Making impressive treats at Christmas is a great tradition, but making candy from scratch can feel a little daunting if you don’t make it very often. Our step-by-step instructions, along with some kitchen tips, will have you feeling like a pro.
Old-Fashioned Orange Divinity Candy
Makes about 25
Ingredients
- 2½ cups sugar
- ½ cup light corn syrup
- ½ cup water
- ½ teaspoon kosher salt
- 3 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- ¼ cup finely chopped praline pecans
- 2 tablespoons orange zest
- 1 teaspoon vanilla extract
- About 25 praline pecan halves
Instructions
- Line a baking sheet with parchment paper; lightly spray with cooking spray.
- In a large stainless steel saucepan, stir together sugar, corn syrup, ½ cup water, and salt just until sugar is moistened. Cook over medium-high heat, without stirring, until a candy thermometer registers 260°, 10 to 12 minutes. When thermometer registers near 240°, continue to next step.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at high speed until stiff peaks form. When sugar mixture has reached 260°, with mixer on low speed, slowly pour sugar mixture into egg white mixture in a slow, steady stream. Beat at high speed until mixture holds its shape and begins to lose its gloss, 6 to 9 minutes. Immediately reduce mixer speed to low, and add chopped pecans, orange zest, and vanilla, beating just until combined.
- Working quickly with 2 spoons or a small spring-loaded scoop, immediately drop mixture by tablespoonfuls onto prepared pan. Gently press a pecan half on top of each. Let stand until dry and can easily be removed from pan, about 6 hours. Store in an airtight container for up to 2 weeks.
Notes
KITCHEN TIP
Be sure to let candy dry before storing.
Be sure to let candy dry before storing.
How-To
ASSEMBLE all equipment and ingredients before beginning.
COOK sugar mixture to 260° (hardball stage).
POUR sugar syrup in a thin, steady stream into stiffly beaten egg white mixture with the mixer running.
BEAT candy mixture for 6 to 9 minutes.
SPOON candy onto pan quickly with 2 spoons.
TOP candy with pecans.
KITCHEN TIPS
A candy thermometer and a stand mixer are the keys to success in making divinity.
Beat the egg white and syrup mixture until it holds its shape. This can take a while.
Drop a small amount of candy onto wax paper to see if it holds its shape before scooping.
For colored candies, add a couple drops of food coloring when adding the flavoring.
Don’t make divinity on rainy or humid days.
