Divinity Candy Making
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what is WRONG with that mixer? geesh! i have to leave i cant listen to that anymore!
eeejil 1 month ago
@kingdavis702 I came here because I wanted to see what Angry Grandpa was eating, too
Snickrsnack 1 month ago
So this is what Angry Grandpa was talking about!
KingDavis702 1 month ago
Ok, I just tried making Divinity and I don't think it was right. The first spooned candy was nice, it didn't run and it had a little peak on it. The next ones were like, picture stucko. Crazy looking, no smoothness, and when I tasted them, the texture was grainy. What could I have done wrong? Too much beating?
mts0628 2 months ago
I'm sorry last night I meant Club aluminum pans, NOT EKCO, not sure what EKCO is/are. My mom made great divinity and peanut brittle and always used her hammered heavy club aluminum pans which I have now (and a bunch more lol).
BridgetoSomewhere 2 months ago
My recipe from old BH&G says perfect divinity: 2-quart saucepan, 2 cups sugar, 1/2 cup light corn syrup, 1/2 cup hot water, 1/4 teaspoon salt. Says cook to 250F. Also says to cook without stirring but to wrap a fork with a damp cloth and wipe down crystals from side of pan now and then. Hope this helps.
BridgetoSomewhere 2 months ago
Stainless steel for making candy does not work me at all and a lot of recipes say specifically to do the following: Find/use an older, heavier Ekco or Majestic (look on ebay, Good Will, Thrift Shops) 2-quart but 3-quart is better. I wouldn't use Revere Ware either but it might work for some people.
BridgetoSomewhere 2 months ago
@ltr264 My mom's (and mine when it works) forms a thin crust when sitting. The center part should not be hard but maybe a little like the filling of Junior Mints. They literally will melt in your mouth. Once mine were too fluffy because I used an extra egg white but I loved them that way. I forgot to tell KBAF to butter the pan. OMG I forgot I use a recipe with some Karo syrup and sugar in it. My BH&G cookbook.
BridgetoSomewhere 2 months ago
@KBAFourthtime I've messed up batches, too. It is hard when you have to use a hand mixer and hold that pan of hot syrup. I don't use a candy thermometer but test in cold water. I don't drop from a spoon; I like it better spread in a square or rectangular pan and cut in squares. You can't make this kind of candy on a humid day; a/c may now enable me to do it in summer. You have to pour in a steady, thin stream, big globs slipping out will ruin it. Sometimes it sets up by sitting overnight.
BridgetoSomewhere 2 months ago
You didn't give us a recipe......I would really like one. Thanks!
passionateaboutmusic 1 year ago