Classic Divinity
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, light, and fluffy confection made by pouring hot sugar syrup into stiffly beaten egg whites. This traditional candy is prized for its melt-in-your-mouth texture and firm, cloud-like shape.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | 30 mins | 3-4 dozen pieces |
🔪 Key Equipment
- 3-quart heavy-bottomed saucepan
- Candy thermometer
- Stand mixer
- Baking sheets
- Waxed paper
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 cups | Sugar | Granulated |
| 1 cup | Karo Syrup | Light corn syrup |
| 1/2 cup | Water | Room temperature |
| 1 dash | Salt | Fine grain |
| 2 | Egg Whites | Large, room temperature |
| 1 teaspoon | Vanilla | Pure extract |
| 1 cup | Nuts | Chopped, optional |
Instructions
Step 1: Prepare and Cook Syrup
- Line two large baking sheets with waxed paper.
- In a 3-quart heavy-bottomed saucepan, combine 3 cups sugar, 1 cup Karo syrup, 1/2 cup water, and 1 dash salt.
- Cook over medium heat, stirring until the sugar is dissolved, then boil without stirring until the mixture reaches the hard-ball stage (250°F to 260°F) on a candy thermometer.
Step 2: Whip and Combine
- While the syrup cooks, beat 2 egg whites in a large heatproof bowl until stiff peaks form.
- Remove the syrup from heat and, with the mixer on high, slowly pour the hot liquid in a thin, steady stream into the egg whites.
- Continue beating on high speed for 5-10 minutes until the mixture is thick, stiff, and loses its glossy sheen.
Step 3: Finish and Set
- Quickly stir in 1 teaspoon vanilla and 1 cup nuts by hand.
- Drop by teaspoonfuls onto the prepared waxed paper and let stand until completely firm and set.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 2 weeks; avoid humid environments as the candy may soften.
Original Recipe Scan
