Divinity Candy

Prep Time: 15 minutes Cook Time: 30 minutes		Total Time: 45 minutes
Servings: 16

Let’s whip up some good old divinity – a sweet treat that’s light as a cloud! First off, grab two baking sheets and line them with parchment paper or give them a light grease to avoid sticky situations. Now, in a saucepan, mix together 2 2/3 cups of sugar, 2/3 cup of corn syrup, and 1/2 cup of water. Stir it until the sugar melts, and then let it do its thing until it hits a cozy 260°F on a candy thermometer – that’s the hard-ball stage.

While that sugar mix is doing its magic, start whipping up 2 room-temperature egg whites in a big, clean bowl. Beat them until they stand up in stiff peaks. Once the sugar’s reached its mark, take it off the heat and, while still whipping those egg whites, slowly pour the hot syrup in. Careful not to splatter, now!

Keep on beating that mix until it’s glossy, and it holds its shape. This might take about 5-7 minutes. Now, toss in a teaspoon of vanilla and, if you fancy, a cup of chopped nuts – pecans or walnuts work like a charm.

Quickly drop spoonfuls of this sugary delight onto your prepared baking sheets. Let them set at room temperature until they firm up, which might take a good few hours or even overnight. Once they’re all set, store them in an airtight container – but who am I kidding, these won’t last long enough to need storage. Enjoy your homemade divinity!

“Divinity candy, a sublime creation in the alchemy of sugar and devotion, where sweetness takes flight in delicate clouds of perfection, capturing the essence of culinary artistry in every ethereal bite.”

Ingredients:

• 2 2/3 cups granulated sugar
• 2/3 cup light corn syrup
• 1/2 cup water
• 2 large egg whites, at room temperature
• 1 teaspoon vanilla extract
• 1 cup chopped nuts (pecans or walnuts), optional

Instructions:

1. Prepare Baking Sheets: Line two baking sheets with parchment paper or lightly grease them. This will prevent the divinity from sticking.
2. Cook Sugar Mixture:
   • In a medium saucepan over medium heat, combine sugar, corn syrup, and water. Stir until the sugar dissolves.
   • Once the sugar has dissolved, stop stirring. Use a candy thermometer and cook the mixture until it reaches 260°F (127°C). This is the hard-ball stage.
3. Whip Egg Whites:
   • While the sugar mixture is cooking, start whipping the egg whites in a large, clean bowl until stiff peaks form.
4. Combine Mixtures:
   • Once the sugar mixture reaches 260°F (127°C), remove it from heat.
   • While whipping the egg whites on low speed, slowly pour the hot sugar mixture into the egg whites. Be careful not to pour it directly onto the beaters to avoid hot syrup splattering.
5. Beat Until Stiff Peaks Form:
   • Increase the mixer speed to high and continue beating until the mixture holds its shape and becomes glossy. This may take about 5-7 minutes.
6. Add Vanilla and Nuts:
   • Add the vanilla extract and continue beating until well combined.
   • If you’re using nuts, fold them into the mixture.
7. Drop on Baking Sheets:
   • Working quickly, drop spoonfuls of the mixture onto the prepared baking sheets. You can use two spoons or a cookie scoop.
8. Let it Set:
   • Allow the divinity to set at room temperature until firm. This can take several hours or overnight.
9. Store:
   • Once set, store the divinity in an airtight container at room temperature. It can also be layered with parchment paper and stored in a cool, dry place.