Divinity is a classic candy made with granulated sugar, corn syrup, and stiffly beaten egg white. With the addition of chopped pecans, this divinity is crunchy, fluffy, and simply divine.
We have had so many rainy days here in East Texas, making it hard to make my divinity that I like to put in our Christmas gift boxes. As you know, it is almost impossible to make divinity when it rains.
I took advantage of this fantastic, dry day to do just that today. My husband just loves this candy. He is always close by to help me scoop it out on the waxed paper, not to mention he licks the bowl clean. he he!
When I make candy, I like a recipe with a large quantity, so I don't have to make several batches. This recipe is actually one recipe doubled. I used 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 recipe's name to Double Divinity.
Double Divinity
Ingredients:
- 4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
1 package of Pecan Halves
Directions:
Stir the sugar, corn syrup, and water in a heavy saucepan over medium heat. Stir only until the sugar has dissolved. Do not stir after this point.
Cook the syrup mixture on a candy thermometer until it reaches 250 degrees F, bringing it to a hardball 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, constantly beating at high speed.
Add the vanilla and continue to beat until the mixture holds its shape, approximately 3 minutes. Stir in pecans.
Using a 1-inch scoop, drop the divinity onto waxed paper. Add a few drops of hot water if the candy becomes too stiff. 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.
Stir the sugar, corn syrup, and water in a heavy saucepan over medium heat. Stir only until the sugar has dissolved. Do not stir after this point.
Cook the syrup mixture on a candy thermometer until it reaches 250 degrees F, bringing it to a hardball 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, constantly beating at high speed.
Add the vanilla and continue to beat until the mixture holds its shape, approximately 3 minutes. Stir in pecans.
Using a 1-inch scoop, drop the divinity onto waxed paper. Add a few drops of hot water if the candy becomes too stiff. 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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