Paula Deen Mama’s Divinity

Paula Deen Mama's Divinity is a classic Southern candy made with sugar, corn syrup, egg whites and 2 cups of pecans, ready in 1 hour 5 minutes. This old-fashioned homemade holiday candy fits Christmas cookie trays, church suppers, potluck tables and Southern comfort food gift boxes.

Pour the hot syrup into the egg whites in a slow, steady stream while the mixer runs on high, because that is what builds the fluffy structure. Dump it in all at once and you get a grainy, flat candy that never holds its shape.

Paula's version stops stirring the syrup once the sugar dissolves and cooks it to exactly 255°F, the hard ball stage. She also shapes the candy by twirling one spoon against another, so each piece looks like soft serve ice cream.

Paula Deen Mama's Divinity

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Course: DessertCuisine: American, SouthernDifficulty: Hard

Servings

10

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

380

kcal

Light, airy and chewy-soft, this candy sets into fluffy pecan-studded swirls on waxed paper. The hot syrup cooks the egg whites as it streams in, which is what gives it that melt-in-your-mouth texture.

Ingredients

• 2 cups chopped pecans
  

• 1 teaspoon vanilla extract
  

• 3 egg whites
  

• 3/4 cup cold water
  

• 1 cup white corn syrup
  

• 4 cups sugar
  

Directions

• Cook the syrup: Stir 4 cups sugar, 1 cup white corn syrup and 3/4 cup cold water together in a heavy saucepan over medium heat. Stir only until the sugar dissolves, then stop stirring and cook until a candy thermometer reads 255°F.
• Beat the egg whites: While the syrup cooks, beat the 3 egg whites until stiff peaks form. Keep them ready, since the syrup needs to go in the moment it hits temperature.
• Combine and beat: Once the syrup reaches 255°F, pour it in a slow, steady stream into the egg whites while beating constantly at high speed. Add 1 teaspoon vanilla extract and keep beating for about 5 minutes, until the mixture holds its shape.
• Stir in the pecans: Fold in the 2 cups chopped pecans as soon as the mixture holds its shape. Work quickly, because the candy keeps stiffening as it cools.
• Drop onto waxed paper: Using two spoons, drop the divinity onto waxed paper, pushing the candy off one spoon with the other. Twirl the pushing spoon so each piece looks like a soft serve cone, and add a few drops of hot water if the candy gets too stiff.
• Let it set: Let the divinity sit for 30 minutes, then serve. It will firm up on the outside while staying soft in the middle.

Tools for this recipe

• ThermoPro instant-read thermometer, KitchenAid Artisan 5-quart stand mixer, Cuisinart MultiClad Pro 3-quart saucepan, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why did my divinity turn out grainy or sugary?

Stirring the syrup after the sugar dissolves is the usual cause, since it triggers crystals. Pouring the syrup in too fast can also do it, so keep the stream slow and steady.

Can I make divinity on a humid or rainy day?

It's best to wait for a dry day, because humidity makes the candy sticky and it may never set properly. Many Southern cooks save divinity for cool, dry weather for exactly that reason.

How do I store leftover divinity?

Keep it in an airtight container at room temperature, with waxed paper between the layers so the pieces don't stick. It tastes best within a few days, and I wouldn't refrigerate it because the moisture makes it tacky.

Can I use a different nut or leave them out?

Chopped walnuts or toasted almonds work in place of pecans, though pecans are the classic Southern choice. You can also leave the nuts out, and the candy will simply be a smooth, plain white divinity.

What if my divinity gets too stiff before I finish shaping it?

Add a few drops of hot water and beat it in to loosen the candy again. Then keep dropping spoonfuls quickly, since this candy sets fast and rewards a speedy hand.