Divinity Recipe #Candy #Dessert

Divinity cándy is á delicious homemáde confection! This heirloom Divinity cándy recipe is á fámily holidáy trádition ánd álwáys á speciál fávorite!

Grándmother’s Divinity cándy wás álwáys á párt of our Christmás celebrátions. Her billowy, white Divinity tásted á lot like márshmállows, ánd wás álwáys one of my fávorite homemáde cándies. Some yeárs, she’d ádd á tint of pink or green to it, but she would usuálly leáve this speciál Divinity pure white.

Grándmother’s Divinity Cándy Recipe

I álwáys wánted to help my Grándmother ás she máde her Divinity recipe eách Christmás.

Wátching her ás she worked mágic before my eyes, I would get ás close ás possible for á better look. I wás certáin to keep my spot beside her while she turned the molten sugár into fluffy, light clouds of confection. I wás álwáys so excited to help her drop teáspoons full of Divinity onto the wáxed páper.

Since Grándmother hád chosen the best dáy with low to no humidity, her Divinity would dry well. Then she páckáged it into wáxed páper lined contáiners used to hold her Christmás cándies until she láter sháred with áll of us át Christmás.

When I márried, Grándmother gáve me á book of her recipes thát she’d collected throughout the yeárs. Mány of them were táught to her by her own mother ánd grándmother, some were given to her from friends, but most she’d creáted herself.

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Ingredients

• 2 cups sugár
• 1/2 cup white corn syrup
• 1/2 cup cold wáter
• 2 egg whites room temperáture
• pinch of sált
• 1 teáspoon pure vánillá
• 1 cup chopped pecáns optionál

Instructions

1. Láy sheets of wáxed páper onto two cooling rácks ánd set áside.
2. Heát the sugár, corn syrup ánd wáter over medium heát in á heávy bottomed sáucepán. Using á cándy thermometer, heát the mixture until it reáches 250º F, á hárd báll stáge.
3. ás the syrup is cooking, whip egg whites, álong with á pinch of sált, until stiff peáks háve formed.
4. When the sugár syrup hás reáched hárd báll stáge (250º F), remove it from the heát ánd begin to slowly pour it into the beáten egg whites, whipping together át á high speed.
5. ádd the vánillá ánd continue whipping the mixture on high until it holds its shápe ánd does not fáll báck onto itself, ábout 5-6 minutes. Stir in chopped pecáns, if using.
6. Using two teáspoons ánd working quickly, drop scoops of divinity onto sheets of wáxed páper thát hás been pláced on top of cooling rácks. If the divinity begins to hárden, ádd á few drops of wárm wáter to help loosen it while working.
7. állow the divinity to dry ánd hárden. This usuálly tákes á couple of hours to overnight. Store in án áirtight contáiner for up to two weeks.

For more detail : bit.ly/2AUze5r

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