Step 1: Prepare the Syrup

Start by preparing the syrup. In a heavy-bottomed medium saucepan (about 2 quarts in size), combine the sugar, corn syrup, and water. Place the saucepan over low heat and stir the mixture continuously until the sugar is completely dissolved. This step is important, as you don’t want any sugar crystals left in the syrup that could affect the texture of the divinity.

Once the sugar is dissolved, increase the heat to medium-high and continue to cook the syrup without stirring. Allow it to cook until it reaches 250°F (121°C) on a candy thermometer. This is the hard-ball stage, where the syrup will begin to thicken and form a soft ball when dropped into cold water. Be careful not to let the syrup exceed 250°F, as this can cause it to become too thick, which will affect the final texture of the candy.

Step 2: Whip the Egg Whites

As the syrup nears 240°F, start whipping your egg whites. Use a large mixing bowl and a whisk attachment for an electric mixer to beat the egg whites until they form stiff peaks. This means that when you lift the beaters out of the mixture, the peaks should stand straight up and not droop. This step is crucial to achieving the light, fluffy texture that divinity is known for.

Be sure to keep an eye on the syrup temperature so you can time the egg whites and syrup correctly. If your egg whites are ready before the syrup, you can simply turn the mixer down to a low speed until the syrup is ready to be poured.

Step 3: Combine the Syrup and Egg Whites

Once the syrup reaches the right temperature, it’s time to combine it with the egg whites. Reduce the speed of your mixer to low and carefully pour the hot syrup into the egg whites. Make sure to pour the syrup slowly and steadily to avoid deflating the egg whites. Once all the syrup has been added, increase the mixer speed to high and continue beating the mixture until it loses its gloss and holds its shape. This should take about 15 minutes, but if the mixture is still runny and shiny after 15 minutes, keep beating for another 5 minutes.

Step 4: Shape and Set the Divinity

Now comes the fun part: shaping the divinity. Line a baking sheet with wax or parchment paper to prevent the candy from sticking. Spray two spoons with non-stick cooking spray to help you scoop out the divinity mixture. Using the buttered spoons, drop spoonfuls of the divinity mixture onto the prepared sheet, creating small mounds. As the divinity sets, it will firm up into perfect little candies.

Once you’ve shaped all the divinity, press a pecan half on top of each piece. This adds both flavor and a decorative touch. Alternatively, if you prefer to mix the pecans into the batter, chop them into smaller pieces and stir them into the divinity before spooning it onto the sheet.

Let the divinity sit at room temperature for up to two hours to set. Once set, they should be firm enough to handle and can be stored in an airtight container for later enjoyment.