In the past I've mentioned Divinity or Pecan Divinity and have had a few ask what it was. Well I finally came across a recipe and thought I'd share it to anyone interested. I haven't tried it myself so I can't vouch for it. TBH I've never tried to make divinity at all myself; I always used to anticipate my grandmother making it. She made it every year in the Autumn or Winter. Be advised that the humidity will effect the outcome.
Ingredients:
2 1/2 cups granulated sugar
1/4 teaspoon salt
1/2 cup light corn syrup
1/2 cup water
2 large egg whites, room temperature
1 teaspoon vanilla extract
1/2 to 3/4 cup chopped pecans or candied cherries for holidays
Preparation:
Be sure to make divinity on a dry day; candy will not harden on a humid day. In a medium saucepan over medium high heat, heat sugar, salt, syrup and water to boiling, stirring constantly until sugar is dissolved. Set candy thermometer in place and continue cooking over medium low heat, not stirring, until the temperature reaches 266°. When the temperature reaches 260° beat the egg whites with electric mixer at high speed, until stiff peaks form. While beating, pour the hot syrup slowly into the egg whites. Beat for about 2 to 3 minutes, until mixture isn't glossy. Add vanilla and turn to low speed. Continue beating until the mixture holds its shape when dropped from a spoon. It will probably be too thick for the mixer at this point. Stir in pecans or chopped candied cherries with a wooden spoon. With a lightly buttered teaspoon, drop onto waxed paper. Work as quickly as possible. If mixture gets too thick to work with, add a few drops of water. Let stand until dry. Store in tightly covered containers.
Ingredients:
2 1/2 cups granulated sugar
1/4 teaspoon salt
1/2 cup light corn syrup
1/2 cup water
2 large egg whites, room temperature
1 teaspoon vanilla extract
1/2 to 3/4 cup chopped pecans or candied cherries for holidays
Preparation:
Be sure to make divinity on a dry day; candy will not harden on a humid day. In a medium saucepan over medium high heat, heat sugar, salt, syrup and water to boiling, stirring constantly until sugar is dissolved. Set candy thermometer in place and continue cooking over medium low heat, not stirring, until the temperature reaches 266°. When the temperature reaches 260° beat the egg whites with electric mixer at high speed, until stiff peaks form. While beating, pour the hot syrup slowly into the egg whites. Beat for about 2 to 3 minutes, until mixture isn't glossy. Add vanilla and turn to low speed. Continue beating until the mixture holds its shape when dropped from a spoon. It will probably be too thick for the mixer at this point. Stir in pecans or chopped candied cherries with a wooden spoon. With a lightly buttered teaspoon, drop onto waxed paper. Work as quickly as possible. If mixture gets too thick to work with, add a few drops of water. Let stand until dry. Store in tightly covered containers.
