Divinity is an old-fashioned candy that is billowy, light, and airy for a wonderfully sweet confection that everyone will enjoy! It's a classic Southern treat that is hard to find in stores but easy to make at home! Trust me, this soft and fluffy divinity is true to its name- it tastes completely divine!
For a fun Christmas party, pair them with some Christmas magic bars, fruitcake cookies, and gingerdoodles to wow your guests!
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If you've never tried divinity, it is a type of candy resembling a cross between marshmallows, nougat, and fudge.
While you may be able to find it in some specialty stores in the South around the holidays, it is generally difficult to find (which is okay because the homemade version is better anyway!)
If you have enjoyed divinity before, odds are it was homemade using someone's great-grandma's recipe. Since then, you've probably been on the hunt to recreate this delectable candy- and you've come to the right place!
If baking gets you in the Christmas spirit, check out my holiday baking recipes! There are cookies, my fantastic Christmas cake, fruitcake and more cake ideas, pies, fudge, candy, and so much more to try!
🥘 Ingredients
Divinity only takes a few ingredients to make, most of which are common household ingredients! If you bake frequently, you might even have all of it!
- Sugar - 2½ cups of white granulated sugar.
- Water - ½ cup of water.
- Light Corn Syrup - ½ cup of light corn syrup.
- Salt - ⅛ teaspoon of salt.
- Egg Whites - 2 large, room temperature egg whites.
- Vanilla - 1 teaspoon of vanilla extract. Pure vanilla extract will have the best flavor.
- Pecans - 1 cup of chopped pecans.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Divinity Candy
Divinity is simple to make as long as you allow the candy to reach the ideal temperature, and remember to take your time! You will need your stand mixer, a heavy-bottomed saucepan, a candy thermometer, and a baking sheet for this recipe.
This recipe will make 40 candies, depending on how large you make them!
Make the Sugar Mixture
- Prepare. Line your baking sheet with parchment paper or a nonstick silicone baking mat and set it aside.
- Heat. In a large, heavy-bottomed saucepan over medium heat, combine 2½ cups of sugar, ½ cup of water, ½ cup of light corn syrup, and ⅛ teaspoon of salt. Cook the mixture while stirring occasionally until it just begins to boil.
- Boil. Place your candy thermometer into the mixture and allow it to boil without stirring until it reaches a temperature of 260°F (127°C). This will take about 8-10 minutes.
Combine Ingredients
- Beat the egg whites. Meanwhile, while the sugar is boiling, add 2 egg whites to the bowl of your stand mixer. Using the whisk attachment, beat the egg whites on high speed until stiff peaks form.
- Slowly combine. When the sugar reaches the ideal temperature of 260°F (127°C), remove the saucepan from the heat and slowly pour it over the egg whites while beating at high speed. You should pour the mixture slowly so that it is just a thin, steady stream, and it should take about 2 minutes to pour it all in. Don't rush, and take your time.
- Beat. Next, continue to beat the mixture on high speed for another 5-8 minutes. The candy will begin to lose its sheen and start to hold its shape. You can test the candy by placing a dollop onto some parchment paper. If it stays in a mound then it is ready, if it flattens into a puddle you will need to continue beating for another minute or so.
- Mix in vanilla and pecans. When the divinity can hold its shape, mix in 1 teaspoon of vanilla and 1 cup of chopped pecans.
Scoop and Set
- Scoop into mounds. Get two spoons and lightly spritz them with nonstick cooking spray. Use one spoon to scoop up the candy and the second spoon to scrape it off onto the prepared baking dish, forming tablespoon-sized mounds. Work quickly while your candy is still hot so that it is easy to scoop.
- Rest. Allow the divinity to rest on the baking sheet at room temperature for at least 2 hours to completely set.
You can eat these bite-sized candies yourself, share them with friends, or serve them at a party! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Avoid Humidity: Divinity candy is sensitive to humidity. Avoid making it on humid or rainy days, as it may not set properly. Choose a dry day for the best results.
- Adding Color: Mix in a drop or two of food coloring for a festive touch when adding vanilla extract and pecans. This gives the candy a vibrant, festive look.
- Using a Candy Thermometer: Candy making requires precision. A candy thermometer is helpful as the sugar mixture needs to reach 260°F (127°C). If you don't have one, test the readiness by dropping a small amount into water; if it hardens, it's ready.
- Patience is Key: Achieving perfectly whipped divinity takes time. Be patient, and don’t rush the process to ensure the best texture and consistency.
- Storing: Keep your candy in an airtight container at room temperature for up to 2 weeks.
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❓ Recipe FAQs
Divinity and meringue are actually very similar since divinity is a meringue-based candy! Meringue is heated until it reaches the soft-ball stage at 240°F (115°C) while divinity is cooked slightly longer until it reaches the hard-ball stage at 260°F (127°C).
If your divinity is sticky, it is likely that it is too humid out! You'll want to aim for making divinity on a day that is less than 50% humidity (the lower, the better). If it is too humid, your divinity candy won't be able to set properly and will be sticky.
Your divinity should be completely set and hardened within 2 hours. It could take slightly longer, but not much.
🍬 More Sweet Treats
- Eggnog Meringue Cookies - For some more wintertime meringue-based treats, try out these light and delicious eggnog meringues!
- Cranberry Orange Shortbread - Combine cranberry and orange for a light and refreshing shortbread cookie!
- Peppermint Sugar Cookie Bars - Sugar cookie bars are frosted with peppermint buttercream and then topped with crushed candy canes!
- Chocolate Billionaires - Pecans and Rice Krispies are coated with caramel and chocolate for a sweet and tasty candy!
- Christmas Nougat - Delicious Nougat is loaded with red and green gumdrops!
- Chocolate Frosting Fudge - This simple fudge recipe only uses 2 ingredients!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card
Divinity Candy
Ingredients
- 2½ cups sugar
- ½ cup water
- ½ cup light corn syrup
- ⅛ teaspoon salt
- 2 large egg whites (room temperature)
- 1 teaspoon vanilla extract
- 1 cup pecans (chopped)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Line your baking sheet with parchment paper or a nonstick silicone baking mat and set it aside.
- In a large, heavy-bottomed saucepan over medium heat, combine your sugar, water, light corn syrup, and salt. Cook the mixture while stirring occasionally until it just begins to boil.
- Place your candy thermometer into the mixture and allow it to boil without stirring until it reaches a temperature of 260°F (127°C). This will take about 8-10 minutes.
- Meanwhile, while the sugar is boiling, add your egg whites to the bowl of your stand mixer. Using the whisk attachment, beat the egg whites on high speed until stiff peaks form.
- When the sugar reaches the ideal temperature of 260°F (127°C), remove the saucepan from the heat and slowly pour it over the egg whites while beating at high speed. You should be pouring the mixture so slowly that it is just a thin, steady stream, and should take about 2 minutes to pour it all in. Don't rush and take your time.
- Next, continue to beat the mixture on high speed for another 5-8 minutes. The candy will begin to lose its sheen and start to hold its shape. You can test the candy by placing a dollop onto some parchment paper. If it stays in a mound then it is ready, if it flattens into a puddle you will need to continue beating for another minute or so.
- When the divinity can hold its shape, mix in the vanilla and chopped pecans.
- Get two spoons and lightly spritz them with nonstick cooking spray. Use one spoon to scoop up the candy and the second spoon to scrape it off onto the prepared baking dish, forming tablespoon-sized mounds. Work quickly while your candy is still hot so that it is easy to scoop.
- Allow the divinity to rest on the baking sheet at room temperature for at least 2 hours to completely set.
Notes
- Divinity candy can be extremely finicky if you try to make it on a humid day, preventing it from properly setting up. If it is especially humid or raining, it is best to try again on a different day.
- If you want to add a festive appearance, you can always mix in a drop or two of food coloring when you add in the vanilla extract and pecans!
- Candy making is a science and a candy thermometer will make this recipe exceptionally simple since the sugar mixture must reach 260°F (127°C). However, if you don't have a candy thermometer, you can test if the sugar mixture is ready by simply dropping a small drop into a glass of water. If it hardens in the water then it is ready.
- Don't rush the process. It does take some time to get perfectly whipped divinity!
- To store: Keep your candy in an airtight container at room temperature for up to 2 weeks.
Amber says
This was my first attempt. It was great! Thanks for sharing.
Glenda says
I’ve been making divinity for 40+ years. I can make a perfect making of divinity when it’s pouring rain outside and I live in the deep south. Grease is the enemy of divinity. Before I make a batch I wash everything I’m going to use in hot soapy dis water with a good grease fighting dish soap. I also wipe down the mixer as well. I’ve never made a bad batch. My mother taught me that early on.
Deana Johnson Morris says
Thank you for sharing this recipe! My favorite of all time.
Amber Yates says
EXCELLENT !