Go Back
To make Old-Fashioned Divinity Candy, you will need: - 2 cups granulated sugar - ½ cup light corn syrup - ½ cup water - 2 large egg whites, at room temperature - 1 teaspoon vanilla extract - 1 cup chopped nuts (pecans or walnuts) - Pinch of salt If you need to make changes, here are some easy swaps: - Sugar: You can use brown sugar for a richer flavor. - Corn Syrup: Honey or maple syrup works well too. - Nuts: Try almonds or hazelnuts if you prefer. - Vanilla Extract: Use almond extract for a different taste. To make this candy, gather these tools: - Medium saucepan - Large mixing bowl - Electric mixer - Candy thermometer (helpful for precise cooking) - Parchment paper or silicone baking mat - Buttered spoon for shaping the candy {{ingredient_image_1}} To start, grab a medium saucepan. Add 2 cups of granulated sugar, ½ cup of light corn syrup, and ½ cup of water. Stir the mixture over medium heat until the sugar dissolves. Once it boils, stop stirring. This is key! Let it cook until it hits the soft-ball stage, which is about 240°F or 115°C. You can test this by dropping a bit into cold water. If it forms a soft ball, you’re ready! While your syrup cooks, let’s focus on the egg whites. In a large mixing bowl, add 2 large egg whites and a pinch of salt. Using an electric mixer, beat them until they form stiff peaks. This means they should stand up straight when you lift the beaters. This step adds air and lightness to your candy. Once your syrup is ready, take it off the heat and let it cool for a minute. Then, slowly pour the hot syrup into your whipped egg whites. Do this in a steady stream while you keep beating. Be careful not to pour it directly onto the beaters. Continue mixing until it thickens and loses its gloss, about 5–10 minutes. Stir in 1 teaspoon of vanilla extract and 1 cup of chopped nuts, like pecans or walnuts. Finally, spoon the fluffy mixture onto parchment paper or a silicone mat, shaping small mounds. Let the candies cool completely for a few hours or overnight until firm. Enjoy your sweet treat! To make great divinity candy, focus on the syrup's temperature. You want it to reach 240°F for a soft-ball stage. Use a candy thermometer to check the heat. If you do not have one, drop a tiny bit in cold water. It should form a soft ball. Also, beat the egg whites until stiff peaks form. This is key for a fluffy texture. One common mistake is stirring the syrup once it boils. Avoid this; it can ruin the candy. Another mistake is pouring the syrup too quickly into the egg whites. Always pour it slowly while mixing. Lastly, don't skip letting the candy cool before scooping. If you do, it will not hold its shape. If your candy is too runny, it may not have cooked long enough. Try cooking the syrup a bit longer next time. If it sets too hard, the syrup might have cooked too long. You can adjust your timing based on your stove. If your divinity does not hold its shape, ensure you beat the mixture long enough until it starts to lose its gloss. Pro Tips Use Room Temperature Egg Whites: Ensuring the egg whites are at room temperature will help them whip up to a greater volume, creating a fluffier candy. Be Precise with Temperature: Use a candy thermometer to accurately gauge the temperature of the syrup; this is crucial for achieving the perfect soft-ball stage. Slowly Add Syrup: When pouring the syrup into the egg whites, do so slowly and steadily to avoid cooking the egg whites too quickly, which can lead to a grainy texture. Allow Sufficient Drying Time: To achieve the best texture, allow the candies to dry completely for several hours or overnight; this helps them firm up nicely. {{image_2}} You can change up the flavor of your divinity candy to keep it fun. Try adding different extracts. For chocolate divinity, mix in cocoa powder with the sugar syrup. This gives it a rich taste. For peppermint, add peppermint extract while mixing. This gives a cool twist for the holidays. Nuts add crunch and flavor to divinity candy. Pecans and walnuts are classic choices. You can also use almonds for a buttery taste. Hazelnuts give a nice, sweet flavor. You can even mix nuts for a fun variety. Just chop them up and fold them in before you spoon the candy out. Make your divinity candy stand out with simple decorations. You can drizzle melted chocolate on top for a fancy touch. Sprinkles also add color and fun. For a rustic look, use a fork to create swirls. You can also place them in cupcake liners for a cute presentation. To keep your divinity candy fresh, store it in an airtight container. This helps to keep moisture out and preserves its fluffy texture. Place parchment paper between layers of candy to avoid sticking. Keep the container in a cool, dry place. Avoid heat and humidity, as they can ruin the candy's consistency. Divinity candy can last about one to two weeks at room temperature. If you want to store it longer, freezing is a great option. Wrap each piece in plastic wrap and place them in a freezer-safe bag. When you want to enjoy them, let them thaw at room temperature. They will taste just as good as fresh! Divinity candy makes a great treat for parties or holidays. Serve it on a decorative plate for a lovely display. You can also package it as gifts in small boxes or bags. Consider pairing it with coffee or tea for a delightful experience. The sweet, nutty flavor of divinity will impress your guests every time! Divinity candy has roots in the Southern United States. It gained popularity in the early 1900s. The candy is often made during the holidays and special occasions. People enjoy divinity for its light, fluffy texture and sweet taste. It’s also known for its beautiful, white appearance. This treat often includes nuts, adding a nice crunch. Families share divinity candy as a tradition, passing down recipes through generations. Yes, you can make divinity candy without corn syrup. You can replace it with honey or maple syrup. This change will alter the flavor slightly. However, the candy will still be sweet and tasty. Keep in mind, using alternatives may affect the texture. It’s a good idea to experiment and find what you like best. To check if divinity candy is ready, use a candy thermometer. You want the syrup to reach 240°F (115°C). You can also do the cold water test. Drop a small amount of syrup into cold water. If it forms a soft ball, it’s ready. This stage is key for the perfect texture. Timing is important, so keep an eye on it while it cooks. If your divinity candy didn't set, don’t worry! You can reheat the mixture. Place it back in a pot and cook it again. Bring it to the soft-ball stage (240°F or 115°C). Then, rebeat the egg whites and pour in the hot syrup again. This should help the candy firm up. If it still doesn’t set, it may be time to try a new batch. This article covered how to make divinity candy, from ingredients to techniques. You learned about ingredient swaps and necessary tools. I shared step-by-step instructions for cooking and mixing. Tips on achieving the right consistency and avoiding mistakes can boost your success. You can explore flavor variations and storage tips for freshness. Remember, making divinity is both fun and rewarding. Don’t hesitate to get creative and enjoy sharing your sweet treats!

Heavenly Divinity Delight

A delightful candy made with egg whites, sugar, and nuts, perfect for sweet cravings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 2 cups granulated sugar
  • 0.5 cups light corn syrup
  • 0.5 cups water
  • 2 large egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts (pecans or walnuts)
  • 1 pinch salt

Instructions
 

  • In a medium saucepan, combine the granulated sugar, corn syrup, and water. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
  • Once boiling, stop stirring and let it cook until it reaches the soft-ball stage (approximately 240°F or 115°C), which can be tested by dropping a small amount into cold water; it should form a soft ball.
  • While the syrup is cooking, beat the egg whites and salt in a large mixing bowl until stiff peaks form.
  • Once the syrup reaches the right temperature, remove it from the heat and let it cool for a minute without stirring.
  • Slowly pour the hot syrup into the egg whites in a steady stream while continuously beating with an electric mixer on medium speed. Be careful not to pour it directly onto the beaters.
  • Continue to beat the mixture until it thickens and starts to lose its gloss (about 5–10 minutes). Stir in the vanilla extract and chopped nuts.
  • Spoon the fluffy mixture onto parchment paper or a silicone baking mat, spreading into small mounds. You can shape them with a buttered spoon for a more uniform look.
  • Allow the candies to cool completely and dry, ideally for a few hours or overnight, until firm before serving.

Notes

Allow candies to dry completely for best texture.
Keyword candy, dessert, sweet