Divinity

Welcome to Holiday Treats Week on Newlyweds.  I will be posting a new treat each day this week, and I hope you will share some of your favorite treats too. Link up below, or even in the comments section.

Divinity are sweet little pillows of sugary heaven, they melt in your mouth, and there is nothing quite like them.  Though they can be tough to make in this Texas humidity, but once you master how, you will be making them every year.

Ingredients: 4 cups sugar; 1 cup white corn syrup; 3/4 cup cold water; 3 egg whites; 1 teaspoon vanilla extract; 2 cups chopped pecans

In a medium saucepan add sugar, corn syrup, and cold water.  Stir until sugar has dissolved.

Cook mixture until reaching 250°, or hard ball stage.  Be sure to use a candy thermometer.

While the mixture is cooking, separate the egg yolks and whites.

In a very clean metal or glass bowl beat the egg whites.

Until stiff peaks.

Keep boiling

Until it reaches 250°.

Then slowly pour in a stream to the beaten egg whites, all while beating on high speed.

Keep beating on high and add in the vanilla.

Beat until the divinity loses it’s glossy color, and it’s getting thick, and making the mixer really work.

Then quickly fold in the nuts.

And using 2 spoons, spoon out mixture on lined baking sheets, using 1 spoon to push the candy off the other.

This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream.  You will need to work fast as it begins to dry and really stiffen up quickly.

Cool and let the candies dry a few hours.

And be sure to share some too.

 

 

Print This Recipe

Mama’s Divinity

Recipe courtesy Paula Deen

4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Always use a very clean metal or glass bowl.  Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape and loses all of its gloss, approximately 5 – 10 minutes. Stir in pecans.

Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you’re done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.

 

Please join in on the Holiday Treat week. If you have a recipe you’d like to share please share with Linky Tools, I will have it up all week so feel free to add as many recipes as you would like. If you don’t have a blog please leave the recipe in the comments section. I love new recipes. Can’t wait to see what you’ve been cooking up. Please also be sure to link back here so others can join in too.