Divinity candy
Courtesy photo

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.

Divinity candy

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 chaefner@kdhnews.com or (254) 501-7551.

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