by Clark Hammond
One of my favorite childhood memories of the holiday season was the anticipation of grandma’s goodies, ESPECIALLY her divinity. It’s the only time of the year I remember EVER eating those fluffy pillows of goodness! So, when I think of holidays, I think of Grandma and her delicious divinity. It is – fittingly – divine!
I recognize there are countless other “favorites” – peppermint bark, English toffee, popcorn in all its varieties, peanut brittle, innumerable types of cookies, caramels, and pastries. Trust me – I’m WAY TOO FAMILIAR with all of those as well. I love the traditional goodies of the holidays! But if you haven’t jumped into the divinity pool yet, it just may be time to take a glorious holiday swim! So to speak.
INGREDIENTS
• 2 cups chopped pecans
• 1 teaspoon vanilla extract
• 3 egg whites
• ¾ cup cold water
• 1 cup white corn syrup
• 4 cups granulated sugar
DIRECTIONS
Making candy often uses high temperatures, so it’s best to use a heavier saucepan. Over medium heat, stir together the sugar, white corn syrup, and water until the sugar has dissolved (stop stirring at that point). Cook until the syrup mixture reaches 255° F – the “hard ball stage” (use a candy thermometer).
While the syrup mixture is cooking, beat the egg whites until it forms “stiff peaks” (when you remove the whisk or beaters and the peak that forms will hold its shape – in the bowl AND on the whisk/beaters). Be careful not to over-beat the egg whites. When this happens the protein in the eggs breaks down and you’ll notice a mix of eggy water and foam (not so appetizing).
Once the syrup mixture reaches 255° F, carefully and slowly pour it into the stiffly beaten egg whites while beating/mixing at a high speed. Add the vanilla and continue to beat/mix until the mixture holds its shape (5 minutes or so). Stir in the pecans.
Immediately drop balls of divinity onto waxed paper (using 2 spoons may help – one to scoop the mixture, the other to push the candy onto the paper). You’ll want to work fast, as the candy sets up quickly. If it becomes too stiff, add a few drops of hot water.
Let the lumps of deliciousness sit for 30 minutes, then serve!
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