For Thanksgiving, the doors were open in our home for dinner. This oven door got quite a work out with some sweet potato casserole and dinner rolls.
So after eating the turkey, and some deciding to lie down and take a short snooze, we had the priviledge of a little cookin’ lesson from Mother, aka Grandma.
After some discussion of the dynamics of the recipe, there was some mixing and stirring.
The recipe is for homemade Divinity as mother makes it and as her mother before her. Further discussions revealed that some people add pecans or dried fruits while we prefer our own local black walnuts.
Did you know that Divinity has to be made with a humidity level of below 50% or your candy will not set (harden). We were blessed with 45% humidity according to the local weather report.
We learned that early versions of divinity were recorded in the early 1900’s and the recipe in it’s current form around 1907, except they used milk. We use corn syrup in our recipe.
Google also explains the name was probably derived from exclamations of “Divine!” after biting into one of these nougats. We can certainly understand why!
I hope you’ve enjoyed this version of Thursday Doors and will check out more over at Norm 2.0, the founding father of our blog event.