Double Divinity

We have had so many rainy days here in East Texas which has made it hard for me to make my divinity this year. As you know, it is almost impossible to make divinity when it is raining. I took advantage of this dry cool day to do just that, make my Double Divinity. When I make candy, I like a recipe that makes a large quantity so that I don't have to make several batches. This recipe is actually one recipe doubled. I use to make a double batch of my recipe each time I made my divinity, and then one day I tried doubling it, and it worked out great. I made all the mess one time, made a large quantity, and decided to change the name of the recipe to Double Divinity.

Double Divinity

4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
1 package Pecan Halves

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage. While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans. Using 1-inch scoop, drop the divinity onto waxed paper. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. Top each candy with a half pecan. Cool the candies on waxed paper until cooled completely. You can store them in an airtight container for up to 2 weeks.

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