Divinity Candy | The Recipe Critic
Divinity candy is an old fashioned Southern confection made from egg whites, corn syrup, and sugar. You will love the sweet soft texture of this classic holiday treat that is perfect for sharing with friends and neighbors.
The chewy and delicious flavors of divinity has been a favorite for generations! Everyone is calling their Grandma for this recipe because of their childhood memories. I love old family recipes that are nostalgic like my Grandmas’s pumpkin pie, these Christmas cookies, and the very best fudge!
What Is Divinity Candy?
The unique texture of divinity candy is a combination of several treats. It’s smooth like fudge, airy like a marshmallow, but chewy like taffy. I love these cute little soft candies that look like snow caps. Customizable add-ins like nuts, extracts, and crushed candy canes make this treat fun and versatile. It’s sweetness is heavenly and simply divine!
Every bite of this vintage candy melts in your mouth. Divinity candy is the perfect holiday treat because it’s small in size, but loaded with sweetness. I love to make fudge during the holidays for the same reason. It’s small, sweet, and the best treat for giving! You’ll want to make my vanilla fudge, peanut butter fudge, or my amazing egg nog fudge. I love all of the different flavors you can make with fudge.
Ingredients Needed For Divinity Candy
It only takes a handful of simple ingredients to make this indulgent treat. Divinity candy is deliciously sweet with added nuts for texture, so have fun with the add-ins. Most of the ingredients you most likely will have on hand. Just be sure to have the add-ins of your choosing and you are set!
- Granulated Sugar: Lots of sweetness in this recipe!
- Water: Helps in the boiling process of the candy.
- Light Corn Syrup: Sweet corn syrup is essential in this recipe.
- Egg Whites: Make sure the eggs are room temperature before whipping.
- Salt: Just a little to balance out the sweetness.
- Vanilla Extract: Adds great flavor to the divinity. Use almond extract or peppermint extract.
- Pecans: I like pecans, but other nuts would be delicious!
Divinity Candy Recipe
Making homemade divinity candy can be intimidated, but I walk you through each and every step! You will be so proud of yourself once you see how easy this recipe is to make. Your Grandma most likely made this candy by hand, but a stand mixer will make it much easier for you! So make a big batch and be sure you share the yumminess with friends and family. Everyone will LOVE them!
Cook the Divinity
- Prepare the Baking Sheet Pan: Line two sheet pans with parchment paper and set aside.
- Bring Sugar, Water, and Corn Syrup to a Boil: In a large saucepan over medium heat, add the sugar, water, corn syrup, and salt. Stir constantly until the sugar has dissolved and reaches a boil.
- Continue to Cook: Continue to cook, without stirring, until the sugar reaches 260 degrees Fahrenheit. This will take about 8-10 minutes. I like to set my candy thermometer in the pot. This is so I can watch when it reaches the right temperature.
- Beat Egg Whites: While the sugar is cooking, beat the egg whites in a stand mixer on high speed. Use the paddle attachment until stiff peaks form.
- Whip Egg Whites Into Hot Sugar: When the sugar has reached the proper temperature, then you can remove it from the heat. SLOWLY pour the sugar into the egg whites while the paddle is still whipping. Be sure to add the hot sugar very SLOWLY. It should take 2-3 minutes to completely add all the sugar.
- Continue to Beat: Continue to beat the candy for another 6-8 minutes. Beat until the candy starts to lose its glossiness and begins to hold its shape.
Shape the Divinity
- Check Candy For Doneness: Here’s how to test some of the candy for doneness. Take a spoonful then scrape it onto the prepared baking sheet. It should hold its shape in the mound. If it sinks, then you need to continue to mix it for a few more minutes.
- Fold in Vanilla and Pecans: When the candy has reached the desired consistency, then fold in the vanilla and chopped pecans.
- Form Candy Onto Prepared Pan: Working quickly while the candy is hot, use two spoons to form the divinity candy. Use one spoon to grab about 1 tablespoon size scoop, and use the other spoon to scrape the candy onto the parchment paper. Continue forming drops of divinity candy until the batter is all gone.
- Cool and Enjoy: Allow the candy to cool completely. It will take 1-2 hours to properly set before eating.
Tips and Variations
Here are a few tips to give you success in making divinity! I promise it is much easier than it looks! Make the flavor combinations just how you like them. It’s fun to be creative!
- Use Room Temperature Egg Whites: Cold egg whites will react poorly to the hot sugar. Room temperature eggs whites is a must!
- Slowly Combine the Sugar and Egg Whites: Adding the hot sugar to the egg whites should be a SLOW process! Don’t add it all in too quickly. Pour a slow steady stream. It should take about 2 minutes to pour the hot liquid over the egg whites.
- Extracts: Switch out the flavors by using different extracts like almond or peppermint. You can also play around with colors and add food coloring. My kids love when I add color!
- Nuts: Traditional divinity candy has pecans. You can replace the pecans with another nut, like pistachios or walnuts. The added crunch is delicious!
- Mold Into Squares: Sometimes I use a disposable aluminum foil pan. Right after I add the extract and nuts, I spread it into an 8×8 inch pan. Once cooled, cut into squares and enjoy!
Storing Leftover Candy
Once your divinity has cooled and is set, you’re ready to enjoy it or save it for later. I love to make this candy ahead of time because it keeps well. Then I can take it to friends and neighbors when I have time.
- At Room Temperature: Store divinity candy in airtight container at room temperature. I use parchment paper between layers. Divinity candy can stored and kept at room temperature for up to a week. It’s best to store in a dry place and not to expose your candy to humidity.
- In the Freezer: You can store your candy long-term. Store the candy in an airtight container and place in the freezer for up to 1 month.
Cook the Divinity
Line two cookie sheets with parchment paper and set aside.
In a large saucepan over medium heat, add the sugar, water, corn syrup, and salt. Stir constantly until the sugar has dissolved and just reached a boil.
Continue to cook, without stirring, until the sugar reaches 260° Fahrenheit, about 8-10 minutes.
While the sugar is cooking, beat the egg whites in a stand mixer using the paddle attachment until stiff peaks are formed.
When the sugar has reached the proper temperature, remove it from heat and slowly pour it into the egg whites while whipping. Be sure to add the hot sugar very slowly, it should take 2-3 minutes to completely add all the sugar.
Continue to beat the candy for another 6-8 minutes until the candy starts to lose its glossiness and begins to hold it’s shape.
Shape the Divinity
You can test some of the candy for doneness by taking a spoonful and scraping it onto the parchment lined baking sheet. It should hold it’s shape in the mound, if it sinks you need to continue to mix it for another couple minutes.
When the candy has reached the desired consistency, fold in your vanilla and pecans.
Working quickly while the candy is hot, get two spoons to form the divinity. Use one to grab about 1 tablespoon size scoop, and use the other spoon to scrape the candy onto the parchment paper. Continue forming drops of divinity until the batter is all gone.
Allow the candy to cool completely before eating. Divinity candy takes anywhere from 1-2 hours to set properly.
Serving1divinityCalories88kcal (4%)Carbohydrates19g (6%)Protein0.4g (1%)Fat2g (3%)Saturated Fat0.2g (1%)Polyunsaturated Fat1gMonounsaturated Fat1gSodium20mg (1%)Potassium13mgFiber0.2g (1%)Sugar18g (20%)Vitamin A1IUVitamin C0.03mgCalcium3mgIron0.1mg (1%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.