Classic Southern Divinity Candy (Printable)

Delicate Southern confection blending whipped whites, sugar syrup, and nuts for a melt-in-the-mouth treat.

# What You'll Need:

→ Sugar Syrup

01 - 2 1/2 cups granulated sugar
02 - 1/2 cup light corn syrup
03 - 1/2 cup water
04 - 1/4 teaspoon salt

→ Egg Whites

05 - 2 large egg whites, room temperature
06 - 1/2 teaspoon pure vanilla extract

→ Nuts

07 - 1 cup chopped pecans or walnuts

# Directions:

01 - Line two baking sheets with parchment paper or silicone mats.
02 - In a heavy saucepan, mix sugar, corn syrup, water, and salt. Stir over medium heat until sugar is dissolved.
03 - Increase heat to medium-high and cook without stirring until the syrup reaches 250°F on a candy thermometer.
04 - While syrup cooks, beat egg whites at high speed until stiff peaks form.
05 - With mixer running on high, slowly pour hot syrup in a thin stream into the egg whites.
06 - Continue beating until the mixture thickens, becomes glossy, and holds shape, about 6 to 8 minutes.
07 - Beat in the pure vanilla extract until evenly incorporated.
08 - Quickly fold the chopped pecans or walnuts into the mixture.
09 - Drop tablespoon-sized dollops of the mixture onto the prepared baking sheets promptly.
10 - Let rest at room temperature until the pieces are dry and set, approximately 2 hours.

# Helpful Hints:

01 -
  • It tastes impossibly delicate—like eating sweet, nutty air that somehow stays solid on your tongue.
  • Once you nail the technique, you'll find yourself making it year-round just to see people's faces light up when they bite into one.
  • No baking required means your oven stays free and your kitchen doesn't get hot while you're creating something show-stopping.
02 -
  • Humidity is divinity's nemesis—make this on a dry day or your candy will weep sticky tears instead of staying cloud-like and crisp.
  • The moment between ready and overdone is about 30 seconds, so once the mixture reaches that thick, glossy, peaked stage, stop beating immediately or you'll end up with grainy candy that crumbles instead of melting.
  • Room temperature ingredients matter more than you'd think; cold egg whites take twice as long to whip and hot water cools the syrup too quickly when you pour it in.
03 -
  • If your candy won't set, check the humidity—wrap any stubborn pieces in wax paper and store them in an airtight container; they'll firm up within a day as they lose moisture.
  • A candy thermometer isn't optional here; guessing at temperature is how batches fail, and a good thermometer costs less than a single box of fancy chocolates.
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