It has become kind of a yearly tradition for me and my sister Joy to get together at Christmas and attempt to make divinity. We usually have a failed attempt, but it always works out! This year, we put off our candy making because of the rain, but today we finally decided to just go for it (in spite of the weather). Well, as usual our first batch was not so good. We followed the recipe and beat it until my kitchen was begging for mercy; and still it was not very good. So the second batch, we decreased the water to 3/4 cups instead of 1 and beat the eggs a long time! Our stiff peaks were high!!! This batch was beautiful, light and glorious!!!
Here is our recipe
4 cups sugar
1 cup corn syrup
3/4 cup water
Stir on stove until sugar dissolves, heat to 255 degrees on a candy thermometer. This is the hard ball stage. We went about 1 degree higher just to be sure
Beat 3 egg whites until they have stiff high peaks
Once the sugar mixture is the right temperature, add it slowly to the egg whites. Pour it slowly and just have a small steady stream. Now beat it with your mixer until it begins to lose it’s gloss, it will take a long time!!! Just keep watching it. Once it loses its gloss, fold the pecans in and 1 teaspoon of vanilla.
Now take two spoons and work quickly. dip out some divinity and then take the other spoon and push it off the spoon onto waxed paper.