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–+ servings
Divinity Candy on parchment paper.
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5 from 7 votes

Divinity Candy

This Divinity Candy is truly is divine! A twist on traditional divinity candy with a little drizzle of chocolate. Perfect for sharing during the holidays!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: candy, Divinity
Servings: 25
Calories: 452kcal
Author: Emily Walker

Equipment

  • Candy thermometer

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.
    Prepared cookie sheets with parchment paper and spoons covered in butter.
  • 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.
    Saucepan with sugar mixture and wooden spoon.
  • Watch for the candy thermometer to reach exactly 255 degrees, then immediately remove it from heat. (This takes about 10-15 minutes)
    Sauce pan with boiling sugar mixture and candy thermometer on a electric burner.
  • 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.
    Whipped egg whites in a stand mixer bowl.
  • 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.
    Slowly pouring hot candy mixture into egg whites while using stand mixer.
  • 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.
    Whipping divinity mixture in a stand mixer.
  • Using the two spoons, make dollops of the divinity onto parchment paper. Move quickly because the divinity will start to stiffen.
    Dropping divinity onto sheet pan lined with parchment paper.
  • Optional: while they are warm, sprinkle some chopped pecans on top.
    Divinity candy topped with chopped pecans on a dish lined with parchment paper.

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

Calories: 452kcal | Carbohydrates: 96g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 90mg | Potassium: 107mg | Fiber: 1g | Sugar: 93g | Vitamin A: 17IU | Calcium: 25mg | Iron: 1mg