Divinity Candy
Ingredients
- 3 egg whites
- 3 cups sugar
- 2/3 cup Karo syrup clear
- 1/2 cup water
- 1 cup pecans, chopped
- 1 tsp cream of tartar
- 1 tsp vanilla
- 1/2 tsp salt
Step-by-Step Instructions
- Combine sugar, salt, Karo syrup, and water in a 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture boils.
- Continue cooking, without stirring, to 250 degrees (hard ball stage) or until a small amount of syrup dropped into cold water separates into threads, which feel hard but not brittle. Wipe crystals from side of pan now and then with a fork wrapped in a damp cloth. This will take about 10-12 minutes.
- Remove from heat. Immediately beat egg whites and cream of tartar in large mixer bowl until stiff peaks form.
- When syrup reaches hard ball stage (250°F), gradually and slowly pour in a thin stream of the syrup into egg whites, beating at high speed with the mixer until all the syrup is mixed with the egg whites (approximately 5 minutes). Add vanilla and beat until candy begins to hold its shape and loses its gloss. Stir in pecans.
- Drop by teaspoon (pushing off with a second spoon) onto waxed paper-covered baking sheet. If divinity becomes too stiff, add a few drops of hot water. Store in airtight container.
Common Problems and Solutions
Q: Why is my divinity not setting up?
A: Humidity is divinity's biggest enemy. This candy won't set properly on humid or rainy days because the sugar absorbs moisture from the air. Make it on a clear, dry day for best results. Also ensure your syrup reaches the full 250°F hard ball stage.
Q: Why did my divinity turn out grainy?
A: Sugar crystals formed during cooking. Make sure to wipe down the sides of the pan with a damp cloth while cooking to prevent crystals, and don't stir the mixture once it starts boiling. Pour the syrup slowly into the egg whites while beating continuously.
Q: My divinity is too stiff to drop from a spoon. What do I do?
A: Add a few drops of hot water and beat briefly to loosen it. Work quickly—divinity sets fast once it starts to lose its gloss. If it gets too stiff, you can press it into a buttered pan and cut into squares instead.
Q: Why did my divinity collapse and turn syrupy?
A: The egg whites may not have been beaten to stiff enough peaks before adding the syrup, or the syrup wasn't hot enough (needs to be 250°F). Make sure your mixer bowl is completely grease-free, as any fat will prevent egg whites from whipping properly.
Tips and Techniques
Use a candy thermometer for accuracy—this is not a recipe where you can eyeball temperatures. The weather matters: never make divinity on a humid or rainy day. Have everything ready before you start because timing is critical once the syrup is ready. Your egg whites should form stiff, glossy peaks that stand straight up when you lift the beaters.
Ingredient Substitutions
- pecans: walnuts or toasted almonds
- Karo syrup: light corn syrup
- cream of tartar: 1/2 teaspoon lemon juice or white vinegar
Equipment Needed
- candy thermometer
- electric stand mixer or handheld mixer
- 2-quart heavy-bottomed saucepan
- waxed paper
Historical Context
Divinity candy became popular in the American South in the early 1900s when refined white sugar became widely available. The name likely comes from its heavenly, cloud-like texture. It’s a holiday staple across Louisiana, often made alongside pralines and fudge for Christmas gift boxes.
