My husband's mother tought him to make divinity just the way you made it. She had him drop it into a cup of water and then take it out and press it between his finger and thumb to check for a crackle. He stared it all by hand without using a mixer at all, except for the egg whites. It was amazing candy.
That's a really neat effect with the threading. I've never seen it before 😊 Also, thank you for sharing the technique of reducing the temperature of the divinity before you spoon it onto the waxed paper.
When I was a child someone in the family would make this every Christmas and ship it to us and it was so delicious. I was about 12 and I’m 65 now 😉it was the summer and I so wanted some divinity. I got out just the greatest cookbook ever, Better Homes & Garden❤️and proceeded to follow the recipe. Everything was going great and my mother after about 20 minutes or so my mother asked “what’s going on in there” and I’m waiting for the mixture to become a hard ball. Mother asked about 10 minutes later and same thing and I again responded the same way. She finally came in the kitchen and said “let me check” and informed me at that time that “it’s not like a baseball”😩🤣😵💫needless to say it was a flop. I’ve never tried again but I just may give it another try. Thank you for sharing and showing the threading. You are an awesome teacher!
That is wonderful in so many ways. It bothers me that many of the old foods and traditions are dying out, and children these days are missing out on a lot of things. So, bless you for doing this, and I'd love to hear your kids' reactions. Merry Christmas!
@@PreservingSweetness now that I have received your assistance with this recipe, I would like to ask you just one more question. Do you think that I could use one of my large Wilton tips for decorating my cake with rosettes? Thank you in advance for your help! 🥰😘😋❤ Oh, and I am going to be making a 3 layer cake with a custard filling between the layers and then frosting it with your recipe. Thank you so much again.
@@louisdevalois4358 Whoa! That is going to be one beautiful and delicious cake! My only suggestion is to perhaps let the cake set for an hour or so before decorating. My mouth is watering! Good luck, Louis!
Hi just wanted to say my mother made the same thing, white mountain icing with coconut also the cake was white not yellow. It’s a delicious cake. Glad to see you made it the same way I do as our grandmothers did and their grandmothers before them. Goodness never gets too old !!
Thank you for posting this recipe! Our parish has a Christmas fair and the older gentleman that faithfully has made this is now too ill to do it. His fudge recipe has come down to me but there were SO many ladies asking for divinity candy. Bless you ma’am and bless your mother for teaching you. ❤
Thanks for this video your a very good teacher. That sure was neat to watch that sugar spin a thread now I finally know what that means & how it looks. You remind me of my sweet Mama ❤ I sub to you now.
I remember doing this with my mother. We used a glass of water to test for hard ball stage. Drop a little in the water if it turns hard, there you go. That was 60 yrs ago.
We used the glass of water test for the soft ball stage, but we used the threading for divinity candy. I love to hear how other people make the same dish, but do things a little differently! Thanks, David!
It should take 4 to 5 minutes. Don't forget the vanilla! And when my mamma made this and needed the pan to cool down she would go outside and stick the pan in the snow ❄️
I remember my mother used to make something like divinity to frost my Birthday Cake. It would be crunchy, without nuts, but it would dry hard & crunchy. Can I use your recipe to frost/ice a cake? I just wish and want to make that delicious, crunchy frosting for a cake again. What are your thoughts. Thank you much! ❤🎉❤
Hey, Louis! That is the same cake my mother made for my birthday cakes. The "White Mountain Frosting" is made the same way as divinity candy, but I don't think my mother used a cup of Karo syrup, maybe 1 Tablespoon, in the frosting. She could whip it up in a hurry! I would say, yes, you can use the divinity recipe to frost a cake, but I'm gonna try to recreate her recipe and I'll let you know. Your post has conjured up some fond memories for me. Thanks!
@@PreservingSweetness you don't know how I thank you for your response and for your time on this. It really was the best type of frosting. I ran into an old recipe, but I can't make out any of the printing on it. It's so fuzzy now, the only thing that I am pretty sure is that it was a frosting recipe. Thank you for checking it out and following up with me back on it. It simply was the best! ❤🥰❤😋❤
Oh, and I'm pretty sure that my mother didn't use corn syrup because she always said that she hated corn syrup, so I think that that goes hand in hand with what you stated about you thinking that the crunchy frosting didn't have corn syrup in it too. So, therefore I do thank you so, so much about you checking it out. I will be forever grateful for your investigating the, "how to," regarding the idea of replicating the recipe again. I trust you know how to get it as close as possible, so I hope to hear from you again with the particulars regarding how to make it. Thank you so much Teacher! ❤🎉❤
@@louisdevalois4358 You know, I seem to remember Mama using 1 cup of sugar and just putting the pot under the faucet to add water. She just knew how much was needed without measuring. Then she brought that to a boil and cooked until it threaded. Then, she beat the egg whites until they were stiff and poured the sugar water in while beating. She added a little vanilla extract and that was it. It was amazing! I'm going to try it this way and see how it works. Thanks for bringing this up. I haven't made it in so many years, I've forgotten the details. Fortunately, she was always available for me to ask questions. But, she passed away in 2016 and I haven't tried to make this frosting since.
My husband's mother tought him to make divinity just the way you made it. She had him drop it into a cup of water and then take it out and press it between his finger and thumb to check for a crackle. He stared it all by hand without using a mixer at all, except for the egg whites. It was amazing candy.
Absolutely love her. She does it the right way. Tried it and it was perfect. Many thanks.
Thanks, Pam!
That's a really neat effect with the threading. I've never seen it before 😊 Also, thank you for sharing the technique of reducing the temperature of the divinity before you spoon it onto the waxed paper.
Thanks, Daveomabegin!
When I was a child someone in the family would make this every Christmas and ship it to us and it was so delicious. I was about 12 and I’m 65 now 😉it was the summer and I so wanted some divinity. I got out just the greatest cookbook ever, Better Homes & Garden❤️and proceeded to follow the recipe. Everything was going great and my mother after about 20 minutes or so my mother asked “what’s going on in there” and I’m waiting for the mixture to become a hard ball. Mother asked about 10 minutes later and same thing and I again responded the same way. She finally came in the kitchen and said “let me check” and informed me at that time that “it’s not like a baseball”😩🤣😵💫needless to say it was a flop. I’ve never tried again but I just may give it another try. Thank you for sharing and showing the threading. You are an awesome teacher!
Thank you for this. My grandma used to make divinity, and I miss her so i am gonna try to make some for my kids.
That is wonderful in so many ways. It bothers me that many of the old foods and traditions are dying out, and children these days are missing out on a lot of things. So, bless you for doing this, and I'd love to hear your kids' reactions. Merry Christmas!
Looks so delicious and you make it look easy! I also like your soft-spoken voice. You’re a good teacher!
Thanks, Jabo Jabo! You are too kind.
Have failed every year I try. Trying again following this wish me luck!
Glad you keep trying, Jessica. I've messed up many a batch myself. Good luck!
Thank you! I was wondering how to do it without a candy thermometer. I appreciate you
Thanks, Christa! Glad I could help.
It's great stuff, I guarantee you on that! It's made perfectly!❤🎉❤
That's fantastic! Thanks for letting me know.
@@PreservingSweetness now that I have received your assistance with this recipe, I would like to ask you just one more question. Do you think that I could use one of my large Wilton tips for decorating my cake with rosettes? Thank you in advance for your help! 🥰😘😋❤ Oh, and I am going to be making a 3 layer cake with a custard filling between the layers and then frosting it with your recipe. Thank you so much again.
@@louisdevalois4358 Whoa! That is going to be one beautiful and delicious cake! My only suggestion is to perhaps let the cake set for an hour or so before decorating. My mouth is watering! Good luck, Louis!
@@PreservingSweetness I know, thanks for all your help. I couldn't have gotten there without you! I'll be watching you all the time kid!🥰😍😘😋
@@louisdevalois4358 Thanks, Louis!
Hi just wanted to say my mother made the same thing, white mountain icing with coconut also the cake was white not yellow. It’s a delicious cake. Glad to see you made it the same way I do as our grandmothers did and their grandmothers before them. Goodness never gets too old !!
Thank you for posting this recipe! Our parish has a Christmas fair and the older gentleman that faithfully has made this is now too ill to do it. His fudge recipe has come down to me but there were SO many ladies asking for divinity candy. Bless you ma’am and bless your mother for teaching you. ❤
Thank you so much, Marissa!
Oh thank you Lassie....for showing us "the thread"....awesome ....
Thanks, Jacqueline!
Thanks for this video your a very good teacher. That sure was neat to watch that sugar spin a thread now I finally know what that means & how it looks. You remind me of my sweet Mama ❤ I sub to you now.
Thanks so much, Daisy Love!
You remind me of my mom making it. She always made it so awesome. I sure wish I could have some of your divinity.
So do I, and my mother made the absolute best divinity as well.
Thank you for showing us how to make divinity. Looks delish!
Thanks, @mylindacasbarro777!
thanks for the video granny
My pleasure!
I'm making this today! Thank you!
I always use the egg yolks for Spritz cookies! No egg whites in my recipe. Davinity and Spritz, usually on the same day.
Just what I needed!! THANK YOU!!
After you add pecans….do you bring to the 250 degrees in the same metal bowl on the stove top?
Thank you!
I remember doing this with my mother. We used a glass of water to test for hard ball stage. Drop a little in the water if it turns hard, there you go. That was 60 yrs ago.
We used the glass of water test for the soft ball stage, but we used the threading for divinity candy. I love to hear how other people make the same dish, but do things a little differently! Thanks, David!
Hard ball stage occurs right around 8 minutes after starting to boil but can take up to 10 min depending on the weather but where I live it is 8 min
Thanks for the info!
Hello thank you so much fir shareing and from my family to your we wish you all a very merry Christmas and a happy new year
Hey, Fay! Thanks so much for your support and encouragement, and Merry Christmas and Happy New Year to you and your family.
Looks like what my grandma used to make
Thanks for the comment!
Ok, it was shiny when I stopped whipping it, and it was 92 percent humidity outside so it didn't hold its shape, but it tasted soo good.
My great grandma used to make these into bars and give us kids slices of it
Yum! I love this stuff, Tim!
I came here because I don’t have a stand mixer. Just hand held like yours. About how many minutes doe it take to get to a soft peak on the eggs
It should take 4 to 5 minutes. Don't forget the vanilla! And when my mamma made this and needed the pan to cool down she would go outside and stick the pan in the snow ❄️
I remember my mother used to make something like divinity to frost my Birthday Cake. It would be crunchy, without nuts, but it would dry hard & crunchy. Can I use your recipe to frost/ice a cake? I just wish and want to make that delicious, crunchy frosting for a cake again. What are your thoughts. Thank you much! ❤🎉❤
Hey, Louis! That is the same cake my mother made for my birthday cakes. The "White Mountain Frosting" is made the same way as divinity candy, but I don't think my mother used a cup of Karo syrup, maybe 1 Tablespoon, in the frosting. She could whip it up in a hurry! I would say, yes, you can use the divinity recipe to frost a cake, but I'm gonna try to recreate her recipe and I'll let you know. Your post has conjured up some fond memories for me. Thanks!
@@PreservingSweetness you don't know how I thank you for your response and for your time on this. It really was the best type of frosting. I ran into an old recipe, but I can't make out any of the printing on it. It's so fuzzy now, the only thing that I am pretty sure is that it was a frosting recipe. Thank you for checking it out and following up with me back on it. It simply was the best! ❤🥰❤😋❤
Oh, and I'm pretty sure that my mother didn't use corn syrup because she always said that she hated corn syrup, so I think that that goes hand in hand with what you stated about you thinking that the crunchy frosting didn't have corn syrup in it too. So, therefore I do thank you so, so much about you checking it out. I will be forever grateful for your investigating the, "how to," regarding the idea of replicating the recipe again. I trust you know how to get it as close as possible, so I hope to hear from you again with the particulars regarding how to make it. Thank you so much Teacher! ❤🎉❤
@@louisdevalois4358 You're welcome! I really appreciate getting comments and hearing how other people do things.
@@louisdevalois4358 You know, I seem to remember Mama using 1 cup of sugar and just putting the pot under the faucet to add water. She just knew how much was needed without measuring. Then she brought that to a boil and cooked until it threaded. Then, she beat the egg whites until they were stiff and poured the sugar water in while beating. She added a little vanilla extract and that was it. It was amazing! I'm going to try it this way and see how it works. Thanks for bringing this up. I haven't made it in so many years, I've forgotten the details. Fortunately, she was always available for me to ask questions. But, she passed away in 2016 and I haven't tried to make this frosting since.