Divinity Candy
This Old Fashioned Divinity Candy is a favorite in our house! This melt-in-your-mouth confection is so light and fluffy. It's simple to make and perfect for the holidays.
One of my favorite memories growing up was Mom making this very special candy. Sweet, soft, marshmallowy cloud candy is the only way I can think to describe divinity candy. It's divine. Hence the name. It's also something you just have to experience.
Homemade divinity candy is the highlight of our holiday season, and our recipe makes it accessible for everyone.
Ingredients for Divinity Candy
See the recipe card at the bottom of the post for all ingredients and quantities.
- Granulated Sugar - White sugar is perfect, but if you can get the extra fine sugar it's even better.
- Light Corn Syrup - You want the clear stuff, not the brown version of Karo syrup. This keeps the candy looking snow-like.
- Egg Whites - Make sure you do a really good job of separating the whites. Any portion of yolk will ruin the recipe.
- Vanilla Extract - A nice addition of flavor.
- Pecans - You'll need chopped pecans and pecan halves. This is heavily debated, but pecans are technically optional for divinity candy. If you are anti-nut, you do not have to include them.
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How to Make Divinity Candy
To begin, get two sheet pans lined with parchment paper, or spread parchment paper across a clean section of your counter top. You can also use waxed paper.
Step 1 - Next, combine the sugar, corn syrup, and water in a large, heavy-bottom sauce pan. Stir.
Place your candy thermometer in the saucepan, and anchor it so that it does not touch the bottom of the pan. Place the sauce pan over medium/low heat and let it come to a boil, stirring occasionally. Once the mixture boils, stop stirring.
Allow the syrup to boil until it reaches 250ºF which is firm-ball stage. Don't adjust the heat or stir during this phase. Make sure you are eye level with the thermometer and the temperature is exact. You will need to keep a close eye on it.
Step 2 - While the syrup is boiling, place your egg whites in a stand mixer and whip them until stiff peaks form. Leave it sitting there until the syrup is ready. Spray two spoons with nonstick cooking spray and set aside to use later.
Step 3 - Once the syrup is ready, remove it from the heat, and turn the stand mixer on medium speed with the egg whites still in the bowl. Very slowly, pour a steady stream of hot syrup in to the whipped egg whites while the mixer continues to run. It should take about five minutes. Don't go fast.
Step 4 - Once all of the syrup is in, add the vanilla and increase the mixer speed to high. Beat the mixture until it is no longer shiny and the bowl is not hot to the touch.
Step 5 - Remove the bowl from the stand mixer and fold in the chopped pecans gently.
Step 6 - Scoop out spoonfuls of the mixture and dollop them onto the parchment paper.
Step 7 - Work quickly or have someone help adding a whole pecan to each one as you scoop.
Step 8 - Allow the divinity to set up and cool for thirty minutes.
Tips for Best Results
Humidity will affect the results of this candy. If you live in a very humid area or it’s raining, decrease water by one tablespoon.
I like the rustic look of the spooned divinity candy, but you can grease a cookie scoop and scoop that way if you like. Remember to add cooking spray when the cookies start sticking into the scoop.
You can also toast the pecans before adding them to the candy mixture and on top for a garnish. Do this by adding the pecans before they’re chopped on a parchment-lined baking sheet. Bake at 350 degrees for 5 to 10 minutes until golden brown and fragrant. Let cool.
Use a heavy pan with a thick bottom on medium heat for best results with candy making. A copper bottom pan will heat up to quickly and over heat the mixture.
How to Store/Freeze
Store in an airtight container at room temperature for up to 1 week. If you're laying the candy, place parchment paper between each layer.
I haven't actually tried to freeze this candy but I've read that can be stored in the freezer in a freezer-safe container or freezer bag for up to 1 month.
Frequently Asked Questions
This is a sign that the egg whites weren't beaten stiffly enough, or they were beaten for too long and went back to the relaxed state. This is the one step you have to get right for perfect divinity candy.
Usually this occurs from yolk contamination or leftover grease in the bowl. Make sure you bowl and utensils are completely clean and dry when you start. Use an egg separater to separate yolk from egg.
You need an accurate candy thermometer and you have to be very specific with the temperature of the candy when you remove it from the heat. It must reach "firm ball" stage to get the candy just right. Candy thermometers can fail, so if you make more than one attempt and know that you are getting the temperature just right, consider replacing the thermometer.
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Divinity Candy
Ingredients
- 2 ⅔ cups granulated sugar
- ⅔ cup light corn syrup
- ½ cup water
- 2 large egg whites
- 1 teaspoon vanilla extract
- ⅔ cup chopped pecans
- 20 pecan halves to decorate
Instructions
- Line 2 sheet pans with parchment paper. Set aside.
- In a large saucepan, add the sugar, corn syrup and water. Stir to combine.
- Place your candy thermometer in the saucepan without letting it touch the bottom of the pan.
- Place the saucepan over medium/low heat and let it come up to a boil, stirring occasionally until it comes up to a boil. Once the mixture boils, do not stir.
- Allow the syrup mixture to come up to 250 degrees F or firm-ball stage, don’t adjust the heat during this process.
- Meanwhile, in the bowl of a stand mixer, add the egg whites. Whip using the whisk attachment at medium/high speed until stiff peaks form. Set aside until the syrup mixture is ready.
- Spray two spoons with nonstick cooking spray. Set aside until ready to use.
- Once the syrup mixture reaches 250 degrees or firm-ball stage, remove from the heat.
- Turn on the mixer on medium speed with the whipped egg whites in it.
- Very, very slowly and carefully, pour a slow, steady stream of the hot syrup into the whipped egg whites. It should take about 5 minutes to pour the syrup into the eggs - do not rush it! Be sure to pour the hot syrup mixture while the mixer is running and don’t stop pouring once you start.
- Once the entire syrup mixture has been poured and it’s been whipped until combined, add the vanilla. Increase the speed of the mixer to medium/high and beat until the mixture is no longer shiny and the bowl is not hot to the touch.
- Remove the bowl from the stand mixer and add in the chopped pecans. Fold until evenly distributed into the mixture.
- Scoop out a spoonful of the mixture and use the other spoon to scrape it off.
- Drop the dollops onto the prepared baking sheets. Continue until the rest of the mixture has been portioned out.
- Add a pecan half on top of each mound and press into place.
- Allow them to set for about 30 minutes to firm up.
- Store in an airtight container at room temperature for 5 to 7 days.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
One of the old time favorites.
I'm from the farm and we always made simple sweets.