Homemade Divinity Candy
Satisfy your sweet tooth this holiday season with a batch (or two!) of pillowy soft homemade divinity candy.
Servings 2 dozen
Calories 40kcal
Ingredients
- 4 cups sugar
- 1 cup light corn syrup
- ¾ cup water
- 3 egg whites room temperature
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- Additional pecan halves for garnish optional
Instructions
- Combine the sugar, corn syrup and water in a medium saucepan. Heat over low heat, stirring frequently, until the sugar is dissolved.
- Bring the sugar mixture to a boil over medium heat. Continue to boil without stirring until the sugar reaches hard ball stage, or 260 degrees F, on a candy thermometer. You may need to adjust the heat a little to reach the correct temperature. Remove the saucepan from the heat.
- While the sugar is boiling, beat the egg whites at medium speed until stiff peaks form.
- Switch to the paddle attachment on your mixer. With the mixer running, add the sugar mixture in a slow and steady stream.
- Once all the sugar has been added, continue to beat the egg whites until the whites have lost their glossy sheen and the mixture holds a shape, about 10-15 minutes.
- Add the vanilla and chopped pecans. Mix on low speed until the pecans are evenly incorporated throughout the divinity.
- Spoon heaping tablespoons of divinity candy onto waxed or parchment paper.
- Top each piece of candy with a pecan half.
- Allow the divinity to dry at room temperature for a minimum of two hours, up to 24 hours.
Video
Notes
Store homemade divinity candy in an airtight container or freezer bag in a cool dry place. Consume within two weeks. Divinity candy can also be frozen for up to two months.
Nutrition
Serving: 1piece | Calories: 40kcal | Carbohydrates: 10g | Sodium: 4mg | Sugar: 9g
