Description
Homemade Divinity Candy is a classic, light, and fluffy confection made with sugar syrup, egg whites, and a touch of vanilla. This candy is characterized by its soft yet firm texture that holds its shape when dropped from a spoon. Optional chopped pecans add a delightful crunch, making it perfect for festive occasions or as a sweet treat to enjoy any time.
Ingredients
Scale
Ingredients
- 2 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 2 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
- Prepare the sugar syrup: In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently to dissolve the sugar, then bring the mixture to a boil over medium heat. Cook without stirring until the syrup reaches 250°F (the hard ball stage) on a candy thermometer.
- Beat the egg whites: While the syrup is heating, place the egg whites in a large bowl. Using an electric mixer on high speed, beat until stiff peaks form, ensuring the whites are airy and fluffy.
- Combine the syrup with egg whites: When the sugar syrup reaches 250°F, remove it from heat immediately. With the electric mixer still running on high, slowly and carefully pour the hot syrup in a thin, steady stream into the beaten egg whites to avoid cooking them.
- Add flavor and texture: Mix in the vanilla extract and continue beating the mixture. Beat until the mixture thickens, loses its glossiness, and holds its shape when dropped from a spoon—this usually takes about 5 to 7 minutes. If desired, gently fold in the chopped pecans to add crunch.
- Shape the divinity: Using spoons, drop tablespoon-sized portions of the candy mixture onto baking sheets lined with parchment paper. Shape them gently if needed. Let the candies sit at room temperature for 1 to 2 hours until they are completely firm and set.
- Store and serve: Once firm, store the divinity candies in an airtight container at room temperature. They will keep well for up to one week, perfect for sharing or gifting.
Notes
- Ensure egg whites are at room temperature for better volume when whipped.
- Do not stir the sugar syrup while it is boiling to avoid crystallization.
- Use a candy thermometer to accurately check the syrup temperature for consistent results.
- Optionally, chopped pecans add texture but can be omitted for a nut-free version.
- Work carefully when pouring hot syrup into egg whites to prevent splattering and cooking them prematurely.
- Store the candy in a cool, dry place to maintain texture and freshness.
