Pistachio and Rosewater Divinity

Divinity candy is a specialty of Southern United States and is made up of sugar, corn syrup, egg whites and is usually flavoured with pecans and vanilla. It’s a cross between fudge, nougat and meringue- all my favourite sweets rolled into one. My version, has two of my favourite flavour combinations in sweets is in this Pistachio and Rosewater Divinity.

Incidentally, this confection is very similar to a Persian sweet called Gaz from the city of Isfahan. Persians serve gaz with tea and traditionally served on Persian New Year. By the way if you like this flavour like I do, check out my recipe for Persian Love Cake. And please say hello via the comments section below, I would love to hear from you.

What you need to make Pistachio and Rosewater Divinity

• Pantry – Egg whites, Caster Sugar,Liquid Glucose, Vanilla Paste,Rosewater,Pistachio or any other nuts of your choice.
• Candy Thermometer- You need a candy thermometer to determine the hard ball stage. This is very important otherwise the divinity won’t set properly.
  
• Stand Mixer – I would not attempt this recipe if you don’t have a sturdy mixer, because it involves extensive and continuous beating.

Easy does it..

• Combine sugar,glucose and water in a heavy bottomed saucepan and cook on medium heat until it reaches the hard ball stage at 127°C.
  
• In the meantime, whisk the egg whites until stiff peaks. When the hard ball stage is reached, pour the sugar syrup into the egg whites in a steady stream while mixing continuously. Beat until the mixture holds it’s shape and losses it’s glossiness about 7 minutes. Add vanilla and rose water then gently fold in the nuts.
  
• Spray 2 spoons with cooking oil spray and use to drop spoonfuls of the mixture( one to scoop and one spoon to push) into a baking tray lined with baking paper.
• Let set for about 6 hours or until it’s firm to touch. Store in an airtight container.

Pistachio and Rosewater Divinity

Recipe by acmowlai

0.0 from 0 votes

Course: DessertCuisine: American, PersianDifficulty: Medium

Servings

24

servings

Prep time

10

minutes

Cooking time

minutes

Like puffs of sweet clouds..

Ingredients

• 2 2/3 cups Caster Sugar

• 1/2 cup Liquid Glucose

• 1/2 cup Water

• 2 Egg Whites

• 1 teaspoon Vanilla Paste

• 1/2 teaspoon Rosewater

• 3/4 cup Pistachios roughly chopped, leave some for topping

Directions

• Line 2 baking sheets with baking paper. Set aside.
• Place sugar, water and glucose in a heavy bottomed saucepan. Stir until well combined. Cook on medium heat until it reaches the hard ball stage at 127°C on the sugar thermometer.
• Meanwhile, whisk the egg whites until stiff peaks have formed.
• When the sugar has reached the hard ball stage, remove from heat . Carefully pour sugar syrup in a steady stream into the egg whites , while beating on medium speed. Continue beating until it mixture holds it’s shape and loses it’s glossiness. This takes about 7 minutes.Add vanilla,rosewater and gently stir in nuts.
• Spray 2 spoons with cooking oil spray to prevent sticking and use this (one to scoop and one spoon to push) to drop spoonfuls of mixture into the prepared tray. Top with nuts if desired. Let stand at room temperature until divinities are firm about 6 hours.
• Store in an airtight container.

Notes

• Store in an airtight container