Divinity Fudge

Divinity relies on precise sugar crystallization control. Cooking the syrup to the hard ball stage (250-265°F) creates supersaturated sugar solution that, when beaten into whipped egg whites, forms tiny sugar crystals suspended in an aerated protein matrix. The corn syrup's glucose molecules interfere with large crystal formation, ensuring a smooth, creamy texture rather than grainy candy. Beating incorporates air while the mixture cools, creating divinity's characteristic light, nougat-like texture.