Old Fashioned Divinity Candy
Old fashioned divinity candy is made with whipped egg whites, cooked sugar syrup, vanilla and pecans for a light, airy homemade candy.
Servings: 45 pieces
Equipment
- Pot Large
- Stand Mixer with Whisk Attachment
Ingredients
- 2½ Cups granulated sugar
- ½ Cup water
- ½ Cup light corn syrup
- 2 Teaspoons vanilla extract
- 1/8 Teaspoon salt
- 2 egg whites at room temperature
- 1⅓ Cups pecans chopped
- nonstick cooking spray for greasing
Instructions
- Prepare a baking sheet by lining with parchment paper or a silicone mat.
- Combine the sugar, water, light corn syrup and salt in a large saucepan over medium to medium-high heat. Stir frequently until the mixture begins to boil.
- Continue boiling, without stirring, until the mixture reaches 260°F, this should take 6 to 8 minutes.
- While the sugar syrup cooks, beat the egg whites in a stand mixer fitted with the whisk attachment until stiff peaks form. Turn off the mixer but leave the egg whites in the bowl.
- When the sugar syrup reaches 260°F, turn the mixer to high. Carefully pour the hot syrup into the egg whites in a very slow, steady stream over several minutes. Continue beating until the mixture loses its glossy appearance and holds its shape when dropped from a spoon. Mix in the vanilla extract.
- Add most of the pecans to the divinity, saving about ¼ cup to use later, mix until combined.
- Working swiftly, use a lightly greased cookie scoop or spoon and scoop dollops of the divinity mixture onto the prepared baking sheet.
- Top each piece with a few of the remaining pecan pieces.
- Set the baking sheet of candy in a non-humid place so it sets, 1 or 2 hours.
- Store the divinity candy in an airtight container for up to 1 week.
Notes
Check the weather: I really wouldn't choose a rainy or humid day to make divinity. The candy absorbs moisture from the air, which can make it difficult to set properly.
Use a candy thermometer: Getting the syrup to 260°F matters here. This isn't one of those candy recipes where I'd try to judge the syrup by eye.
Pour the syrup slowly: Stream the hot syrup gradually into the egg whites with the mixer running rather than dumping it in all at once.
Watch the texture, not just the clock: Keep beating until the mixture loses its glossy appearance and a spoonful holds its shape. That's a much better indicator than beating for a set number of minutes.
Work quickly once it's ready: Divinity starts setting fairly fast. Have your lined baking sheet, greased scoop and reserved pecans ready before you finish mixing.
Grease the scoop: A very light coating of nonstick spray makes portioning the sticky mixture much easier.
Use a candy thermometer: Getting the syrup to 260°F matters here. This isn't one of those candy recipes where I'd try to judge the syrup by eye.
Pour the syrup slowly: Stream the hot syrup gradually into the egg whites with the mixer running rather than dumping it in all at once.
Watch the texture, not just the clock: Keep beating until the mixture loses its glossy appearance and a spoonful holds its shape. That's a much better indicator than beating for a set number of minutes.
Work quickly once it's ready: Divinity starts setting fairly fast. Have your lined baking sheet, greased scoop and reserved pecans ready before you finish mixing.
Grease the scoop: A very light coating of nonstick spray makes portioning the sticky mixture much easier.
Nutrition
Calories: 67kcal | Carbohydrates: 12g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 2mg | Iron: 0.1mg
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