Yeah, I know. It really doesn’t seem possible. But stick with me. It really is.
I haven’t had divinity in years. (Though, to be fair, only a year of that is due to veganism. The rest of it can be chalked up to a severe lack of patience. If you’ve ever made – or tried to make – divinity, you know exactly what I’m talking about.
I’d googled a bit trying to find a vegan version – and managed to find one. It didn’t look even close to normal divinity though, as the flax it had you sub for the egg whites didn’t fluff or get “stiff peaks.” And, with divinity was something we used to make yearly – I’d rather go without than to have a subpar substitute.
Luckily for me – someone a lot braver than I am found a substitute. Aquafaba.
I forget exactly who discovered it, but my Facebook news feed has exploded in the past few months with people obsessed with this new way to make meringues. Instead of whipping egg whites to get the desired frothy, stiff peaks, people were using bean brine. Or, really, the juice you normally pour out of the can of chickpeas. It sounds bizarre, and you’d think you could taste it (sometimes apparently you can. All depends on brand!) but apparently it works! The logic behind it is that the starch from the beans gets into the liquid, and that’s what makes it stiff when you beat it.
Well. I’m sure it’s loads more scientific than that… but thats the gist.
After lots of drooling on Facebook, I found this groupVegan Meringueson Facebook. And oh my gracious. Aquafaba isamazing. Marshmallows, cakes, macarons, meringues, nougat, royal icing… and so much more. It’s amazing. And extremely intimidating, but that’s another story.
Seeing people post their “before” pictures of the meringues made me think . They looked EXACTLY like what my mom’s divinity used to look like. So I posted a few times, and people seemed to think it would work – to just sub 2 tbsp ish of brine for each egg white.
So, I decided to try it. And lo and behold – it worked!!
Here is the recipe, and a few pictures. Though, I’m not a food blogger. And I’m for SURE not a photographer , so be forgiving. 🙂 (Full recipe at the end of the post)
First, you start beating the brine. 4 tablespoons isn’t very much, so it will seem awkward at first. But it will fluff up soon!
This. . . . .takes . . . ages. . .
While doing this- start the sugar, water, corn syrup and salt on the stove. You want to stir it constantly until the sugar is dissolved. Then you don’t stir. (I worry, so I stirred every once in a while. My mom said you don’t need to though.) You let it cook until it reaches hard ball stage on a candy thermometer. Then, you’ll add it to the mixer.
Now you’re about ready to add the sugar mixture. Beat a bit more, just to be safe..
When the chickpea juice looks like this ^ you’re good to go. I personally beat it a little longer. Because I’ve had divinity flop on me before – so now I’m paranoid.
Then, you s-l-o-w-l-y add the hot syrup – and PLEASE BE CAREFUL . IT”S HOT – and the vanilla.
Then, you beat it some more.
And more.
And more.
Seriously. You will be SO SICK of beating this by the time you’re done.
You want to beat it until it holds its own shape. It will take forever.
When it looks like the picture above- you’re done!
Then, you spoon it out onto a sheet, and let it sit up. 🙂
Ta da!!
I was a little worried it would taste bean-y- but nope! It tasted exactly like I remember! Both my mom and brother loved them. They are both VERY wary of vegan food – and are candy elitists.
I won’t go into detail about how I reacted to being able to make egg fee divinity. But I will admit it involved lots of screeching, dancing, and words that shouldn’t be repeated in front of small children or mixed company. 🙂
This makes me SUPER happy – I imagine it would be great for families with egg allergies as well! I’m going to attempt to try peanut butter rolls next – I’ll be sure to report how that goes! If you guys try it- please, let me know how it goes!
Divinity/ Divinity Fudge
2 C Sugar
1 C Water
1/4 C Corn Syrup
1/8 tsp Salt
4 tbsp Chickpea Brine
1 tsp vanilla
1/2 C Chopped nuts (optional)
Heat sugar, water, corn syrup and salt in a pot, stirring constantly until sugar is dissolved. Continue cooking until it reaches hard ball stage on a candy thermometer . While doing this – beat the chickpea broth with a hand/stand mixer until it starts to hold a shape. And then, if you’re like me, beat for just a little longer. (Whisk attachment)
Slowly add the sugar mixture and vanilla into the foamy beaten brine, and beat until stiff peaks. It’s super important that you get stiff peaks that hold its own shape. Otherwise the divinity won’t set up, it’ll melt into yummy, sugary puddles. Add nuts, if using, the spoon out in dollops onto wax paper. (Or, put into a pan, and cut into squares. )
