Divinity Candy Recipe
If you’re craving a cloud-soft, melt-in-your-mouth sweet that feels like a little piece of Christmas magic, this Divinity Candy Recipe is about to be your new holiday tradition.
This classic divinity candy is an old fashioned Southern favorite—whipped egg whites, hot sugar syrup, and vanilla coming together in a fluffy, marshmallow like candy that tastes like vanilla nougat and snow had a baby. It’s a traditional divinity candy that shows up every December in church basements, cookie exchanges, and family candy boxes across the country. I grew up watching my mother and grandmother “listen” to the candy as it beat in the mixer, and now I make this homemade divinity candy every year for Christmas goodie trays and neighbor gifts.
This easy divinity candy does need a candy thermometer and a little patience, but don’t let that scare you. Once you know what to look and listen for—the gloss, the thickness, the way the candy mounds on the spoon—you’ll feel like a candy-making pro. Think of it as a simple stovetop divinity recipe that rewards you with the fluffiest vanilla divinity fudge-style bites you can imagine.
Why You’ll Love This Divinity Candy Recipe
- No baking needed—everything happens on the stovetop.
- Soft, fluffy texture that tastes like a vanilla cloud.
- Perfect Christmas divinity recipe for holiday gift boxes and cookie platters.
- Great make-ahead treat; stays fresh for days when stored well.
- Uses basic pantry ingredients—sugar, corn syrup, egg whites, and vanilla.
- A classic divinity candy that tastes just like Grandma’s (with clearer instructions!).
- Flexible recipe—add pecans, walnuts, or festive sprinkles.
- A fun “candy thermometer recipe” for learning sugar stages without being overwhelmed.
- Naturally white candy recipe that looks beautiful on festive candy trays.
- Feels special and nostalgic, but still very doable for a confident beginner.
Ingredients
Here’s everything you need for this classic, fluffy divinity candy recipe. Measure before you start; once the sugar syrup is hot, things move quickly.
- 2 ½ cups granulated sugar
- ½ cup light corn syrup (like Karo, not dark)
- ½ cup water (room temperature)
- 2 large egg whites, room temperature
- ¼ teaspoon fine sea salt (or table salt)
- 1 teaspoon pure vanilla extract (good quality really shines here)
- ½–1 cup chopped pecans or walnuts (for traditional Southern divinity candy; leave out for nut-free)
- Sprinkles or crushed peppermint, for topping (optional, but lovely for festive candy treats)
Ingredient tips:
- Sugar: Regular white granulated sugar is key for that bright white candy color.
- Corn syrup: Light corn syrup helps prevent crystallization and gives that smooth, nougat style candy texture.
- Egg whites: Room temperature whites whip up higher and faster—set them out about 30 minutes ahead.
- Nuts: Toast the pecans or walnuts lightly in a dry skillet for 3–4 minutes; it deepens the flavor and makes the candy taste like true homemade holiday sweets.
Directions
This whipped egg white candy is all about timing and texture, so read through the steps once before you start. Here’s the thing: the process looks long, but the rhythm is simple—boil, beat, and set.
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Prepare your pans and tools.
Line a large baking sheet with parchment paper or a silicone baking mat. Set out a small cookie scoop or two spoons for dropping the candy. Have your stand mixer ready with the whisk attachment (a hand mixer works, but your arm will feel it). -
Start the sugar syrup.
In a medium heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Stir gently just until the sugar is moistened and mixed—then stop stirring. Attach a candy thermometer to the side of the pan, making sure the tip doesn’t touch the bottom. -
Cook the syrup.
Bring the mixture to a boil over medium heat. Let it cook, without stirring, until the thermometer reads 250°F (firm-ball stage). This may take 8–10 minutes. If sugar crystals form on the side of the pan, gently brush them down with a damp pastry brush. -
Begin whipping the egg whites.
When the syrup reaches around 235–240°F, start your egg whites. In the stand mixer bowl, beat the egg whites and salt on medium-high speed until they hold stiff peaks. They should look glossy and stand up straight when you lift the beater. -
Check the syrup one more time.
As soon as the sugar syrup hits 250°F, remove the pan from the heat. Let the bubbling settle for just a few seconds. This is your hot sugar syrup candy base. -
Slowly stream the syrup into the egg whites.
With the mixer on medium speed, very slowly pour the hot syrup in a thin stream down the side of the bowl (aim between the bowl and the whisk, not directly into the whisk). Pouring too fast can deflate the whites or splash hot syrup, so take your time here. -
Beat until thick and fluffy.
Once all the syrup is in, increase the mixer speed to medium-high. Beat the mixture for 6–10 minutes, or until it becomes very thick, loses its high gloss, and starts to hold its shape like stiff marshmallow fluff. The bowl will be warm but not hot, and the candy should mound on a spoon and hold a soft peak. -
Add vanilla and nuts.
Beat in the vanilla for about 15 seconds. Then gently fold in the chopped pecans or walnuts with a spatula. For traditional divinity candy, I like a generous 1 cup of nuts, but you can use less if you prefer more “fluffy divinity candy” texture. -
Test the texture.
Scoop a small spoonful and drop it on the prepared baking sheet. If it holds its shape and doesn’t spread into a puddle, it’s ready. If it’s still too soft or shiny, beat for another minute and test again. -
Shape the divinity candy.
Working quickly (the candy sets fast), drop spoonfuls of the mixture onto the lined pan, forming small mounds about 1½ inches wide. A small cookie scoop makes them uniform, but two teaspoons work well too. If you like, top with a pecan half, sprinkles, or crushed peppermint. -
Let the candy set.
Allow your vanilla divinity fudge-style bites to stand at room temperature for about 2 hours, or until firm and dry to the touch. The centers will stay soft and airy. -
Dry and cure (optional, but helpful).
For the best texture, let your homemade divinity candy sit for 4–6 hours or overnight in a cool, dry place. It keeps that marshmallow like candy center while the outside becomes delicately crisp.
Servings & Timing
- Yield: About 30–36 pieces of divinity candy
- Prep Time: 15 minutes (measuring and getting everything in place)
- Cook Time: 10–15 minutes for the sugar syrup
- Beating Time: 6–10 minutes
- Set Time: About 2 hours (longer if your kitchen is humid)
- Total Time: Around 2 hours 45 minutes, most of it hands-off while the candy sets
This easy divinity candy is a great “start in the afternoon and forget it on the counter till evening” project.
Variations
You know what? Once you’ve mastered the basic Christmas divinity recipe, it’s fun to play a little:
- Pecan Praline Divinity: Fold in toasted pecans and a splash of butter flavoring for a praline-style twist.
- Peppermint Holiday Divinity Candy: Add ¼ teaspoon peppermint extract and sprinkle crushed candy canes on top.
- Cherry Almond Divinity: Stir in finely chopped dried cherries and ½ teaspoon almond extract.
- Chocolate Swirl Divinity: Drizzle warm melted dark chocolate over the shaped candy and swirl with a toothpick.
- Coconut Snow Divinity: Gently fold in ½ cup sweetened shredded coconut and shower with more on top.
- Colored Swirl Divinity: Add a drop or two of gel food coloring right at the end of mixing and swirl lightly for pastel ribbons (pretty for Easter or baby showers).
Storage & Reheating
Divinity is a little fussy about moisture but stores well when treated kindly.
- Room Temperature: Store the completely cooled divinity candy in an airtight container, layered with wax or parchment paper, for up to 7 days in a cool, dry spot.
- Fridge: I generally avoid the fridge, since it can add moisture and make this nougat style candy sticky, but a very humid climate may require it. If you refrigerate, bring pieces back to room temperature before serving.
- Freezer: Freeze on a baking sheet until firm, then store in airtight containers or freezer bags for up to 2 months. Thaw at room temperature in the closed container to prevent condensation.
- Make-Ahead: This traditional divinity candy is an excellent make-ahead Christmas candy. I usually make my big batch 3–4 days before gifting, and it tastes just as lovely.
No reheating needed—this isn’t a fudge you warm back up; you just store it well and enjoy as is.
Notes
- Weather matters. Humidity is the enemy of divinity. I’ve had batches turn sticky on rainy days. If you can, make this easy divinity candy on a dry, cool day for the best results.
- Candy thermometer accuracy. If your thermometer is off, your sugar syrup candy can be too soft or too hard. Test it in boiling water; it should read 212°F (adjust slightly for altitude).
- Don’t rush the beating time. Underbeaten candy stays sticky and spreads; overbeaten candy turns dull and crumbly. Look for that sweet spot where it loses its super glossy shine but is still a bit creamy.
- Use a stand mixer if you have one. This Southern divinity candy can be tough on a small hand mixer, especially when it thickens.
- Cleanup tip: Soak the saucepan and utensils in very hot water. The hardened sugar syrup dissolves right off with almost no scrubbing.
- Flavor upgrades: A tiny pinch of ground nutmeg or cinnamon in the mix adds a cozy holiday note without taking away from the classic divinity candy flavor.
Honestly, this is one of those recipes where you learn a little more each time you make it. My first few batches years ago were a bit gloopy, but with practice I learned to “read” the candy—how it falls off the spoon, how it looks in the bowl, how quickly it sets on the tray.
FAQs
1. Why did my divinity candy not set and stay sticky?
Most often, the sugar syrup didn’t reach 250°F, or the candy wasn’t beaten long enough. Humid weather can also make it tacky, so try again on a drier day and watch the thermometer closely.
2. Can I make this Divinity Candy Recipe without a candy thermometer?
You can use the firm-ball test (dropping a bit of hot syrup into cold water), but a thermometer makes this whipped egg white candy much more reliable, especially if you’re new to candy making.
3. My divinity turned dry and crumbly—what went wrong?
That usually means the mixture was overbeaten or the syrup got too hot. Stop beating as soon as the candy thickens, dulls slightly, and holds soft peaks that don’t flatten.
4. Is it safe to eat the egg whites in this recipe?
Yes—the hot sugar syrup cooks the egg whites as it’s beaten in. If you’re concerned, you can use pasteurized egg whites from a carton, but they may not whip quite as high.
5. Can I leave out the nuts?
Absolutely. For a pure fluffy divinity candy, simply skip the nuts. You can decorate with sprinkles, crushed peppermint, or leave it plain for a classic white candy recipe.
6. Can I flavor this traditional divinity candy with something other than vanilla?
Yes—try almond extract, peppermint extract, or a mix of vanilla and orange extract. Start with ½ teaspoon of stronger extracts and taste as you go.
7. Why is my candy grainy instead of smooth?
Graininess comes from sugar crystals forming. Be sure you’re not stirring the syrup once it starts boiling, and brush down the sides of the pan with a damp brush during cooking.
8. Can I double this recipe?
You can, but large batches can be harder to beat evenly. If you’re just learning, I suggest making two separate batches rather than one huge pot.
Conclusion
This Divinity Candy Recipe is everything I love about holiday baking—the hum of the mixer, the shine of the hot sugar syrup, and those little mounds of vanilla divinity fudge-style candy cooling on the counter while the house fills with sweet, nostalgic smells. It’s a traditional divinity candy that feels fancy, yet comes from the simplest ingredients and a little patience.
If you give this homemade divinity candy a try, I’d love to hear how it turns out for you—did you keep it classic, or add your own twist? Leave a comment, share your photos, and then treat yourself to more festive candy treats like fudge, peanut brittle, or toffee for a full homemade holiday sweets tray.
Divinity Candy
Ingredients
- 2 1/2 cups granulated sugar
- 1/2 cup light corn syrup such as Karo; do not use dark corn syrup
- 1/2 cup water room temperature
- 2 large egg whites room temperature
- 1/4 teaspoon fine sea salt or table salt
- 1 teaspoon pure vanilla extract
- 1/2-1 cup pecans or walnuts chopped; toasted if desired
- sprinkles or crushed peppermint optional, for topping
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. Set out a small cookie scoop or two spoons for dropping the candy. Prepare a stand mixer with the whisk attachment (or a hand mixer). Attach a candy thermometer to a medium heavy-bottomed saucepan, making sure the tip does not touch the bottom.
- In the prepared saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently just until the sugar is evenly moistened and combined, then stop stirring.2 1/2 cups granulated sugar, 1/2 cup light corn syrup, 1/2 cup water
- Place the saucepan over medium heat and bring the mixture to a boil. Cook without stirring until the candy thermometer reads 250°F (firm-ball stage), about 8–10 minutes. If sugar crystals form on the sides of the pan, gently brush them down with a damp pastry brush.
- When the syrup reaches about 235–240°F, begin whipping the egg whites. In the stand mixer bowl, combine the egg whites and salt. Beat on medium-high speed until the egg whites hold stiff, glossy peaks that stand up straight when you lift the beater.2 large egg whites, 1/4 teaspoon fine sea salt
- As soon as the sugar syrup reaches 250°F, remove the pan from the heat and let the bubbling subside for a few seconds.
- With the mixer running on medium speed, slowly pour the hot syrup in a thin, steady stream down the side of the mixer bowl, aiming between the bowl and the whisk so it does not hit the whisk directly. Take your time; pouring too quickly can deflate the egg whites or cause splattering.
- After all the syrup has been added, increase the mixer speed to medium-high and beat for 6–10 minutes, or until the mixture becomes very thick, loses its high gloss, and holds its shape like stiff marshmallow fluff. The bowl will be warm but not hot, and the candy should mound on a spoon and hold a soft peak.
- Beat in the vanilla extract for about 15 seconds. Using a spatula, gently fold in the chopped pecans or walnuts until evenly distributed.1 teaspoon pure vanilla extract, 1/2-1 cup pecans or walnuts
- Drop a small spoonful of the mixture onto the prepared baking sheet. If it holds its shape and does not spread, it is ready. If it is still too soft or very shiny, continue beating for another minute and test again.
- Working quickly, drop spoonfuls of the mixture onto the lined baking sheet, forming small mounds about 1 1/2 inches wide. A small cookie scoop works well, or use two teaspoons to scoop and push off the candy. If desired, top each piece with extra nuts, sprinkles, or crushed peppermint.sprinkles or crushed peppermint
- Allow the divinity to stand at room temperature for about 2 hours, or until firm and dry to the touch. The centers should remain soft and airy.
- For the best texture, let the candy rest for 4–6 hours or overnight in a cool, dry place. The exterior will become delicately crisp while the inside stays marshmallow-like.
