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
- Combine the sugar, corn syrup and water in a saucepan over medium heat, stirring constantly until the mixture comes to a boil.
- 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.
- Cook the syrup until it reaches the Hard Ball stage, 255f
- Meanwhile, beat the egg whites with the cream of tartar until stiff peaks form
- Slowly pour the hot syrup into the eggs whites, beating constantly
- 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)
- Stir in the chips, allowing them to partially melt into the candy
- 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