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 🙂
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.
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.
Let stand at room temperature, turning candy over once, until outside of candy is firm–at least 12 hours. Store in an airtight container.