Divinity Candy Recipe

Granulated sugar: The primary sweetener that forms the base of the candy.

Light corn syrup: Helps to prevent the sugar from crystallizing and ensures a smooth texture.

Water: Used to dissolve the sugar and create the syrup.

Egg whites: Beaten to stiff peaks, they provide the light, airy structure of the candy.

Vanilla extract: Adds a rich, aromatic flavor to the candy.

Pecans: Optional, but they add a delightful crunch and nutty flavor.

When making divinity candy, ensure that the egg whites are at room temperature before beating them. This helps them achieve maximum volume and stability. Additionally, when pouring the hot syrup into the egg whites, do so in a slow, steady stream to avoid cooking the eggs too quickly and to ensure a smooth, glossy texture.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• light corn syrup - Substitute with honey: Honey provides a natural sweetness and helps achieve the desired consistency.

• water - Substitute with fruit juice: Fruit juice can add a subtle flavor and sweetness to the candy.

• egg whites - Substitute with aquafaba: Aquafaba (the liquid from canned chickpeas) can mimic the texture and binding properties of egg whites.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• chopped pecans - Substitute with chopped walnuts: Walnuts provide a similar texture and nutty flavor.

• To keep your divinity candy fresh and delightful, store it in an airtight container. This prevents moisture from seeping in and keeps the candy's texture just right.
• Line the container with parchment paper to avoid sticking. Place a single layer of divinity candy on the parchment paper, ensuring they don't touch each other.
• If you need to stack the candy, place another sheet of parchment paper between each layer. This keeps the pieces from sticking together and preserves their shape.
• Store the container in a cool, dry place. Avoid areas with high humidity or direct sunlight, as these can affect the candy's consistency.
• For longer storage, you can freeze divinity candy. Wrap each piece individually in wax paper or plastic wrap to prevent freezer burn.
• Place the wrapped candies in a freezer-safe bag or container. Label it with the date to keep track of freshness.
• When you're ready to enjoy the frozen divinity candy, let it thaw at room temperature. Avoid unwrapping until it's fully thawed to maintain its texture.
• Remember, divinity candy is best enjoyed within a month of making. While it can last longer, the texture and flavor are at their peak within this timeframe.

• Preheat your oven to 200°F (93°C). Place the divinity candy on a baking sheet lined with parchment paper. Warm for about 5-10 minutes, just until they are slightly softened. Be careful not to overheat, as this can cause the candy to melt or lose its texture.

• If you prefer using a microwave, place a few pieces of divinity candy on a microwave-safe plate. Heat on low power in 10-second intervals. Check frequently to ensure they are just warmed through and not melting.

• For a more traditional approach, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the divinity candy in the top pot and warm gently, stirring occasionally until they reach the desired temperature. This method helps maintain the candy's texture and prevents overheating.

• If you have a food dehydrator, set it to a low temperature (around 110°F or 43°C). Place the divinity candy on the trays and warm for about 15-20 minutes. This method is great for evenly reheating without compromising the candy's structure.

• For a quick fix, wrap the divinity candy in aluminum foil and place them in a toaster oven set to the lowest setting. Warm for 5-7 minutes, checking frequently to avoid overheating.

• Saucepan: Use this to combine and heat the sugar, corn syrup, and water mixture.

• Candy thermometer: Attach this to the saucepan to monitor the temperature of the syrup, ensuring it reaches 260°F.

• Stand mixer: Essential for beating the egg whites to stiff peaks and for incorporating the hot syrup.

• Mixing bowl: The bowl of the stand mixer where the egg whites will be beaten.

• Spatula: Useful for folding in the pecans and scraping down the sides of the mixing bowl.

• Baking sheet: Line this with parchment paper to drop spoonfuls of the candy mixture onto.

• Parchment paper: Line the baking sheet with this to prevent the candy from sticking.

• Spoon: Use this to drop spoonfuls of the candy mixture onto the prepared baking sheet.

Prepare ingredients in advance: Measure and set out all ingredients before starting to streamline the process.

Use a candy thermometer: This ensures you reach the hard-ball stage quickly and accurately without constant checking.

Room temperature egg whites: Ensure egg whites are at room temperature to achieve stiff peaks faster.

Line baking sheet early: Prepare the baking sheet with parchment paper before you start cooking to save time later.

High-speed mixer: Use a stand mixer on high speed to incorporate the syrup into the egg whites quickly and efficiently.