artificial preservatives, divinity represents a time when desserts were crafted with simple ingredients and precise techniques.
Achieving the perfect consistency requires careful attention, as the syrup must be boiled to the correct temperature before being incorporated into stiffly beaten egg whites. The process may seem daunting, but it is part of what makes old recipes like this so rewarding.
For those who love experimenting with historical sweets, divinity serves as a wonderful introduction to classic confectionery. While patience is required to achieve the right texture, the result is a unique and delicate treat that is well worth the effort.
Customizing a Classic
Though divinity has remained relatively unchanged since its inception, variations have emerged over time.
Some prefer the classic version, enhanced only with vanilla and chopped pecans, while others enjoy adding candied cherries or dried fruit for an extra layer of sweetness. In regions where pecans are scarce, walnuts or almonds offer a worthy substitute.
Those who love a touch of chocolate may even drizzle melted chocolate over the cooled candies, adding a modern spin to this 1910 classic. Regardless of the variation, the key is to maintain the candy’s light, airy texture, which defines its signature appeal.
Tips for Perfecting Divinity
Since divinity relies heavily on sugar and egg whites, weather conditions can impact its final texture. Humidity is the enemy of this delicate confection, as excess moisture in the air can prevent it from setting properly.
Dry, cool days are ideal for making divinity, as they help the candy retain its signature structure.
Using a candy thermometer is essential to achieving the right consistency. The syrup must reach the hard-ball stage (260°F) before being slowly incorporated into the beaten egg whites.
Rushing this process or pouring the syrup too quickly can lead to a grainy, heavy texture rather than the desired fluffiness.
Once mixed, divinity must be shaped quickly before it hardens. Dropping spoonfuls onto wax paper is the traditional method, but some prefer spreading the mixture into a greased pan and cutting it into squares once set.
If stored in an airtight container at room temperature, it remains fresh for several days, making it a wonderful gift or treat to share with loved ones.
Why Divinity Endures
There’s something magical about old recipes that stand the test of time. Divinity continues to be a cherished confection, not only for its unique texture and flavor but for the nostalgia it evokes.
It transports those who make it back to an era when candy-making was an art form, requiring skill, patience, and an appreciation for simple, high-quality ingredients.
For those who love exploring historical recipes, divinity is a perfect starting point. It embodies the craftsmanship of the 1910s while offering a sweet, airy indulgence that remains just as delightful today.
Old-Fashioned Divinity Recipe (1910s Classic)
Ingredients
- 2 cups granulated sugar
- ½ cup corn syrup
- ½ cup water
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or any chopped nuts
- ½ cup chopped candied cherries or any dried/candied fruit, optional
Instructions
- In a heavy-bottomed saucepan, mix together sugar, corn syrup, and water.
- Place over high heat and bring the mixture to a boil, cooking until it reaches the hard-ball stage (260°F).
- While the syrup is heating, beat the egg whites in a heatproof bowl using an electric hand mixer or stand mixer until stiff peaks form.
- Once the syrup reaches 260°F, remove from heat and gradually pour it in a slow, steady stream along the side of the bowl containing the beaten egg whites. Keep mixing as you pour.
- Continue whipping the mixture until it thickens significantly and holds its shape. This process typically takes 8 to 10 minutes.
- Quickly fold in the vanilla extract, followed by the chopped nuts and optional candied fruit.
- Drop spoonfuls of the mixture onto wax paper or, alternatively, spread it into a greased 9×9-inch parchment-lined pan for later cutting into squares.
- Leave the divinity to dry uncovered at room temperature for at least 12 hours or overnight.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.