Divinity Candy

Some call this a candy while others call it a fudge.  I have two versions for you here.  One with eggs and one without. 

HELPFUL EQUIPMENT

• Kitchen Aid or Hamilton Beach stand mixer
• Candy Thermometer

NOTE:  Any stand mixer will work.  I am just suggesting a common Kitchen Aid or one that is more affordable.  You can also use a hand mixer or elbow grease. It'll just be a bit more cumbersome.

With Eggs

INGREDIENTS

• 2 ½ cups granulated sugar
• ½ cup water
• ½ cup light corn syrup
• ⅛ teaspoon salt
• 2 egg whites, room temperature
• 1 cup chopped pecans
• 1 teaspoon vanilla extract

DIRECTIONS

1. Line a cookie sheet with parchment paper or a silpat mat and set aside.
2. In a large saucepan over medium heat, combine the sugar, water, corn syrup and salt and cook, stirring occasionally, just until the mixture starts to boil.  Then clip a candy thermometer to the side of the pan and continue to cook without stirring until the temperature reaches 260 degrees F, about 8-10 minutes.
3. While the sugar mixture is cooking, beat the egg whites on high speed using a stand mixer with a whisk attachment until stiff peaks form. Then switch to the paddle attachment.
4. Once the sugar mixture reaches 260 degrees F, remove from heat and very slowly pour it in a thin, steady stream, over the egg whites while mixing on high speed.  It should take about 2 minutes to pour the hot liquid over the egg whites, so go slow and don't rush this step.  
5. Continue to beat on high speed for another 5-8 minutes until the candy loses some of its glossiness and starts to hold its shape.  You can stop mixing and test a small amount of candy by dropping a small spoonful of it onto the parchment paper to see if it holds its shape in a nice mound with nice swirls on top or if it melts down into a puddle.  Continue to beat a minute or two longer if the divinity doesn't hold its shape yet, test again.
6. Mix in the vanilla and the chopped pecans when the candy stays in a mound instead of melting into itself.
7. Using two spoons sprayed lightly with cooking spray, drop tablespoon size scoops of divinity onto the prepared baking sheet, using one spoon to scrape the hot candy off the other spoon.  You will want to work quickly while the candy is still hot.
8. Let the candy set, then store for up to 5 days in an airtight container.

Without Eggs

INGREDIENTS

• 1/2 cup of water
• 2 cups of white sugar
• 1 tsp of vanilla
• 1 jar of Fluff or marshmallow crème (7 to 7.5 oz)

DIRECTIONS

1. Put your jar of fluff and 1 tsp of vanilla in a bowl and set it aside to be whipped later
2. Put your 2 cups of sugar and 1/2 cup of water into a pot. Mix and bring to a rolling boil over a low to medium heat. Stir often so it doesn't burn
3. While your water/sugar mixture is boiling start whipping your fluff, only about 2-3 minutes
4. Using your thermometer, check your water/sugar mixture. The temperature should be at 240℉ or 116℃
5. Once you reach the correct temperature, remove it from the heat and put it in a measuring cup to pour it into your fluff mixture
6. While your fluff is mixing, slowly pour the water/sugar mixture into it and mix on high until well combined and starts to thicken
7. Let your mixture cool until it's a consistency that you can put spoonfuls of it on to a baking sheet lined with wax paper or parchment paper
8. Set in the fridge for 30 minutes to an hour to set
9. Once set, remove from the fridge and enjoy