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Microwave Divinity Candy Recipe

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4.8 from 83 reviews

Microwave Divinity Candy is a classic, fluffy, and sweet treat made by beating egg whites with a hot sugar syrup to create a light and airy confection. This recipe uses the microwave to simplify the syrup cooking process, making it a quicker and easier way to achieve the perfect hard ball stage needed for divinity candy. With optional pecans for crunch and vanilla for flavor, this candy is a delightful homemade sweet that sets overnight to a dry, melt-in-your-mouth texture.

Ingredients

Scale

Divinity Candy Ingredients

  • 2 egg whites (room temperature)
  • 2 ½ cups granulated sugar
  • ½ cup water
  • ½ cup light corn syrup
  • ⅛ teaspoon salt
  • ½ cup finely chopped pecans (optional)
  • 1 ½ teaspoons vanilla extract

Instructions

  1. Line baking sheet. Line a large baking sheet with parchment paper and set aside. Butter two teaspoons and set them aside for scooping the candy later.
  2. Bring egg whites to room temperature. Let the egg whites sit at room temperature for about 30 minutes to ensure they whip up properly.
  3. Prepare syrup mix. In a large microwave-safe glass measuring cup, combine the granulated sugar, water, light corn syrup, and salt.
  4. Cook syrup initially. Microwave the sugar mixture on high for 4 minutes, then stir well.
  5. Continue cooking syrup to hard ball stage. Microwave in 2-minute increments, stirring between each until the syrup’s temperature reaches 250°F. Then reduce increments to 1 minute, stirring and checking temperature until the syrup reaches 260°F (hard ball stage).
  6. Beat egg whites to stiff peaks. When the syrup reaches between 240°F and 250°F, start beating the egg whites at medium speed until stiff peaks form. Stiff peaks mean when you lift the beaters, the peaks stand straight and do not slide.
  7. Add hot syrup to egg whites. Increase mixer speed to high and slowly pour the hot syrup into the egg whites in a thin stream, being very careful to avoid splashes.
  8. Beat the candy mixture. Continue beating for 15 to 20 minutes until the mixture loses its gloss and holds its shape. Test by dropping a spoonful of the candy onto parchment paper; it should hold its form.
  9. Incorporate pecans and vanilla. Quickly stir in the finely chopped pecans and vanilla extract once the desired consistency is reached.
  10. Scoop candy onto baking sheet. Using the buttered teaspoons, scoop rounded teaspoons of the candy onto the prepared parchment-lined baking sheet, spacing them evenly.
  11. Let candy set overnight. Allow the divinity candy to stand at room temperature overnight or until it is dry to the touch.

Notes

  • Ensure egg whites are at room temperature for best volume when beaten.
  • Use a candy thermometer for precise temperature control of the syrup.
  • Be very careful pouring hot syrup into egg whites to avoid burns.
  • Butter your spoons to prevent candy from sticking when scooping.
  • Let candy dry completely to avoid stickiness and achieve the perfect texture.
  • Pecans can be omitted or substituted with other nuts if desired.

Keywords: Microwave Divinity, Divinity Candy, Easy Divinity Recipe, Homemade Candy, Egg White Candy, Microwave Candy Recipe

Find it online: https://thefoodrecipe.com/microwave-divinity-candy-recipe/