Tips for Success
Make divinity on a dry, low-humidity day to avoid sticky results. Use a reliable candy thermometer to ensure the syrup reaches the correct temperature (about 250°F for firm ball stage). Work quickly once the syrup is added to the egg whites, as the mixture sets fast. Let the candy sit undisturbed to fully set before storing.
Ingredients
2 1/2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 egg whites, room temperature
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 to 3/4 cup chopped pecans or walnuts (optional)
Directions
In a medium saucepan over medium heat, combine sugar, corn syrup, and water. Stir until sugar dissolves, then clip on a candy thermometer and cook without stirring until the mixture reaches 250°F (firm ball stage). Meanwhile, beat the egg whites and salt in a stand mixer on high until stiff peaks form. With the mixer running, slowly pour the hot syrup in a thin stream into the egg whites. Continue beating until the mixture becomes glossy and holds its shape, about 5 to 7 minutes. Mix in vanilla and nuts, if using. Quickly drop spoonfuls of the mixture onto wax paper. Let sit at room temperature until fully set.
Additional Tips or Variations
Add a touch of almond extract for a unique twist. Stir in chopped dried cherries or mini chocolate chips instead of nuts. Tint the candy with food coloring for seasonal variations. For perfectly shaped candies, use a greased spoon or cookie scoop and work quickly before the mixture hardens.