Classic Divinity Candy Recipe
Ingredients:
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup chopped nuts (optional)
1/2 cup maraschino cherries (optional)
Instructions:
Prepare Your Equipment: Line a baking sheet with parchment paper or lightly grease it. You’ll also need a candy thermometer and a mixer.
Cook the Sugar Mixture: In a medium saucepan, combine the sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves. Attach the candy thermometer to the side of the pan, making sure it doesn’t touch the bottom. Increase the heat to medium-high and boil the mixture without stirring until it reaches 260°F (126°C), which is the hard-ball stage.
Beat the Egg Whites: While the sugar mixture is cooking, beat the egg whites and cream of tartar in a large mixing bowl until soft peaks form.
Add Sugar Syrup to Egg Whites: Once the sugar mixture reaches 260°F, remove it from the heat. With the mixer running on low speed, gradually pour the hot syrup into the beaten egg whites. Be careful not to pour directly onto the beaters.
Continue Beating: Increase the mixer speed to high and continue beating until the mixture holds stiff peaks and starts to lose its gloss. This should take about 5-7 minutes. Add the vanilla extract and mix until incorporated.
Fold in Nuts and Cherries (if using): Gently fold in the chopped nuts and/or maraschino cherries if desired.
Drop by Spoonfuls: Quickly drop spoonfuls of the mixture onto the prepared baking sheet. The candy sets quickly, so you’ll need to work fast.
Cool and Set: Allow the candy to cool completely at room temperature until it’s firm. This usually takes about 2 hours.
Store: Once set, store the Divinity in an airtight container. It should keep well for about a week.
Enjoy making your Divinity candy! It’s a wonderful treat that’s sure to impress at any celebration.
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