Gelatin Divinity

Recipe View 5 mins Prepare the Pan: Generously butter a 9x13 inch glass baking dish. Set aside. (Prep time: 5 minutes)

Recipe View 2 mins Cook the Syrup: In a saucepan over medium-high heat, combine the sugar, corn syrup, and water. Stir gently to combine, then bring the mixture to a boil. Continue heating until the syrup reaches 250 to 265 degrees F (121 to 129 degrees C). You can test this by dropping a small amount of syrup into cold water; it should form a rigid ball. (Cook time: 15-20 minutes)

Recipe View 18 mins Whip the Egg Whites: While the syrup is cooking, use an electric mixer to whip the egg whites until they become foamy. Gradually sprinkle in the gelatin powder, continuing to whip until stiff peaks form when the beaters are lifted. (Whip time: 5-7 minutes)

Recipe View 3 mins Combine and Whip: Once the syrup reaches the correct temperature, carefully pour it in a thin, steady stream into the egg white mixture while mixing on low speed. Once all the syrup has been added, increase the mixer speed to high and whip until the candy becomes stiff and loses its glossy sheen. (Whip time: 8-10 minutes)

Recipe View 2 mins Fold and Spread: Gently fold in the chopped pecans. Then, immediately spread the mixture evenly into the prepared baking dish. (Prep time: 5 minutes)

Recipe View 6 mins Set and Serve: Allow the candy to stand at room temperature until it is completely firm. Once set, cut into squares and serve. (Setting time: 2-3 hours)