This no-cook divinity recipe takes the guess work (and candy thermometer!) out of making the classic Christmas candy.
This year’s advent of treats have an unintentional theme: Retro Sweets! It’s a result of my recent thrift store find of someone’s recipe box from 1950. I can’t believe such a thing was given away and not passed down to family, but their trash is certainly my treasure.
Inside that box I found this recipe. It’s a hack for classic divinity and much less finicky than the original recipe. will be adversely affected by humidity and weather conditions, but this candy held up just fine even though I made it on a rainy day.
The magic ingredient in this recipe is a box of dry frosting mix. The product made by has been on American grocery store shelves for decades, and I had no problem locating it at my neighborhood grocery store.
I decided to splurge and use the seeds from 1/2 a vanilla bean in this recipe, because the specks look so pretty in the pristine white candy. Pipe the candy in swirls using a decorator piping tip, or portion using two spoons.
Plan ahead, because even though the candies take just minutes to whip up, they need to dry (uncovered) for about 24 hours. The larger you pipe the candies, the longer they’ll need to dry.
For quickest setting, keep them on the small side. Aim for about the size of a large gumball.
After a few hours the tops of the candies will be dry to the touch. Flip them over so the bottoms can dry also.
Just as the name implies, this candy has a divine texture! It’s soft and tender, with marshmallow flavor.
These can be dressed up with all kinds of holiday sprinkles in whatever colors and flavors you fancy. Portion these by the half dozen in clear cellophane bags for a festive homespun gift!
If you can’t find the dry frosting mix needed for this easy version locally, it can be , but it costs much more than it would at a grocery store. Alternatively, see my recipe for , and watch the weather forecast for a dry day.
Yields 5-6 dozen candies
1 box (7.2 oz.) Betty Crocker Home Style Fluffy White Frosting Mix
1/3 cup light corn syrup
1/2 cup boiling water
1 lb. confectioners’ sugar
1 teaspoon vanilla extract (or 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, slowly add in confectioners’ sugar a little at a time. Add the vanilla. The finished mixture should be billowy and light.
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 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.