Description
Divinity Candy is a classic Southern confection known for its light, fluffy texture and sweet, melt-in-your-mouth flavor. Made from whipped egg whites and a cooked sugar syrup, this candy is often studded with nuts or dried fruit for added texture and flavor. Perfect for festive occasions or as a delightful homemade treat, this recipe yields about 20 pieces of deliciously airy divinity candy.
Ingredients
Scale
Main Ingredients
- 2 cups granulated sugar
- ½ cup white corn syrup
- ½ cup cold water
- 2 egg whites (room temperature)
- 1 teaspoon vanilla extract
Optional Garnishes
- Pecans (whole or chopped)
- Raisins
- Dried fruit
- Sprinkles
Instructions
- Prepare Baking Sheets: Line baking sheets with parchment paper to prevent the candy from sticking and to make removal easier once set.
- Set Up Thermometer: Attach a candy thermometer to a medium heavy saucepan to monitor the syrup temperature accurately.
- Cook Sugar Syrup: Combine granulated sugar, white corn syrup, and cold water in the saucepan. Heat over medium heat, stirring occasionally, until the mixture reaches the hard ball stage, between 250-260°F (121-127°C).
- Beat Egg Whites: While the sugar syrup cooks, beat the room temperature egg whites using a mixer until stiff peaks form, indicating they are fully aerated and stable.
- Combine Syrup and Egg Whites: Once the sugar syrup reaches the correct temperature, remove it from heat. Slowly and carefully pour the hot syrup into the beaten egg whites while continuously whipping on high speed to incorporate and cook the whites.
- Add Flavoring and Beat: Mix in the vanilla extract and continue to beat the mixture on high speed for 10-15 minutes until the candy thickens and holds its shape firmly.
- Portion Candy: Lightly spray a cookie dough scoop or two spoons with cooking spray to prevent sticking. Use the scoop or spoons to drop rounded mounds of the divinity onto the prepared parchment-lined baking sheets.
- Add Garnishes: Immediately press a whole pecan, a few raisins, dried fruits, or sprinkles onto each candy scoop for decoration and added texture.
- Dry and Harden: Allow the divinity candies to dry and harden at room temperature for several hours or preferably overnight for best texture.
- Storage: Once fully set, store the divinity candies in an airtight container. They will keep fresh for up to two weeks.
Notes
- Make sure egg whites are at room temperature for better volume when whipped.
- The candy thermometer is critical to ensure the syrup reaches the perfect hard ball stage for a good texture.
- Beat the mixture for the full 10-15 minutes to achieve the ideal fluffy yet firm consistency.
- Work quickly when dropping the candy onto sheets and adding garnishes as the mixture sets rapidly once off heat.
- Store in a cool, dry place to prevent the candy from becoming sticky or soft.
