Ingredients
- 2 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 2 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, optional
- A small pinch of salt, optional
Instructions
Before heating the syrup, line two baking sheets or a large tray with parchment paper or wax paper. Make sure you have enough room to spoon out all the candy once the mixture is ready.
Separate the egg whites carefully, keeping every trace of yolk out of the whites. Allow them to come to room temperature, which can help them whip more easily.
Measure the sugar, corn syrup, and water in advance. Chop the pecans if you are using them, and have the vanilla extract ready beside your mixer.
Divinity can begin to set quickly after mixing, so preparation matters. Once the syrup reaches the required temperature, you will need to work efficiently.
Combine the granulated sugar, light corn syrup, and water in a heavy-bottomed saucepan. Stir gently over medium heat until the sugar dissolves.
Once the mixture begins boiling, stop stirring. Attach the candy thermometer to the side of the pan, making sure its tip is immersed in the syrup without touching the bottom.
Continue cooking until the syrup reaches 260°F, the hard-ball stage. Depending on your stove and saucepan, this may take approximately 8–15 minutes, but the thermometer reading is more reliable than the clock.
Avoid scraping sugar crystals from the sides of the pan into the syrup. If crystals form on the sides, carefully brush them down with a clean pastry brush dipped in water before the mixture reaches a vigorous boil.
Use caution when handling hot syrup because it can cause severe burns. Keep children and pets away from the cooking area, and never taste the syrup while it is hot.
When the syrup approaches the correct temperature, begin beating the egg whites in a clean, grease-free mixer bowl.
Beat until the whites form stiff peaks. This means the mixture should hold its shape when the beaters are lifted, rather than collapsing immediately.
Timing is important. The egg whites should be ready when the syrup reaches 260°F, so watch the thermometer closely and adjust your mixer speed as needed.
If the whites reach stiff peaks too early, reduce the mixer speed while you finish cooking the syrup. Do not add the hot syrup until the whites are ready.
With the mixer running at medium speed, carefully pour the hot syrup into the beaten egg whites in a thin, steady stream. Aim for the inside edge of the bowl rather than directly onto the beaters to reduce splashing.
Continue beating as you pour. Take your time because the syrup is extremely hot. Do not rush or pour the entire pan in at once.
After all the syrup has been added, continue beating until the mixture becomes thick, glossy, and less shiny. This may take approximately 5–10 minutes or longer depending on your mixer and room conditions.
Near the end, add the vanilla extract and optional pinch of salt. Fold in the chopped pecans if desired.
The mixture should hold its shape when dropped from a spoon. If it is still very runny, it may need more beating, although overbeating can also cause problems.
Working quickly, use two spoons to drop small mounds of the mixture onto the prepared parchment paper. You can make them rounded or slightly peaked, depending on the traditional look you prefer.
If the candy starts setting in the bowl, stop trying to create perfect shapes and portion it out as efficiently as possible. Divinity often develops its characteristic soft peaks as the mixture is spooned onto the paper.
Allow the pieces to stand at room temperature until they are dry on the outside and firm enough to lift without losing their shape. Depending on the humidity and the consistency of the mixture, this may take several hours.
Once fully set, transfer the candies to an airtight container, separating layers with parchment paper. Store them in a cool, dry place.