Tuesday, December 11, 2012


I'm really a scientist.
I follow recipes exactly
- until I decide not to.

~ Ina Garten

                                     [Candy Sprinkles, totally unrelated to recipe, 
                                     but at least the color is right ;) ]

There are certain recipes that
only make their appearance once
a year, and one of those in my
home is Never Fail Divinity.
My humidity is 99% today so
there won't be any candy making,
but I thought it might be a
great day where you live to
give it a try.
And encase you missed it,
I am hosting a Giveaway,
so please pop over and tell
me your favorite treat for
the holiday.

Hints and Tips

Before you turn on the stove, take a look at the weather. Clear, dry days are best for candy-making. On rainy or humid days, the cooking time can increase substantially or your candy may never set up at all. Sugar attracts water, so the humidity can adversely affect your recipe.
Test your thermometer to make sure it is accurate. (You will need to do this every time you make candy.) Immerse it in a pan of water, and bring the water to a boil. The temperature should read 212 degrees F (100 degrees C). If it does not, you will need to adjust your recipe to reflect this. For example, if your thermometer reads 215 degrees F (102 degrees C) in boiling water, and the recipe requires that you cook the candy to 250 degrees F (121 degrees C), you will need to cook the mixture to 253 degrees F (123 degrees C).
Last, but not least, measure all your ingredients before you begin. It takes a long time to reach 220 degrees F (104 degrees C), but after that the temperature rises quickly. You will need to have everything within easy reach.
 If you live in at a high altitude:For every 500 feet above sea level, decrease the temperature by one degree. If you live at an altitude of 3500 feet and the recipe calls for cooking to 234 degrees F (112 degrees C), cook it to 227 degrees F (108 degrees C).

Never Fail Divinity

2 cups sugar
pinch salt
1/2 cup water
1 7 oz. jar marshmellow cream
1 tsp. vanilla
1/2 chopped nuts {I add more}

Boil sugar, water, and salt until it forms a hard ball in water [285 degrees].  Place marshmellow cream in a bowl and stir in hot syrup.
Continue stirring until slightly stiff and holds a peak. Fold in nuts and vanilla. Drop on buttered wax paper.


  1. I like my divinity with ice cream. It's not the easiest to make here in the south. We are a humid lot. Thanks for the recipe!

  2. You are so sweet! Thanks for posting this. I didn't read any other recipes that have marshmallow creme in them. We don't have to worry about humidity, but the altitude is a killer. Once I clean up my mess, I'll try it again!

  3. omgosh! thank you so much for all the great tips! and i have everything in the house to make this! lol
    just wondering, but how long does this keep? can i make it now for christmas gifts next week or should i make it next week?
    thank you. :)

    1. If it's very dry where your are then the candy should keep okay,layer it in wax paper and put it in a tin or jar, but if there there is even the slightest bit of moisture in the air then just wait, I think you'll be happier.

  4. I've never had divinity! might have to fix that.

  5. well, no wonder my candy-making is never too exciting.....there are rules????

    thanks for the tips.....might just have to try this!!!

  6. I know just what you mean about the humidity! I have never tried to make Divinity, although you are tempting me. But trying to make any kind of meringue here is difficult...things get soft after just a few minutes.

    Thanks for your kind words on my post today, I appreciated it. No contractions yet (not the real kind anyway) Indigo & Hazel were both late babies so this Little Lady might be too.

  7. I think I could make this every day here - lol. I will look out for the marshmellow mixture xx

  8. I'll have to give this a try. Arizona is very dry so should be great for making this. Thanks for the idea and recipe!

  9. so many of my childhood christmas memories are wrapped up in the making of divinity.

  10. I don't bake much but great tips you gave! I have never had that recipe either. Are they like meringues?

  11. I tried this today, but forgot to factor in elevation. My syrup went to far so I had crystallized lumps in my creme! I am undaunted and will try again.