Divinity

I really do love divinity!  My Great Aunt Dot made the best and always had it at my Grandparent's house every Christmas!  It was the first thing I looked for when I would go to visit!

I made Divinity many years ago but haven't in a long time.  I decided I would make it today and see how it would come out.  So often people say it's soooo difficult to make but if you do exactly what the steps say it's actually not that hard.  Just make sure you read the directions twice and have everything ready to go before you start.  It's also actually cheap to make.

I was given a large bag of pecans over the weekend which to me is a goldmine!  Yay

Add sugar, water, corn syrup and salt in a 2-quart saucepan over low heat until sugar dissolves (becomes clear) and a candy thermometer registers 248 degrees (about 15 minutes).

This is almost at 248 degrees it starts to boil some and the liquid gets clear.  Remove syrup from the heat that this point when it reaches 248 degrees.

Beat egg whites until stiff and then add 1/2 of the hot syrup in a thin stream over egg whites, beating constantly at high speed about 5 minutes. 

While beating on high speed place syrup back on stove stirring occasionally until candy thermometer registers 272 degrees (about 4 to 5 minutes).  Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly on high speed until mixture holds its shape (5 to 8 minutes). You will hear it change textures in bowl.  I used a kitchenaide and it was done at about 5 minutes.

 Stir in 1 cup chopped pecans or I just simply put 1 pecan on each piece of candy as I did below.

Drop mixture quickly by rounded teaspoonful onto lightly greased wax paper ( i used crisco).

One of my all time favorites!!

Divinity

2 ½ cups sugar

½ cup water

½ cup light corn syrup

¼ tsp salt

2 egg whites

1 tsp vanilla extract

1 cup toasted pecans (optional can just us 1 for the middle)

Garnish : toasted pecans halves

Cook first 4 ingredients in a heavy 2- quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248 degrees (about 15 minutes).  Remove syrup mixture from heat.

Beat egg whites at high speed with an electric mixer until stiff peaks form.  Pour half of hot syrup in a thin stream over egg whites, beating constantly at high speed, about 5 minutes.

Cook remaining half of syrup over medium heat, stirring occasionally until a candy thermometer registers 272 degrees (about 4 to 5 minutes).  Slowly pour hot syrup and vanilla extract over egg white mixture, beating constantly at high speed until mixture holds its shape (about 6 to 8 minutes).  Stir in 1 cup chopped pecans.

Drop mixture quickly by rounded teaspoonful onto lightly greased wax paper.  Garnish, if desired.  Cool