- 2 1/2 cups sugar
- 1/4 teaspoon salt
- 1/2 cup light corn syrup
- 1/2 cup water
- 2 large egg whites (room temperature)
- 1 teaspoon vanilla extract
- 1/2 to 3/4 cup pecans (chopped or candied cherries for holidays)
- Be sure to make divinity on a dry day; candy will not harden on a humid day.
- In a medium saucepan over medium-high heat, heat sugar, salt, syrup, and water to boiling, stirring constantly until sugar is dissolved.
- Set candy thermometer in place and continue cooking over medium-low heat, not stirring, until the temperature reaches 266 F.
- When the temperature reaches 260 F beat the egg whites with electric mixer at high speed, until stiff peaks form. While beating, pour the hot syrup slowly into the egg whites.
- Beat for about 2 to 3 minutes, until mixture isn't glossy. Add vanilla and turn to low speed.
- Continue beating until the mixture holds its shape when dropped from a spoon. It will probably be too thick for the mixer at this point.
- Stir in pecans or chopped candied cherries with a wooden spoon.
- With a lightly buttered teaspoon, drop onto waxed paper. Work as quickly as possible. If mixture gets too thick to work with, add a few drops of water.
- Let stand until dry. Store in tightly covered containers.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|