Divinity Candy is a classic, melt-in-your-mouth treat that has been a staple in holiday traditions for generations. This sweet, fluffy candy combines a light, airy texture with the delightful crunch of toasted pecans. Perfectly sweetened with hints of vanilla and maple, this candy makes a wonderful addition to holiday dessert trays or as a homemade gift. Making divinity does require a bit of precision, but with this step-by-step guide, you’ll be creating this timeless treat in no time!
Ingredients
- 1 tablespoon confectioner’s sugar, for dusting
- 2 large egg whites, at room temperature
- 2 cups granulated sugar, divided
- ½ cup light corn syrup
- ¼ cup water
- ½ teaspoon cream of tartar
- ½ teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon pure maple syrup
- 1 cup pecans, chopped and toasted
Instructions
- Prepare the Baking Sheet:
- Line a baking sheet with parchment paper or a silicone mat and dust lightly with confectioner’s sugar. This will prevent the divinity from sticking as it cools.
- Create the Sugar Syrup:
- In a medium saucepan, combine 1 cup of granulated sugar, the light corn syrup, water, and cream of tartar. Stir gently to combine.
- Place the saucepan over medium heat, stirring constantly until the sugar dissolves.
- Attach a candy thermometer to the side of the pan and bring the mixture to a boil. Continue to cook without stirring until the temperature reaches 250°F (hard-ball stage). This step is crucial for the candy to set correctly, so keep an eye on the thermometer.
- Beat the Egg Whites:
- While the syrup is cooking, place the room-temperature egg whites in a clean, large mixing bowl.
- Using an electric mixer, beat the egg whites on medium-high speed until soft peaks form.
- Gradually add the remaining 1 cup of granulated sugar to the egg whites while continuing to beat until stiff peaks form.
- Combine Syrup and Egg Whites:
- Once the syrup reaches 250°F, remove it from heat.
- With the mixer on low speed, slowly and carefully pour the hot syrup in a thin stream into the beaten egg whites. Be cautious to avoid pouring the syrup directly onto the beaters to prevent splattering.
- After adding all the syrup, increase the mixer speed to high and continue beating. Add the fine sea salt, vanilla extract, and maple syrup. Beat until the mixture holds its shape and starts to lose its glossy appearance, about 5-7 minutes.
- Fold in the Pecans:
- Gently fold the toasted pecans into the divinity mixture, stirring until evenly distributed.
- Scoop the Divinity:
- Working quickly (the candy will start to set), drop spoonfuls of the mixture onto the prepared baking sheet, using two spoons to help shape each piece. For a more uniform shape, you can use a piping bag or a small cookie scoop.
- Dust the tops of each piece with a bit of confectioner’s sugar if desired.
- Let the Candy Set:
- Allow the divinity to cool and set at room temperature for at least an hour, or until firm.
- Serve and Store:
- Once fully set, transfer the divinity candy to an airtight container. It can be stored at room temperature for up to two weeks.
Conclusion
This Classic Divinity Candy with Pecans is a sweet, cloud-like treat that’s perfect for the holiday season. With its unique, airy texture and delightful nutty crunch, it’s a true favorite for holiday gatherings or as a homemade gift. Enjoy this timeless recipe, and bring a bit of nostalgic sweetness to your celebrations!
