Divinity candy in glass bowl on red checkered tablecloth.
Candies,  Recipes

Easy Divinity Candy Recipe

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Time for Christmas in July! Today I made Divinity Candy because I was craving this classic treat. Who cares if it’s summer? It’s great to eat year-round.

Several pieces of white divinity candy on red plate.

Divinity is made with pantry staples that most people already have. The only thing you might need to buy is corn syrup. Besides the ingredients listed below, you will need a lot of patience. It takes a bit of time to make the sugar syrup, but it’s totally worth it.

Ingredients You Will Need

Ingredients for divinity candy on wooden board.

Sugar is the main sweetener in divinity. It provides the base for the candy’s sweetness and structure.

Water dissolves the sugar to create a syrup base. As the water boils out, the sugar concentration increases, eventually reaching the high temperature needed for the candy’s signature texture.

Light corn syrup prevents the sugar from crystallizing. This keeps the candy smooth and gives it a nice shine. Regular corn syrup can be used, but light corn syrup produces a lighter-colored candy.

Chopped pecans add crunch and a nutty flavor to the candy, complementing the soft, marshmallow-like texture.

Salt helps balance the sweetness of the candy.

Egg whites are what give divinity candy its light and airy texture.

Vanilla extract adds the classic flavor of vanilla to the candy.

Why You’ll Enjoy Making Divinity Candy

Nostalgic Appeal: Divinity Candy is an old-fashioned treat, and making it can be a way to connect with traditions or memories.

Simple Ingredients: Divinity Candy uses common household ingredients.

Delicious Results: The finished product is a light, melt-in-your-mouth candy with a delightful sugary sweetness balanced by the vanilla and nuts.

Fun and Challenging: The candy-making process itself can be entertaining. Reaching the right candy temperature with the sugar syrup and achieving stiff peaks with the egg whites requires some focus and technique, making it a rewarding experience.

Frequently Asked Questions

Clear boiling sugar syrup in silver pan with candy thermometer.
Sugar syrup boiling at almost 250 degrees Fahrenheit.

My sugar mixture is crystallizing, what can I do? This can happen if sugar granules get splashed on the sides of the pan. To prevent this, use a wet pastry brush to wipe down the sides occasionally while cooking.

How stiff do I need to beat the egg whites? You want the egg whites to be stiff but not dry. They should form stiff peaks when you lift the beaters.

My egg whites aren’t getting stiff, what’s wrong? Make sure your bowl and beaters are completely clean and free of any grease or oil. Even a tiny amount can prevent the whites from whipping properly.

How long will Divinity Candy stay fresh? Stored in an airtight container at room temperature, Divinity Candy can last for up to 2 weeks. However, it’s best enjoyed fresh for the best texture.

Why is my candy too hard/soft? If your candy is too hard, you may have cooked the syrup for too long. If it’s too soft, you may not have cooked it long enough. Be very careful not to overcook, as it can quickly burn.

Can I freeze Divinity Candy? Yes, you can freeze Divinity Candy for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container.

Helpful Tips

Stiff whipped egg whites on whisk above silver mixing bowl.
Whipped egg whites.

Weather matters: Pick a dry day for candy making. Humidity can affect how the sugar syrup cooks and how the candy sets. That’s why I made it in the summer. I can’t get it to set on snowy winter days.

Mixing: A stand mixer is your friend for this recipe. Handheld mixers just don’t have the power for long beating times and this recipe can even burn up your motor.

Prep your workspace: Have everything measured, chopped, and ready to go before you start cooking the sugar syrup. Divinity candy-making moves quickly once the syrup reaches the right temperature.

A candy thermometer is key: Use a candy thermometer to ensure your sugar syrup reaches the right temperature.

Patience is key: It takes time to beat the egg whites and sugar syrup together until the candy reaches the right consistency. Don’t give up! Keep beating until the mixture loses its shine and thickens.

Slow and steady with the syrup: Gradually pour the hot syrup into the egg whites while the mixer is running at medium speed.

Work quickly: Once the candy is ready, you’ll need to move quickly to drop it onto your prepared baking sheet before it gets stiff.

Spray for easy removal: Lightly coat your spoons with no-stick cooking spray to prevent the candy from sticking.

Let it dry completely: Allow the divinity candy to dry completely at room temperature before storing in an airtight container. You can place the tray in a cool oven overnight to speed up drying.

Substitutions and Variations

White creamy substance in silver bowl with more dripping from top.
Whipped egg whites and sugar syrup mixture right before adding nuts and vanilla.

Pecans: Walnuts, almonds, hazelnuts, pistachios, or macadamia nuts are all great alternatives.

Vanilla extract: Almond, coconut, or other extracts can add a unique twist.

Nuts and fruits: Add chopped dried fruits like cranberries, apricots, or cherries for a bit of tartness and texture. You can also use chopped chocolate, chocolate chips, crushed candies like peppermints or toffee bits, or even shredded coconut.

Food coloring: Add a festive touch with food coloring.

Chocolate and candies: Fold them in at the end to avoid melting.

Candy pieces: Crush your favorite candies like peppermint candies, toffee bits, or even nerds for a fun surprise in every bite.

What to Serve with Divinity Candy

White gooey substance with flecks of nuts in silver bowl.
Completed mixture before dropping spoonfuls onto parchment paper.

Coffee or Tea: The sweetness of divinity is nicely balanced by a hot cup of coffee or tea.

Hot Chocolate: For an extra decadent treat, divinity candy can be dipped in hot chocolate.

Other Candy and Cookies: Divinity pairs well with other homemade candies and cookies on a dessert platter. Think peanut butter cups, fudge, or shortbread cookies.

Fruit: A bowl of fresh berries or sliced apples adds a refreshing contrast to the sweetness of divinity candy.

Four white globs with specks of nuts on parchment paper on countertop.
Freshly dropped divinity candy.

Other Recipes You May Enjoy

If you like this Divinity Candy, you might also like my Fudge or my Pastel Mints. These Homemade Caramels are also delicious.

Final Thoughts

Divinity Candy is super tasty but does require some patience and willingness to follow the recipe carefully. If you’re up for the challenge, it is definitely worth making! You will have a flavorful treat to enjoy and you can share it with friends and family (or not)!

Closeup of white divinity candy with nuts with bite taken out of it on red plate.
Divinity candy in glass bowl on red checkered tablecloth.

Divinity Candy

Heidi Bruaw
Craving some old-fashioned sweetness? Divinity candy is your answer! This classic treat whips up sugar, syrup, and egg whites into a magical mixture. Fold in some nuts and watch it transform into melt-in-your-mouth candy heaven!
Prep Time 5 minutes
Cook Time 20 minutes
Mixing Time + Setting Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 3 Dozen

Ingredients
  

  • Cups Sugar
  • ½ Cup Water
  • ½ Cup Light Corn Syrup
  • 1 Cup Pecans chopped
  • ¼ teaspoon Salt
  • 2 Egg Whites
  • 1 teaspoon Vanilla

Instructions
 

  • Stir together light corn syrup, sugar, salt, and water in a large saucepan.
  • Cook, stirring constantly, until sugar dissolves.
  • Continue cooking without stirring until the mixture reaches 250℉ according to a candy thermometer.
  • Beat the egg whites in the bowl of a stand mixer until stiff peaks form.
  • Slowly pour about half the sugar syrup into the egg whites, beating constantly.
  • Place the saucepan back on the stove and continue to cook the other half of the sugar syrup until it reaches 270℉.
  • Slowly stream the rest of the sugar syrup mixture into the egg whites while the mixer is running.
  • Continue to beat until the candy is thick, shiny, and holds its shape.
  • Mix in the vanilla and nuts.
  • Drop by spoonfuls onto parchment paper and let cool until fully set.

Notes

Helpful Tips:
Weather matters: Pick a dry day for candy making. Humidity can affect how the sugar syrup cooks and how the candy sets. That’s why I made it in the summer. I can’t get it to set on snowy winter days.
Mixing: A stand mixer is your friend for this recipe. Handheld mixers just don’t have the power for long beating times and this recipe can even burn up your motor.
Prep your workspace: Have everything measured, chopped, and ready to go before you start cooking the sugar syrup. Divinity candy-making moves quickly once the syrup reaches the right temperature.
Candy thermometer is key: Use a candy thermometer to ensure your sugar syrup reaches the right temperature.
Patience is key: It takes time to beat the egg whites and sugar syrup together until the candy reaches the right consistency. Don’t give up! Keep beating until the mixture loses its shine and thickens.
Slow and steady with the syrup: Gradually pour the hot syrup into the egg whites while the mixer is running on medium speed.
Work quickly: Once the candy is ready, you’ll need to move quickly to drop it onto your prepared baking sheet before it gets stiff.
Spray for easy removal: Lightly coat your spoons with no-stick cooking spray to prevent the candy from sticking.
Let it dry completely: Allow the divinity candy to dry completely at room temperature before storing in an airtight container. You can place the tray in a cool oven overnight to speed up drying.
Keyword Divinity Candy
Pinterest pin for divinity candy.

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