Spinning hay into gold is an impressive feat, even in the realm of fairytales, but Grandma Smith could spin sugar syrup into fine silver threads, and that was only the beginning. Fluffy white rounds of divinity with a swirl of peanut butter in the center—now that was worth its weight in gold.
Every Christmas, Grandma invited a few family members into her small kitchen to help prepare this divine treat. Sometimes this privilege included Aunt Thelma, my mother and me.
Even now, as I put on my apron and begin to assemble the ingredients for Grandma’s recipe, it’s as though I have slipped back in time, into my Grandma’s kitchen—a little girl again.
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Standing next to Grandma, my head just above stovetop level, I am mesmerized as she lifts the wooden spoon from the clear boiling syrup. “Watch for the silver thread to spin, now,” she explains. “That tells us that it’s ready.” Who needed a candy thermometer when you had Grandma’s practiced eye?
We watch, hardly breathing; it is our first test. The elongating droplet is elastic, but straight. Another droplet goes into a cup of cold water. Mom, Aunt Thelma and I focus on this second test, as Grandma fingers and rolls around the clear little ball. “It’s close, but not quite ready,” she announces, as she pops the soft sweet wad into my waiting mouth.
“Is everything ready to go?” Grandma asks. We know it is, but we check again.
Egg whites whipped to stiff peaks and waiting with the mixer— check! Two long sheets of waxed paper sprinkled with powdered sugar are stretched out on the countertop next to the bottle of vanilla and the jar of peanut butter. A table knife for spreading is sticking out of the jar’s open top.
“It’s time to test again,” Grandma’s announcement pulls us expectantly back to the stove and we gather around as she once again solemnly lifts up the wooden spoon. Our eyes widen as the thread slowly forms from the droplet, growing longer and thinner until it begins to spin, becoming so fine and light that the end of it wisps away.
“Perfect!” Grandma exclaims, hurrying the pan of boiling syrup to the waiting bowl of egg whites, her steps combining speed and caution. As she pours a controlled stream of the syrup over the egg whites, Aunt Thelma expertly controls the rate of rotation of the heavy-duty Mixmaster. As the last of the syrup is whipped into the now satiny billows, Grandma sets the pan in the sink and quickly adds the vanilla. She then positions me at the counter, where I can stand on a stool to carry out my responsibilities.
The divinity is now stiffening and ready to scoop onto the thin layer of powdered sugar covering the waxed paper. As Aunt Thelma finishes scraping the bowl, Mom quickly and carefully pats out the still very warm divinity into a rectangle, over which Grandma helps me to spread a thin layer of peanut butter. Everything must be done quickly, before the candy sets up. Sprinkling more powdered sugar as needed to keep it from sticking, Grandma expertly rolls the rectangle into a long log and swiftly slices it into bite-sized pieces. Finished! I pick one up—a perfect pinwheel of peanut butter is swirled inside. And, it tastes even better than it looks!
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Remembering back, I can almost feel Grandma, Mom and Aunt Thelma hovering over me again and, if I can no longer hear their kitchen chatter, I can definitely feel the love.
GRANDMA’S DIVINITY PEANUT BUTTER PINWHEELS
Note: Grandma used just a basic divinity recipe (receipt, as she called it). She used Peter Pan brand of peanut butter, although Jiff would work, or any other processed brand. I prefer crunchy style. Do not use “natural” peanut butter because the oil separates out and will run.
2 ½ cups granulated sugar
½ cup light corn syrup
½ cup water
¼ teaspoon salt
2 egg whites
1 teaspoon vanilla
Remember to prepare in advance your sheets of waxed paper covered with powdered sugar and have your peanut butter jar and spreading knife out and ready!
Bring first four ingredients to a boil in a heavy 2-quart saucepan over medium heat, stirring constantly with a wooden spoon. Reduce heat and cook WITHOUT stirring to 265 degrees F. (Yes, I definitely use a candy thermometer because I have never developed Grandma’s expertise!) Turn heat down a little more if it begins to turn yellow. The syrup should remain clear.
Before temperature gets to 265 F, beat egg whites until stiff peaks form. Be sure that the mixing bowl you are using can handle the high temperatures of the syrup to be added! I do not advise a stainless steel mixing bowl because it will become very hot as well. Once syrup reaches 265 F, slowly pour over egg whites, beating constantly on high speed of electric mixer. Be VERY CAREFUL! It’s nice to have another helper if possible. Beat until it holds soft peaks. Add vanilla, then quickly proceed as described in the story.
Enjoy this traditional Christmas gift from my family to yours!