Divinity

Light as a cloud, this delightful little bite is fluffy and sweet with bits of toasted pecans scattered throughout. Divinity is one of the South’s most beloved candies – and certainly for good reason!

This is my Grandmother Tassie’s recipe.  Making most candy requires some patience. Raising eight children on a farm in the Texas Panhandle, Tassie had plenty of patience to go around.

Her recipe, like so many of the recipes handwritten by my Grandmothers and my Mother, left out a few details. When she made candy the temperature was checked by various methods and most did not include a thermometer. So after a bit of trial and error I landed on the right mark.

Divinity has a short list of ingredients, starting with the base that’s made simply from sugar, corn syrup and water. The “fluff” part of the candy comes from eggs whites with a touch of kosher salt and a splash of pure vanilla extract followed by a generous amount of toasted pecans.

It’s helpful to have some tools on hand – a heavy-duty saucepan with a handle, a digital candy thermometer and a stand-mixer. How our Grandmothers beat candy by hand is a marvel to me!

One thing to keep in mind when making candy is the weather. If it’s humid outside – more than 50% humidity – your candy will be sticky and most likely not set up.

Making divinity takes a small amount of time and it can be a little daunting on your first round. But you’ll be well rewarded!

Divinity

Before you start, have two large baking sheets lined with Silpat liners or with lightly butter parchment paper on hand. Once the divinity starts to set, you need to spoon up the candy quickly.

2 cups sugar
½ cup water
½ cup white corn syrup
2 egg whites
⅛ teaspoon kosher salt
1 teaspoon pure vanilla extract
1 cup toasted, finely chopped pecans

Combine the sugar, water and corn syrup together in a large, heavy saucepan over low heat. Cook, stirring occasionally until the sugar has completely dissolved. When the sugar has dissolved raise the temperature to medium, insert your candy thermometer and cook to 260-degrees. This takes about 15 to 20 minutes. Once the sugar has dissolved, do not stir!

While the sugar mixture is cooking, add the egg whites and the kosher salt to the bowl of a stand mixer. Using the paddle attachment (not the whisk) beat the egg whites until they form stiff peaks but are not dry, about 1 to 2 minutes.

When the sugar mixture hits 260-degrees slowly pour it into the egg whites, with the mixer running. Once the candy starts to thicken add the vanilla extract and the pecans.

Continue beating on medium-high speed until candy begins lose its gloss and starts to stiffen. Total time in the mixer is about 10 minutes.

Working quickly, drop the divinity by teaspoons onto baking sheets lined with a Silpat liner or lightly butter parchment paper. You can lightly butter or spray two teaspoons with a cooking spray, using one to scoop and the other to push the divinity onto the pan.

Allow the candy to cool then store in an airtight container. Makes about 2-dozen pieces.