This no-cook divinity recipe takes the guess work (and candy thermometer!) out of making the classic Christmas candy.If this is your first time making this candy, be sure to give yourself extra time for the candy to dry. The first dry time usually takes 6-8 hours. Then you flip the candy and let it dry another 6-8 hours. However, if the candy does not dry, you may have to leave it uncovered overnight. Humidity can cause these to take longer to dry, but it will not affect the texture of the candy. You can also bake the portioned candies on cookie sheets at 325F for 5 minutes to firm and set the tops of the candies. This gives them a little head start on drying time, but isn't totally necessary.
1boxBetty Crocker Home Style Fluffy White Frosting Mix7.2 oz. box
1/3cuplight corn syrup
1teaspoonvanilla extractor seeds from 1/2 vanilla bean
Assorted holiday sprinkles
Cover two or more large baking sheets with parchment paper or waxed paper.
In the bowl of a standing mixer fitted with the whip attachment, combine the frosting mix (dry mix), the corn syrup, and the boiling water. Beat on high speed until stiff peaks form, about 5 minutes. With the mixer still running on medium, slowly add in confectioners’ sugar a little at a time; mix until just combined. Don’t over mix or you’ll deflate the batter. Add the vanilla and mix briefly. The finished mixture should be billowy and light, and a little bit stretchy like classic divinity.
Piped: Transfer the candy to a piping big fitted with an open star decorator tip. Pipe the mixture in swirls about the size of a large gumball onto the prepared pans. Immediately cover with sprinkles, if using.
Spooned: Drop candy mixture by the heaping teaspoon onto the prepared pans. Immediately cover with sprinkles, if desired.
Let candies stand, uncovered, until dry to the touch, about 6-8 hours. When the outside of the candies feel firm, turn over. Dry 6 more hours, or overnight. Store candies in an airtight container.
Variation: After the candy mixture is prepared, 1 cup of toasted nuts may be folded in. Use the spoon method to portion.What to expect:Even though this candy is less sensitive to humidity and rainy weather, it can still affect this candy's drying time. Make the candy a few days ahead of when you'll need it to make sure it has plenty of time to set.You'll need lots of surface area for the large baking sheets the candy is piped on. They'll need a cool dry place to cure. A big dining room table is ideal for this.This candy has a marshmallowy flavor and fluffy texture. The outsides of the candies should be dry to the touch and the insides should be soft and fluffy. Edit 11/23: You can also bake the portioned candies on cookie sheets at 325F for 5 minutes to firm and set the tops of the candies. This gives them a little head start on drying time, but isn't totally necessary. They will still need plenty of time to dry.