Divinity candy is another Southern confection that’s made with just a few simple ingredients; sugar, corn syrup, egg whites, and vanilla extract. These delicious homemade candies are surprisingly great. They are divine! So far the best-tasting, and the simplest divinity recipe I’ve ever known. They are great even without the garnish, but with the garnish, they look prettier, would you agree? Divinity candy is a classic, it’s a chewy and soft vanilla treat that is topped with toasted pecans. If you haven’t tried it, I would suggest you give it a shot. Just remember, don’t rush it. Wink.
INGREDIENTS
21/2 cups sugar
½ cup of water
½ cup light corn syrup
¼ teaspoon salt
2 egg whites
1 teaspoon vanilla extract
1 cup chopped pecans, toasted
Garnish: toasted pecan halves
How to make Easy Homemade Divinity Candy
Step 1: In a heavy 2-quart saucepan, cook the sugar, water, corn syrup, and salt over low heat for about 15 minutes or until the sugar is dissolved. If using a candy thermometer, once it registers 248 degrees, remove the mixture from the heat.
Step 2: Separate the yolk and the egg whites. Beat the egg whites with an electric mixer over high speed until stiff peaks form.
Step 3: Mix half of the hot syrup in a thin stream over the egg whites while beating continually for about 5 minutes at high speed.
Step 4: Now, for the remaining syrup, cook it over medium heat and stir occasionally for about 4 to 5 minutes or until the candy thermometer reaches 272 degrees.
Step 5: Moderately pour the hot syrup and vanilla extract over the egg white mixture. Beat over high speed for about 6 to 8 minutes or until the mixture holds its shape.
Step 6: Then, stir in a cup of chopped pecans.
Step 7: Drop a spoonful of the mixture quickly onto a lightly greased wax paper.
Step 8: Garnish as desired and let the candy cool.
Ingredients
- 21/2 cups sugar
- ½ cup of water
- ½ cup light corn syrup
- ¼ teaspoon salt
- 2 egg whites
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
- Garnish: toasted pecan halves
Instructions
Step 1: In a heavy 2-quart saucepan, cook the sugar, water, corn syrup, and salt over low heat for about 15 minutes or until the sugar is dissolved. If using a candy thermometer, once it registers 248 degrees, remove the mixture from the heat.
Step 2: Separate the yolk and the egg whites. Beat the egg whites with an electric mixer over high speed until stiff peaks form.
Step 3: Mix half of the hot syrup in a thin stream over the egg whites while beating continually for about 5 minutes at high speed.
Step 4: Now, for the remaining syrup, cook it over medium heat and stir occasionally for about 4 to 5 minutes or until the candy thermometer reaches 272 degrees.
Step 5: Moderately pour the hot syrup and vanilla extract over the egg white mixture. Beat over high speed for about 6 to 8 minutes or until the mixture holds its shape.
Step 6: Then, stir in a cup of chopped pecans.
Step 7: Drop a spoonful of the mixture quickly onto a lightly greased wax paper.
Step 8: Garnish as desired and let the candy cool.
