2 2/3 cups sugar
2/3 cup light corn syrup
½ cup water
2 eggs white
1 teaspoon vanilla
2/3 cup chopped nuts (I use pecans)
Food coloring (optional)
Line 2 baking sheets with parchment paper. I like to use tape to hold them down and then place silverware on the edges to help hold the parchment paper in place. You can also use candy making weights.
Butter 2 spoons and set them aside.
*There are certain steps when making Divinity Candy, when I have to work quickly - I like to assemble all the ingredients, so everything is ready as needed.
Place egg whites in stand mixer bowl so they will come to room temperature while the syrup cooks.
In a 2 or 3 quart saucepan, cook the sugar, corn syrup and water over low heat, stirring constantly, until the sugar is dissolved. (This takes me at least 20 minutes but candy has a mind of its own and sometimes takes longer or a little bit less.)
As soon as the sugar dissolves, I add the candy thermometer and remove the spoon. Cook without stirring until 260°F.
*When the temperature reaches 255°F, I start to beat the eggs whites until stiff peaks form. By this time, the syrup is pretty close to being ready.
While continuing to beat the eggs whites, at 260°F, I pour the hot syrup in a thin stream into the egg whites. This takes a few minutes. *As soon as the syrup naturally runs out of the pan, I stop adding the syrup - don’t scrape off the syrup/sugar crystals on the edge of the pan.
Add the vanilla. Continue to beat until the mixture holds its shape and becomes slightly dull. The mixture will also make a “flop” sound - this is how I know it’s ready. Quickly stir in the food coloring and nuts.
Using the buttered spoons, quickly drop the mixture onto the prepared parchment lined baking sheets. *The candy hardens really fast.
Let the candy stand at room temperature for about 12 hours, turning the candy once after a couple of hours, until the outside is firm.
Store in an airtight container at room temperature.
Makes about 4 dozen candies.