Divinity recipe

How to Make Divinity Candy

As I mentioned, Divinity is best made on a day with low to no humidity.
First, lay sheets of waxed paper onto two cooling racks and set aside.
Heat the sugar, corn syrup and water over medium heat in a heavy bottomed saucepan until mixture reaches hard ball stage, 250 degrees Fahrenheit, checked on a candy thermometer. As the syrup is cooking, whip the egg whites, along with a pinch of salt, until stiff peaks have formed.
When the sugar syrup has reached hard ball stage (250 degrees F), remove it from the heat. Slowly pour the sugar syrup into the beaten egg whites, and whipping together at a high speed.
Then add the vanilla and continue whipping the mixture on high speed until it holds its shape and does not fall back onto itself, about 5-6 minutes. Then gently stir in the chopped pecans, if desired.
Using two teaspoons and working quickly, drop scoops of Divinity onto sheets of waxed paper that has been placed on top of cooling racks. If the Divinity begins to harden, add a few drops of warm water to help loosen it while working.
Allow the Divinity to dry and harden. This usually takes a couple of hours to overnight. Store in an airtight container for up to two weeks.
Here’s Grandmother’s Divinity Recipe in detail. I hope you enjoy it as much as my family does!