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Classic Divinity Candy

Classic divinity candy is a light, airy Southern confection made by streaming hot sugar syrup into whipped egg whites. Vanilla and chopped pecans add flavor and crunch, while a 1–2 hour rest helps each piece set.
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Prep Time 15 minutes
Cook Time 20 minutes
Setting time 2 hours
Total Time 2 hours 35 minutes
Servings: 36 pieces
Course: Dessert
Cuisine: Southern
Calories: 87
Ingredients Equipment Method Notes

Ingredients
  

  • 2 egg whites large, from pasteurized shell eggs, at room temperature
  • 0.125 tsp salt
  • 2.5 cups granulated sugar
  • 0.5 cup light corn syrup
  • 0.5 cup water
  • 1 tsp vanilla extract
  • 1 cup pecans chopped

Equipment

  • 2 13x18-inch rimmed baking sheets
  • 1 stand mixer
  • 1 3-quart heavy saucepan

Method
 

  1. Line two 13x18-inch rimmed baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and salt on high until stiff peaks form.
  3. In a 3-quart heavy saucepan, stir together the sugar, corn syrup, and water over medium heat until the sugar dissolves and the mixture boils.
  4. Stop stirring and cook until a candy thermometer reads 260°F, the hard-ball stage.
  5. Remove the syrup from the heat and, with the mixer running on medium-high, pour it in a thin, steady stream down the inside of the bowl, avoiding the whisk; beat until combined.
  6. Add the vanilla and beat on high for 4–8 minutes, until the mixture thickens, loses its gloss, and holds its shape when lifted with a spoon.
  7. Quickly fold in the pecans.
  8. Drop rounded spoonfuls onto the prepared baking sheets.
  9. Let the candies stand at room temperature for 1–2 hours, until set and easy to lift from the parchment.

Notes

For the best texture, make the candy on a dry day and avoid stirring the syrup once it boils. Store airtight in the refrigerator for up to 7 days; freezing is suitable for up to 2 months. For a nut-free variation, omit the pecans.