- 3 c
- white sugar
- 1/2 c
- light karo syrup
- 2/3 c
- warm water
- egg whites
- 1 tsp
- clear vanilla extract or almond extract (almond gives a cherry flavor)
- toasted pecan halves or maraschino cherries, drained, dried, and sliced in half
How to Make Divinity
- 1Divinity is sensitive to moisture and oil, so I always use metal pans, bowls, and spoons. I wipe all utensils and pans/bowls well with a mixture of 1 part vinegar/1 part water to remove all oil traces. Also- make sure your ingredients are all at room temperature, especially the egg whites.
- 2Prepare cookie sheet by buttering well or spraying with cooking oil.
- 3In large, heavy saucepan, combine sugar, Karo syrup, and water. Heat over medium flame, stirring constantly until sugar dissolves. Cover pot and cook for 3 minutes to allow sugar to wash down from sides of pan. Uncover and continue to cook, without stirring, until it reaches 250 degrees.
- 4While sugar is cooking, beat egg whites in large metal bowl with mixer until stiff peaks form. When sugar syrup reaches 250 degrees, pour 1/2 sugar syrup in thin stream over egg whites, beating constantly.
- 5Return remaining sugar syrup to heat, and cook until 270 degrees. Pour syrup over egg white mixture in a thin stream while beating constantly. Continue to beat at high speed until mixture is thick and shiny. Add vanilla or almond extract and beat well.
- 6Drop by spoonsful onto prepared pan. Immediately press pecan half or cherry half into top of each piece. Allow to cool and set, and store in air-tight container.
- 7NOTE- if you would like to color your divinity, you may add a few drops of food coloring with the vanilla extract. Be careful not to add more than 3 or 4 drops, it will thin the candy too much and cause it not to set.