Recipe: Divinity
Divinity seems to be one of the biggest challenges for cooks. First of all, you need a candy thermometer and a little patience. Here is a recipe that works for me. It really helps if you have someone to help you spoon the finished candy onto the wax paper so it doesn't get hard on you.
DIVINITY
4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only til the sugar has dissolved. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat three egg whites til stiff peaks form. (this will take about 4-5 minutes) When the sugar mixture reaches 250F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. (just like making a 7 minute frosting) Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Fold in the pecans.
Mixer speeds are for hand held mixer. If using a stand mixer like Kitchen Aid, back off on the speed a notch. If trying to make this with a hand whisk get ready for failure
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.
VARIATION
Substitute 1 cup chopped pecans and 1 cup minced maraschino cherries
Substitute chopped almonds or hazlenuts for pecans
CHOCOLATE DIVINITY mix in 9 oz of chocolate pieces right after the hot syrup is added to the egg whites. It should be warm enough to melt some of the chocolate if not all. A little orange flavoring is also good in this recipe.