Christmas Candy Countdown – Chocolate Butterscotch Divinity

December 17, 2008

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This was a new recipe for me this year, and honestly I don’t remember if I’ve ever had divinity before. Sure, I’ve heard of this classic candy, but it’s just never been a part of my family’s holiday tradition. However, my wife’s Grandmother used to make this candy for her family, so when I was looking for some new things to try this year Jen asked specifically for me to try this out. The results are very tasty, and this is actually a pretty simple recipe.

I really recommend using a stand mixer to work this recipe. Doing this by hand (like my wife’s Grandmother probably did) is not something I’d like to undertake.

Chocolate Butterscotch Divinity

  • 2 Cups Sugar
  • 1/3 Cup Light Corn Syrup
  • 1/3 Cup Water
  • 2 Egg Whites
  • 1/8 Tsp Cream of Tartar
  • 1 Tsp Vanilla Extract
  • 1/2 Cup Milk or Semisweet Chocolate Chips
  • 1/2 Cup Butterscotch Chips

Instructions:

  1. Combine the sugar, corn syrup and water in a saucepan over medium heat, stirring constantly until the mixture comes to a boil.
  2. Once the syrup is boiling, brush the sides of the saucepan with a pastry brush dipped in hot water to keep sugar crystals from forming.
  3. Cook the syrup until it reaches the Hard Ball stage, 255f
  4. Meanwhile, beat the egg whites with the cream of tartar until stiff peaks form
  5. Slowly pour the hot syrup into the eggs whites, beating constantly
  6. Add the vanilla and continue to beat until the candy begins to lose its gloss and starts to form soft peaks (this can take several minutes)
  7. Stir in the chips, allowing them to partially melt into the candy
  8. Drop tablespoons of the candy onto parchment or wax paper lined cookie sheets and allow to cool thorougly

The divinity will have a dense yet airy texture, more dense than meringue. The candy will stick to itself, so layer it in an airtight container between sheets of parchment or wax paper.

Source: Treasury of Christmas, out of print

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