Description
This classic Divinity Candy recipe creates a fluffy, sweet candy made from sugar, corn syrup, and whipped egg whites. Light and airy with an optional pecan topping, it's a nostalgic treat perfect for holidays or special occasions.
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 them aside to keep the finished candy from sticking.
- Cook Syrup: In a 3.5 quart saucepan fitted with a candy thermometer, whisk together the sugar, corn syrup, and water. Heat over medium heat, stirring occasionally until the sugar dissolves. Then increase heat to high and stop stirring. Continue cooking until the candy thermometer reads 250 degrees Fahrenheit.
- Beat Egg Whites: While the syrup 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 while the mixer is running. Then add the vanilla extract.
- Mix Until Set: Continue mixing on medium speed for another 15-20 minutes until the mixture loses its sheen and holds its shape when spooned. If the mixture or mixer gets too hot, turn off the mixer and let the candy rest for 2-3 minutes every five minutes to cool down the mixture.
- Shape Candy: Working quickly, use two spoons sprayed with nonstick cooking spray to scoop and spread spoonfuls of the divinity onto the prepared wax paper. Smooth the tops by gently swirling the candy. Optionally, top each piece with half a pecan.
- Set Candy: Allow the candy to set at room temperature for about 1 hour until firm.
- Serve or Store: Serve immediately or store the divinity candies in an airtight container for up to two weeks.
Notes
- You can use a cookie scoop sprayed with nonstick cooking spray as a faster method to portion the divinity onto waxed paper, producing uniform pieces though without a smooth finish.
- Be careful when pouring hot syrup into the egg whites to avoid splattering and burns.
- Maintaining the temperature and occasional cooling periods while mixing help achieve the ideal texture.
- Consider adding chopped nuts like pecans or walnuts inside the mixture for additional texture.
- Ensure the bowl and utensils are completely clean and free of grease to achieve proper stiff peaks on egg whites.
Nutrition
- Serving Size: 1 piece
- Calories: 110 kcal
- Sugar: 22 g
- Sodium: 10 mg
- Fat: 0.1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
