Publisher Photo
Publisher Photo
The table at our Sunday school Christmas party has a spot reserved for my divinity. I love making candy and have recruited my husband to help...between nibbles.
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 cups sugar
  • 1 cup water
  • 1 jar (7 ounces) marshmallow creme
  • 1 teaspoon vanilla extract
  • 1-1/2 cups chopped pecans

Directions

In a large heavy saucepan, combine the sugar and water. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage).
Remove from the heat; stir in marshmallow cream, vanilla and pecans. Continue stirring until candy cools and begins to hold its shape when dropped from a spoon. Quickly drop by heaping teaspoonfuls onto waxed paper-lined baking sheet. Store in an airtight container at room temperature. Yield: 4 dozen.
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.
Originally published as Pecan Divinity in Country Woman Christmas Annual 2000, p39

Nutritional Facts

1 piece: 72 calories, 3g fat (0 saturated fat), 0 cholesterol, 4mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 0 protein.

  • 2 cups sugar
  • 1 cup water
  • 1 jar (7 ounces) marshmallow creme
  • 1 teaspoon vanilla extract
  • 1-1/2 cups chopped pecans
  1. In a large heavy saucepan, combine the sugar and water. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage).
  2. Remove from the heat; stir in marshmallow cream, vanilla and pecans. Continue stirring until candy cools and begins to hold its shape when dropped from a spoon. Quickly drop by heaping teaspoonfuls onto waxed paper-lined baking sheet. Store in an airtight container at room temperature. Yield: 4 dozen.
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.
Originally published as Pecan Divinity in Country Woman Christmas Annual 2000, p39

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Reviews forPecan Divinity

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MY REVIEW
otey356 User ID: 6985205 77837
Reviewed Nov. 19, 2012

"I tried this recipe two times! It failed BOTH times! The weather was perfect and everything else was also. Paula Deen sure makes this look easy. I will not try this again!! I wasted too much time and too much sugar! I will just buy it from the candy store. Good luck!"

MY REVIEW
joannajoyce User ID: 1737357 85970
Reviewed Oct. 30, 2009

"Excellent way to make Divinity. I have tried numerous recipes for Divinity and they never work. This one works!"

MY REVIEW
grandmajodygirl User ID: 2249601 118029
Reviewed Dec. 1, 2008

"I'm anxious to try this-back home in OK. I made the world's best divinity, but out here in

WA. it never hardens, just droopy."

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