Divinity Candy
Divinity candy is one of those old-fashioned treats that feels extra special every time you make it. Light, fluffy, and packed with crunchy pecans, it practically melts in your mouth with every bite. If you've never made homemade candy before, this classic recipe is such a fun one to try during the holidays or anytime you're craving something sweet.
Servings 3 Dozen
Equipment
Ingredients
- 2½ Cups Sugar
- ½ Cup Water
- ½ Cup Light Corn Syrup
- 1 Cup Pecans chopped
- ¼ teaspoon Salt
- 2 Egg Whites
- 1 teaspoon Vanilla
Instructions
- Stir together light corn syrup, sugar, salt, and water in a large saucepan.
- Cook, stirring constantly, until sugar dissolves.
- Continue cooking without stirring until the mixture reaches 250℉ according to a candy thermometer.
- Beat the egg whites in the bowl of a stand mixer until stiff peaks form.
- Slowly pour about half the sugar syrup into the egg whites, beating constantly.
- Place the saucepan back on the stove and continue to cook the other half of the sugar syrup until it reaches 270℉.
- Slowly stream the rest of the sugar syrup mixture into the egg whites while the mixer is running.
- Continue to beat until the candy is thick, shiny, and holds its shape.
- Mix in the vanilla and nuts.
- Drop by spoonfuls onto parchment paper and let cool until fully set.
Notes
Helpful Tips:
Weather matters: Pick a dry day for candy making. Humidity can affect how the sugar syrup cooks and how the candy sets. That's why I made it in the summer. I can't get it to set on snowy winter days.
Mixing: A stand mixer is your friend for this recipe. Handheld mixers just don't have the power for long beating times and this recipe can even burn up your motor.
Prep your workspace: Have everything measured, chopped, and ready to go before you start cooking the sugar syrup. Divinity candy-making moves quickly once the syrup reaches the right temperature.
Candy thermometer is key: Use a candy thermometer to ensure your sugar syrup reaches the right temperature.
Patience is key: It takes time to beat the egg whites and sugar syrup together until the candy reaches the right consistency. Don't give up! Keep beating until the mixture loses its shine and thickens.
Slow and steady with the syrup: Gradually pour the hot syrup into the egg whites while the mixer is running on medium speed.
Work quickly: Once the candy is ready, you'll need to move quickly to drop it onto your prepared baking sheet before it gets stiff.
Spray for easy removal: Lightly coat your spoons with no-stick cooking spray to prevent the candy from sticking.
Let it dry completely: Allow the divinity candy to dry completely at room temperature before storing in an airtight container. You can place the tray in a cool oven overnight to speed up drying.