Homemade Old-Fashioned Divinity Candy: A Southern Classic to Delight
- Prep
- 25 min
- Cook
- 10 min
- Total
- 65 min
- Serves
- 40
- Calories
- 35 kcal
- Carbs
- 4.00 g
Ingredients
- 3 cupsgranulated sugar
- ½ cuplight corn syrup (prevents crystallization)
- ½ cupwater
- ⅛ teaspoonsalt
- 3egg whites (no yolk; whites must whip to stiff peaks)
- 1 cupchopped pecans (or use walnuts, almonds, or maraschino cherries)
- 2 teaspoonsvanilla extract (vanilla bean paste works too)
Instructions
- 1
Prep. Line two sheet pans with parchment paper and measure out all ingredients.
- 2
Cook. In a medium saucepan, combine the sugar, corn syrup, water, and salt. Bring to a boil over medium-high heat without stirring. Attach a candy thermometer and cook until the syrup reaches 260°F.
- 3
Beat egg whites. When the syrup reaches about 240°F, begin whipping the egg whites on high speed in a stand mixer until stiff peaks form.
- 4
Combine and beat. With the mixer on low, slowly pour the hot syrup into the egg whites. Once all the syrup is in, increase to medium-high and beat for 5–6 minutes, until the mixture is fluffy and slightly dull in appearance.
- 5
Add pecans. Add the pecans and vanilla extract. Mix just until combined.
- 6
Shape. Quickly scoop tablespoon-sized portions onto the prepared pans using the sprayed spoons. Work quickly as the candy sets fast.
- 7
Cool. Let cool and set at room temperature for about 30 minutes, or until firm to the touch.