We may earn a commission when you click on the affiliate links in this post.
If you love old fashioned sweets that melt in your mouth, this Divinity Candy is for you. It is light, fluffy, and perfectly sweet. I make it every holiday season for gifting and it always disappears fast.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“This recipe is so perfect and on theme for Christmas! Adding colors works great and the texture is fabulous!” – Adrianne
“Definitely my first time hearing of divinity candy! It was very tasty easy to make with your instructions.” – David
“What an amazing treat! Loved this recipe!” – Michelle
Why I Love this Candy
This Divinity Candy is one of my favorite holiday candies. It is soft, cloud like, and tastes like a cross between nougat and marshmallow. I always add it to the goodie plates we take to neighbors and friends at Christmas, and it is the one people ask for again and again. It takes a little patience, but if you follow the steps you will nail it. After your first batch, you will feel like a pro for the rest of the season.
What to serve with Divinity Candy:
Pair this sweet bite with Peppermint Bark, English Toffee, or a salted nut mix on a dessert tray. For drinks, serve Hot Cocoa, peppermint tea, or a cup of eggnog for a sweet Holiday treat.
🩷 Emily
Ingredients You’ll Need
- Syrup base – sugar, light corn syrup, and cold water create the glossy syrup that cooks to hard ball stage
- Egg whites – room temperature whites whip to stiff peaks and give divinity its signature fluff
- Vanilla extract – classic flavor that ties everything together, or try peppermint, almond, or coconut for a holiday twist
- Optional nuts – roasted and finely chopped pecans, peanuts, walnuts, or almonds for texture and a pretty finish
Ingredient Additions and Substitutions
- Flavor extracts: use all vanilla for classic flavor or split vanilla and peppermint for a cool finish
- Nuts: pecans are traditional, peanuts and walnuts are budget friendly, almonds add delicate crunch
- Color: a tiny dot of gel food coloring stirred in at the end gives pastel pink or mint green candies for festive platters
- Mix ins: fold in very finely chopped nuts at the end or keep them as a sprinkle so the candy stays extra fluffy
- Mini chocolate chips: Melt chocolate chips in the microwave and drizzle over top of the divinity candy.
How to Make Divinity Candy
- Line two baking sheets with parchment. Lightly butter two spoons. Set up your stand mixer with the whisk attachment.
- In a heavy saucepan, combine sugar, corn syrup, and water. Stir until dissolved, clip on a candy thermometer, then stop stirring. Cook to 255°F hard ball stage.
- While the syrup cooks, beat egg whites on high until stiff peaks form and the mixture looks glossy and stable.
- With the mixer running on medium, slowly drizzle the hot syrup into the whites in a very thin stream. Take about 5 minutes to pour. Add vanilla.
- Increase to high and beat 8 to 10 minutes until the mixture loses its shine and holds its shape. If it thickens too fast, a drop or two of very hot water brings it back.
- Use the buttered spoons to drop dollops onto parchment. Work quickly. Sprinkle nuts over the warm tops if using. Let set until firm.
Recipe Tips
- Use a candy thermometer so you hit 255°F exactly
- Stiff peaks matter to keep the candy lofty when the hot syrup goes in
- Pour painfully slow when adding syrup to the whites to avoid deflating
- Beat long enough so the shine fades and the mixture holds a mound on the spoon
- Move fast when scooping since the candy firms as it cools
- Too stiff in the bowl, add 1 to 2 drops of hot water and mix again
- Yield is generous, about 7 dozen bite size pieces depending on scoop size
Frequently Asked Questions
A Southern-style, meringue-based candy that tastes like a cross between nougat and marshmallow. It is made from sugar syrup and whipped egg whites.
Divinity took off in the United States in the early 1900s, with recipes appearing in print around 1915, and it likely drew inspiration from European and Turkish confections.
Fudge uses sugar, butter, and dairy for a creamy chew. Divinity uses sugar syrup and egg whites for a fluffy, melt-in-your-mouth bite.
The syrup may not have reached 255°F. Beat longer until the mixture dulls, or mix in powdered sugar 1 tablespoon at a time to thicken.
The egg whites may not have reached stiff peaks or the syrup was poured too quickly. Add 1 tablespoon very hot water, then beat briefly.
It does take time to harden. Usually 2 to 3 hours at room temperature in a cool, dry spot.
Make Ahead and Storage
- Freeze is not recommended, the texture can change.
- Make ahead one to two days before gifting for the freshest texture.
- Store in an airtight container at cool room temperature for about 1 week. Layer with parchment to prevent sticking.
- Do not refrigerate since moisture can make the candy sticky.
More Sweet Holiday Treats
This Divinity Candy is light, sweet, and so festive. If you make it, I would love your 5 star rating and a quick comment with any fun twists you tried. Your tips help me and other readers get inspiration. ❤️💚❤️
Divinity Candy
Ingredients
- 4 cups sugar
- 1 cup light corn syrup
- 1 cup cold water
- 3 egg whites
- 1 teaspoon vanilla
- 1/4 cup pecans, (optional) chopped for topping
Instructions
- Line two cookie sheets with parchment paper, set aside. Prepare two spoons with butter or spay with nonstick cooking spray, set aside.
- In a saucepan over medium-high heat, mix together the sugar, corn syrup, and water. Stir until the sugar has dissolved then add the candy thermometer and stop stirring.
- Watch for the candy thermometer to reach exactly 255 degrees, then immediately remove it from heat. (This takes about 10-15 minutes)
- While the sugar mix is heating up, use a stand mixer with whisk attachment to beat the egg whites on high speed. This can also be done with a hand mixer and large glass bowl. Beat until the egg whites are super white, fluffy, and form stiff peaks.
- When the sugar mix reaches 255 degrees, start to SLOWLY pour into the egg whites while the mixer is running at a medium speed. You want to do a super slow drizzle, it took me about 5 minutes to pour it all in.
- Once it is all poured in, add vanilla and continue to beat at a high speed for a good 8 to 10 more minutes until it looses its shine.
- Using the two spoons, make dollops of the divinity onto parchment paper. Move quickly because the divinity will start to stiffen.
- Optional: while they are warm, sprinkle some chopped pecans on top.
Equipment
- Candy thermometer
Notes
- Cook syrup to 255°F for the right set.
- Egg whites must be at stiff peaks before adding syrup.
- Drizzle very slowly to protect volume and texture.
- Beat until the mixture dulls and holds a mound, about 8 to 10 minutes.
- If the mixture turns too stiff in the bowl, a drop or two of hot water brings back scoopable texture.
- Work quickly when scooping since the candy firms as it cools.
- Flavor swaps are easy, try peppermint or almond extract.
- Nuts can be sprinkled on top or folded in at the end for crunch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this recipe?
We want to hear from you! Please leave a review.
I am 80 yrs. Old my Mother made this when I was little ! We never put peanuts in it and sounds easy but be.I’ve me it can be tricky to get it to sit up perfectly! Never make on rainy day or in a draft! You can also tint it red or green and I have crushed peppermint and put in it very yummy that was! Not Christmas without it for me ! Never suppose to be hard when sit up more firm on outside and soft when bite into it! Use a teaspoon want smaller lumps of it not large!sometimes just does not sit up stays too soft never heard of powdered sugar to make it thicker May try but seems would take away the wonderful flavor but everyone to their own! IFamily favorite for years here! But can be touchy but worth it patience for sure!Enjoy🤩
Definitely my first time hearing of divinity candy! It was very tasty easy to make with your instructions.
This recipe is so perfect and on theme for Christmas! Adding colors works great and the texture is fabulous!
I have never heard of these before, but I love anything with peanuts.
I’m 74 yrs old. I made divinity many times but never heard of peanuts in it or chocolate drizzled over it. It’s supposed to be a firm candy. But solid white. You bite into it and it’s so soft on the inside. It’s delicious. Those who have never tasted it are probably young people and those who haven’t have a family member make it. Try it. It’s a lot of standing watchin the mixer do its thing. But hurry to get it on the parchment paper..you must be quick. Merry Christmas
How good does this sound! A completely new idea to me but one that I am excited to try!
What an amazing treat! Loved this recipe!