No Southern candy has played a bigger role in my life than divinity. My grandmother Tom made it often, without a recipe in sight. She always added pecans, but I prefer it without nuts. I like to eat divinity without having to chew. I know now that divinity is not for the candy-making novice. You have to watch the clock, the thermometer, and the weather report. It will not set up if the humidity is too high, so wait for a dry, sunny day.
- 3 cups sugar
- 1/2 cup light corn syrup
- 2 egg whites, at room temperature
- 1/2 tsp salt
- 1 1/2 tsp vanilla extract
- Wax paper
- Combine first 2 ingredients and 3/4 cup water in a 2-qt. heavy saucepan. Bring to a rolling boil over medium heat without stirring; cook, brushing down any sugar crystals on sides of pan using a pastry brush dipped in hot water, until a candy thermometer registers 254° (about 19 minutes). Remove from heat.
- Place egg whites and salt in the bowl of a heavy-duty electric stand mixer, and beat at high speed until stiff peaks form. With mixer running, slowly add half of hot syrup in a thin, steady stream, beating constantly at high speed (about 3 minutes).
- Cook remaining half of syrup over medium heat until a candy thermometer registers 270° (soft crack stage; about 4 minutes). Slowly pour hot syrup and vanilla over egg white mixture in a thin, steady stream, beating constantly at high speed until mixture holds its shape and begins to lose its gloss (5 to 7 minutes).
- Working very quickly, drop mixture onto wax paper using 2 stainless-steel spoons. Cool completely (about 10 minutes).
Hands-on Time: 50 min. Total Time: 1 hr., 5 min. Photo by Jennifer Davick from Around the Southern Table by Rebecca Lang (Oxmoor House, 2012).
Copyright 2012 Rebecca Lang. All rights reserved.