Divinity candy is creamy like a fondant but fluffier because the sugar syrup is beaten into whipped egg whites.
Recipe Ingredients:2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup ice water
2 large egg whites
1 cup finely chopped nuts
1 teaspoon vanilla extract
- Combine sugar, syrup and water in a heavy saucepan. Heat on low, stirring constantly until sugar is dissolved. Raise heat and bring to a boil, cooking until it reaches the firm-ball stage (see note). Remove from heat.
- In a large mixing bowl, beat egg whites with an electric mixer until stiff but not dry. Slowly add syrup to egg whites in a slow, steady stream, beating at low speed. When all syrup is mixed in, beat at high speed until candy holds its shape when the beaters are pulled away from the bowl, about 20 minutes.
- Fold in nuts and vanilla. Drop by spoonfuls onto a wax paper-lined baking sheet and let stand until firm.
- Wrapped airtight, divinity will last one to two weeks.
Makes 36 pieces.
Tip: 'Firm-ball stage' is a test for candy describing the point at which a drop of boiling syrup immersed in cold water forms a firm but pliable ball. On a candy thermometer, the firm-ball stage is between 244°F and 248°F (approximately 120°C).