Description
This classic Divinity Candy Recipe creates a fluffy, melt-in-your-mouth confection made with sugar, corn syrup, egg whites, and vanilla. Lightly sweet and crisp, it's perfect for holiday treats or anytime you crave a crunchy, sweet candy. Optional pecans add a delightful nutty crunch for added texture and flavor.
Ingredients
Scale
Main Ingredients
- 4 cups sugar
- 1 cup light corn syrup
- 3/4 cup water
- 3 egg whites
- 1 teaspoon pure vanilla extract
- Non-stick cooking spray
- Optional: pecans for topping
Instructions
- Prepare baking sheets. Line 3 baking sheets with wax paper and set aside to cool your divinity candy once it’s ready.
- Make sugar syrup. In a 3.5-quart saucepan fitted with a candy thermometer, combine sugar, corn syrup, and water. Heat over medium heat, stirring occasionally until sugar dissolves. Increase heat to high and stop stirring. Cook until syrup reaches 250 degrees Fahrenheit.
- Beat egg whites. While syrup heats, use a stand mixer to beat egg whites until stiff peaks form.
- Combine syrup and egg whites. Slowly and carefully stream the hot syrup into the egg whites while mixer is running at medium speed, continuing to stream for about 2 minutes. Add vanilla extract after all syrup is added.
- Mix until set. Continue mixing on medium speed for 15-20 minutes until the mixture loses its shine and holds shape when spooned. If still warm, pause mixing every five minutes for 2-3 minutes to cool the mixture.
- Form candies. Working quickly, use two spoons sprayed with non-stick cooking spray to scoop and scrape the divinity onto wax paper, swirling the top gently for a smooth finish. Optionally, top with pecans.
- Let candy set. Allow the divinity candy to set at room temperature for about 1 hour before serving or storing.
- Storage. Store in an airtight container for up to two weeks to maintain freshness and texture.
Notes
- You can use a cookie scoop sprayed with non-stick cooking spray to portion divinity onto waxed paper more quickly, creating uniformly sized candies but with less smooth finish than using spoons.
- Be careful when pouring hot syrup as it can cause burns; stream slowly into egg whites to avoid cooking the eggs.
- Use a candy thermometer for precise temperature to ensure correct texture.
- If mixture spreads on the wax paper, keep mixing as it indicates it’s not ready yet.
- For a nutty variation, fold chopped pecans into the mixture before spooning onto wax paper.
Nutrition
- Serving Size: 1 piece
- Calories: 90 kcal
- Sugar: 18 g
- Sodium: 10 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
