Divinity Candy
User Reviews
4.5
6 reviews
Excellent
Divinity Candy
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This Old Fashioned Divinity Candy is a favorite in our house! This melt-in-your-mouth confection is so light and fluffy. It’s simple to make and perfect for the holidays.
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Ingredients
- 2 ⅔ cups granulated sugar
- ⅔ cup light corn syrup
- ½ cup water
- 2 large egg whites
- 1 teaspoon vanilla extract
- ⅔ cup Chopped Pecans
- 20 pecan halves to decorate
Instructions
- Line 2 sheet pans with parchment paper. Set aside.
- In a large saucepan, add the sugar, corn syrup and water. Stir to combine.
- Place your candy thermometer in the saucepan without letting it touch the bottom of the pan.
- Place the saucepan over medium/low heat and let it come up to a boil, stirring occasionally until it comes up to a boil. Once the mixture boils, do not stir.
- Allow the syrup mixture to come up to 250 degrees F or firm-ball stage, don’t adjust the heat during this process.
- Meanwhile, in the bowl of a stand mixer, add the egg whites. Whip using the whisk attachment at medium/high speed until stiff peaks form. Set aside until the syrup mixture is ready.
- Spray two spoons with nonstick cooking spray. Set aside until ready to use.
- Once the syrup mixture reaches 250 degrees or firm-ball stage, remove from the heat.
- Turn on the mixer on medium speed with the whipped egg whites in it.
- Very, very slowly and carefully, pour a slow, steady stream of the hot syrup into the whipped egg whites. It should take about 5 minutes to pour the syrup into the eggs – do not rush it! Be sure to pour the hot syrup mixture while the mixer is running and don’t stop pouring once you start.
- Once the entire syrup mixture has been poured and it’s been whipped until combined, add the vanilla. Increase the speed of the mixer to medium/high and beat until the mixture is no longer shiny and the bowl is not hot to the touch.
- Remove the bowl from the stand mixer and add in the chopped pecans. Fold until evenly distributed into the mixture.
- Scoop out a spoonful of the mixture and use the other spoon to scrape it off.
- Drop the dollops onto the prepared baking sheets. Continue until the rest of the mixture has been portioned out.
- Add a pecan half on top of each mound and press into place.
- Allow them to set for about 30 minutes to firm up.
- Store in an airtight container at room temperature for 5 to 7 days.
Notes
- HUMIDITY: Humidity will affect the results of this candy. If you live in a very humid area or it’s raining, decrease water by 1 tablespoon.
- SPOONS: I like the rustic look of the spooned divinity candy, but you can grease a cookie scoop and scoop that way if you would like. Remember to keep adding cooking spray when the cookies start sticking into the scoop.
- PECANS: You can also toast the pecans before adding them into the candy mixture and on top for a garnish. Do this by, adding the pecans before they’re chopped on a parchment-lined baking sheet. Bake at 350 degrees for 5 to 10 minutes until golden brown and fragrant. Let cool.
- STORAGE: Store in an airtight container at room temperature for up to 1 week.
Nutrition Information
Show Details
Calories
172kcal
(9%)
Carbohydrates
36g
(12%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
13mg
(1%)
Potassium
26mg
(1%)
Fiber
0.5g
(2%)
Sugar
36g
(72%)
Vitamin A
3IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
6mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 20candies
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 36g | 12% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 13mg | 1% |
| Potassium | 26mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 36g | 72% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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