Divinity Candy
Whipped egg whites and a two-stage hot sugar syrup come together to form airy, cloud-like divinity candy mounds filled with crunchy chopped pecans and warm vanilla in 55 minutes.
Equipment
- Large heavy-bottomed saucepan
- Candy thermometer
- Stand mixer
- Parchment Paper
Ingredients
- 2½ Cups Sugar
- ½ Cup Water
- ½ Cup Light Corn Syrup
- 1 Cup Pecans chopped
- ¼ teaspoon Salt
- 2 Egg Whites
- 1 teaspoon Vanilla
Instructions
- Combine the light corn syrup, sugar, salt, and water in a large saucepan, stirring to moisten the sugar evenly. The mixture should have no dry pockets before heating.
- Heat the mixture while moving a spoon steadily through it until the sugar has dissolved. Look for a smooth syrup without visible sugar granules.
- Stop stirring and let the syrup cook to 250°F on a candy thermometer. Watch the reading with the sensing tip clear of the saucepan bottom.
- Use the stand mixer to whip the egg whites into a firm foam. When you lift the whisk, the peaks should stand upright rather than fold over.
- With the mixer beating continuously, feed approximately half of the hot syrup into the whites in a narrow, gradual stream. Aim along the inside of the bowl, clear of the moving whisk, to limit splashing.
- Return the saucepan containing the remaining syrup to the burner and heat it to 270°F. The syrup will become more concentrated as it cooks.
- Keep the mixer running as you gradually pour the remaining hot syrup into the whipped mixture. Use the same controlled stream, avoiding direct contact with the spinning whisk.
- Beat the mixture until it becomes thick enough to retain a distinct mound. It should look shiny but substantial, with ribbons that hold rather than immediately disappear.
- Distribute the vanilla and chopped pecans through the thickened candy. The nuts should appear evenly scattered throughout the mixture.
- Use spoons to portion individual mounds onto parchment, then leave them to cool and set completely. Finished pieces should retain their peaks instead of spreading into puddles.
Notes
Weather tip: Make this candy on a dry, low-humidity day and stay away from steaming pots or dishwashers so the sugar mixture does not absorb moisture and turn tacky.
Syrup tip: Brush any stray sugar granules off the inside walls of the saucepan with a wet pastry brush before boiling, and do not stir once the sugar dissolves to prevent crystallization.
Doneness: Drop a small test spoonful onto parchment paper before adding the vanilla and pecans; if it holds a defined peak without spreading, it is ready to portion immediately.
Storage: Let the candy cool and set completely at room temperature before storing in an airtight container with parchment or wax paper between layers in a cool, dry place. Avoid unnecessary refrigeration to prevent sticky condensation.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.