Recipe details Medium · 36 servings
Nutrition Per Serving
estimated
Classic Pecan Divinity Candy
This old-fashioned divinity is a fluffy, glossy confection made by streaming hot sugar syrup into whipped egg whites. Folded with crunchy pecans and dropped into soft mounds, it sets into a delicate, melt-in-your-mouth candy.
Ingredients
- • 3 cups granulated sugar
- • 1/2 cup light corn syrup
- • 1/2 cup water
- • 2 large egg whites, room temperature
- • 1/2 teaspoon salt
- • 1 teaspoon vanilla extract
- • 2 cups chopped pecans
Method
Tap a step to see its ingredients.
- Line two baking sheets with wax paper or parchment paper.
- Set out a candy thermometer, electric mixer, and two spoons before beginning.
| 3 cups granulated sugar | combine | cook to 240 F | stream in syrup | beat until thick | add vanilla and pecans | drop and set |
| 1/2 cup light corn syrup | ||||||
| 1/2 cup water | ||||||
| 2 large egg whites, room temperature | whip egg whites | |||||
| 1/2 teaspoon salt | ||||||
| 1 teaspoon vanilla extract | ||||||
| 2 cups chopped pecans |
1 combine 3 ingredients
Place the sugar, light corn syrup, and water in a heavy saucepan and stir just until the sugar is evenly moistened.
- 3 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
2 cook to 240 F
Bring the syrup to a boil over medium heat and cook without stirring until it reaches 238 F to 240 F, or the soft-ball stage.
From: combine
3 whip egg whites 2 ingredients
As the syrup nears 225 F, beat the egg whites with the salt on high speed until stiff glossy peaks form.
- 2 large egg whites, room temperature
- 1/2 teaspoon salt
4 stream in syrup
With the mixer running, slowly stream the hot syrup down the side of the bowl into the beaten egg whites without letting it strike the beaters.
From: cook to 240 F, whip egg whites
5 beat until thick
Continue beating until the mixture thickens, becomes less glossy, and a spoonful holds its shape on the prepared paper.
From: stream in syrup
6 add vanilla and pecans 2 ingredients
Beat in the vanilla, then quickly fold the chopped pecans through the thickened divinity.
From: beat until thick
- 1 teaspoon vanilla extract
- 2 cups chopped pecans
7 drop and set
Drop spoonfuls of the candy onto the lined baking sheets and leave them at room temperature for 1 to 2 hours until dry and firm.
From: add vanilla and pecans
- 1
combine
Place the sugar, light corn syrup, and water in a heavy saucepan and stir just until the sugar is evenly moistened.
3 cups granulated sugar; 1/2 cup light corn syrup; 1/2 cup water
- 2
cook to 240 F
Bring the syrup to a boil over medium heat and cook without stirring until it reaches 238 F to 240 F, or the soft-ball stage.
- 3
whip egg whites
As the syrup nears 225 F, beat the egg whites with the salt on high speed until stiff glossy peaks form.
2 large egg whites, room temperature; 1/2 teaspoon salt
- 4
stream in syrup
With the mixer running, slowly stream the hot syrup down the side of the bowl into the beaten egg whites without letting it strike the beaters.
- 5
beat until thick
Continue beating until the mixture thickens, becomes less glossy, and a spoonful holds its shape on the prepared paper.
- 6
add vanilla and pecans
Beat in the vanilla, then quickly fold the chopped pecans through the thickened divinity.
1 teaspoon vanilla extract; 2 cups chopped pecans
- 7
drop and set
Drop spoonfuls of the candy onto the lined baking sheets and leave them at room temperature for 1 to 2 hours until dry and firm.
Text instructions
Line two baking sheets with wax paper or parchment paper.
Set out a candy thermometer, electric mixer, and two spoons before beginning.
Place the sugar, light corn syrup, and water in a heavy saucepan and stir just until the sugar is evenly moistened.
Bring the syrup to a boil over medium heat and cook without stirring until it reaches 238 F to 240 F, or the soft-ball stage.
As the syrup nears 225 F, beat the egg whites with the salt on high speed until stiff glossy peaks form.
With the mixer running, slowly stream the hot syrup down the side of the bowl into the beaten egg whites without letting it strike the beaters.
Continue beating until the mixture thickens, becomes less glossy, and a spoonful holds its shape on the prepared paper.
Beat in the vanilla, then quickly fold the chopped pecans through the thickened divinity.
Drop spoonfuls of the candy onto the lined baking sheets and leave them at room temperature for 1 to 2 hours until dry and firm.
Recipe from Cookbook Hub - www.cookbookhub.org