As long as I can remember Mom has made Divinity . . but only at Christmas time. I love it .. too much! I had never watched mom make it and while it isn’t hard, it’s a bit tedious and I wanted to watch her make it before I tried it myself. Yesterday we made it together and now I can do it on my own . . I think! Most recipes for divinity require that it be made on a day when the humidity is low but in southwest Louisiana, we wouldn’t have many days when we could make divinity because the humidity is rarely low. But, the recipe mom uses can be made on a humid day .. on a rainy day or on a dry day and it always works. Mom said she’s never had a batch not work.
Mom and Dad went to run some errands and I made another batch of fruit cakes while they were gone so now we have fruit cake and divinity.
Here’s Mom’s No Fail Divinity:
In a small pot, place 1 cup sugar and 1/2 cup water. Boil to 238º.
In a large pot, place 3 cups sugar, 1 cup light Karo syrup and one cup water. Boil to 260º.
Put the larger pot on the stove a few minutes before putting the smaller pot. Cook slowly so the syrup doesn’t scorch. If the smaller pot reaches its temp before the larger pot, just keep the smaller pot on very, very low until the larger pot is ready.
In a large mixing bowl, beat 3 egg whites til stiff. Add 1 tsp. vanilla.
Pour syrup from small pot into large pot. Stir til well blended.
With the mixer running, slowly (very slowly – just a drizzle) pour the syrup into the egg whites. Beat until it begins to get glossy and begins to hold it’s shape when a spoonful is lifted. Add 2 – 3 cups pecans. Stir them into the mixture and working very quickly, spoon onto waxed paper.
It helps to have two people working because with just one, the candy will start to set up before you get it all spooned out. Mom and I used two teaspoons each . . one to dip and one to scrape the candy out of the other spoon onto the waxed paper.
And you’ll always need a tester to be sure it’s perfect!