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Step-by-Step Instructions
- Prepare Your Workstation
Line a baking sheet with parchment paper or wax paper. If using nuts, chop them finely and set them aside.
- Make the Syrup
In a heavy saucepan, combine the sugar, corn syrup, and water. Cook over medium heat, stirring constantly until the sugar dissolves.
- Attach a candy thermometer and cook without stirring until the mixture reaches 250°F (hard ball stage).
- Beat the Egg Whites
While the syrup is cooking, beat the egg whites in a large, clean mixing bowl until stiff peaks form.
- Combine Syrup and Egg Whites
- Once the syrup reaches 250°F, slowly pour it in a thin stream into the beaten egg whites while continuously mixing at medium speed.
- Be cautious and pour carefully to avoid splattering hot syrup.
- Add Flavoring and Nuts
- Increase the mixer speed to high and continue beating until the candy loses its glossy shine and holds its shape, about 4-5 minutes.
- Mix in the vanilla extract and nuts (if using) until just combined.
- Shape the Divinity
Using two spoons, drop spoonfuls of the mixture onto the prepared baking sheet. Work quickly as the candy will set fast.
- Cool and Store
Allow the candies to cool completely at room temperature before transferring them to an airtight container.
Helpful Notes
- Humidity Warning: Avoid making divinity candy on a humid day. Moisture in the air can prevent it from setting properly.
- Be Quick: Once the mixture starts to lose its gloss, work quickly to shape the candy before it hardens.
- Nut Substitutes: If you’re not a fan of nuts, you can leave them out or substitute with candied cherries for a festive twist.
