Homemade divinity candy








white corn syrup



the water


Egg whites



pure vanilla extract

*pecan nuts


 Line 3 baking sheets with waxed paper and set aside. In a 3.5 quart saucepan fitted with a candy thermometer, whisk together the sugar, corn syrup and water. Heat on medium heat to sugar dissolve, stir occasionally. Increase heat to high and stopping stirring. Continue baking until the candy thermometer reads 250 degrees F.

While the syrup mixture is heating, beat the egg whites in a stand mixer until stiff peaks form. Once the syrup has reached 250 degrees, slowly and carefully pour the mixture into the egg whites while the mixer is still beating. You should be streaming for about 2 minutes. Add the vanilla extract.Allow to mix on medium speed for an additional 15 to 20 minutes, or until the mixture is no longer shiny. If the blender and deity mix are still hot, turn the blender off and let stand for 2-3 minutes every five minutes to give the mixture a chance to cool.

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The Divinity is ready when the mixture is no longer shiny and holds its shape when applied to waxed paper. The mixture should not spread. Test a spoonful, and if it spreads, keep mixing.

To drop the deity onto waxed paper, working quickly, use two spoons sprayed with nonstick cooking spray. Take a spoonful, then use a second spoon to scrape the deity onto waxed paper. Gently twist the top of the deity to give it a smooth finish. Leave to rest for about 1 hour. Serve or store in an airtight container for up to two weeks. Optional: garnish with a pecan.

Enjoy !

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