Old-Fashioned Divinity Candy with a Pumpkin Spice Twist
Introduction:
Step into the charming world of nostalgic sweets with a modern fall twist – Old-Fashioned Divinity Candy with Pumpkin Spice. This recipe brings together the delicate, airy texture of traditional divinity with the cozy warmth of pumpkin spice, making it an ideal treat for autumn. Whether you’re looking to impress at a gathering or indulge in something sweet as you enjoy the crisp fall breeze, this recipe is a must-try! Don’t forget to subscribe to receive more delightful recipes like this in your inbox.
Why You’ll Love This Recipe:
This recipe is a delightful fall treat for several reasons. First, the combination of light and fluffy divinity with the warm, aromatic notes of pumpkin spice is simply irresistible. It’s also easy to prepare, making it perfect for both novice and experienced candy makers. Additionally, it’s family-friendly and adaptable, allowing you to add personal touches like food coloring or nuts to make it your own.
Ingredients:
– 2 1/2 cups granulated sugar
– 1/2 cup water
– 1/2 cup light corn syrup
– 2 egg whites, room temperature
– 1/4 tsp salt
– 1 tsp vanilla extract
– 1/2 tsp pumpkin spice
– 1/2 cup chopped pecans (optional)
– Food coloring (optional, for a festive touch)
Necessary Tools:
– Medium saucepan
– Candy thermometer
– Electric mixer
– Large mixing bowl
– Wax paper
– Spoon
Ingredient Swaps and Additions:
For a nut-free version, simply omit the pecans. For a different flavor profile, consider swapping pumpkin spice for cinnamon or nutmeg. You can also sprinkle a bit of sea salt on top for a sweet-and-salty contrast.
Step-by-Step Instructions:
1. In a medium saucepan over medium heat, combine sugar, water, and corn syrup. Stir until the sugar dissolves, and the mixture begins to boil.
2. Attach a candy thermometer to the pan and continue cooking without stirring until the mixture reaches 260°F (hard ball stage).
3. Meanwhile, beat egg whites and salt in a large mixing bowl on high speed until stiff peaks form.
4. Once the sugar mixture reaches 260°F, remove from heat and gradually pour the hot syrup in a thin stream into the egg whites, beating on high speed.
5. Add vanilla extract and pumpkin spice. Beat until the mixture loses its gloss and holds its shape, roughly 5-8 minutes.
6. Incorporate food coloring before quickly dropping spoonfuls of the mixture onto wax paper. Add chopped pecans if using.
7. Allow the candy to cool completely before storing it in an airtight container.
Serving Suggestions:
This candy pairs delightfully with a hot cup of coffee or tea. It can also be a sweet addition to a dessert platter at your next holiday gathering.
Pro Tips for Success:
Ensure that your egg whites are at room temperature for optimal fluffiness. Work quickly once the mixture is ready to set, as divinity firms up fast. Use a candy thermometer for precise temperature control.
Storing and Reheating:
To store, place your divinity candy in an airtight container at room temperature for up to a week. There’s no need to reheat; simply enjoy at room temperature.
FAQ Section:
– Can I make this without a candy thermometer?
It’s possible, but a thermometer ensures accuracy. Without it, test a drop of the syrup in cold water to see if it forms a hard ball.
– Why is my divinity sticky?
Humidity can affect the candy’s consistency. Make sure to make divinity on a dry day for best results.
Conclusion:
This Old-Fashioned Divinity Candy with a Pumpkin Spice twist is a delightful homage to classic Southern sweets with a modern seasonal flair. Simple yet impressive, this recipe is bound to become a cherished addition to your autumn repertoire. We’d love to hear how yours turned out! Share your experiences, photos, and be sure to tag us on Pinterest or Instagram.
Nutritional Information:
Approximate values per serving:
Calories: 100
Fat: 3g
Carbohydrates: 20g
Protein: 1g
Sodium: 35mg
Old-Fashioned Divinity Candy with a Pumpkin Spice Twist
Ingredients
Method
- In a medium saucepan over medium heat, combine sugar, water, and corn syrup. Stir until the sugar dissolves and the mixture begins to boil.
- Attach a candy thermometer to the pan and continue cooking without stirring until the mixture reaches 260°F (hard ball stage).
- Meanwhile, beat egg whites and salt in a large mixing bowl on high speed until stiff peaks form.
- Once the sugar mixture reaches 260°F, remove from heat and gradually pour the hot syrup in a thin stream into the egg whites, beating on high speed.
- Add vanilla extract and pumpkin spice. Beat until the mixture loses its gloss and holds its shape, roughly 5-8 minutes.
- Incorporate food coloring before quickly dropping spoonfuls of the mixture onto wax paper. Add chopped pecans if using.
- Allow the candy to cool completely before storing it in an airtight container.
