Our homemade brownies begin with the finest quality sugar, flour, cocoa, eggs and margarine. We then 'kick it up a notch' by blending in caramel to add flavor and ensure a moist and chewy brownie. This combination of flavors make our "Blue Ribbon Brownies" a true award winner.

It's Kosher!

Recipes for various nougat and sweet meringue-type confections (with and without nuts and fruit) can be traced to ancient Turkish and 17th century European roots. Food historians generally agree that Divinity is an early 20th century American invention because one of the primary ingredients in early Divinity recipes was corn syrup. At that time, corn syrup was a product actively marketed to American consumers as a sugar substitute. Corn syrup was affordable, practical and it adapted well to most traditional recipes. In 1902, the Corn Products Refining Company introduced Karo brand corn syrup, which is perhaps the most famous. It is no coincidence that early Karo cooking brochures contain recipes for Divinity.

Food historians have yet to determine the first person to call this delicious confection "Divinity". The concensus about the name is that the finished product tasted "divine." A survey of American cookbooks confirms recipes for Divinity (candy, fudge, rolls) were "standard items" from the 1930s to present.

OK, now that history class is over...are you hungry for it today? Why fight the difficult recipes and the weather? We have perfected the recipe so you don't have to wait for a dry day (especially here in the humidity of the South).

Tanner's Divinity....It's the timeless Southern candy.

Did you know?

Praline is a family of confections made from nuts and sugar syrup. In the US Gulf Coast area, praline is pronounced prah-leen or praw-leen; in the rest of the US the common pronunciation is pray-leen.

In Europe, the nuts are usually almonds or sometimes hazelnuts. In the South, pecans are almost always used, and cream is often incorporated into the mixture. Praline candy patties are one of the foods most often associated with New Orleans (our close neighbor), but are also popular in other cities in our region.

As originally invented in France, pralines were whole almonds individually coated in caramelized sugar, as opposed to dark nougat, where a sheet of caramelized sugar covers many nuts. The powder made by grinding up such sugar-coated nuts is called 'pralin' or 'praline' in French, and is an ingredient in many cakes and pastries.

A basic praline recipe calls for brown sugar, granulated sugar, cream, butter and pecans. Naturally, many other variations have cropped up, including pralines flavored with shredded coconut, rum, vanilla, chocolate and peanut butter. But with even the traditional recipe, no two praline makers seem to produce the same candy.

The praline we sell here on our website is a traditional praline. We think it is one of the best available. When you try one, we think you will agree!

It's Kosher!

 

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