Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Holiday Divinity 5.0 (2) 1 Review By Sarah Carey Sarah Carey Sarah is the editorial director of food for Martha Stewart Living. Editorial Guidelines Updated on November 19, 2019 Print Rate It Share Share Tweet Pin Email Photo: Alpha Smoot Prep Time: 25 mins Total Time: 45 mins Yield: 50 pieces Take one bite of this Southern classic, and you'll see why its name supposedly originated from the word 'divine'! Divinity candy is nougat-like confection that typically has mix-ins like dried fruit and nuts. For a festive holiday version, candied cherries, candied citron, and pecans were chosen to be folded into the light clouds of meringue. Note that the nougat mixture will need at least 8 hours to dry until it is sliceable, so plan accordingly. Ingredients Cooking spray, for sheet and hands 3 ½ cups sugar 1 cup light corn syrup 3 large egg whites Pinch of kosher salt 1 teaspoon pure vanilla extract 1 ½ cups chopped toasted pecans 1 cup candied fruit, such as halved candied cherries, diced citron, or a combination Directions Spray a 9 1/2‐by‐12 1/2‐inch rimmed baking sheet (also called quarter‐sheet pan) with cooking spray. Line with parchment; spray parchment. In a saucepan, combine sugar, corn syrup, and 1 cup water. Bring to a boil, stirring, just until sugar has dissolved, then cook until syrup reaches 250°F (firm ball stage) on a candy thermometer. Meanwhile, in the bowl of a mixer fitted with the whisk attachment, starting on low speed and gradually increasing to high, beat egg whites with salt until stiff peaks form. If peaks form before syrup reaches 250°F, reduce speed and keep mixer running on low. Reduce speed to medium and add syrup in a slow, steady stream (taking care not to hit whisk or side of bowl). Add vanilla. Increase speed to high and continue to beat until mixture is very thick and begins to lose its gloss, 10 to 20 minutes. Fold in pecans and candied fruit. Scrape mixture into prepared pan, using hands sprayed with cooking spray to press in evenly. Let stand until fully set and dry on top, at least 8 hours. Transfer to a cutting board; cut into 3/4‐by‐3‐inch pieces. Store in a single layer on parchment‐lined baking sheets, wrapped in plastic, at room temperature up to 1 week. Cook's Notes To get neat slices of nougat, use a clean, warm knife; dip it in hot water and wipe dry between cuts. Rate it Print