Old-fashioned divinity candy is a Southern classic made with sugar, egg whites, and vanilla, whipped into soft, cloud-like bites. This version is simple and reliable, perfect for beginners or anyone craving a bit of vintage sweetness.
3egg whites(no yolk; whites must whip to stiff peaks)
1cupchopped pecans(or use walnuts, almonds, or maraschino cherries)
2teaspoonsvanilla extract(vanilla bean paste works too)
Instructions
Prep. Line two sheet pans with parchment paper and measure out all ingredients.
Cook. In a medium saucepan, combine the sugar, corn syrup, water, and salt. Bring to a boil over medium-high heat without stirring. Attach a candy thermometer and cook until the syrup reaches 260°F.
Beat egg whites. When the syrup reaches about 240°F, begin whipping the egg whites on high speed in a stand mixer until stiff peaks form.
Combine and beat. With the mixer on low, slowly pour the hot syrup into the egg whites. Once all the syrup is in, increase to medium-high and beat for 5–6 minutes, until the mixture is fluffy and slightly dull in appearance.
Add pecans. Add the pecans and vanilla extract. Mix just until combined.
Shape. Quickly scoop tablespoon-sized portions onto the prepared pans using the sprayed spoons. Work quickly as the candy sets fast.
Cool Let cool and set at room temperature for about 30 minutes, or until firm to the touch.
Notes
Do not attempt this recipe on a humid or rainy day, as the candy will not set properly.Nutritional info is for 1 piece.Be sure to have all your ingredients and equipment ready before you begin, as the process moves quickly once the syrup is ready.