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Grandma's Divinity Recipe

Grandma's Divinity Recipe

Every Christmas my grandmother and I made divinity, just the two of us. I still make it every year. —Anne Clayborne, Walland, Tennessee
TOTAL TIME: Prep: 5 min. Cook: 40 min. + standing YIELD:60 servings

Ingredients

  • 2 egg whites
  • 3 cups sugar
  • 2/3 cup water
  • 1/2 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Directions

  • 1. Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15-in. x 10-in. x 1-in. pans with waxed paper.
  • 2. In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form.
  • 3. Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, about 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans.
  • 4. Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between waxed paper in an airtight container at room temperature. Yield: 1-1/2 pounds (60 pieces).
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.