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Monday, November 28, 2011


My pink Artisan KitchenAid Mixer was bought last November for the purpose of making this Divinity for Christmas. Two years ago, Phillip wanted me to make Divinity for Christmas.  He said that his Mother always made it and it was a candy that he really loved.  We did not have his Mother's recipe, so I had remembered Paula Deen talking about making her Mother's Divinity.  I got out one of her cookbooks and we decided that we would make it together.  We almost burned up my old mixer and knew that we would have to have a new mixer before we made it again this past Christmas.  My pink KitchenAid is prissy and goes so well with making Divinity!  Remember not to make Divinity on a rainy or humid day - it won't harden.


4 cups sugar
1 cup white corn syrup (Karo Syrup)
3/4 cup cold water
3 egg whites
1 tsp. pure vanilla extract
1 cup chopped pecans

In a heavy saucepan over medium heat, stir together sugar, corn syrup, and water.  Stir only until sugar has dissolved; do not stir after this point.  Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to the hard-ball stage.

While syrup is cooking, beat egg whites until stiff in the large bowl of an electric mixer.  When candy reaches 250 degrees F, pour a slow, steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed.  Add vanilla and continue to beat until mixture holds its shape.  This could take up to 5 min.  Stir in pecans.

Using two spoons, drop divinity onto waxed paper, using one spoon to push candy off the other.  This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft-serve ice cream.  If candy becomes too stiff to twirl, add a few drops of hot water.  You will need to work fast when making this type of candy.  In fact, when it's time to twirl, it might not hurt to have a friend around.

Yield:  50 to 60 pieces.   

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