Go Back

Microwave Divinity Candy

5 from 1 vote
Print Recipe Pin Recipe

Ingredients
  

  • Ingredients and Directions:
  • Prepare three cookie sheets by covering them with wax paper or parchment paper cut to fit the bottoms of the pans.
  • Ingredients:
  • 2 1/4 cups white sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 1/4 tsp salt
  • 2 egg whites
  • 1 1/2 tsp pure vanilla
  • 1/2 cup chopped pecans
  • Directions:
  • In a large microwave safe bowl place the sugar, corn syrup, salt and water. Mix together using a wooden spoon.
  • Place the bowl in the microwave and microwave on high for 4 minutes. Stir.
  • Microwave on high for 9 minutes more.
  • While the microwave is cooking the syrup place the egg whites in the bowl of a standmixer fitted with the balloon whip. Setting the mixer to high, whip the egg whites until they form stiff peaks. Turn off the mixer.
  • Carefully remove the syrup from the microwave using strong gripping potholders and place on a folded towel on your counter, next to the stand mixer. If your bowl does not have a spout, carefully pour the syrup from the bowl into a glass measuring cup. You want to be able to control the flow of the syrup as you pour it over the beaten egg whites.
  • Turn the mixer back up to high. Slowly pour the syrup in a continuous thin stream into the bowl over the stiffly beaten egg whites until all the syrup has been added. Continue to whip the mixture at high speed while adding in the vanilla. Whip until the mixture holds its shape and does not fall back on itself. It will seem like a very thick meringue. Some recipes say whip until the mixture loses its sheen, but I just whip until it holds its shape. This takes 4 - 6 minutes.
  • Stop the mixer and using a rubber scraper scrape any candy mixture from the balloon whip and remove the balloon whip to the sink. Sprinkle in the chopped nuts and fold them into the candy mixture.
  • Using an ordinary teaspoon   drop spoonfuls of divinity one inch apart on your cookie sheets. Put your cookie sheets on racks or on an out of the way counter and allow the candy to dry overnight or until the candy is dry and firm enough to hold without the mixture coming apart. Do NOT refrigerate this candy.
  • You can store the divinity in single layers either in a long gift box or some other long container. Dust the bottom of the container with confectioners sugar before placing the candy in the box. This prevents the candy from sticking. I pack it in gift boxes using layers of wax paper between the layers and dusting the bottom of the waxpaper that touches the candy with conf. sugar.
  • This candy will keep for a week stored like that and maybe even longer if you can keep it away from grandchildren.

Instructions
 

  • Directions:
  • In a large, microwave safe bowl place the sugar, corn syrup, salt and water. Mix together using a wooden spoon.
  • Place the bowl in the microwave and microwave on high for 4 minutes. Stir.
  • Microwave on high for 9 minutes more.
  • While the microwave is cooking the syrup, place the egg whites in the bowl of a standmixer fitted with the balloon whip. Setting the mixer to high, whip the egg whites until they form stiff peaks. Turn off the mixer.
  • Carefully remove the syrup from the microwave using strong gripping potholders, and place on a folded towel on your counter, next to the stand mixer. If your bowl does not have a spout, carefully pour the syrup from the bowl into a glass measuring cup. You want to be able to control the flow of the syrup as you pour it over the beaten egg whites.
  • Turn the mixer back up to high. Slowly pour the syrup in a continuous, thin stream into the bowl over the stiffly beaten egg whites until all the syrup has been added. Continue to whip the mixture at high speed while adding in the vanilla. Whip until the mixture holds its shape and does not fall back on itself. It will seem like a very thick meringue. Some recipes say whip until the mixture loses its sheen, but I just whip until it holds its shape. This takes 4 - 6 minutes.
  • Stop the mixer and using a rubber scraper, scrape any candy mixture from the balloon whip and remove the balloon whip to the sink. Sprinkle in the chopped nuts and fold them into the candy mixture.
  • Using an ordinary teaspoon,  drop spoonfuls of divinity one inch apart on your cookie sheets. Put your cookie sheets on racks or on an out of the way counter and allow the candy to dry overnight or until the candy is dry and firm enough to hold without the mixture coming apart. Do NOT refrigerate this candy.
  • You can store the divinity in single layers either in a long gift box or some other long container. Dust the bottom of the container with confectioners sugar before placing the candy in the box. This prevents the candy from sticking. I pack it in gift boxes using layers of wax paper between the layers and dusting the bottom of the waxpaper that touches the candy with conf. sugar.
  • This candy will keep for a week stored like that and maybe even longer if you can keep it away from grandchildren.