what you need:

4 cups sugar

1 cup white corn syrup

3/4 cup cold water

3 egg whites

1 teaspoon pure vanilla

pecans  (optional, but recommended)

what you do:

in a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. stir only until sugar has dissolved. do not stir after this point. cook syrup mixture until it reaches 250 degrees f on a candy thermometer, bringing it to a hard ball stage (about 10 minutes)

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 7 minutes. (you can either chop the peacans and stir them in now or keep them whole and top at the end)

using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. i made mine drops about an 1 1/2 inches, but that is pretty big, but the size it up to you, just remember these things are sweet. (if you wish now top the candies with a whole peacan, i recommend a peacan because it helps cut down the extreme sweetness) if the candy becomes too stiff, add a few drops of hot water. you will need to work fast when making this type of candy. after you spoon the cooked sugar, you’re done. Cool the candies on racks completely. you can store them in an airtight container for up to 2 weeks.

paula says the serving is 8-10 but it’s more like 20, it makes a lot of candies. if you see in my pictures i did not top with peacans, but i personally do not like nuts in any baked goods. my mom added whole peacans to mine and if it didn’t want them they could simply take them off, that’s why i suggest a whole peacan as opposed to them chopped in and mixed it. but it’s your world so do wantever you please!

from paula deen’s mama’s divinity


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