Divinity, Classic-Taste of the South Magazine

By MarieR

White as snow- divinity candy is a hallmark of the holidays.
Prepare divinity on a low-humidity day and have your pecan ready.
When divinity starts to thicken-it hardens almost immediately.

Ingredients

• Makes about 2 dozen.
• 2 large egg whites, at room temperature
• 2 1/2 cups sugar
• 1/2 cup water
• 1/2 cup light corn syrup
• 1/2 teaspoon kosher salt
• 24 pecan halves

Details

Servings 2
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

1. Line 2 baking sheets with parchment paper.
2. In a large bowl, beat egg whites at high speed with a mixer until stiff peaks form. Set aside.
3. In a medium saucepan, combine sugar, 1/2 cup water, corn syrup, and salt. Cook, stirring occasionally, until a candy thermometer registers 248°
4. With mixer on low speed, add half of sugar mixture to egg white mixture. Beat about 5 minutes.
5. Meanwhile, cook remaining sugar mixture until a candy thermometer registers 272°. With mixer on high speed, gradually add remaining hot sugar mixture to egg white mixture. Beat until mixture begins to lose its gloss and thicken, 4 to 5 minutes.
6. Working very quickly, drop mixture in heaping tablespoonfuls onto prepared pans.
Immediately top pecan halves.
Store in an airtight container up to 1 week.