501 Life Magazine | Enjoying divine Divinity
24903
post-template-default,single,single-post,postid-24903,single-format-standard,ajax_fade,page_not_loaded,,side_area_uncovered_from_content,qode-theme-ver-13.5,qode-theme-bridge,wpb-js-composer js-comp-ver-5.4.5,vc_responsive

Enjoying divine Divinity

by Don Bingham

There is no more HEAVENLY candy than divinity! It makes its annual appearance around the holidays, but for those of us who are divinity enthusiasts, winter and snow remind us of this delectable treat! 

There are so many ways to prepare this confectionery — with or without nuts, with or without fruits, with or without flavors and colors! The most important fact is to not be intimidated by the preparation of the delicious morsel! 

During my tenure as the administrator at the Arkansas Governor’s Mansion, it was my delight to meet Martha Glenn, a gracious and kind-hearted lady who came to visit the Mansion and stay overnight with Gov. and Mrs. Asa Hutchinson. She was “well known” for her divinity, and she gave me a divinity making lesson in the Mansion kitchen! The recipe is included below. 

When those winter nights head our way and the fire is warm and glowing, nothing says comfort like divinity! Divinity with toasted pecans are almost other-worldly. 

Any time of year is a great time to enjoy Divinity. (Mike Kemp photo)

If you are a slight bit fearful of creating a catastrophe, worried about the humidity or have challenges with candy thermometers, I have since discovered the internet is full of cooks who love to demonstrate how to prepare divinity with notable success! All have slight variations in colors, preparation methods and “tricks to successful divinity making” and how to package them properly.

With the holidays behind us, it’s a great time to conquer the art of divinity making. It will come in handy in 11 more months. Meanwhile, what a way to celebrate the loss of each five pounds gained during Thanksgiving/Christmas!

Divinity
from Mrs. Martha Glenn

3 cups sugar

3/4 cup light corn syrup

1/2 cup water

2 egg whites

1 teaspoon almond extract

1 cup chopped walnuts or pecans

Stir sugar, syrup and water until it boils for 8 minutes (stirring). Remove from heat. Beat two egg whites until frothy. Add syrup mixture slowly, beat for 2 1/2 minutes and add flavoring and nuts; then beat until consistency to drop from spoon on to wax paper and gloss is gone from divinity mixture.