Double Divinity

10:11 AM
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 for me 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 is raining.

Today, I took advantage of this cool, dry day to do just that.   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 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, constantly beating 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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Kay Little
Kay Little

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