Description
Delicate, airy, and sweet, this homemade divinity candy is a perfect treat for any occasion. Infused with vanilla and optional pecans, it offers a melt-in-your-mouth texture that is sure to impress.
Ingredients
Scale
- 2 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 2 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- Prepare the sugar mixture: In a medium saucepan, combine the sugar, corn syrup, and water. Stir to dissolve the sugar. Bring to a boil over medium heat, and cook until the mixture reaches 250°F (hard ball stage) on a candy thermometer. Do not stir while boiling.
- Beat the egg whites: Meanwhile, in a large bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form.
- Combine the syrup and egg whites: Once the sugar mixture reaches 250°F, remove it from the heat. Slowly pour the hot syrup in a thin stream into the beaten egg whites while continuing to beat on high speed.
- Add vanilla and fold in pecans: Add the vanilla extract and continue beating the mixture until it thickens and loses its gloss, which can take about 5-7 minutes. The candy should hold its shape when dropped from a spoon. If using, fold in the chopped pecans.
- Shape the divinity: Drop spoonfuls of the divinity onto parchment paper-lined baking sheets. Let the candy set at room temperature for 1-2 hours until firm.
- Store: Store in an airtight container at room temperature for up to a week.
Notes
- The candy can be made without pecans if preferred.
- Make sure the egg whites are at room temperature to achieve the best texture when beating.
- If you do not have a candy thermometer, watch for the syrup to reach the “hard ball” stage, where a small amount of syrup dropped into cold water forms a firm ball.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes