Savannah Candy Kitchen Divinity

  • Yield 12 to 16 servings

These are perfect for your holiday candy dish.


1/2 cup corn syrup
2 1/2 cups sugar
1/4 cup water
2 -- egg whites
1/4 teaspoon vanilla
1 cup pecan halves


  1. Combine corn syrup, sugar and water in a saucepan and stir until sugar dissolves.  Cook over medium heat until a candy thermometer registers 250F.  Do not stir while cooking.  While mixture is cooking, beat egg whites until soft peaks form.  When sugar mixture reaches 250F, beat in egg whites using an electric mixer.  Add vanilla.  Mix 10 minutes or until divinity loses its glossy appearance.  Drop by spoonfuls onto wax paper.  Top each with a pecan half.  Allow to dry at room temperature.

Recipe reprinted with permission from St. Andrew’s School’sFirst Come First Served, In Savannah (St. Andrew’s School, Savannah, Georgia, 2001).  



Get every new post delivered to your Inbox.

Join 237 other followers