The cool coastal air drifts in through the open windows of the shop, carrying the scent of salt and pine. The sound of the cellophane wrappers snapping as we pack each box is a constant hum, and today, I’m working on a large batch of Divinity. It’s a slow, steady process, carefully layering the sugar and corn syrup, and getting it ready for the summer holidays. We’ve got a lot of them to go around.
When we make these, we often think about the importance of temperature. The recipe calls for granulated sugar, water, and light corn syrup, and the careful control of their temperature is key to creating the right structure. The water initially creates a syrup, and then the sugar is added, slowly dissolving to form the foundation of the candy. Maintaining a consistent temperature throughout the mixing and setting process is crucial for the final texture.
The first bite has a nice snap, and then the center dissolves quickly, leaving a slightly chewy texture. There’s a delicate crispness, and the sweetness is concentrated, but not overpowering. It’s a light candy, and it disappears fairly quickly, leaving just a trace of sugar on the tongue.