1 Video | Photo: Mama's Divinity Recipe
Ingredients
- 4 cups sugar
- 1 cup white corn syrup
- 3/4 cup cold water
- 3 egg whites
- 1 teaspoon pure vanilla
- 2 cups chopped pecans
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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By poulsbokid
washington
on January 04, 2013
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I had a lot of egg whites left over so I made this. i use my old pressure cooker to heat syrup in the gasket is removed I never stirred it I put the lid on for 5 minutes then removed lid and put in candy thermometer, cooked to 260 which is the hard ball stage and I added toasted walnuts I beat it on high for 20 minutes I took out a scoop every 5 minutes the last time when I raised the beater it did not move at all it still looked glossy but when I made the first one it was dull. I will take these to work cause I will not be able to have just one GRIN.
By karr2cook
Portland, OR
on December 23, 2012
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Divine!
My mom use to make this every Christmas. This is the first year that I tried and it turned out just as I remember. Be sure to beat it til it loses it gloss. The first few we put on sheets were a bit glossy still and they ended up being sticky. We stirred it a bit more and it lost its gloss and they hardened and turned out light and delicious. I used walnuts instead of pecans as that is what my mom use to make. I love walnuts, but my husband not so much. Since we have been married, this is the first cookie/candy that I have made for us with walnuts. Thankfully he likes it. Oh, he poured the hot sugar mixture into the egg for me as he is much taller - I think that helped alot. Wishing you the best of luck with this. As for my family, I can now carry on mom's tradition.
By reltub52_880606
Overland Park, KS
on December 23, 2012
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My grandmother always made Divinity when we were young and I had never tried making it until today. I had decided it must be very difficult to do, but I just surprised myself.(I have made marshmallow fluff before, so...anyway.I do not have a candy thermometer, so I believe I cooked the syrup past 250. The actual candy is probably a wee bit stiffer than it should be, but it still tastes as I remember it & looks pretty. I would make Divinity again, but I would invest in a candy thermometer first.
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