Divinity Candy

Soft, chewy and snow white, old fashioned divinity candy is a homemade Southern candy with sweet flavor and pillowy texture. My grandma made this recipe at the holidays!

Prep Time: 5

Cook Time: 15

Let set: 1

Total Time: 1 20

Servings:

Ingredients

3 cups granulated sugar
¾ cup light karo syrup
¾ cup water
3 egg whites
1 ½ teaspoons vanilla extract
½ cup chopped pecans (optional)

Instructions

Prep. Line 2 baking sheets with wax or parchment paper. Place 2 smaller spoons and a knife on top (so it’s all ready to go) or grab a medium cookie scoop if you have one.
In a large bowl of an electric mixer, add 3 egg whites and 1 1/2 teaspoon vanilla. Add the beater attachment and plug in the mixer so it’s ready to go.
Boil sugar mixture. In a large saucepan, combine 3 cups sugar, 3/4 cup corn syrup and water over medium heat. Bring to a boil and stir constantly so it doesn’t burn. If the sugar starts to come up on the edges, use a pastry brush dipped in hot water to wipe it down. Clip a candy thermometer to the pan.
Whip egg whites. While the mixture is boiling, start whipping the egg whites with vanilla in the mixing bowl. Beat until a stiff peak forms. Leave the beaters on as we’ll add the sugar mixture into this bowl.
Once the candy mixture reaches 240°F, turn the heat to medium-high and drizzle about half the mixture SLOWLY into the bowl with the egg whites. Place the sauce pan back on medium high heat until it reaches 260°F. Scrape the downsides of the mixer and mix on high speed. When the remainder of the sugar mixture reaches 260°F, slowly pour into the egg white mixture. Scrape down the sides and then beat on high speed until the candy loses its glossy finish (about 5-10 minutes).
Test. When the beaters are lifted up, the candy shouldn’t drizzle off. Test a spoonful on a piece of wax paper. If it begins to flatten, keep mixing on high and check another spoonful after a minute. Fold in pecans if desired.
Set. Once it’s ready, you need to move fast or it will harden quickly. Take your spoons or cookie scoops and scoop onto the paper. Allow 1 hour to set.
Store in a covered container at room temperature for 2 weeks or in the freezer for 3 months.

Nutrition