Classic Southern Divinity Candy (Printable)

Snowy white confection blending whipped egg whites, sugar syrup, and crunchy pecans or walnuts.

# What You Need:

→ Sugar Syrup

01 - 2 1/2 cups granulated sugar
02 - 1/2 cup light corn syrup
03 - 1/2 cup water
04 - 1/4 teaspoon salt

→ Egg Whites

05 - 2 large egg whites, room temperature
06 - 1/2 teaspoon pure vanilla extract

→ Nuts

07 - 1 cup chopped pecans or walnuts

# Steps:

01 - Line two baking sheets with parchment paper or silicone mats.
02 - In a heavy saucepan, mix sugar, corn syrup, water, and salt. Heat over medium heat, stirring until sugar dissolves.
03 - Increase heat to medium-high and cook without stirring until syrup reaches 250°F (121°C) on a candy thermometer.
04 - Beat egg whites in a stand mixer or with a hand mixer until stiff peaks form.
05 - With the mixer on high, slowly pour the hot syrup in a thin stream into the whipped egg whites.
06 - Continue beating until the mixture thickens, becomes glossy, and holds its shape, about 6 to 8 minutes.
07 - Mix in the vanilla extract thoroughly.
08 - Quickly fold the chopped pecans or walnuts into the mixture.
09 - Working rapidly, drop tablespoon-sized portions onto the prepared baking sheets.
10 - Allow to stand at room temperature until set and dry, approximately 2 hours.

# Expert Tips:

01 -
  • It tastes like edible air—light, dissolving on your tongue before you can even chew.
  • Once you nail the technique, you become the person known for bringing the good candy to gatherings.
  • Gluten-free and naturally vegetarian, so everyone at the table can enjoy it.
02 -
  • Humidity is your enemy with divinity—make this on a dry day, never on a muggy or rainy afternoon, or your candy will stay sticky and won't set properly.
  • The syrup must reach exactly 250°F; even 2 degrees makes a difference in texture, so use a reliable candy thermometer and double-check it.
03 -
  • If the mixture starts to harden in the bowl before you've dropped all the pieces, add a tablespoon of hot water and beat briefly to soften it—this has saved many batches.
  • A stand mixer makes this recipe infinitely easier than a hand mixer, but both work; the stand mixer just means your arm won't be exhausted and you can focus on the syrup.
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