HELP!! My divinity always comes out looking like marshmallow creme!?

Question

I know about making sure that there are no sugar crystals on the sides of the pan - I know that a single crystal can cause a chain reaction that will ruin the whole batch. I have also heard not to make it on a stormy day. Is there anything I lack?

Answer 1

A candy thermometer that reads 235 degrees (softball stage). Sounds to me you're not getting the sugars up to temp. You have to work fast, very fast once you hit the temp.