Perfectly Divine Divinity

Divinity--Kara Ikner (Jen Mills)

4 cups sugar
1 cup white corn syrup
3/4 cup cold water

3 egg whites
1 tsp. vanilla
2 cups chopped pecans

In a heavy saucepan over medium heat stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Don not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer.

While 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 min. Stir in pecans.

Using 2 spoons, drop the divinity onto wax paper, using 1 spoo to push the candy off the other. If the candy becomes too stiff, add a few drops of hot water. Try to work fast. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.

It's pretty simple and she uses her KitchenAid with the whisk attachment. You have to do it on a dry day or else you'll be beating and beating and it will never set up. It says 5 min. but always end up beating longer.