Prep Time: 10 minutes | Cook Time: 25 minutes
- 2 1/2 cups sugar
- 1/2 cup corn syrup
- 1/2 cup water
- 2 egg whites, room temperature
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
The egg whites and sugar are sensitive to the humidity in the air. If it's raining outside or if the humidity levels are higher than 60%, there's a chance the candy won't set. It's best to try this on a dry, sunny day.
Prepare one or two cookie sheets by lining with wax paper.
Combine sugar, corn syrup, and water in a sauce pan. Heat over medium-low to medium to dissolve the sugar, stirring occasionally. Once the sugar has dissolved, stop stirring and attach a candy thermometer. Cook until it reaches 260 F. This could take about 25 minutes, but keep an eye on it in case it bubbles. Occasionally wash down the sides with a wet pastry brush to prevent crystals from building up on the pan's walls.
Meanwhile, beat the egg whites with an electric mixer oh high until they form stiff peaks.
Once the syrup has reached temperature, turn the mixer onto medium-high or high, and very slowly pour the syrup into the egg whites. Continue to beat until the mixture loses its gloss and holds it's shape in stiff peaks, this should take about 10 minutes.
Test the divinity to see if it's ready by lifting the beaters. If it falls from the beater back into the bowl, mix it longer. You really want it to be able to keep it's shape.
(If the candy just isn't setting, try adding a pinch of cream of tartar.)
Using your hands and a spatula, fold in the vanilla extract and chopped pecans.
Using two spoons, scoop the divinity onto the wax paper in mounds. Let rest for 2 hours at room temperature. Afterwards, they can be stored in an airtight container for up to two weeks.