A classic recipe for Butter Divinity, a light, melt-in-your-mouth confection. This traditional candy is made by pouring a hot sugar syrup into stiffly beaten egg whites and beating until it holds its shape.
Author
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Recipe
| Measurements | Ingredients |
|---|---|
| 4 cups | Sugar |
| 1/8 teaspoon | Salt |
| 1 cup | Light Corn Syrup |
| 1 cup | Water |
| 4 | Egg Whites |
| 1/2 cup | Butter |
| 1 teaspoon | Vanilla |
| 3 squares (3 oz) | Melted Chocolate (Optional) |
| 1 cup | Chopped Nuts (Optional) |
Instructions
- Preparation: Line two large baking sheets with waxed paper. It is best to make divinity on a dry, low-humidity day.
- Cook the Syrup: In a heavy 3 to 4-quart saucepan, combine the sugar, salt, corn syrup, and water. Cook over medium heat, stirring constantly with a wooden spoon, until the sugar is completely dissolved.
- Once the sugar is dissolved, stop stirring. Attach a candy thermometer and continue to boil the mixture until it reaches 262°F (the hard-ball stage).
- Whip the Egg Whites: While the syrup is cooking, beat the egg whites in a large, heatproof bowl (the bowl of a stand mixer is ideal) until stiff peaks form.
- Combine: Once the syrup reaches 262°F, remove it from the heat. With your mixer on high speed, very slowly pour the hot syrup in a thin, steady stream into the beaten egg whites.
- Continue beating on high speed for about 5 minutes. The mixture will become very stiff and start to lose its gloss.
- Finish: Remove the bowl from the mixer. Using a sturdy spoon, quickly beat in the butter and vanilla by hand. If using, add the melted chocolate and nuts now. Beat until the mixture is firm and holds its shape when dropped from a spoon.
- Quickly drop the divinity by teaspoonfuls onto the prepared waxed paper. Let the pieces stand until completely firm.
- Store in an airtight container.
Warning
Boiling sugar is extremely hot and can cause severe burns. Use extreme caution when pouring the hot syrup into the egg whites.
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