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Recipe by Georgia Bishop, Upper Arlington, Ohio
First place, Candies (Divinity), 2018

Baking temperature: n/a
Baking time: n/a
Yield: 4 cups

  • 2 ½ cups sugar
  • ½ cup light corn syrup
  • ½ water
  • ¼ tsp. salt
  • 2 egg whites
  • 1 tsp. vanilla
  • ½ cup finely chopped toasted pecans
  1. To toasts nuts, spread on baking sheet and bake at 250 degrees for 10 minutes; stir once.
  2. In a heavy saucepan combine sugar, corn syrup, water and salt.
  3. Cook to hardball stage (260) degrees stirring only until sugar dissolves.
  4. Meanwhile, as sugar mixture reaches 240 degrees, beat egg whites with wire attachment until stiff peaks form.
  5. When sugar mixture is ready, gradually add syrup to egg whites, beating at a high speed with electric mixer.
  6. Gently fold chopped pecans.
  7. Quickly drop candies from a teaspoon onto parchment paper; it help to coat teaspoon with some butter.
  8. Allow to cool and store in cool dry place.
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