|Nutritional Guidelines (per serving)|
Light and fluffy in texture, divinity candy is a classic confection that hails from the South and is often enjoyed during the holiday season.
Prepare a cookie sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Combine the sugar, corn syrup, and water in a large heavy-bottomed saucepan over medium heat. Cook, stirring constantly until the sugar dissolves. Continue cooking without stirring until the mixture reaches 250 F, also known as firm or hard ball stage.
Beat the egg whites in the bowl of a large standing mixture until stiff peaks form. Slowly pour about half of the sugar syrup into the egg whites, beating constantly.
Continue to cook the remaining syrup until it reaches 270 F, or soft-crack stage.
Stream the remaining syrup mixture into the egg whites while the mixer is running. Continue to beat until the candy is thick, shiny and holds its shape.
Mix in extract and any nuts you'll be using until fully incorporated.
Drop by the teaspoonful onto cookie sheet, and let cool until full set.
Kitchen Tips and Variations
- Divinity candy can be temperamental when the weather is hot and humid, so it's best to attempt making this recipe in low-humidity conditions.
- Instead of dropping the candies from a spoon, the mixture can be poured into a 9-inch square pan, cooled, then cut into small pieces.