Prep Time: 5 mins | Cook: 40 min + standing | Makes: 1-1/2 pounds (60 pieces)
Tricky yet easy and quick. They say, don’t make divinity when the weather is extremely humid and that is how my grandma exactly said it.
Ingredients
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2 large egg whites
3 cups of sugar
2/3 cup water
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup chopped pecans
How to make Grandma’s Divinity
Step 1: Add the egg whites in a mixing bowl. Allow sitting at room temperature for about 30 minutes.
Step 2: Using waxed papers, line three 15 x 10 x 1-inch pans.
Step 3: Combine the sugar, water, and corn syrup in a large heavy saucepan. Bring to a boil, stir constantly until the sugar is dissolved.
Step 4: Cook over medium heat and do not stir until you reached the hard-ball stage or the candy thermometer reads 252 degrees.
Step 5: Meanwhile, beat the egg whites on medium speed until stiff peaks form.
Step 6: Gradually add the hot sugar mixture in a light stream over the egg whites. Constantly beating and occasionally scraping the sides of the bowl. Then, stir in the vanilla.
Step 7: Continue beating for another 5 to 6 minutes until the candy holds its shape. But make sure to not overmix or the candy will be stiff and crumbly.
Step 8: Add in the pecans and quickly fold.
Step 9: On the prepared pans, immediately drop the mixture by heaping teaspoonfuls. And allow them to stand at room temperature until the candy is dry to the touch.
Step 10: Place in an airtight container between waxed paper at room temperature.
Note:
Before using the candy thermometer, I suggest testing it first. Bring water to a boil and put in the thermometer. It should read 212 degrees. Then, adjust the recipe temperature based on the result.
Nutrition Facts:
1 piece: 61 calories, 1g fat (0 saturated fat), 0 cholesterol, 4mg sodium, 13g carbohydrate (12g sugars, 0 fibre), 0 protein.
Ingredients
- 2 large egg whites
- 3 cups of sugar
- 2/3 cup water
- 1/2 cup light corn syrup
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
Step 1: Add the egg whites in a mixing bowl. Allow sitting at room temperature for about 30 minutes.
Step 2: Using waxed papers, line three 15 x 10 x 1-inch pans.
Step 3: Combine the sugar, water, and corn syrup in a large heavy saucepan. Bring to a boil, stir constantly until the sugar is dissolved.
Step 4: Cook over medium heat and do not stir until you reached the hard-ball stage or the candy thermometer reads 252 degrees.
Step 5: Meanwhile, beat the egg whites on medium speed until stiff peaks form.
Step 6: Gradually add the hot sugar mixture in a light stream over the egg whites. Constantly beating and occasionally scraping the sides of the bowl. Then, stir in the vanilla.
Step 7: Continue beating for another 5 to 6 minutes until the candy holds its shape. But make sure to not overmix or the candy will be stiff and crumbly.
Step 8: Add in the pecans and quickly fold.
Step 9: On the prepared pans, immediately drop the mixture by heaping teaspoonfuls. And allow them to stand at room temperature until the candy is dry to the touch.
Step 10: Place in an airtight container between waxed paper at room temperature.
Note:
Before using the candy thermometer, I suggest testing it first. Bring water to a boil and put in the thermometer. It should read 212 degrees. Then, adjust the recipe temperature based on the result.
