Non Pressure Cooker
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A soft Christmas nougat candy that melts in your mouth with a pop of peppermint flavor!
Merry Christmas Y’all! Well, almost! What are you doing for the holiday?? We’ll be spending time with all of our family and friends and I couldn’t be more ready for some down time.
I’m stocked up on my reading material for the drive back home with 2 paperbacks and 2 audio books. Big Magic by Elizabeth Gilbert (I’m completely in love with it so far), The Orchardist, The Nightingale (so excited to read this one), and All the Bright Places.
I’m also working on knitting my first pair of socks which will be done by 2019 if I’m lucky!
I hosted a cookie party a few weeks ago where we made 6 different kinds of Christmas goodies and then delivered them to our neighbors. The last few Christmases I’ve made multiple attempts of making goodies that require a candy thermometer, but I’ve been trying to do it WITHOUT a candy thermometer. Turns out that doesn’t go so well.
The toffee, the peanut brittle, the divinity, ALL FLOPS. This year, I decided it was time to make the big $3.98 investment for a candy thermometer and I knew the first thing I wanted to try was divinity!
My first few batches required a bit of tweaking, but on the 3rd try I finally landed on the perfect recipe! I’m so excited to share it with you.
The number one rule I have for you is to buy a candy thermometer. After you’ve done that, the second rule is to follow the instructions as closely as possible and then if something goes wrong, TRY AGAIN!!
Candy is sometimes really difficult to make and if you don’t get it right on your first try, the only way you’ll get it is to try again!
Merry Christmas!
Peppermint Divinity
- Total Time: 30 minutes
- Yield: 3 dozen 1x
Ingredients
Scale
- 4 cups sugar
- 1 cup white corn syrup
- 3/4 cup cold water
- 3 egg whites
- 1 teaspoon peppermint extract
- **optional red food coloring and crushed candy canes for topping
Instructions
- In a large saucepan, stir together sugar, corn syrup, and water. Bring to a boil, and using candy thermometer, bring temperature up to 265.
- Once sugar is dissolved, do not stir anymore, just allow to bubble and come up to temperature.
- In stand mixer while sugar is cooking, beat egg whites until stiff peaks form.
- Continue beating on high speed and slowly drizzle in sugar mixture. Add peppermint extract. Beat for 5-6 minutes until gloss just starts to fade.
- Using two spoons at once, scoop out quickly onto parchment paper. The mixture will set up very quickly, so you’ll need to work fast!
Notes
If you want to color your divinity, add food coloring in while beating the sugar mixture with the egg whites.
If adding the crushed candy canes on top, sprinkle on top of divinity right after scooping onto the parchment paper.
Disclosure: This post contains affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
- Prep Time: 30 mins
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