Old Fashioned Divinity Candy
User Reviews
4.9
Old Fashioned Divinity Candy
Description
Old Fashioned Divinity Candy relies on precise candy-making techniques to create its unique texture and sweetness. The essential ingredients include granulated sugar, water, light corn syrup, and egg whites beaten to stiff peaks. The sugar syrup is cooked to the hard ball stage (260°F) before it is slowly incorporated into the egg whites, which are then whipped further until the mixture thickens and loses its gloss, ensuring the perfect divinity consistency. Chopped pecans add texture and flavor, and vanilla extract rounds out the taste.
The end result is a candy that is firm to the touch but melts easily in the mouth with a rich sweetness and crunch from the pecans. It requires careful attention during preparation to prevent graininess or collapse. Once formed on parchment paper or a silpat mat, the candy sets with a satisfying sheen.
This candy is often prepared for festive occasions or as a home-made gift. It needs to be handled gently and stored in a dry place to maintain its texture. Divinity candy can be tricky on humid days, so it's best made when the air is dry to ensure proper setting and avoid stickiness.
Ingredients
- 2 1/2 cups granulated sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1/8 teaspoon salt
- 2 egg room temperature, white
- 1 cup pecans chopped
- 1 teaspoon vanilla extract
Instructions
- Line a cookie sheet with parchment paper or a silpat mat and set aside.
- In a large saucepan over medium heat, combine the sugar, water, corn syrup and salt and cook, stirring occasionally, just until the mixture starts to boil. Then clip a candy thermometer to the side of the pan and continue to cook without stirring until the temperature reaches 260°F, about 8-10 minutes.
- While the sugar mixture is cooking, beat the egg whites on high speed using a stand mixer with a whisk attachment until stiff peaks form. Then switch to the paddle attachment.
- Once the sugar mixture reaches 260°F, remove from heat and very slowly pour it in a thin, steady stream, over the egg whites while mixing on high speed. It should take about 2 minutes to pour the hot liquid over the egg whites, so go slow and don't rush this step.
- Continue to beat on high speed for another 5-8 minutes until the candy loses some of its glossiness and starts to hold its shape. You can stop mixing and test a small amount of candy by dropping a small spoonful of it onto the parchment paper to see if it holds its shape in a nice mound with nice swirls on top or if it melts down into a puddle. Continue to beat a minute or two longer if the divinity doesn't hold its shape yet, test again.
- Mix in the vanilla and the chopped pecans when the candy stays in a mound instead of melting into itself.
- Using two spoons sprayed lightly with cooking spray, drop tablespoon size scoops of divinity onto the prepared baking sheet, using one spoon to scrape the hot candy off the other spoon. You will want to work quickly while the candy is still hot.
- Let the candy set, then store for up to 5 days in an airtight container.
Notes
- Divinity candy may fail to set properly on humid days; try to prepare when the weather is dry.
- Use a candy thermometer to ensure the sugar mixture reaches the correct temperature for best results.
- Pour the hot sugar syrup slowly and steadily over the egg whites to prevent cooking the eggs unevenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40pieces
Amount Per Serving
Calories 31 kcal
% Daily Value*
| Calories | 31kcal | 2% |
| Carbohydrates | 3g | 1% |
| Sodium | 12mg | 1% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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