If you’re in the mood for a festive sweet that combines fluffy nougat, vibrant candied cherries, and a satisfying crunch, these Candied Cherry Divinity Squares will hit the spot. Light and airy, they burst with fruity sweetness and the toasty bite of nuts, making them perfect for holiday gift-giving or a cozy night in. Grab your mixer and candy thermometer—we’re about to turn simple pantry staples into a delightful treat that’s as fun to make as it is to eat!
Key Ingredients
Before you begin, let’s gather the essentials that turn simple pantry staples into these irresistible squares:
- 2 cups granulated sugar: Supplies the foundational sweetness and creates the structure for the airy nougat.
- 1/2 cup light corn syrup: Prevents sugar crystallization and keeps the divinity smooth and glossy.
- 1/2 cup water: Helps dissolve the sugar evenly and controls the syrup’s consistency.
- 2 large egg whites: Whipped to trap air and form the light, fluffy base of the candy.
- 1/4 teaspoon cream of tartar: Stabilizes the egg whites, ensuring they hold their volume as you beat.
- 1 teaspoon vanilla extract: Adds warm, aromatic flavor that complements the cherries.
- 1 cup candied cherries, chopped: Delivers bursts of sweet, fruity color throughout each square.
- 1/2 cup chopped pecans or walnuts (optional): Introduces a satisfying crunch and nutty depth.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
How To Make Candied Cherry Divinity Squares
Whipping up divinity is a rewarding process once you get the hang of beating egg whites and handling hot sugar syrup. In these steps, you’ll prepare your pan, cook the syrup to the perfect soft-ball stage, whip up those glossy peaks, and fold in cherries and nuts for a candy that sets into delightful squares.
1. Prepare an 8-inch square baking pan by greasing it lightly with butter or lining it with parchment paper for easy removal later.
2. In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Place over medium heat and stir gently until the sugar is fully dissolved.
3. Once dissolved, stop stirring and allow the mixture to come to a rolling boil. Clip on a candy thermometer and cook until it reaches the soft-ball stage (235°F to 240°F).
4. While the syrup is heating, in a separate mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
5. When the syrup hits temperature, carefully pour it in a thin stream over the beaten egg whites while mixing on low speed, avoiding the beaters to prevent splatter.
6. Increase the mixer speed to high and continue to beat until the mixture thickens and loses its gloss, about 5 to 8 minutes, holding stiff peaks.
7. Stir in the vanilla extract and salt, mixing until fully incorporated.
8. Gently fold in the chopped candied cherries and nuts (if using) until evenly distributed.
9. Spoon the divinity mixture into the prepared pan, spreading it out evenly with a spatula.
10. Allow the divinity to set at room temperature for about 4 to 6 hours, or until firm to the touch.
11. Once set, remove from the pan and cut into squares or your favorite shapes for serving.
Serving Suggestions
These Candied Cherry Divinity Squares are a showstopper on any dessert table and make delightful gifts. They pair wonderfully with warm beverages or can star alongside other confections for a festive spread. Here are a few ways to present them with flair:
- Holiday Treat Tray: Arrange squares on a decorative platter with sprigs of rosemary or holly for a festive accent.
- Gift-Wrapped Favors: Stack squares in small boxes lined with colorful tissue paper, tie with ribbon, and hand out to friends and neighbors.
- Afternoon Tea Pairing: Serve alongside a pot of hot tea or coffee; the airy sweetness balances lightly brewed teas perfectly.
- Ice Cream Topping Twist: Crumble a few squares over vanilla or cherry ice cream for an extra layer of texture and flavor.
Tips For Perfect Candied Cherry Divinity Squares
Mastering divinity requires patience and a few insider tricks. I still recall my first batch, thinking I’d built a fortress of sugar—only to taste the lightest, melt-in-your-mouth treat! Here are some friendly pointers to ensure success every time, from beating peaks to gifting your creations:
- This treat is perfect for gift-giving during the holidays or special occasions.
- The texture of divinity is light and airy but can be tricky, so patience while beating is key.
- Experiment with different flavors by replacing vanilla with almond or peppermint extract for a unique twist.
- Store in an airtight container to maintain freshness and prevent sticking.
- Feel free to add other mix-ins, like dried fruits or different nuts, to customize the recipe further.
How To Store It
Proper storage keeps your divinity squares soft, airy, and non-sticky. With just a few simple steps, you can enjoy them for days or share them without worry:
- Airtight Container: Place squares in a sealed container to block air and moisture, preserving their texture.
- Layer with Parchment: Separate layers of squares with wax or parchment paper to prevent sticking.
- Cool, Dry Environment: Store at room temperature away from heat sources and humidity to avoid gooey spots.
- Desiccant Packet or Rice: Tuck a food-safe desiccant pack—or a small cheesecloth pouch of uncooked rice—into the container to absorb excess moisture.
Frequently Asked Questions
Here are answers to some common questions about making and storing these squares:
- Q: How long does it take to prepare and set these Candied Cherry Divinity Squares?
A: Active preparation time is about 20 to 30 minutes, including dissolving sugar, beating egg whites, and folding in cherries and nuts. After spreading the mixture in the pan, allow it to set at room temperature for 4 to 6 hours until firm before cutting into squares.
- Q: What is the soft-ball stage and how can I tell when the sugar syrup has reached 235°F to 240°F?
A: The soft-ball stage occurs when a small amount of syrup dropped into cold water forms a flexible, pliable ball. Using a candy thermometer, watch the temperature climb to between 235°F and 240°F. If you don’t have a thermometer, test by dropping a bit of syrup into ice water: it should form a soft ball that flattens when removed.
- Q: Can I substitute light corn syrup or adjust the sweetness in this recipe?
A: Light corn syrup helps prevent crystallization and keeps the divinity smooth. You can replace it with an equal amount of golden syrup or a mild-flavored glucose syrup if needed, but using granulated sugar alone may lead to grainy candy. Reducing sugar will alter texture and may prevent proper setting.
- Q: What other mix-ins or flavor variations work well in this divinity recipe?
A: You can swap candied cherries for chopped dried cranberries or apricots and substitute pecans or walnuts with almonds or pistachios. For different flavors, replace vanilla extract with 1 teaspoon of almond, peppermint, or orange extract. Just keep total mix-in volume similar to maintain consistency.
- Q: Why is it important to beat the egg whites properly, and how do I know when they’ve reached stiff peaks?
A: Properly beaten egg whites incorporate air, giving divinity its light, airy texture. Beat whites with cream of tartar until soft peaks form, then pour in the hot syrup and increase speed to high. The mixture should lift off the sides of the bowl in stiff peaks and lose its glossy sheen before you fold in cherries and nuts.
- Q: How can I prevent divinity from sticking or becoming too sticky after setting?
A: Store the squares in an airtight container with layers separated by wax or parchment paper. Keep them in a cool, low-humidity environment—high humidity can cause moisture absorption and stickiness. If they feel sticky, placing a small packet of food-safe desiccant or a few grains of uncooked rice wrapped in cheesecloth inside the container can help.
- Q: What’s the best way to store leftover divinity, and how long will it stay fresh?
A: Keep divinity squares in an airtight container at room temperature for up to two weeks. Ensure the container is sealed tightly to prevent air and moisture from softening the candy. For longer storage, place in a cool pantry; avoid refrigeration, which can introduce moisture and make the candy sticky.
What Makes This Special
These Candied Cherry Divinity Squares stand out thanks to their featherlight texture, the burst of jewel-toned cherries, and the toasty crunch of nuts—all bound together by a sweet, melt-in-your-mouth nougat. Whether you’re sharing them at a holiday gathering or sneaking a piece with your afternoon coffee, they’re a conversation starter that showcases your candy-making prowess. Feel free to print this article and save it for later, and do share your questions or results in the comments—I can’t wait to hear how your batch turns out!
Candied Cherry Divinity Squares
Description
Light and airy divinity fudge bursting with candied cherries and toasted pecans, melting on your tongue with delicate sweetness and a satisfying crunch.
Ingredients
Instructions
-
Prepare an 8-inch square baking pan by greasing it lightly with butter or lining it with parchment paper for easy removal later.
-
In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Place over medium heat and stir gently until the sugar is fully dissolved.
-
Once dissolved, stop stirring and allow the mixture to come to a boil. Use a candy thermometer to monitor the temperature, cooking until it reaches the soft-ball stage (235°F to 240°F).
-
While the syrup is boiling, in a separate mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
-
Once the syrup reaches the designated temperature, carefully pour it in a thin stream over the beaten egg whites while mixing on low speed. Be careful to avoid hitting the beaters to prevent splattering.
-
Increase the mixer speed to high and continue to beat the mixture until it thickens and loses its gloss, about 5 to 8 minutes. The mixture should hold stiff peaks.
-
Stir in the vanilla extract and salt, mixing until fully incorporated.
-
Gently fold in the chopped candied cherries and nuts (if using) until evenly distributed throughout the mixture.
-
Spoon the divinity mixture into the prepared baking pan, spreading it out evenly.
-
Allow the divinity to set at room temperature for about 4 to 6 hours, or until firm.
-
Once set, remove from the pan and cut into squares or desired shapes for serving.
Note
- This treat is perfect for gift-giving during the holidays or special occasions.
- The texture of divinity is light and airy but can be tricky, so patience while beating is key.
- Experiment with different flavors by replacing vanilla with almond or peppermint extract for a unique twist.
- Store in an airtight container to maintain freshness and prevent sticking.
- Feel free to add other mix-ins, like dried fruits or different nuts, to customize the recipe further.
