Categories: Candy
Ingredients
- 4 cups sugar
- 1 cup white corn syrup
- 3/4 cup cold water
- 3 egg whites (measure, be sure this is at least 6 Tbsp)
- 1 teaspoon pure vanilla
- 1 cup chopped pecans or a little more
Directions
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Make on a dry day or reduce the water by 1 Tablespoon. In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 260 degrees F on a candy thermometer, bringing it to a hard ball stage.
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While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans only when divinity holds it’s shape and you are done beating.
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Drop the divinity onto waxed paper, using a teaspoon to scoop, push the candy off with your finger. You need to work fast, if you have made this right you will barely have time to get them all on the wax paper before it is set up too hard to scoop. But believe me, it still tastes just as good if you have to scrape the rest out of your bowl!