Description
This Homemade Divinity Candy recipe delivers a classic, fluffy, and sweet confection with a delicate vanilla flavor and an optional nutty crunch from pecans. Perfect for holiday treats or anytime you want a melt-in-your-mouth sugary delight, this candy is made by carefully heating a sugar syrup and whipping it with egg whites to create a light, airy texture. The recipe yields about 20 servings, each with a beautifully glossy finish and a firm, chewy bite once set.
Ingredients
Scale
Ingredients
- 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 syrup: In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently to dissolve the sugar completely. Place the saucepan over medium heat and bring the mixture to a boil without stirring. Cook until the syrup reaches 250°F (hard ball stage) on a candy thermometer.
- Beat the egg whites: While the syrup is heating, beat the room temperature egg whites in a large bowl with an electric mixer on high speed until stiff peaks form, which means the peaks stand straight up when the beaters are lifted.
- Combine the syrup with egg whites: Once the sugar syrup reaches the correct temperature, immediately remove it from heat. Slowly and carefully pour the hot syrup in a thin, steady stream into the beaten egg whites while continuing to beat on high speed. This step is crucial to achieve the right fluffy texture without cooking the eggs unevenly.
- Add flavor and texture: After all the syrup is incorporated, add the vanilla extract and continue beating the mixture for about 5-7 minutes, or until it thickens, loses its gloss, and holds its shape when dropped from a spoon. If desired, fold in the chopped pecans gently to distribute them evenly.
- Shape the divinity: Using a spoon, drop spoonfuls of the divinity onto baking sheets lined with parchment paper. The candy will begin setting as it cools; allow it to rest at room temperature for 1 to 2 hours until the pieces are firm to touch.
- Store and serve: Once set, transfer the candy pieces to an airtight container. Store them at room temperature for up to one week to maintain freshness and texture.
Notes
- Make sure your egg whites are at room temperature for better volume when whipped.
- Do not stir the sugar syrup while it’s boiling to prevent crystallization.
- If you don’t have a candy thermometer, test the syrup by dropping a small amount into cold water to see if it forms a hard, but pliable ball.
- Be cautious when pouring the hot syrup into the egg whites, as it can cause burns if splashed.
- For a nut-free version, simply omit the pecans.
- Divinity candy is best enjoyed fresh but can be stored in an airtight container for up to one week.
