Divinity candy is made with light corn syrup sugar and stiff egg whites for a soft nougatlike festive Southern treat
Prep Time
8 hrs
Dificult
Medium
Servings
8 hrs 50 mins
Ingredients
Instructions
Combine sugar
corn syrup
hot water
and salt in a heavy-bottomed 2-quart saucepan over medium-low heat. Cook and stir until sugar dissolves and mixture comes to a boil. Continue to cook
without stirring
until mixture reaches 250 degrees F (120 degrees C) on a candy thermometer
or until a small amount of syrup dropped into cold water forms a rigid ball. Frequently wipe crystals forming on the sides of the pan
using a pastry brush dipped in water. Remove from heat.
Just as the syrup is reaching temperature
begin whipping egg whites: In a large glass or stainless steel mixing bowl
beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites
beating constantly with the electric mixer at medium speed. Increase speed to high
and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff
add a few drops of hot water.
Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair
twirl the top with the spoon when dropping. Let stand until set and dry on the outside
at least 8 hours. Store in a single layer in an airtight container at room temperature.
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