Decoded: What is divinity fudge? (2024)

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Decoded: What is divinity fudge? ›

Typically known as "divinity," this fudge is unlike your average. This is because it's a fluffy white or artificially tinted fudge. Whereas traditional fudge is made from your usual baking ingredients (sugar, butter, milk and cream) -- divinity is created out of sugar, corn syrup, egg whites, and artificial flavoring.

Fudge is made from sugar, butter, and milk, usually flavored with chocolate or other ingredients like nuts or fruits. It is cooked to a soft and creamy consistency. Alternatively, maple divinity is flavored mainly with pure maple syrup and contains sugar and egg whites.

Divinity is a confection made from egg whites, corn syrup, and sugar. It's similar to nougat, fudge, or marshmallow. Tip: replace the sugar with brown sugar to create "sea foam." Other ingredients can be used to give the candy other tastes, like chopped dried fruit and chopped nuts.

The exact origins of divinity candy are unclear, but it is believed to have originated in the Southern United States in the early 20th century. The candy's light and fluffy texture made it a popular confection for special occasions and celebrations.

Unsourced material may be challenged and removed. Divinity is a nougat-like confection made with whipped egg white, corn syrup, and sugar. Optional ingredients such as flavors, chopped dried fruit and chopped nuts are frequently added.

As sugar attracts water, any humidity or moisture in the air can affect how your divinity turns out. Divinity should be dry and set within two hours, but have patience.

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.

Divinity, nougat and marshmallow all belong to the same crystalline candy family and all three are very, very close in terms of texture, flavor and technique. Divinity is tempermental, so NEVER make it on a wet and rainy day.

Divinity candy can be stored in an airtight container at room temperature for up to 2 weeks. It can also be stored in the refrigerator for up to 1 month. If you are storing divinity candy in the refrigerator, let it come to room temperature before cutting it into squares.

That appetite for fudge dates back more than a century. Food historian Joyce White says fudge is based on a recipe for chocolate caramels, which was very similar. "What probably happened is that there was someone in Baltimore, messed it up, or 'fadged' it," she said. "Fadge is a word that means you messed up.

Why is my divinity chewy? ›

Corn Syrup – This is added to stop the sugar from crystalizing giving you a very smooth, chewy texture that's not grainy. Sugar – White granulated sugar is the best for this recipe, avoid brown sugar or it'll affect both the taste and look of the divinity.

Divinity refers to the quality or nature of God's being. In Christianity, divinity belongs to God alone. Orthodox Christians believe that Jesus is divine as well as human. Jesus is God and man, and the second person of the Trinity; the Father, Son, and Holy Spirit.

Divinity, whether made the old fashioned way, or using a shortcut, should never be hard or dry and brittle, or grainy and clumpy looking, but light, airy and with a creamy, soft bite.

Divinity refers to the quality or nature of God's being. In Christianity, divinity belongs to God alone. Orthodox Christians believe that Jesus is divine as well as human. Jesus is God and man, and the second person of the Trinity; the Father, Son, and Holy Spirit. The Son, Jesus, is the radiance of all God's glory.

The only difference between making nougat and making Divinity, I saw, was that nougat requires that after blending beaten egg whites without about half of your hard-ball-stage syrup, you heat the rest to near hard-crack before blending it in. So the Divinity process is basically an easier version of the nougat process.

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.