Mom's Divinity
Submitted by persian
Old-fashioned divinity candy with fluffy egg whites, crunchy pecans, and vanilla. This no-bake Southern classic melts on your tongue and comes together with just a few pantry staples.
YIELD
12 piecesPREP
20 minCOOK
10 minREADY
1 hrsThis old-fashioned divinity is the kind of candy that separates patient cooks from the rest. A hot sugar syrup gets poured slowly into stiff egg whites, creating that signature cloud-like texture that dissolves on contact.
The real secret? Humidity is your enemy. Cook this on a dry day or the candy will never set properly. You’ll know the syrup is ready when it spins a clean thread from the spoon.
Beating the mixture by hand until it loses its gloss takes muscle and time, but that’s what gives divinity its signature matte finish and tender bite. Add the pecans only after the candy cools down, otherwise the heat draws out their oils and the whole batch stays soft.
Kitchen Tips
- Dry weather is a must. If it’s rainy or humid outside, save this recipe for another day. Moisture in the air prevents the candy from setting.
- Pour the syrup in a thin stream into the egg whites. Too fast and you’ll cook the whites into scrambled bits instead of fluffy candy.
- The “dull test” tells you when to stop mixing. When the surface goes from shiny to matte and the candy holds its shape on a spoon, it’s time to drop it onto waxed paper.
- Work quickly once it’s ready. Divinity sets fast and becomes impossible to spoon if you wait too long.
Variations
- White chocolate divinity: Fold in broken white chocolate pieces just before dropping. They won’t melt but add a creamy sweetness.
- Holiday divinity: Stir in crushed peppermint or dried cranberries for a festive twist.
Ingredients
Directions
Cook only on a DRY day!
In heavy-bottom pan over medium heat, boil syrup of sugar, water and Karo until close to done (about 10 minutes); will spin a thread to pot.
Take candy off heat.
Beat egg white with a pinch of salt until you have stiff peaks.
In a large bowl, add the hot syrup to the beaten egg white while mixing at a high speed.
If syrup starts to harden, pour a little more.
When mixture gets stiffer and warmer, can add in a larger stream.
Add vanilla extract to candy.
Stir by hand until texture dulls. This will take quite a while.
When cool, add nuts. If you add them too soon, the heat pulls the oil out of the nuts and the candy won’t harden.
Drop by tablespoons onto waxed paper.
To expand the recipe, use no less than 2 cups of sugar; if you quadruple, add an extra egg white, especially if eggs are small.
Might try stirring in 3 ounces of broken white chocolate before dropping candy. It won’t melt.
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