Divinity Candy

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From the Kitchenaid Stand Mixer Instructions and Recipes booklet. This is the ONLY Divinity Candy recipe that has ever worked for me. Do not even attempt to make this unless the humidity level is less than 50 to 60%. The humidity level will make or break your Divinity Candy.

DIVINITY CANDY

3 cups sugar
¾ cup light corn syrup
½ cup water
2 egg whites
1 teaspoon almond extract (or vanilla, whichever you prefer)
1 cup chopped walnuts or pecans

Place sugar, corn syrup, and water in heavy saucepan. Cook and stir over medium heat to hard ball stage (248° to 250°F). Remove from heat and let stand until temperature drops to 220°F, without stirring.

Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip about 1 minute, or until soft peaks form. Gradually add syrup in a fine stream and whip about 2 ½ minutes longer.

Turn to Speed 4. Add almond extract and whip 20 to 25 minutes, or until mixture starts to become dry. Turn to Stir Speed and add walnuts, mixing just until blended.

Drop mixture from measuring tablespoon onto waxed paper or greased baking sheet to form patties.

Yield: 20 servings (2 pieces per serving)

Per serving: About 192 cal, 2 g pro, 40 g carb, 4 g fat, 0 mg chol, 15 mg sod.

*****NOTE***** Whenever I made this for Christmas 2004, I took the cooking temp to 260°F at the suggestion of another recipe online. However, I wasn’t happy with the end result. It didn’t have the “melt-in-your-mouth consistency” that I prefer, so I suggest following the temperature recommendations in this recipe.

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