Divinity Candy
A community recipe by LindaHNot tested or verified by Nigella.com
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In medium saucepan over medium high heat, heat sugar, salt, syrup and water to boiling, stirring until sugar is dissolved. Set candy thermometer in place, and continue to cook over medium low heat, not stirring until temperature reaches 260 degrees. When temperature reaches 260 degrees beat the egg whites with an electric mixer at high speed until stiff peaks form. While beating pour the hot syrup slowly into the egg whites. Beat for about 2 to 3 minutes, until mixture is glossy. Stop the mixer and stir in the pecans by hand with a wooden spoon. Mixer will be quite stiff at this point. With a lightly buttered spoon drop by individual spoonful onto wax paper. Let stand till dry. Store in a tightly covered container.
Introduction
Truly divine candy. Be sure to make Divinity on a dry day, if it is raining or humid it will not set properly.
Ingredients
Serves: as desired
- 2½ cups granulated sugar
- ¼ teaspoon salt
- ½ cup golden syrup or light corn syrup
- ½ cup water
- 2 large egg whites (at room temperature)
- 1 teaspoon vanilla extract
- ¾ cup chopped pecan nuts
Method
Divinity Candy is a community recipe submitted by LindaH and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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