This recipe came from one of my friend's Norwegian grandmother.
• 3 qt heavy saucepan
• rubber spatula
• paper towels
• candy thermometer
• mixer with whisk attachment
• two cookie sheets, lined with waxed paper or parchment paper
• two small spoons, about a teaspoon
2 cups granulated sugar
1⁄2 cup light corn syrup
1⁄4 teaspoon salt
1⁄2 cup hot water
2 egg whites
1 teaspoon pure vanilla extract
1⁄2 cup chopped pecans
- In a heavy saucepan, over medium heat, stir together the sugar, corn syrup, and water with a rubber spatula.
- Stir only until sugar has dissolved. Do not stir after this point.
- Using a damp paper towel wipe down any crystals that form on the pan.
- Cook syrup mixture until it reaches 250°F on a candy thermometer bringing syrup it to a hard-ball stage. (see tip below for a note about hard-ball stage)
- While the sugar syrup is cooking, beat egg whites in an electric mixer, fitted with wire attachment, until eggs have reached a stiff peak.
- Once the sugar syrup has reached the hard-ball stage, carefully remove the pan from the stove and gradually pour over stiff egg whites beating constantly, add vanilla and beat for about 8 minutes on high until stiff. The mixture should be very stiff. If the mixture is too loose beat longer until stiff.
- Add in the chopped pecans the last 30 seconds of beating.
- Using two small spoons drop the divinity onto waxed paper, using one spoon to push the candy off the other. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy.
- After you spoon the divinity onto the paper, you’re done. Cool the candies on racks completely for about one hour. Divinity can be stored in an airtight container for up to two weeks.
Hard-Ball stage refers to a specific temperature range when cooking sugar syrups. Hard-ball stage occurs between 250- 266°. This stage can be determined by dropping a spoonful of hot syrup into a bowl of ice water, use your fingers to gather the cooled syrup into a ball. If hard-ball stage has been reached, the syrup will hold its ball shape and deform only slightly with very firm pressure. The ball will be quite sticky to the touch.
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