Soundtrack: Everyday is like Sunday, Morrissey
Supplies: 8x8 pan lined with parchment paper candy thermometer pastry brush with water measuring cups/spoons 3qt saucepan heatproof silicone spatula handheld mixer, or ziplock bags and mashing implement standup mixer with whisk attachment Ingredients: 1 jar (7oz) marshmallow fluff 2 c sugar 1/2 c water 2 Tbs light corn syrup 1/8 tsp salt 1/2 tsp vanilla 3/4 c finely crushed peppermint (about 6oz)
cut sheet of parchment paper big enough for 8in square pan, it will sink down to fit inside the pan once you pour in the divinity so don’t worry about getting it to fit for now
empty out jar of marshmallow fluff into the bowl of a standing mixer fitted with whisk attachment. it is easy to get the fluff off of the spatula if you wet your fingers first and swipe it off into the bowl
pulverize candy canes – about 40 small.
as you are chopping up the candy canes hit bottom of container on counter every now and then to bring unchopped candy cane pieces up to the top – making it easier for mixer grind into a powder.
measure out sugar, water, corn syrup and salt into saucepan. stir constantly over medium heat until sugar dissolves – it won’t turn into a clear fluid but it will liquify a bit
(awkwardly) move water soaked brush just above where mixture is coming to a boil to wash down sugar crystals – just until sugar is dissolved.
bring water, sugar, and corn syrup to a boil. cook without stirring until candy thermometer reads 250degrees about 20-25min
slowly pour hot syrup mixture over marshmallow fluff with the whisk running on slow. add in vanilla. once incorporated increase speed to high and mix until divinity begins to hold it’s shape 2.5 to 3 minutes
stir in pulverized candy canes – i didn’t use it all, maybe only mixed in a scant half cup
the still warm divinity is not sticky like marshmallow, it has more of a crumbly dense consistency
pour on to parchment paper lined square pan – pressing down with folded over parchment paper to create a level sheet. let cool then cut into pieces
Lessons Learned: (i’m going to do this part with photos from the first batch i messed up so badly…)
- watch the temperature of the syrup!! i let this get too hot and it turned into a dark caramel which not only affected the color but also made for rock hard final product. seriously a knife couldn’t even score the block of candy let alone cut a piece off.
- make sure whisk is in the correct position to mix before switching machine on, lest you fling hot sugar silly string all about your kitchen and person.
- i tried to mash up the candy canes by putting them in a ziplock and smashing with a spice bottle. the bag was quickly riddled with holes and got peppermint dust everywhere, which i can assure you will wind up (painfully) in your eyes. this still kind of happens if you mash them with a handheld in an open container but this round i wore glasses.
- line baking dish with parchment paper rather than trying to butter it, getting the divinity (or any candy that gets poured into a baking dish) is so so so much easier
Review: very sweet, almost confectioner sugar tasting. much prefer marshmallows to divinity but it’s a beautiful candy that some people have a huge fondness for. i’d like to try it with a recipe that doesn’t start off with using marshmallow fluff because it seems a little weird to me, but i’m assuming greatly cuts down on the time it takes to make this candy. sort of crumbly end product that doesn’t cut easily into uniform pieces but that never really bothers me.