This recipe for white divinity candy was made by my sister - never fail - every Christmas season. We looked forward to going over to her house for this treat. Though it looks fairly simple to make, real skill is required to achieve perfection.


2 1/2 cups sugar
1/2 cup water
1/2 cup white corn syrup
2 egg whites, beaten stiff
1 cup pecans, chopped


Mix the 2 1/2 cups sugar with the 1/2 cup water and 1/2 cup white corn syrup and cook until it spins a thread. Pour half of syrup into the stiffly beaten egg whites. Cook the other half until it hardens in water. Combine the two mixtures. Beat until creamy, then add the nuts. Mix. Pour onto buttered dish or drop by spoonfuls on waxed paper. Cut into pieces when hardened. Makes about 10 to 12 1-inch pieces.

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© 1997 Ann Johnson Donovan. All Rights Reserved. arsnova@worldnet.att.net
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October 20, 1997

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