Classic Divinity Candy Recipe

Ingredients

• 2 cups white sugar
• 0.5 cup light corn syrup
• 0.5 cup hot water
• 0.25 teaspoon salt
• 2 egg whites
• 1 teaspoon vanilla extract
• waxed paper

Instructions

1. In a heavy-bottomed 2-quart saucepan, combine sugar, light corn syrup, hot water, and salt over medium-low heat. Stir until the sugar fully dissolves and the mixture comes to a boil. Continue cooking, without stirring, until the mixture reaches 250°F (120°C) on a candy thermometer, or until a small amount of syrup forms a rigid ball when dropped into cold water. Regularly wipe down any crystals forming on the sides of the pan with a pastry brush dipped in water. Remove from heat promptly.
2. As the syrup nears the target temperature, start whipping the egg whites: In a large glass or stainless steel mixing bowl, beat the egg whites until stiff peaks form. Gradually pour the hot syrup into the beaten egg whites in a thin stream, while continuously beating with an electric mixer at medium speed. Increase the mixer speed to high and continue beating for approximately 5 minutes. Incorporate vanilla extract, then continue beating until the mixture stiffens and begins to lose its shine. If the mixture becomes too stiff, add a few drops of hot water to adjust the consistency.
3. Immediately drop the mixture by teaspoonfuls onto waxed paper. For an elegant touch, twirl the top of each candy with the spoon as you drop it. Allow the candies to stand until they are fully set and dry on the outside, which typically takes at least 8 hours. Store the divinity candy in a single layer within an airtight container at room temperature to maintain its texture and flavor.

Nutrition

• Calories: 114 kcal
• Sugar Content: 25 g
• Sodium Content: 44 mg
• Protein Content: 0 g
• Carbohydrate Content: 29 g
• Unsaturated Fat Content: 0 g