Divinity Candy

Cook the Sugar Syrup

• In a 2- to 3-quart heavy-bottomed saucepan, combine the granulated sugar, corn syrup, cold water, and salt.
• Stir the mixture over medium heat until the sugar is completely dissolved. You can check by tilting the pan; no sugar crystals should be visible.
• Once dissolved, stop stirring. Clip a candy thermometer to the side of the pan, ensuring the bulb is submerged but not touching the bottom.
• Bring the syrup to a boil and cook, without stirring, until the thermometer registers 260°F (127°C), which is the hard-ball stage. This should take approximately 10-15 minutes.

Whip the Egg Whites

• While the syrup is cooking, monitor its temperature. When it reaches about 240°F (115°C), begin whipping the egg whites.
• In the clean bowl of a stand mixer fitted with the whisk attachment, beat the room-temperature egg whites on high speed until they form stiff, glossy peaks. The peaks should stand straight up when you lift the whisk.

Combine Syrup and Egg Whites

• As soon as the syrup reaches 260°F, remove it from the heat.
• With the mixer running on low speed, pour the hot syrup in a very thin, steady stream down the side of the mixing bowl into the egg whites. Avoid pouring it directly onto the whisk, as this can cause the syrup to spin onto the sides of the bowl and harden.
• Once all the syrup has been added, increase the mixer speed to high.
• Beat for 5 to 8 minutes. The mixture will become very thick, lose its glossy sheen, and begin to hold its shape. You can test for readiness by stopping the mixer and lifting the beater; the candy should form a ribbon that holds its shape.

Fold in Flavor and Form Candies

• Turn off the mixer. Immediately add the vanilla extract and toasted pecans, and quickly fold them in with a spatula until just combined.
• Work quickly, as the candy sets fast. Using two teaspoons (one to scoop, one to push), drop rounded mounds of the divinity onto the prepared baking sheets.

Cool and Store

• Let the divinity candies sit at room temperature for at least 2 hours, or until they are firm and dry to the touch.
• Once fully set, store them in an airtight container at room temperature, with wax paper between layers to prevent sticking. They will keep for up to two weeks.