Making Christmas Divinity? Why you want to wait for a rain-free day (2024)
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Here in the South, it is part of many people’s holiday traditions to whip up a batch of Christmas Divinity for friends and family.
But here in the South, there is one “ingredient” that is in short supply to make the confection, particularly in the month of December. That “ingredient” is dry weather with relatively low humidity.
The ingredients are whipped together, incorporating air into the confection which produces a very soft, cloud-like texture which is dry to the touch — that is, if the weather is cooperating.
Many recipes call for making the candy on dry, sunny days with humidity levels below 50% in order for the candy to dry properly.
Sugar is hydroscopic, which means it attracts water molecules, including the water vapor molecules within the air. The higher the humidity, the more water vapor is available for the sugar molecules to attract. The result: A divinity that is less pillowy soft and more gooey and gritty in texture.
Candy manufacturer Warrell Corporation explains, “Cooking candy sugar to the proper temperature requires achieving the appropriate sugar-moisture balance. High humidity hastens the breakdown of sugar as it cools. Once the candy has cooled to the point where it can no longer evaporate moisture, it can actually begin to reabsorb moisture. This produces a softer product than may be desirable.”
Why dry weather is in short supply in December
In North Alabama and southern Middle Tennessee, December is (on average) the wettest month of the year. This is often due to numerous low pressure systems that either surge south from the Great Plains or move north from the Gulf of Mexico.
In an average December, as much as 5.50 to 5.75 inches of rain falls through the end of the year, with each rain system producing 1-1.5″ of rain at a time, sometimes twice in one week!
With that much rain within a month dedicated to celebrating the Christmas season, it can be easy to see why a dry, sunny day is on many candy-makers’ Christmas wish list!
The ingredients are whipped together, incorporating air into the confection which produces a very soft, cloud-like texture which is dry to the touch — that is, if the weather is cooperating. Many recipes call for making the candy on dry, sunny days with humidity levels below 50% in order for the candy to dry properly.
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. If you're making candy on a hot or humid day, cook the candy a few degrees higher than the recipe specifies to overcome these undesired side effects.
The perfect divinity climate has a relative humidity of less than 35 percent. If you live in an area that's hardly ever that dry, you can always run your air conditioner or a dehumidifier for about a day or so before making divinity.
How To Handle Overly Dry Divinity. If you find that your Divinity candy has turned out too dry (left hand side of image above), work as quickly as possible to spoon the pieces out onto the parchment paper. Let the candy sit out just until it has cooled and then immediately transfer to an air tight container.
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.
The result: A divinity that is less pillowy soft and more gooey and gritty in texture. Candy manufacturer Warrell Corporation explains, “Cooking candy sugar to the proper temperature requires achieving the appropriate sugar-moisture balance. High humidity hastens the breakdown of sugar as it cools.
So, the axiom: “You cannot make divinity when it's raining.” But not so today. With modern electric stand mixers, well-sealed homes against the weather, and central heat/air that help modify humidity, the candy-maker can no longer blame the weather for a bad batch of candy!
Once the candy has cooled to the point where it can no longer evaporate moisture, it can actually begin to reabsorb moisture. This produces a softer product than may be desirable. For best results, restrict candy making to days when the relative humidity is below 35 percent.
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.
What weather is best? The old classic candy divinity is one such candy that needs a good, dry forecast for several days when making. This cloud-looking candy can be a fickle beast to make if there is too much humidity around. The candy needs drier air to set properly.
Divinity should be dry and set within two hours, but have patience. It may take a little longer. If you would like to try correcting a thin divinity, beat in a little bit of powdered sugar at a time until the consistency is drier and thicker, before dropping onto sheets of waxed paper again to dry.
Mind the humidity at this point. Divinity is highly hygroscopic and will almost literally melt on you. Well maybe not melt, let's just say it will get darned sticky. Store in an airtight container to protect from humidity.
Make sure your beater is up to it, though. Making divinity will overheat the motors of portable mixers and most lightweight free-standing mixers. And don't try making divinity when the humidity is above 60%. No matter how long you beat the mixture, it will remain too runny to form into mounds.
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.
(I just learned something new - apparently it is not humidity that will sink your divinity and some other airy or tempermental confections - it is barometric pressure, which should be at least 30 inches or higher.
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.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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