A sweet, new southern discovery that I have finally mastered. Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
2 cups granulated sugar
1/2 cup white corn syrup
1/2 cup water
2 egg whites
Pinch of salt
1 teaspoon vanilla extract
Powdered sugar (if needed)
- Prepare baking sheets with waxed paper.
- In a saucepan over medium heat, combine sugar, syrup, and water. Heat the mixture until your candy thermometer reaches 250 degrees Fahrenheit. Mixture should be clear with sugar fully dissolved.
- As the sugar mixture is cooking, beat two egg whites and salt with an electric mixer into a meringue or until soft peaks have formed.
- When the sugar mixture has reached 250 degrees, remove from heat and slowly pour into the meringue while beating. Continue to beat on a high speed.
- Add the vanilla and continue to beat for 10 minutes or until the mixture holds its shape. If after 10 minutes the mixture is still too thin, add two tablespoons of powdered sugar at a time until the mixture is thick enough to scoop into balls.
- Using two spoons, scoop and drop the divinity mixture onto the wax paper. Place a pecan in the center of each scoop.
- Allow the divinity to harden overnight to obtain a chewy texture. Store in an airtight container up to two weeks.