Easy Divinity Recipe
I have been making divinity by this recipe for almost 10 years now. Everyone always told me “divinity is hard to make.” I’ve been told that I shouldn’t make it on a rainy day…the weather has never affected the divinity. I got the recipe out of a church cookbook. The first time I made it with no problem. I have continued to make it year after year with no issues. One year…I even burned a mixer up, went to the store and bought a new one (during mixing) and came home…finished mixing…and it still turned out perfectly.
Once you know what it is suppose to look like and you get it right that one time….I think you will have it from then on out.
- 2 2/3 cup of sugar
- 2/3 cup of light corn syrup
- 1/2 cup water
- 2 egg whites
- 1 tsp vanilla
- Pecan halves
You will stir together sugar, corn syrup, and water over low heat until sugar is dissolved. You will cook the mixture WITHOUT stirring until it reaches 260 degrees on the candy thermometer. It is VERY IMPORTANT that you have a candy thermometer. Also, you must be patient. This part takes a long time. As a matter of fact, when I made this, I put on a pot of soup and made cookies while waiting for the temp to reach 260 degrees. Also, you MUST cook it on low. Do not try to cook it on high heat.
I always watch the thermometer…right before it reaches 260 degrees, I start beating my egg whites. You will beat the egg whites until stiff peaks forms. Then, you will continue beating while pouring the hot syrup in a thin stream into egg whites. Again, THIN STREAM. Add vanilla. You will continue to beat the mixture until it holds shape and starts to lose its shine. I start testing small spoonfuls pretty early on. Doing this helps me know about how much longer is needed for mixing. I spoon onto wax paper.
You want to make sure as soon to start spooning out the divinity as soon as it is ready. If you over mix or wait too long, the mixture will be dry and crackly vs smooth and fluffy. I put pecan halves on top of my divinity. I just like the way this looks and tastes over mixing pecan pieces in. However, this is preference.
Once you have spooned out all divinity, you will let dry and store in a bowl or tin can. I only make divinity at Christmas so I always store mine in a tin Christmas can.
Anyway, I hope this divinity recipe works for you and that you enjoy it as much as my family does!!!