| Darlene's Divinity |
| Let me first tell you, I cherish this recipe! It originated from my sister-in-law, Darlenes family. I have always felt very special she took the time to write this down for me, since so many of her precious recipes are lost, because she had them in her memory and not in a book! It has been modified some from the original, and it is wonderful, easy to make, almost Never Fail! No christmas is complete without this Divinity! |
| 4 C Sugar 3/4 C Cold Water 1 t Pure Vanillia |
| 1 C White Corn Syrup 3 Egg Whites 2 C Pecans, Chopped |
| In a large, heavy sauce pan over medium heat, stir together the sugar, corn syrup and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250* on a candy thermometer, bring it to a hardball stage. While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar reaches 250*, carefully pour a slow, steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanillia and continue to beat until mixture holds its shape, approx. 5 mins. Stir in pecans. Using 2 spoons, drop the divinity onto wax paper, using one spoon to push the candy off the other, the object is to twirl the pushing spoon making the candy look like the top of a soft serve ice cream cone. If the mixture gets too thick, soften it with a few drops of hot water. After it has completely cooled, store airtight for up to 2 weeks. (But it will never last 2 weeks, lol!) |
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