Description
A classic Divinity Candy recipe featuring a fluffy, sweet nougat-like confection made from sugar, corn syrup, egg whites, and vanilla, optionally topped with pecans. Perfect for holiday treats or gifting.
Ingredients
Scale
Main Ingredients
- 4 cups sugar
- 1 cup light corn syrup
- 3/4 cup water
- 3 egg whites
- 1 teaspoon pure vanilla extract
- non stick cooking spray
- pecans (optional)
Instructions
- Prepare baking sheets. Line 3 baking sheets with wax paper and set aside to have them ready for the candy.
- Cook syrup. In a 3.5 quart saucepan fitted with a candy thermometer, whisk together sugar, corn syrup, and water. Heat over medium heat until the sugar dissolves, stirring occasionally. Then increase heat to high, stop stirring, and continue to cook until the syrup reaches 250 degrees Fahrenheit.
- Beat egg whites. While the syrup mixture is heating, beat the egg whites in a stand mixer until stiff peaks form.
- Combine syrup and egg whites. Once the syrup reaches 250 degrees, slowly and carefully stream the hot syrup into the beating egg whites over about 2 minutes, keeping the mixer on to blend well.
- Add vanilla and continue mixing. Add the vanilla extract and mix on medium speed for another 15 to 20 minutes until the mixture is no longer shiny. If the mixture and mixer become hot, pause mixing for 2 to 3 minutes every five minutes to allow it to cool.
- Test consistency. The divinity is ready when it holds its shape when spooned onto wax paper without spreading and is no longer shiny. Continue mixing if it spreads.
- Shape divinity. Using two spoons sprayed with nonstick cooking spray, quickly scoop spoonfuls of the mixture and scrape onto the wax paper. Optionally swirl the top gently for a smooth finish. Add pecans on top if desired.
- Let set. Allow divinity to set for about 1 hour at room temperature before serving or storing.
- Store. Store divinity candies in an airtight container for up to two weeks.
Notes
- You can use a cookie scoop sprayed with nonstick cooking spray to portion divinity more quickly and for uniform sizes, though it won't give a smooth finish like using spoons.
- Use a candy thermometer to ensure accurate syrup temperature for best texture.
- Work quickly when spooning the candy onto wax paper to prevent it from setting in the spoons.
- Allow cooling breaks if mixture gets too hot to avoid melting the egg whites or damaging the texture.
- Optional pecans add a nice crunch and flavor contrast but can be omitted for a nut-free version.
Nutrition
- Serving Size: 1 piece
- Calories: 110 kcal
- Sugar: 18 g
- Sodium: 5 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
