Divinity candy is a meringue-type confection also known as white divinity fudge or even rolls. Those who study food history find that divinity candy most likely originated in the early 1900s.
divinity - A delicate, soft-textured candy that is made by slowly beating hot, cooked sugar syrup into beaten egg whites. Chopped nuts or candied fruit and food coloring can be added.
Nougat, divinity, and rock candy are cooked to the hard-ball stage.
Hard Crack Stage:The hard crack stage is the highest temperature you are likely to see specified in a candy recipe.
It produces an exceptionally high volume, stable egg white foam for use in angel food cakes, chiffon pies, meringues, and divinity.
One way is to use a candy thermometer, but that takes most of the adventure out of it; accuracy is boring, and all that. Fudge and fondant usually need to be at 234-238 degrees; divinity and caramels come in around 245-248; taffy, 265-270; ...
Drop 1/2 teaspoon boiling candy into cold water. Candy should form a firm ball which will flatten out after being removed from the water. A candy thermometer will read between 244 and
248 degrees. Caramels and divinity are examples of this stage.
Divinity: fudge, made with brown or white sugar.
DOC: an Italian abbreviation for "Denominazione di Origine Controllata" or "Controlled Denomination of Origin" which is a certification given to wines. The initials D.O.C.
 See also: Sugar, Cooking, Water, Flavor, Pepper
  
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