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Grandma's Divinity

 Grandma's Divinity
Every Christmas my grandmother and I made divinity, just the two of us. I still make it every year. —Anne Clayborne, Walland, Tennessee
60 ServingsPrep: 5 min. Cook: 40 min. + standing


  • 2 egg whites
  • 3 cups sugar
  • 2/3 cup water
  • 1/2 cup light corn syrup
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 cup chopped pecans


  • 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.
  • 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.
  • 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.
  • 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

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Grandma's Divinity (continued)

Directions (continued)

  • (60 pieces).