📝 About This Recipe
A quintessential classic of Southern confectionary, Divinity is a cloud-like marvel that sits somewhere between a marshmallow and a fudge. This heirloom recipe yields a snow-white candy with a delicate melt-in-your-mouth texture and a subtle hint of floral vanilla. Its ethereal lightness is perfectly balanced by the earthy crunch of toasted pecans, making it a timeless treat for holidays and special celebrations.
🥗 Ingredients
The Meringue Base
- 2 large Egg Whites (strictly at room temperature)
- 1/4 teaspoon Cream of Tartar (to stabilize the whites)
- 1/8 teaspoon Salt (fine sea salt)
The Sugar Syrup
- 2 1/2 cups Granulated Sugar (extra fine if available)
- 1/2 cup Light Corn Syrup (for a smooth, non-crystalline texture)
- 1/2 cup Water (filtered)
Flavoring and Mix-ins
- 1 teaspoon Pure Vanilla Extract (high quality Madagascar vanilla recommended)
- 1 cup Pecans (finely chopped and lightly toasted)
- 45 pieces Whole Pecan Halves (for garnishing the tops)
👨🍳 Instructions
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1
Line two large baking sheets with parchment paper or silicone baking mats. Lightly grease two spoons with butter or non-stick spray to help with scooping later.
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2
In a heavy-bottomed 2-quart saucepan, combine the granulated sugar, light corn syrup, and water. Stir over medium heat until the sugar is completely dissolved.
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3
Clip a candy thermometer to the side of the pan, ensuring the bulb is submerged but not touching the bottom. Increase heat to medium-high and bring to a boil.
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4
Stop stirring the syrup once it begins to boil. Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan.
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5
While the syrup boils, place the room-temperature egg whites, cream of tartar, and salt in the bowl of a stand mixer fitted with the whisk attachment.
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6
When the syrup reaches approximately 245°F (firm ball stage), begin beating the egg whites on medium-high speed until stiff, glossy peaks form.
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7
Continue cooking the syrup until it reaches exactly 260°F (hard ball stage). Immediately remove the pan from the heat.
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8
With the mixer running on medium speed, very slowly pour the hot syrup in a thin, steady stream into the beaten egg whites. Aim for the space between the whisk and the side of the bowl to avoid splattering.
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9
Once all the syrup is added, increase the mixer speed to high. Beat the mixture for 5 to 10 minutes. This is the critical stage where the candy loses its gloss and starts to hold its shape.
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10
Add the vanilla extract during the last minute of beating. The mixture is ready when it is thick, matte (no longer shiny), and a spoonful dropped onto paper holds its shape.
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11
Quickly fold in the chopped toasted pecans using a sturdy spatula.
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12
Using your two greased spoons, drop the mixture by rounded tablespoonfuls onto the prepared baking sheets, working quickly before the candy sets.
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13
Immediately press a whole pecan half onto the top of each mound for a professional, decorative finish.
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14
Let the divinity sit at room temperature for at least 2 hours, or until the outside feels dry and firm to the touch.
💡 Chef's Tips
Never make divinity on a rainy or humid day; the candy will absorb moisture from the air and refuse to set. Ensure your mixing bowl and whisk are spotlessly clean and grease-free, or the egg whites won't reach full volume. If the mixture becomes too stiff to drop from a spoon, add a few drops of very hot water to soften it slightly. Toasting the pecans is essential as it brings out the oils and prevents the nuts from tasting 'dusty' in the sweet candy. Store in an airtight container with wax paper between layers to keep the pieces from sticking together.
🍽️ Serving Suggestions
Serve alongside a cup of dark roast coffee or a bitter Earl Grey tea to balance the sweetness. Arrange on a vintage silver platter for an elegant addition to a holiday dessert buffet. Pair with tart dried cranberries or apricots on a dessert charcuterie board. Package in decorative tins with parchment paper as a sophisticated homemade gift. A glass of sparkling dessert wine or Prosecco provides a refreshing acidity that cuts through the sugar.