Divinity Candy ☁️✨
(A classic Southern confection—light, fluffy, and sweet as a cloud!)
Ingredients (Makes about 24 pieces)
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2 ½ cups (500g) granulated sugar
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½ cup (120ml) light corn syrup
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½ cup (120ml) water
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2 large egg whites, room temperature
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1 tsp vanilla extract
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½ cup (60g) chopped pecans or walnuts (optional)
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Food coloring (optional, for holiday variations)
Instructions
1. Cook the Syrup:
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In a saucepan, combine sugar, corn syrup, and water. Stir until sugar dissolves.
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Cook over medium heat (without stirring) until the syrup reaches 260°F (127°C) on a candy thermometer (hard-ball stage).
2. Beat Egg Whites:
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While syrup cooks, beat egg whites until stiff peaks form.
3. Combine:
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With mixer on low, slowly pour the hot syrup into the egg whites in a thin stream.
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Increase speed to high and beat until the mixture loses its gloss, holds shape, and is thick and creamy (about 5–7 minutes).
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Fold in vanilla and nuts (if using).
4. Shape & Set:
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Quickly drop by spoonfuls onto parchment paper (or pipe with a bag).
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Let sit at room temperature until firm (2–4 hours).
Pro Tips for Perfect Divinity
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Humidity is the enemy! Make divinity on a dry, cool day.
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Use a clean, grease-free bowl for egg whites.
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Work fast once syrup is added—it sets quickly.
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If divinity doesn’t set, you can remake it into divinity fudge by pressing into a pan.
Variations
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Christmas Divinity: Swirl in red or green food coloring; add crushed peppermint.
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Chocolate Divinity: Fold in ½ cup mini chocolate chips.
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Coconut Divinity: Replace nuts with ½ cup shredded coconut.
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Sea Salt Divinity: Sprinkle with flaky sea salt before setting.
“Like biting into a sweet, melt-in-your-mouth cloud!” ☁️
(Store in an airtight container with parchment between layers for up to 2 weeks.)