With the holidays in full swing, I’ve been on a mission to get some holiday creativity going. You might have seen my latest DIY, the Potty Barn Knockoff Peace Sign, or maybe you saw my DIY Wood Ornaments, but the point is, I’m in full blown holiday mode! The only thing missing are some holiday foods, but I fixed that when I finally got my Dee Dee’s Divinty recipe just right, after only three tries.
I’ve been on a little bit of a mission lately to revive my old recipes from my grandma, who we lovingly refer to as Dee Dee. These recipes have been hiding in my cabinets for far too long and it was time to change that. Food was always one of the best parts about visiting their house and my brothers and I always remember how well fed we were when we were there.
As I was going through them, and talking to my brothers about their favorite ones, my oldest brother said, “Make sure you find the divinity recipe. That was one of my favorite things about the holidays.”
I found it and couldn’t wait to whip that right up. The only problem was I had never made candy before. Apparently, I needed a candy thermometer and that was something this recipe didn’t mention, considering it was typed up in the 1950s, and probably didn’t even exist.
I started thinking I might have bitten off a little more than I could chew, but I always love a challenge, so I bought that candy thermometer, which is pretty cheap, and the rest of my ingredients.
It took me three attempts at the recipe, but I think I finally got it right.
The first time I tried it, I didn’t let my candy mixture get hot enough, and the second time, I didn’t beat the mixture long enough, which left me with puddles, instead of candies that held their shape. The third time was definitely a charm!
- 3 c sugar
- 3/4 c light corn syrup (I used Karo)
- 3/4 c cold water
- 3 egg whites
- 3/4 tsp vanilla
- 1 c nuts
- 1. Place sugar, water, and corn syrup in a sauce pan, and bring to a boil, stirring until sugar dissolves.
- 2. Once sugar dissolves, stop stirring, and wait for syrup mixture to reach 250 degrees on candy thermometer.
- 3. As the mixture gets close to reaching the desired temperature, start beating your egg whites, continuously.
- 4. When your sugar mixture reaches the hard ball stage at 250-260 degrees, SLOWLY pour half of the mixture in to beaten egg whites bowl. Continue beating, constantly.
- 5. Return the remainder the mixture to the stove and raise the heat to 280 degrees on your candy thermometer.
- 6. When that temperature has been reached, SLOWLY pour the remainder of the mixture in, as well, all while still beating.
- 7. You will continue beating the mixture for at least 5 minutes. Once thick, you can add vanilla and nuts.
- 8. Beat until it loses the glossy look and holds its shape when dropped from the spoon onto paper.
- 9. Drop from spoon onto a greased paper in pieces about the size of a large walnut.
- 10. Top the piece with pecan halves or several pecan pieces.
- 11. Allow to set for at least 30 minutes.
- The first time this recipe failed for me it was because I didn't get the temperature of my sugar mixture hot enough. The second time it failed was because I didn't beat the mixture long enough. This will need to be beaten for at least TEN minutes once everything is mixed together.
I think Dee Dee would be proud.
I seriously can’t stop eating these and I’ve been shocked at how delicious they are! This little guy can’t keep his fingers off of them, either!
If you like them, too, feel free to give them a little pin!