Butter Divinity
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, light-as-air confection made by folding hot sugar syrup into stiffly beaten egg whites. This traditional candy offers a rich, melt-in-your-mouth texture perfect for holiday gifting.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | 1 hour | 4–5 dozen pieces |
🔪 Key Equipment
- 3 to 4-quart heavy saucepan
- Candy thermometer
- Electric mixer
- Large heatproof bowl
- Sturdy spoon
- Baking sheets
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 cups | Sugar | Granulated |
| 1/8 teaspoon | Salt | Fine |
| 1 cup | Corn Syrup | Light |
| 1 cup | Water | Room temperature |
| 4 | Egg Whites | Large, room temperature |
| 1/2 cup | Butter | Softened |
| 1 teaspoon | Vanilla | Pure extract |
| 3 ounces | Chocolate | Melted, optional |
| 1 cup | Nuts | Chopped, optional |
Instructions
Step 1: Prepare and Cook Syrup
- Line two large baking sheets with waxed paper.
- In a heavy 3 to 4-quart saucepan, combine 4 cups sugar, 1/8 teaspoon salt, 1 cup corn syrup, and 1 cup water. Cook over medium heat, stirring constantly until the sugar is completely dissolved.
- Attach a candy thermometer and boil without stirring until the mixture reaches 262°F (hard-ball stage).
Step 2: Whip and Combine
- While the syrup cooks, beat the 4 egg whites in a large, heatproof bowl until stiff peaks form.
- Remove the syrup from heat. With the mixer on high speed, very slowly pour the hot syrup in a thin, steady stream into the egg whites.
- Continue beating on high speed for 5 minutes until the mixture is very stiff and begins to lose its gloss.
Step 3: Finish and Shape
- Remove the bowl from the mixer. Using a sturdy spoon, quickly beat in the 1/2 cup butter and 1 teaspoon vanilla by hand. Fold in the optional 3 ounces melted chocolate and 1 cup chopped nuts if using.
- Beat until the mixture is firm and holds its shape when dropped from a spoon.
- Quickly drop by teaspoonfuls onto the prepared waxed paper and let stand until completely firm.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to two weeks. Avoid making on high-humidity days as the candy will not set properly.
Original Recipe Scan
