Description
Divinity Candy is a classic Southern holiday treat featuring a fluffy, glossy meringue base made from sugar syrup and whipped egg whites, with optional chopped nuts for added texture and flavor. This vintage-style candy is light, sweet, and perfect for festive occasions or gifting.
Ingredients
Scale
Main Ingredients
- 2 2/3 cups granulated sugar
- 2/3 cup light corn syrup
- 1/2 cup water
- 2 large egg whites (room temperature)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Ingredients
- 1/2 cup chopped pecans or walnuts
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment paper and set it aside. This will be used to drop the divinity candy onto for cooling and setting.
- Heat the syrup: In a medium saucepan over medium heat, combine the granulated sugar, light corn syrup, and water. Stir gently until the sugar is fully dissolved, then stop stirring and allow the mixture to boil. Cook until the syrup reaches 260°F (hard ball stage) on a candy thermometer, ensuring proper consistency for the candy.
- Whip the egg whites: While the syrup is heating, use a stand mixer or hand mixer to beat the egg whites and a pinch of salt on high speed until stiff peaks form, creating a stable meringue base.
- Combine syrup and egg whites: Once the syrup reaches the correct temperature, slowly pour it in a thin, steady stream into the whipped egg whites while continuing to beat at high speed. This process incorporates the hot syrup without cooking the egg whites, forming a thick and glossy mixture.
- Beat until thick: Continue beating the mixture for 5 to 7 minutes until it becomes thick, glossy, and holds its shape well. This ensures the divinity will have the right texture and firmness.
- Add flavor and nuts: Beat in the vanilla extract, then gently fold in the chopped pecans or walnuts if using, distributing them evenly throughout the candy.
- Shape the candy: Quickly drop rounded spoonfuls of the mixture onto the prepared parchment-lined baking sheet. The candy will begin to set as it cools.
- Let it set: Allow the divinity to sit at room temperature for at least 2 hours, or until firm and dry to the touch, before serving or storing.
Notes
- Humidity can affect the texture of divinity—avoid making it on damp or rainy days for best results.
- If the mixture becomes too stiff to scoop, it may have been overbeaten. To remedy, try gently folding or piping instead of scooping.
- For a fancier presentation, use a piping bag to pipe the divinity into decorative shapes instead of spooning.
