My Mother-in-Law’s Divinity Recipe

Since my husband and I started dating, I always remember eating my MIL’s divinity and bonbons at Christmas time.  After 10 years, she decided to share the recipe with me.  The result of her sharing: she’s asked ME to send HER divinity for Christmas this year 🙂

December 2013 - Christmas Divinity

Here’s her recipe:

2 2/3 cups white sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla extract

2/3 cup chopped pecans

Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).  Test the hard ball stage by dropping a spoonful of the mixture into a bowl of cold water.  If you can pull the candy out of the bowl and roll it into a ball without the ball flattening out, it’s ready.
While the candy is cooking in the “without stirring stage”, beat the egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add the teaspoon of vanilla (I used regular, not clear, because I prefer the taste).  Beat the mixture until mixture holds its shape and becomes slightly dull (see stages below).  Add the pecans.
Candy Tutorial
Left Image: Not quite ready                                            Right Image: Ready
Drop one dollop of candy from a buttered spoon onto parchment paper to test the consistency.  The candy should be spikey and hold it’s shape.  If it looks shiny and flattens a bit, turn your mixer back on.
20131215_160125(1)Correct Consistency
Let stand at room temperature, turning candy over once, until outside of candy is firm–at least 12 hours. Store in an airtight container.

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