My Mema Reid taught me how to make
many years ago.
That time with her will forever be in my memory.
Mema’s Divinity recipe is similar to Paula Deen’s recipe.
Mema was of the mind that it is impossible to make divinity on a rainy day and/or without a helper.
For the past few years Amanda has been my helper.
Amanda recently asked when we were going to get together for divinity making. Due to our schedules, this would be the last entry into the Christmas Treat Assortment… and just barely in time for Christmas.
Today we met in my kitchen to engage in the Christmas tradition of
We gave it our all… but that batch is in the trash.
The failure isn’t surprising with a Florida high of 79° and 83% humidity on Saturday, December 23, 2017.
That sugar high should last through the rest of the holiday season.
4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
1 cup chopped pecans
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water until sugar has dissolved. Cook syrup mixture until it reaches 255° F on a candy thermometer, bringing it to a hard ball stage.
While Amanda is cooking the syrup, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 255° F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 7-9 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. You will need to work fast when making this type of candy. You’re done! Store the divinity in an airtight container for up to 2 weeks.
Thank you for taking time out of your day to stop by my blog.