Mrs. Floyd’s Divinity

(from Lucianolinda’s recipe box)

Source: Southern Living mag.-Louise Floyd

Categories: candy


  • 2 1/2 cups sugar
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 1/4 tsp. salt
  • 2 egg whites
  • 1 tsp. vanilla extract
  • 1 cup chopped pecans, toasted
  • Garnish toasted pecan halves


  1. Cook first 4 ingredients in a heavy 2-qaurt saucepan over low heat until sugar dissolves and a candy thermometer registers 248 degrees (about 15 minutes).
  2. Remove syrup mixture from heat. Beat egg whites at high speed with an electric mixer until stiff peaks form. Pour half of hot syrup in a thin stream over egg whites, beating constantly at high speed, about 5 minutes.
  3. Cook remaining half of syrup over medium heat, stirring occasionally, until a candy thermometer registers 272 (about 4 to 5 minutes). Slowly pour hot syrup and vanilla over egg white mixture, beating constantly at high speed until mixture holds its shape (about 6 to 8 minutes). Stir in 1 cup chopped pecans.
  4. Drop mixture quickly by rounded teaspoons onto lightly greased wax paper. Garnish, if desired. Cool.
  5. makes 4 dozen pieces (1 1/4 lb.)

  6. Make it perfect tips:

  7. The syrup mixture should bubble on the surface. Be sure to keep an eye on the thermometer because the temperature of the syrup rises quickly.

  8. The process used when beating egg whites is as important as cooking recipes at the proper temperature. Start with a clean bowl. Any greasy residue in the bowl can reduce the volume of beaten egg whites. When egg whites are beaten properly, stiff peaks will form.

  9. Pour in the syrup mixture in a slow, steady stream, beating constantly.

  10. Use a butter wrapper to lightly grease wax paper. Get a partner, and you both should use two teaspoons to drop the candy,dipping from the bottom of the bowl and working gradually to the top. The candy starts to harden from the bottom of the bowl.

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