Description
Divinity candy is a light and airy treat with a marshmallow-like texture, often flavored with vanilla and studded with nuts. This no-fail version simplifies the process, perfect for holidays, parties, or gifting.
Ingredients
Units
Scale
- 2 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 2 large egg whites, at room temperature
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Prepare the Workspace:
- Line a baking sheet with parchment paper or wax paper. Set aside.
- Make the Sugar Syrup:
- In a medium saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring constantly until the sugar dissolves.
- Stop stirring and let the mixture boil until it reaches 250°F (hard-ball stage) on a candy thermometer. This will take about 8-10 minutes.
- Beat the Egg Whites:
- While the syrup is boiling, beat the egg whites and salt in a stand mixer (or with a hand mixer) on high speed until stiff peaks form.
- Combine the Mixtures:
- Once the syrup reaches 250°F, remove it from heat. Gradually pour the hot syrup in a slow, steady stream into the beaten egg whites while the mixer runs on medium speed.
- Increase the speed to high and beat the mixture until it thickens, becomes glossy, and holds its shape, about 5-7 minutes.
- Add Flavor and Nuts:
- Mix in the vanilla extract and nuts (if using) just until combined.
- Scoop the Candy:
- Using two spoons, drop spoonfuls of the mixture onto the prepared baking sheet, working quickly before the candy sets.
- Cool and Serve:
- Let the divinity candy set at room temperature for about 2 hours or until firm. Store in an airtight container.
Notes
- Avoid making divinity on a humid day, as it can prevent the candy from setting properly.
- For colorful variations, add a drop or two of food coloring while mixing.
- Experiment with different flavors like almond or peppermint extract for a unique twist.