This old-fashioned divinity recipe is the perfect holiday treat. Divinity Candy just like grandma used to make!
Line 3 baking sheets with wax paper and set aside. In a 3.5 quart saucepan fitted with a candy thermometer, whisk together sugar, corn syrup and water. Heat over medium heat until sugar has dissolved, stirring occasionally. Increase heat to high and stop stirring. Continue cooking until candy thermometer reads 250 degrees F.
While the syrup mixture is heating, beat egg whites in a stand mixer until stiff peaks form. Once syrup has reached 250 degrees, slowly and carefully stream mixture into egg whites while mixer is still beating. You should be streaming for about 2 minutes. Add vanilla extract.
Let mix on medium speed for another 15-20 minutes, or until mixture is no longer shiny. If mixer and divinity mixture are still hot, turn off mixer and let rest 2-3 minutes every five minutes to give the mixture a chance to cool.
Divinity is ready when the mixture is no longer shiny and holds its shape when spooned onto wax paper. The mixture should not spread. Test a spoonful, and if it spreads, continue mixing.
To spoon divinity onto wax paper, working quickly, use two spoons sprayed with nonstick cooking spray. Scoop a spoonful, then use second spoon to scrape divinity onto wax paper. Gently swirl top of divinity to give it a smooth finish. Let set for about 1 hour. Serve or store in an airtight container for up to two weeks. Optional: Top with a pecan.
You can also use a cookie scoop, sprayed with non stick cooking spray to portion divinity onto waxed paper. This method is much faster than using spoons and makes for perfectly sized portions, but doesn't leave a smooth finish like the spoons.