Description
This classic Homemade Divinity Candy recipe delivers a light, fluffy, and sweet treat with a delicate vanilla flavor and optional pecan crunch. Perfect for festive occasions or as a nostalgic homemade candy, it features a luscious, melt-in-your-mouth texture achieved by carefully beating hot sugar syrup into stiff egg whites.
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 just enough to dissolve the sugar before heating.
- Cook the syrup: Place the saucepan over medium heat and bring the mixture to a boil without stirring. Continue boiling until it 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 on high speed with an electric mixer until they form stiff peaks.
- Combine syrup and egg whites: Once the sugar syrup reaches the desired temperature, remove from heat. Slowly pour the hot syrup in a thin, steady stream into the beaten egg whites while continuously beating at high speed.
- Add vanilla and beat: Stir in the vanilla extract and continue to beat the mixture for 5-7 minutes until it thickens and loses its glossy appearance. The mixture should be able to hold its shape when dropped from a spoon.
- Fold in pecans (optional): If using, gently fold in the chopped pecans to add texture and flavor.
- Shape the divinity: Using a spoon, drop spoonfuls of the candy onto parchment paper-lined baking sheets, shaping each piece individually.
- Set the candy: Allow the divinity to set at room temperature for 1-2 hours until firm and set.
- Store and serve: Once set, store the divinity candies in an airtight container at room temperature for up to one week to maintain freshness and texture.
Notes
- Ensure egg whites are at room temperature to achieve maximum volume and stability when beaten.
- Use a candy thermometer to accurately reach the hard ball stage for the sugar syrup, which is critical for the candy’s proper texture.
- Do not stir the sugar syrup while boiling to prevent crystallization.
- Be careful when pouring hot syrup into egg whites to avoid cooking the whites prematurely.
- Pecans are optional but add a delightful crunch and flavor contrast.
- Store candies in a cool, dry place to prevent them from becoming sticky or melting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
