Old Fashioned Divinity

October 9th, 2009
by: Sue

This recipe closely resembles the divinity I loved as a child. Nobody kept the recipe, so I borrowed from Paula and adapted. When I make this candy and include it on my Christmas candy gift boxes some people have said, “What is this? I love it!” Obviously, divinity has fallen out of favor but it’s worth the effort to make this. Just make sure you have pecans worthy of the recipe, because they provide, along with the vanilla, the flavors you really taste.

4 cups sugar
1 cup white corn syrup
3/4 cup cold water
1 teaspoon pure vanilla
3 cups chopped pecans

In a heavy saucepan over medium heat, stir the sugar, corn syrup, and water. Stir until mixture is clear and sugar is dissolved (taste to determine if sugar is dissolved). Do not stir after this, cook until mixture is at 250 on a candy thermometer (soft ball stage).

While the syrup cooks, beat the egg whites until stiff peaks form. A large Kitchenaid standing mixer is best for this. When sugar mix is at 250, carefully pour a steady stream of syrup into the beaten egg whites as the mixer beats at high speed. Add the vanilla and continue to beat until the mixture holds its shape, approximately 5 minutes. Stir in pecans.

Using 2 teaspoons, drop the divinity onto waxed paper , using the right hand spoon to push the candy off the left hand spoon which dipped the candy mixture. (If you are right handed*). Twirl the right hand spoon to make the candy look like a DQ soft serve ice cream cone. If the candy gets stiff, add hot water. Cool the candies on racks after they are cool enough to lift from the paper. Store in an airtight container.

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