divinity

A tried and true recipe for old-fashioned Sea Foam Candy! This recipe is similar to Divinity but made with both white and brown sugar and it uses less corn syrup.&nbsp;For best results, do not attempt to make Sea Foam candy on a humid day. Cool, dry weather is best for Sea Foam

Sea Foam

sugar ((200 grams))

brown sugar, tightly packed ((200 grams))

water ((120 milliliters))

corn syrup

salt

vanilla extract

pecans

candy thermometer (I linked to

pastry brush

electric mixer

Place egg whites in the clean, grease-free bowl of stand mixer (you may use a large bowl and an electric mixer instead, but there is a lot&nbsp;of mixing required and even using a hand mixer will be an arm workout). Set aside.

In a medium-sized, heavy bottomed saucepan, combine sugars, corn syrup, and water.

Cook mixture over medium-low heat, stirring frequently, until sugar dissolves. Use a damp pastry brush to wipe down sides to keep sugar crystals from forming.

Once your sugar dissolves and the mixture begins to come to a boil, stop stirring and attach your candy thermometer.&nbsp;

Continue to cook to 255F (124C) but once your mixture reaches about 240F (115C), keep an eye on your temperature but return to your egg whites in your stand mixer. Add the salt and use a whisk attachment to beat your egg whites and stiff peaks form** -- this can take several minutes even on the highest speed. Be sure to pay attention to your syrup on the stovetop, and let your stiff peak mixture sit while you wait for that to reach 255F.

Once syrup reaches temperature, remove from heat and drizzle in a slow, thin stream into the bowl with your stiff peaks while beating on high speed Be careful, go slowly or there will be some splatter! You can start on low speed and gradually increase the speed to high as you are adding the syrup.

Continue beating the mixture until it holds its shape. the mixture will become glossy and very thick, and this will take several minutes. Beat until it is stiff enough to hold is shape when the whisk is raised from the mixture.

Use a spatula or a wooden spoon to stir in your vanilla and chopped nuts.

Use a pair of lightly buttered spoons to drop the mixture by 1 ½ Tablespoon-sized portions onto a wax or parchment paper lined tray, swirling each drop into a peak. 

Let the tray of Sea Foam stand until it is completely dry, this could take several hours or it may even need to sit overnight.

Divinity Candy is a Southern classic. Just one bite and you’ll be hooked on this chewy, soft vanilla treat packed with crunchy pecans!

Divinity Candy

sugar

water

Vanilla extract (or almond extract)

In a large saucepan over medium high heat,...

In a large saucepan over medium high heat, combine the sugar, corn syrup, and the water. Cook and stir constantly until boiling. Clip the candy thermometer to the pan and without stirring over medium heat, bring the temperature up to 260°F (hard ball stage). This will take approximately ten minutes.

When the candy is nearly to the hard...

When the candy is nearly to the hard ball stage, begin the next step. In a large mixing bowl, attached to an electric freestanding mixer, beat egg whites until stiff peaks form.

Gradually, in a slow steady stream, pour in...

Gradually, in a slow steady stream, pour in the hot mixture, beating on high the entire time. This should take about 3 minutes. Scrape the sides of the bowl and add in your Vanilla extract (or almond).

Continue to beat on high speed for approximately...

Continue to beat on high speed for approximately 6-10 minutes, until the candy starts to lose it’s glossy finish. When the beaters are lifted, the mixture should mound on itself, and not flatten. You can test it by dropping a spoonful onto a parchment paper lined baking sheet. If it stays mounded, the mixture has been beaten sufficiently. If it begins to flatten, continue beating and check again after a minute or so.

Once it’s properly beaten, fold in chopped pecans...

Once it’s properly beaten, fold in chopped pecans and spoon (I use a heaping tablespoon) onto your parchment paper lined baking sheets. Allow about an hour or two to set. Store in tightly covered container at room temperature. ENJOY

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The most viewed divinity recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sea Foam

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