Divinity Candy from JINGLE ALL THE WAY
In the Kitchen

Divinity Candy

December 07, 2020

Taking a bite of creamy, sweet Divinity is like a bite of Heaven. Share this nostalgic treat with all of your loved ones this Christmas season! This recipe was inspired by my Christmas book, Jingle All the Way!

2 Divinity CandyIn a medium saucepan over medium heat, bring sugar, corn syrup, water, and salt to a boil while stirring. 

3 Divinity CandyOnce it starts boiling, do not stir, but continue to cook until mixture reaches 250°F. To prevent crystallization, occasionally brush water on the inside of the saucepan with a pastry brush. 

4 Divinity CandyMeanwhile, in the bowl of an electric mixer, beat egg whites to stiff peaks. When syrup reaches 250°F, with the electric mixer running, slowly pour syrup into the bowl in a thin, steady stream. 

5 Divinity CandyTurn mixer up to high speed for 5 minutes. Mix in the vanilla, then continue to mix on high until it holds its shape and starts to lose some gloss, about 5-8 minutes.

6 Divinity CandyUse two spoons to drop dollops onto waxed paper. Press a pecan in the center. Let sit until cooled and dry on the outside, about 2 hours. Store in an airtight container. 

 

 

Divinity Candy 

Makes 2 dozen 

 

2 cups sugar 

½ cup light corn syrup 

½ cup water 

¼ teaspoon salt 

2 egg whites 

1 teaspoon vanilla 

24 whole pecans 

 

Line a baking sheet with waxed paper. Set aside. 

 

In a medium saucepan over medium heat, bring sugar, corn syrup, water, and salt to a boil while stirring. Once it starts boiling, do not stir, but continue to cook until mixture reaches 250°F. To prevent crystallization, occasionally brush water on the inside of the saucepan with a pastry brush.  

 

Meanwhile, in the bowl of an electric mixer, beat egg whites to stiff peaks. 

 

When syrup reaches 250°F, with the electric mixer running, slowly pour syrup into the bowl in a thin, steady stream. Turn mixer up to high speed for 5 minutes. Mix in the vanilla, then continue to mix on high until it holds its shape and starts to lose some gloss, about 5-8 minutes. 

 

Use two spoons to drop dollops onto waxed paper. Press a pecan in the center. Let sit until cooled and dry on the outside, about 2 hours. Store in an airtight container. 

 

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