*This recipe works best in low humidity
Ingredients:
- 2 egg whites – at room temperature
- 2-1/4 C sugar
- 1/2 C water
- 1/2 C light karo corn syrup
- 1/8 tsp salt
- 1 tsp vanilla extract
- 1/2 C pecans – chopped – optional
Directions:
- Line a large cookie sheet with parchment paper and set aside
- In a large saucepan, heat together the sugar, water, corn syrup and salt
- Cook on medium heat, stirring occasionally, for about 7 – 10 minutes or until the temperature reaches 260 degrees on a candy thermometer
- Just before the divinity reaches temperature, beat the egg whites on high speed using an electric mixer or stand mixer until stiff peaks form
- Remove the boiling divinity from the heat and with the mixer on high speed, stream in the hot divinity VERY SLOWLY – it should take you at least 2 or so minutes to fully pour the hot candy mixture into the egg whites
- Continue beating the mixture until it’s no longer glossy and it holds its shape, about 6 – 10 minutes (it depends on your mixer)
- Stir in vanilla extract (and if using, chopped pecans) until combined
- It’s now time to test the divinity – take a small teaspoon-sized spoon of divinity and place it on the parchment before doing the larger scoops – the divinity is ready when it holds its shape in a mound on the parchment paper – if it turns into a puddle, continue beating the mixture for a few more minutes
- Butter two spoons – or grease them lightly with cooking spray – and, working quickly, drop rounded Tbsp of the divinity onto the parchment-lined baking sheets – you may need to scrape the divinity off of one spoon with the other spoon – then quickly flick your wrist to create a soft curl (like soft serve ice cream) on top of the candy – it’s okay if you don’t get it quite right!
- Allow the candy to set at room temperature – maybe overnight, depending on the humidity in your home – until dry to the touch and no longer sticky
Notes:
- Once set and dry, you can keep it at room temperature for up to 5 days in an airtight container