Directions: |
Directions:In large (at least 8 cups) microwave safe bowl or microwave safe batter bowl, place sugar, corn syrup, salt, and water. Stir.
Microwave on high for 4 minutes. Stir.
Microwave for 9 minutes more.
While that is cooking, place egg whites in a large very clean mixing bowl (stand mixers are ideal for this). Beat until stiff peaks form. Set aside until syrup is done cooking.
Carefully remove syrup from microwave using potholders. Place on a potholder or folded towel next to your mixer. Turn mixer back up to high and slowly pour a contiuous but very thin stream of syrup into the bowl while it is mixing until all syrup has been added.
Add vanilla while continuing to mix.
Mix for 4-5 minutes more or until divinity loses it's sheen and begins to hold it's shape.
Quickly drop by spoonfuls onto waxed paper. Once it's all dropped onto the paper, quickly shape into smoother balls with clean hands. Press a pecan half into the top of each one, if desired. Press them down pretty good or they'll fall off later.
Store in airtight container. Enjoy! |
Personal
Notes: |
Personal
Notes: ***Do not make divinity on a rainy day.***
Original recipe made in a 1000 watt microwave. If you have a much older model of microwave or a higher wattage, you can use this same recipe and cook your syrup on the stovetop until it reaches a temp of 260º on a candy thermometer. *This recipe has also been tested using a 1300 watt microwave - the cooking time was cut in half and the recipe turned out perfectly.
Please check the power of your microwave and adjust accordingly.
Egg White Hints
1. Make sure your bowl is very very clean. If there is any greasy residue, your egg whites won’t whip properly.
2. Make sure you don’t get any yolks in with your whites because that will also prevent them from whipping properly. I just separate my eggs by breaking it in two and gently tipping the white out of the shell while keeping the yolk in the shell BUT there are little egg white separators out there you can buy for a dollar or two. Another way to do it is to break the egg into the palm of your hand and hold your hand over a bowl, gently spread your fingers apart just a bit and tip your hand so that the white goes through your fingers into the bowl but the yolk stays in your hand (it won’t go through your fingers if you don’t spread them much).
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This recipe for Microwave Divinity from The Southern Plate is from