Old Fashioned Divinity Candy
Prep Time
20m
Bake Time
25m
Yields
24 divinity candiesAbout this Recipe
This classic Southern dessert is a meringue-based candy that has the texture of nougat. Think angel food cake, but chewy.
Old Fashioned Divinity Candy
Prep Time
20mBake Time
25mYields
24 divinity candiesAbout this Recipe
This classic Southern dessert is a meringue-based candy that has the texture of nougat. Think angel food cake, but chewy.
Share This Recipe
Ingredients
- 2 1/2 cups Crystal Sugar Extra Fine Granulated Sugar
- 1/2 cup light corn syrup
- 2/3 cup water
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 cup walnuts or pecan pieces
- 1/3 cup dried cranberries or other dried fruit
Instructions
- In a saucepan stir to a boil sugar, corn syrup and water. Once boiling, wash away any sugar crystals that may stick to sides of pan with a brush dipped in clean water. Any additional water added to pan has no effect on final outcome.
- Let boil without any further stirring of sugar syrup.
- Meanwhile, using an electric mixer or a stand up mixer, whip egg whites on low speed.
- Once sugar syrup has reached 260°F, remove from heat. Engage mixer in high speed and pour syrup in a slow steady stream along inner wall of mixing bowl. Whip until mixture is very stiff. Keep beating until mixture starts to lose its gloss. Then add vanilla, nuts and fruit.
- Scoop divinity by spoonfuls on wax paper or a silicone baking mat.
- Let cool completely and store in an air-tight container.
Share This Recipe
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Old Fashioned Divinity Candy
Prep Time
20mBake Time
25mYields
24 divinity candiesAbout this Recipe
This classic Southern dessert is a meringue-based candy that has the texture of nougat. Think angel food cake, but chewy.
Ingredients
- 2 1/2 cups Crystal Sugar Extra Fine Granulated Sugar
- 1/2 cup light corn syrup
- 2/3 cup water
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 cup walnuts or pecan pieces
- 1/3 cup dried cranberries or other dried fruit
Instructions
- In a saucepan stir to a boil sugar, corn syrup and water. Once boiling, wash away any sugar crystals that may stick to sides of pan with a brush dipped in clean water. Any additional water added to pan has no effect on final outcome.
- Let boil without any further stirring of sugar syrup.
- Meanwhile, using an electric mixer or a stand up mixer, whip egg whites on low speed.
- Once sugar syrup has reached 260°F, remove from heat. Engage mixer in high speed and pour syrup in a slow steady stream along inner wall of mixing bowl. Whip until mixture is very stiff. Keep beating until mixture starts to lose its gloss. Then add vanilla, nuts and fruit.
- Scoop divinity by spoonfuls on wax paper or a silicone baking mat.
- Let cool completely and store in an air-tight container.
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