This easy divinity candy recipe is made in one big pan, like fudge, instead of using the drop candy method. Make homemade divinity the easier way. Perfect for gifting!
Butter a 9x9-inch pan and line with a parchment paper sling for ease of removal. Butter the parchment paper as well; set aside.
Combine sugar, water, and corn syrup in a heavy saucepan over medium heat. Continue cooking this mixture until the syrup reaches the firm ball stage, about 250° to 265°F on a candy thermometer. (It should be firm to the touch but still able to be flattened slightly when a small ball of syrup is dropped in cold water.)
While syrup is cooking, beat egg whites with salt until stiff.
Gradually add half the syrup to the egg whites, beating constantly.
Return the remaining syrup to the stove until boiling again, then gradually beat the remainder into the egg whites until dry (no longer shiny).
Beat in the vanilla just until combined.
Pour into prepared pan and allow to cool. Cut into squares when firm with a sharp, thin-bladed knife sprayed with cooking spray to make clean cuts.
Notes
Please note the nutritional facts are for the entire batch and individual servings will depend on the size of the squares you cut.