When Blue Bell’s newest holiday ice cream flavor arrived in the office a couple of weeks ago for a taste test, I thought of my great-grandmother as soon as I read the name.
Fudge divinity ice cream is Blue Bell’s newest flavor — a rich marshmallow ice cream with crunchy chopped pecans and chocolate sauce.
Divinity was one of Mamaw’s favorite holiday candies — homemade marshmallow with pecans.
It takes time and patience to make, but is worth the effort, as the white, puffy candy “tastes like Christmas,” Mamaw used to say.
I loved this candy as a child, but hadn’t made it in years.
Thanks to Blue Blue’s holiday flavor — which was originally released in 1975, but shelved since 2000, according to a news release — I’ll whip up a batch this year.
While the ice cream doesn’t taste exactly like Mamaw’s divinity candy, it’s a close runner-up and only available for a limited time.
Makes about 48 pieces
- 4 cups sugar
- 1 cup white corn syrup
- ¾ cup cold water
- 3 egg whites
- 1 teaspoon pure vanilla
- 2 cups chopped pecans
In a heavy saucepan over medium heat, stir together sugar, corn syrup and water until sugar has dissolved. Cook syrup mixture without any more stirring until it reaches 250 degrees on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat egg whites until stiff peaks form.
When sugar mixture reaches hard ball stage, carefully pour a slow steady stream of syrup into the egg whites, beating constantly at high speed.
Add the vanilla and continue to beat until mixture holds its shape, about 5 minutes.
Stir in pecans.
Drop the divinity onto waxed paper by spoonfuls, using a second spoon to remove the candy from the first spoon.
If the candy becomes too stiff, add a few drops of hot water.
Cool the candy on racks completely.
Store them in an airtight container for up to two weeks.
Contact M. Clare Haefner at firstname.lastname@example.org or (254) 501-7551.