Southern Divinity Candy

Course Candy, Dessert

Cuisine American, Southern

Keyword divinity-candy-recipe, divinity-recipe, southern-divinity-candy

Prep Time 30

Cook Time 20

Drying time 12

Total Time 12 50

Servings pieces (Yield may vary)

Calories 97kcal

Ingredients

42 pecan halves toasted
1 cup chopped pecans toasted
2 3/4 cups granulated sugar
3/4 cup light corn syrup
1/2 cup water
2 large egg whites room temperature
2 tsp clear vanilla extract

Instructions

Preheat oven to 350°F. Spread pecan halves and chopped pecans on a baking sheet. Toast for 6-8 minutes or until fragrant. Set aside.
On the stovetop on low heat, cook sugar, corn syrup and water together in a heavy bottomed saucepan fitted with a candy thermometer. Stir constantly, just until sugar is dissolved. (If you continue to stir, the sugar may caramelize.)
Continue cooking on medium heat, without stirring until it reaches 260°F on a candy thermometer, or hard ball stage. (Alternately, until a small amount of mixture dropped into very cold water forms a hard ball that holds its shape but, is still pliable.)
Meanwhile, beat egg whites in a medium-size mixing bowl using an electric mixer fitted with the whisk attachment on high speed until stiff peaks form. (A stand mixer works best)
Lower speed to medium, Continue beating constantly while pouring hot sugar syrup in a thin stream into egg whites. Add vanilla. Continue to beat on medium speed until mixture holds its shape, about 8-10 minutes. Gently stir in chopped nuts until evenly distributed.
Have nearby 3 large sheet pans lined with wax paper. Working quickly using a 1 Tbsp cookie scoop or Tbsp, Drop mixture into even rounds on wax paper.
Press one pecan half onto each. (Have a bowl of hot water nearby to dip scoop, if needed, then dry before continuing to form divinity)
Let dry completely at room temperature for 8-12 hours.
Store in an airtight container at room temperature, separate layers using wax paper for up to 2 weeks. Freeze in an airtight container for up to 2 months.

Notes

Marshmallow Fluff - I think homemade Southern divinity has a better texture than using the Kraft jet-puffed marshmallow creme technique which can be grainy. In this recipe, we're making our own marshmallow cream fluff!
Humidity - Don't attempt to make this divinity on a humid day. When doing so, it will take much longer to beat, and may not work at all. Divinity is finicky that way.
Use the Proper Equipment - This is one of those moments a stand mixer is a godsend. You can certainly make divinity using a hand mixer, but it might be helpful to have an extra set of hands to assist in pouring the hot liquid into the egg whites.
Small Scoop - Divinity can be made in various forms. Most often it's dropped by the spoonful in mounds onto a non stick surface such as a silicone mat or wax paper. My preference is to use a small cookie scoop (1 tablespoon) for a more uniform look. If preferred, you can always use a regular tablespoon to drop into desired size mounds.
Hot Water - Keep in mind divinity is sticky and it's helpful to have bowl or glass of hot water nearby to dip the spoon, then dry before continuing. You don't have to have special equipment, a scoop or a tablespoon will work.
Alternate Pan - Divinity can also be spread into a 9x9-inch baking pan, lined with wax paper. Leave enough overhang for easy lifting. When doing so, let the divinity dry according to the recipe, then lift from the pan and cut into desired size squares for serving.
Vanilla Extract - Clear vanilla helps divinity keep its snowy white appearance.
Cook to the Proper Temperature - Hard Ball stage is between 250-262°F. I find that divinity does best on the high end of that range.
Yield - The yield for this recipe can vary depending on how the candy is divided. Make the pieces smaller, or larger depending on your preference.

Nutrition