Description
Divinity Candy is a classic, fluffy and sweet Southern treat made by whipping hot sugar syrup into beaten egg whites, resulting in a light, airy confection with a creamy texture. This recipe yields about 24 creamy, nut-studded candies that harden to a perfect soft crunch, flavored with vanilla and optionally enhanced with pecans or walnuts.
Ingredients
Scale
Syrup Ingredients
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
Mix-in Ingredients
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or walnuts (optional)
- Pinch of salt
Instructions
- Prepare the Sugar Syrup: In a medium saucepan, combine granulated sugar, light corn syrup, and water. Stir over medium heat until the sugar dissolves completely and the mixture begins to boil.
- Cook the Syrup: Stop stirring and allow the syrup to boil until it reaches the hard-ball stage at 250°F (121°C) on a candy thermometer. This ensures the candies will set properly.
- Whip the Egg Whites: While the syrup is cooking, use an electric mixer or stand mixer to beat the egg whites and a pinch of salt in a clean bowl until stiff peaks form, indicating they are aerated well.
- Combine Syrup and Egg Whites: Carefully and slowly pour the hot syrup in a thin, steady stream into the whipped egg whites while beating constantly to avoid splattering. Continue beating until the mixture is thick, glossy, and holds stiff peaks.
- Add Flavor and Nuts: Gently fold in the vanilla extract and, if using, the chopped pecans or walnuts to add texture and flavor.
- Shape the Divinity: Drop spoonfuls of the candy mixture onto wax paper or parchment paper, forming small mounds that will harden into individual pieces.
- Cool and Harden: Let the candies cool and set at room temperature for 1 to 2 hours until firm to the touch.
- Store: Once fully hardened, store the Divinity candies in an airtight container at room temperature for up to one week to maintain their freshness and texture.
Notes
- Use a clean bowl and beaters for whipping egg whites to ensure they whip properly.
- Be cautious when pouring hot sugar syrup to avoid burns or splattering.
- For a nut-free version, omit the pecans or walnuts.
- Make sure the syrup reaches the correct temperature for proper candy texture—use a reliable candy thermometer.
- Store candies in a cool, dry place to prevent them from becoming sticky.
