Old-Fashioned Divinity Candy !!

This Easy Divinity Candy is SO fabulous and perfect for the holidays! Easier than you think to make, it comes together relatively quickly and is great for giving as gifts!

Imprimer la recette Pin Recipe

Ingrédients

2 cups 400gr sugar
½ cup 120ml light corn syrup
½ cup 120ml water
2 egg whites at room temperature
2 teaspoons pure vanilla extract
Pecan halves
1/2 cup light corn syrup
1/8 tsp salt

Instructions

To make sugar syrup, mix together sugar, water and corn syrup in a heavy-bottomed medium saucepan. Cook the mixture on low heat, stirring continuously until sugar is dissolved.
Turn the heat up to medium high and continue to cook the mixture without stirring until it reaches 250°F on candy thermometer.
As the syrup approaches 240°F, start whipping the egg whites.
To make divinity mixture, in a large mixing bowl with whisk attachment, beat the egg whites until hard peaks form.
Reduce the speed to low and slowly and continuously pour the hot syrup mixture in to the egg whites.
Stir in vanilla extract.
Increase the speed to high and continue to beat the mixture until it loses its gloss and holds its shape, about 15 minutes. Check the consistency after 15 minutes. If the mixture is stilly runny and shiny, beat for another 5 minutes and check again.
Line a baking sheet with wax paper and spray 2 spoons with non-stick cooking spray.
Using the buttered spoons, drop a spoonful of divinity mixture onto the prepared sheet.
For colored divinity, prepare a piping bag with large round tip and draw a few lines with red and green gel food coloring inside the piping bag. Then transfer the divinity mixture into prepared piping bag and pipe out 2-inch rounds on prepared sheet.
Rest divinity at room temperature for at least 2 hours to set, or overnight. (The candies should set in about 2 hours though.)
Store in airtight container at room temperature for up to 2 weeks. You can also freeze them in airtight container for up to 2 months.

Notes

TIPS TO MAKE PERFECT OLD-FASHIONED DIVINITY:

Wait for a dry day to make divinity, because it doesn’t like humidity. If it’s raining, you better put it off for another day. And that’s rule #1.
Also, you’ll need a stand mixer and a candy thermometer. While stand mixer is highly recommended, candy thermometer is simply a must in divinity-making affair. If the syrup isn’t cooked to hard ball stage, your divinity won’t set, and that’d be sad.
Be patient. It does take a fair amount of whipping to get that perfectly matte batter, even with a stand mixer.
Why stand mixer is necessary for making divinity?
Your grandma probably made this candy by hand, but there’s just no way I can whip this batter by hand for 15+ minutes!
It’s also super easy (…and much safer) to beat the egg whites in a stand mixer while pouring hot sugar mixture, unless you have a helper.
Even if you have someone there to help you, it’s 100 times easier to have the mixer do all the mixing and your job is to watch the process, because otherwise it’s quite a workout!
And feel free to play with colors and design.

Note :

From everything I have seen, divinity can be finicky about setting up on humid days. I haven't experienced this firsthand, but thought I would give you a heads up that you might not want to try this recipe for the first time on a rainy day.

Keyword candy divinity, christmas candies, divinity, divinity candy, divinity candy recipe, divinity dessert, divinity fudge, divinity fudge recipe, divinity recipe, divinity recipes, easy candy recipes, How to make divinity, how to make divinity candy, how to make homemade candy, infinity candy, old fashioned divinity recipe, pecan divinity, recipe divinity, recipe for divinity, recipe for divinity candy, white christmas candy