Mama's Divinity

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
Directions

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.

Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.


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4.6 131
I had tried to make divinity before with a passed down recipe, but kept "cooking" the egg when I added the ingredients. This recipe was clearly detailed and my divinity came out perfect (in my humble opinion). Very tasty. item not reviewed by moderator and published
First time I ever made divinity and it came out great. item not reviewed by moderator and published
I make double batches a lot(which this is) and here's how you can guarantee your success. 1. Add an additional egg white 2. Heat syrup to 260 3. Beat in syrup slowly, your arm should get tired holding the pot up while you pour a steady stream for a few minutes, pour between the side and the whip so it doesn't splatter. 4. Beat in half the syrup then heat the rest to 272 and slowly add the rest to mixer. 5. Don't worry about it being completely dull, it may be harder to work at that point anyway, as long as it holds it's shape and is more on the satin side it should be good to go and at that point I find as I spoon it out it gets duller and tougher with each spoonful. 6. I use a spatula to mix in the nuts before I spoon them out, if you heavily mix them in the oil in the nuts can deflate all your hard work. 7. If you just can't get it to set up or want them done sooner and its still fluffy, pop it in the oven under 200 and take one out every half hour, let cool and see if there done. item not reviewed by moderator and published
Its a great recipe. Ive made it before in the past. Only this time I over beat it and it became crumbly but still edible!! item not reviewed by moderator and published
This is a good recipe, but I think divinity recipes that "twice cook" the syrup are much better and have a more old-fashioned taste. I tested 5 recipes and by far the twice-cooked or Double Divinity was much better. A good one is Mrs. Floyd's Divinity from Southern Living. Paula's is good, but the other is definitely better. Some tips: a. Check your humidity and make on a day with less than 40% humidity. b. Once the sugar/water/corn syrup is dissolved and boiled, cover the pan and "steam" the sugar crystals down from the sides for 1 1/2 minutes. c. When spooning the divinity, have a glass of ice water nearby to dip your spoons in. It will aid in your "scooping and pushing" off to make prettier candy. d. I like using a Thermapen thermometer. Its very accurate and makes cooking candy a breeze. Happy Cooking! item not reviewed by moderator and published
This works. You have to beat it a long time with a stand mixer to get it to set up. If you over beat, add a few drops of hot water at a time to get it creamy again. Final tip, don't mix in chopped nuts. Add a pecan or walnut half on top. This way won't "dirty" the pretty white candy. item not reviewed by moderator and published
Perfect! Just don't give up, keep beating it in your stand mixer, it took me a super long time, patience and it WILL set up. item not reviewed by moderator and published
I've always made it with almond extract, as that is how my mom made it every Christmas. Make sure you have a good, heavy duty stand mixer. My first attempt about 25 years ago, all I had was a little hand mixer. Oh my! What work that was. Love love love divinity! item not reviewed by moderator and published
This recipe is yummy and just like my grandmother made! I have relied on it two years in a row! item not reviewed by moderator and published
Awesome! item not reviewed by moderator and published
8. If all else fails, pour your mix that just won't set up on a pan and try the oven trick, whatever comes out will be tasty either way. Or make something with the cream like another poster said, it's always good for something. Even with humidity these tips should get you a perfect divinity no matter what, the oven trick solves the humidity problem every time. Also this recipe uses 1/4 less water than most so you should never have a problem. item not reviewed by moderator and published
Just wanted to clarify, the oven under 200 isn't cooking them longer, it's dehydrating them which is why it works well when the humidity is high and works with all but the runniest mix, though you can make a dense sugar fudge in the oven if it turns runny. item not reviewed by moderator and published
You're comment was the first that popped up and it's EXACTLY what I needed to see! I'm at 10 minutes and it's only now starting to firm up - I was just about ready to throw it out and start over! UGH! item not reviewed by moderator and published

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