Divinity
 

I snitched this recipe from Paula Deen b/c I couldn't find Mrs. Oma's recipe (my aunt's MIL, my 'other grandmother'). I will add that y'all should not even attempt this if the humidity is above 60—just like fudge. Neither one will set and harden on a humid day.

Ingredients:
2 cup chopped pecans
1 teaspoon pure vanilla
3 egg whites
3/4 cup cold water
1 cup white corn syrup
4 cup sugar

Directions
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.

Using two spoons, drop the divinity onto waxed paper, using one spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy.

I'll have to try this recipe. I made divinity last year that you coulda used for knockin squirrels outta the tree! Yeah, I let the syrup get too hot.

The key to Divinity is a really good candy thermometer. You have to make sure it doesn't get above hard ball stage AND you get it off the heat immediately once it gets there. Actually, the key to any candy that says hard ball stage is a really good thermometer! I have tried it before using the old "put some in water to see if it forms a ball" method but it did not turn out for squat!! We DID use that batch for baseballs!!