Divinity candy will keep at room temperature for up to a week. Ingredients 2 1/2 cups granulated sugar 1/2 cup light corn syrup 1/2 cup water 1/8 teaspoon salt 2 egg whites 1/2 teaspoon Pure Vanilla Extract, 4 Oz. Sprinkle candies with sea salt and let set for 2 hours before packing in an airtight container. Additions might include nuts and candied fruit. Drop candy in tablespoon-size dollops onto prepared baking tray by using 2 tablespoons dipped in warm water. A very popular candy in the South, divinity is made with white sugar, corn syrup, and beaten egg whites. Increase speed to high, and continue beating. Whip on high until glossy, thick and cool, about 7 minutes.Beat in melted chocolate and vanilla and beat until incorporated. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. When the sugar reaches temperature, carefully pour in the hot sugar while eggs are whipping on medium-high speed (it’s best to pour the sugar down the side of the bowl-it will slide to the bottom and get picked up by the beaters without splashing). While sugar is boiling, whip egg whites and salt with electric beaters or in the bowl of a standup mixer until foamy. Divinity Candy is a classic Christmas treat that makes a great gift and party favor throughout the whole holiday season. Use a candy thermometer to measure the temperature, and boil sugar until 255☏ (124☌), occasionally brushing the sides of the pot with water.Ĥ. Bring water, sugar and corn syrup to a boil over high heat without stirring. Melt chocolate in a bowl resting over a pot of barely simmering water, stirring until smooth. Make a classic vintage Divinity CandyJoin Jolene Sugarbaker inside The Trailer Park Test Kitchen as she whips up tasty budget treatsToday, Jolene whips up. Line a large baking tray with parchment paper and grease lightly.