Brown Sugar-Walnut Divinity

Chuck Williams recalls making this sweet treat with his grandmother. He had to whip the egg white by hand with a fork, and his grandmother made him perform this job on the outside step to avoid making a mess indoors. Brown sugar gives these candies a rich, caramel-like flavor. It's moister than granulated sugar, so the candies have a fluffy, creamy, melt-in-your-mouth texture.

Yield: 30 candies (serving size: 1 piece)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 55
  • Calories from fat: 21%
  • Fat: 1.3g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 0.4g
  • Carbohydrate: 11g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 16mg
  • Calcium: 11mg

Ingredients

  • 1 1/2 cups packed brown sugar
  • 1/2 cup water
  • 1 teaspoon cider vinegar
  • 1/8 teaspoon salt
  • 1 large egg white
  • 3/4 teaspoon vanilla extract
  • 1/2 cup coarsely chopped walnuts, toasted

Preparation

  1. Combine the first 3 ingredients in a heavy saucepan over medium heat; bring to a boil, stirring just until sugar dissolves. Cover, reduce heat, and cook 3 minutes. Uncover; cook, without stirring, 10 minutes or until a candy thermometer registers 244°.
  2. Place salt and egg white in a large bowl; beat with a mixer at high speed until foamy. Gradually pour hot sugar syrup into egg white mixture, beating at medium speed, then at high speed until stiff peaks form. Beat in vanilla; stir in nuts. Working quickly, drop mixture by teaspoonfuls on wax paper. Cool completely. Store in an airtight container.
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