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Divinity Candy

Total Time

Prep: 5 min. Cook: 40 min. + standing

Makes

60 pieces (1-1/2 pounds)

Every Christmas my grandmother and I made divinity candy, just the two of us. I still make it every year. —Anne Clayborne, Walland, Tennessee

Ingredients

  • 2 large 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 15x10x1-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, 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 sheets of waxed paper in an airtight container at room temperature.

Divinity Candy Tips

How do you store divinity candy?

Improper storing is one of our top five candy-making mistakes. To ensure it stays fresh, store your divinity candy in an airtight container in a cool, dry place for up to two weeks.

What are some variations of divinity candy?

It’s so easy to change up the flavor of divinity candy. Our cherry divinity calls for a package of cherry gelatin to give it a fruity spin. Or try experimenting with different extracts—almond, lemon, orange—in place of vanilla. Fold in some mini semisweet chocolate chips along with the pecans, and drizzle with caramel before serving for a turtle-inspired divinity.

What can you do if the divinity candy won't dry?

Much like it is when making meringues, the key to making a successful divinity has everything to do with the weather! If possible, always make divinity on a cool, dry day. As sugar attracts water, any humidity or moisture in the air can affect how your divinity turns out. Divinity should be dry and set within two hours, but have patience. It may take a little longer. If you would like to try correcting a thin divinity, beat in a little bit of powdered sugar at a time until the consistency is drier and thicker, before dropping onto sheets of waxed paper again to dry.

Mark Neufang, Taste of Home Culinary Assistant
Candy Thermometers
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.

Nutrition Facts

1 piece: 61 calories, 1g fat (0 saturated fat), 0 cholesterol, 4mg sodium, 13g carbohydrate (12g sugars, 0 fiber), 0 protein.