Retro Raspberry Divinity

Start by lightly oiling an 11″ x 7″ pan (or 4 miniature loaf pans). Spray the pans lightly with plain cooking spray, then wipe gently with a paper towel so they are just very lightly oiled.

In a heavy-bottomed saucepan, combine the sugar, corn syrup and water. (Be sure to use a deep pan; you’ll need 4-5″ of headroom because this will come to a furious boil and rise in the pan). Set it over medium-high heat and whisk it occasionally until the mixture reaches 260 F on a candy thermometer. However once the mixture hits 200 F you’ll need to start the next step.

When the sugar syrup reaches around 200 F, start whipping your egg whites in the bowl of an electric mixer. Use the whisk attachment to whip the egg whites until soft peaks begin to form. Lower the speed and sprinkle in the Jello powder, then turn the speed back up to high and continue whisking until the Jello powder is incorporated and the egg whites hold firm peaks.

Once the syrup mixture reaches 260 F, remove the pan from the heat. Turn the mixer to medium-low and slowly pour a thin stream of hot syrup into the egg whites until all of the syrup has gradually been added.

This is key! Do not stop the mixer while adding the hot syrup mixture or you will scramble your egg whites! Once all of the syrup has been added, turn the mixer speed back up to high and continue to beat for 8 minutes. It helps to set a kitchen timer. After 8 minutes, the candy mixture will be very thick.

Turn off the mixer and remove the whisk. At this point, the divinity will be very thick and glossy. Using a spatula, fold in the pecans and vanilla extract by hand.

Pour the candy mixture into the prepared pan(s) and smooth the tops. If yours sets up as quickly as mine did, you may need to lightly spray your spatula or hands with additional cooking spray to keep the candy from sticking to it while spreading.

Now the hard part. Set your pan(s) on a kitchen towel somewhere out of the way and let it sit for at least 6-8 hours to completely firm up. Once it’s set, cut into 1″ squares with a lightly oiled knife; a serrated bread knife works best. Store in an airtight container at room temperature for up to 2 weeks.

Note: Step-by-step photos are available at the blog link above.