Prep 20 mins
Cook 10 mins
- 2 1⁄4 cups sugar
- 1⁄2 cup light corn syrup
- 1⁄2 cup water
- 1⁄4 teaspoon salt
- 2 large egg whites
- 1 1⁄2 teaspoons vanilla
- 1⁄2 cup coarsely chopped walnuts
- Butter an 8-inch square glass-baking dish.
- Heat sugar, corn syrup, water and salt over low heat in a heavy 2-quart saucepan until sugar is dissolved, stirring occasionally.
- Increase heat to high and bring to a boil.
- Boil, without stirring, until syrup reaches 265° (hard-ball stage) on a candy thermometer.
- Just before syrup reaches 265°, beat egg whites in a medium bowl of an electric mixer on high speed just until stiff peaks form.
- In a very slow steady stream, beat syrup into whites.
- Beat in vanilla.
- Continue beating about 6 minutes, or until mixture loses it's gloss.
- Fold in nuts with a rubber spatula.
- Pour candy into baking dish and spread evenly with a rubber spatula.
- Let cool to room temperature.
- Cut candy into 1-inch squares.
- (The divinity can be made up to 1 week ahead and stored in an airtight container at room temperature.).
This is very good! Of course, it's sweet, it's candy! When I went to bed last night, I didn't think it would solidify, and was considering such strategies as coating it in powdered sugar. However, it is a solid, though not hard or tough, block of candy this morning, and cuts cleanly into pieces. I did come to the conclusion that this would be best to make with a friend. I whipped the egg white (brought to room temperature), before starting to cook the sugar mixture because I didn't think I would have enough time afterward. I think that was a good idea. I was using a hand mixer, and was alone, so tended to add the cooked sugar mixture in glops, rather than in a stream as specified. After each glop, I beat the sugar in. Somehow, this seems to have worked. I have lovely white candy with a beautiful texture. I did double the walnuts, and toast them lightly before starting. Thank you very much for this classic recipe.