The Best Way to Upgrade Divinity Candy? With Chocolate, of Course. (2024)

FAQs

What to do with divinity that won't set up? ›

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.

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.

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.

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.

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.

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.

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.

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.

Layer fudge pieces or divinity between waxed paper in an airtight container to prevent from quickly drying out. Store at room temperature up to 2 days or in the refrigerator for up to 1 month.

Does divinity freeze well? ›

Yes, divinity can be frozen for up to one year! Flash freeze the candy for a few hours or up to overnight, then transfer it to a freezer-safe container. Thaw at room temperature.

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.

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.

If you undercook your syrup, your candy will be sweet puddles. Overcook your syrup, and your candy will too hard to eat. Underbeat your candy and you might have to eat it with a spoon. Overbeat it and could be crunchy and sugary.

If your divinity candy fails to harden, add 2 tablespoons of powdered sugar and beat again. Allow it to rest for about 15 minutes. This will absorb more moisture and will allow your sweet treat to harden. If you want your divinity candy to soften up a bit add hot water a tablespoon at a time and beat it again.

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.