Divinity Candy

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Ingredients:

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)

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Candy Thermometer

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Prep Work:
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.

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Butter 2 spoons and set them aside.

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*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.

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Directions:

Place egg whites in stand mixer bowl so they will come to room temperature while the syrup cooks.

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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.)

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As soon as the sugar dissolves, I add the candy thermometer and remove the spoon.  Cook without stirring until 260°F.

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*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.

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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.

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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.

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Using the buttered spoons, quickly drop the mixture onto the prepared parchment lined baking sheets.  *The candy hardens really fast.

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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. 

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Store in an airtight container at room temperature.

 

Makes about 4 dozen candies.