Divinity Nut Nougat Candies
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 20
Complexity: easily
Servings: 20
Divinity Divinity is a popular candy made from nougat and nuts in the US. Nougat, light and airy, is a classic! It doesn't tolerate hot and humid weather, so it's best made in low-humidity conditions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups granulated sugar
- 1/2 cup light corn syrup
- 2/3 cup water (warm)
- 2 egg whites
- 1 tsp vanilla extract (or other flavoring to taste)
- Optional: 1 cup chopped nuts of choice
We recommend
Recipes with similar ingredients: sugar, corn syrup, eggs, vanilla extract, nuts, walnuts, pecans
Cooking the dish according to the recipe:
- Prepare a baking sheet by lining it with foil and spraying the top with non-stick cooking spray.
- In a large, heavy-bottomed saucepan, combine the sugar, corn syrup, and water over medium heat. Cook, stirring constantly, until the sugar dissolves. Continue cooking without stirring until the mixture reaches 120°C (250°F), the "hard-ball" stage.
- In the bowl of a large stand mixer, beat the egg whites until stiff peaks form. Slowly pour about half of the sugar syrup into the whites, whisking constantly.
- Continue cooking the remaining syrup until it reaches 250°F (132°C), the "soft crack" stage.
- With the mixer running, pour the remaining syrup into the egg whites. Continue whisking until you have a thick, glossy mixture that holds its shape.
- Add vanilla extract and nuts, mix well.
- Place a teaspoon of the mixture on a baking sheet and let it cool until it is completely set.
Alternatively, instead of spooning the nougat, you can pour it into a 22cm square pan, cool it, and then cut it into small squares.
Author of the recipe - Elizabeth Labau is a food writer, pastry chef, and food photographer based in Salt Lake City, Utah.
Categories:
recipe / Desserts / Cakes / Candies / American cuisine
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