Old-Fashioned Divinity Candy Recipe

The word “divine” is a perfect way to describe Divinity candy. 

It’s a vintage treat that comes from the Southern United States. Every bite is chewy with a little crunch. You will love it! 

This incredibly sweet, nougat-like confection is nothing short of heavenly.

A word of warning, though. Candy-making requires a bit of work. 

In this recipe, you’ll put your accuracy and precision to the test. Don’t worry, I’ll hold your hand every step of the way.

Ready? Let’s indulge that sweet tooth, shall we? This is my favorite recipe for Divinity candy. 

Divinity Candy Recipe

Never heard of Divinity candy? No worries! 

Divinity is an airy and billowy confection. It’s popular in the South, especially during the holidays.

It’s a very sugary candy. It primarily features sugar, corn syrup, and egg whites. The texture is like fudge, nougat, and marshmallow.

It can be a little challenging to make, though.

It intimidates a lot of people because it requires ridiculous precision.

Luckily, candy-making is relatively easy once you learn the ropes. 

As long as you have a candy thermometer, you should be fine. If you don’t have one, invest in one.

Because, if you’ve had Divinity candy, you know it‘s worth the trouble.

How to Make Divinity Candy

Follow these steps to make the very best divinity candy:

1. Prep. Gather your equipment and measure out your ingredients.

NOTE: Everything needs to be ready to go before you begin. You must move at lightning speed once you start cooking the candy.

2. Combine the ingredients. Mix the sugar, corn syrup, water, and salt in a saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and let it bubble until it reaches 260 degrees Fahrenheit. (Approximately 8 to 10 minutes.)

3. Beat the egg whites. When the syrup nearly done, beat the egg whites in a stand mixer until they form stiff peaks.

4. Pour the syrup. Once the syrup reaches the correct temperature, remove the pot from the heat. Keep the mixer going and slowly stream the syrup into the whipped egg whites. Then, keep beating for 15-20 minutes, until it’s no longer glossy.

5. Test. Drop a small spoonful onto the baking sheet. If it holds its shape, it’s ready. If it melts, it needs longer in the mixer.

6. Stir in the extras. When the mixture holds its shapes, gently stir in the vanilla and pecans.

7. Form the candy. Use two greased spoons to drop mounds of candy onto the prepared baking sheet. Create swirls on top for a pretty presentation.

8. Let it set. Allow the candy to cool and dry for 2 hours. Serve and enjoy!

Do I need a Stand Mixer to Make Divinity Candy?

I 1,000% recommend using a stand mixer. 

But you can still make Divinity candy with a hand mixer. It’s riskier and a lot more work, though.

Remember the step where you slowly pour dangerously hot syrup into egg whites? While beating the mixture at the same time?

That requires a lot of precision. 

You can do it alone, but you won’t have as much control. And that can lead to injury. 

So, if you’re working alone, using a stand mixer is best. 

If you’re beating by hand, it’s better to enlist someone to help you.

How to Know if the Syrup is Ready

Experienced candy-makers can tell the doneness of candy or syrup just by looking at it. But let’s not pretend to be experts here.

The best way is to use a candy thermometer. The syrup must reach 260 degrees Fahrenheit.

At this temperature, the syrup gets to the hard-ball stage – solid but still malleable. This is where it forms thick strings as it trickles from the spoon. 

Also, the syrup will ball up if you drop some into cold water. Thus, the name. 

How to Test if the Divinity Candy is Ready

Okay, so this is another tricky part. But we got this.

After you add the syrup to the egg whites, be patient. It might take as long as 15-20 minutes for it to be ready!

But several indicators will tell you when it is ready. These include:

1. The color will turn from glossy to matte. 

2. The candy should stick to the beaters when you lift them. If it drops back into the bowl, it isn’t ready.

3. The candy should hold its shape when dropped onto wax paper. If it droops or flattens, beat it again.

The Best Time to Make Divinity Candy

Another thing to consider when making Divinity candy is the weather.

You want to try this recipe on a chill, dry day. Humidity or moisture in the air will prevent the candy from drying. 

And then you’re left with a gooey mess. It will taste good, but it won’t be the same.

Tips and Tricks

I only have a couple of tips for this recipe:

• Calibrate your candy thermometer. If it isn’t correctly calibrated, it won’t do much good. To test, place the thermometer in boiling water. It should read 212 degrees Fahrenheit. 

• Add cream of tartar. Add just a pinch to the egg whites to help form stiff peaks. This tip is extra helpful to those who live at a high altitude.

• Clean the bowl. Wipe the mixing bowl and beater with white vinegar or lemon juice to remove any oils.

Divinity Candy Variations

You can’t do much to change the candy itself (except for extracts). But you can try a variety of mix-ins, such as:

• Crushed peppermint sticks
• Toasted shredded coconut
• Almonds or walnuts
• Cranberries or raisings
• Extracts (almond, lemon, orange)
• Chocolate chips

How to Store Divinity Candy

I almost NEVER have leftover divinity. If you do, store it properly for safe keeping.

To store. Place the candy in an airtight container and store it in a cool, dry place. It should stay fresh for up to 2 weeks.

More Candy Recipes You’ll Love

Fantasy Fudge
Peanut Butter Cups
Peanut Butter Balls
Rocky Road Fudge
Puppy Chow

Old-Fashioned Divinity Candy

Servings

40

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

62

kcal

Divinity candy is nothing short of delicious! It is a nougat candy, perfect for any occasion. It can be tricky to make. But with my guide, you’ll be A-okay!

Ingredients

• 1/2 cup water

• 2 1/2 cups granulated sugar

• 1/2 cup light corn syrup

• 1/4 teaspoon salt

• 2 egg whites

• 1 teaspoon vanilla

• 1/2 cup chopped pecans, optional

• 1/2 cup cherries, optional

• Special Equipment Needed:

• Candy Thermometer

• Stand Mixer

Instructions

• Line a baking dish with parchment paper. Grease 2 spoons with non-stick spray. Set aside.
• Pour the water into a 2-quart saucepan over medium heat. Add the sugar, corn syrup, and salt to the middle, then stir gently until the sugar is dissolved.
• Place a candy thermometer on the side of the saucepan. Cook the syrup, without stirring, until it reaches 260 degrees Fahrenheit (hard-ball stage), about 8-10 minutes.
• When the syrup is almost ready, beat egg whites with a stand mixer until stiff peaks form, about 4-5 minutes. Start on low speed and gradually increase the speed until it reaches medium-high.
• When the syrup reaches 260 degrees Fahrenheit, remove the pot from the heat. With the mixer going on medium-high speed, very slowly pour the syrup in a thin stream into the bowl. Continue beating the mixture for 10-20 more minutes*, until the meringue loses some of its glossiness.
• Stop the mixer and test the consistency. Drop a small spoonful onto the baking sheet. If it holds its shape, it’s ready. If it melts, it needs longer in the mixer.
• When the candy holds its shape, stir in the vanilla, chopped nuts, and cherries (if using).
• Using the greased spoons, quickly drop mounds of candy onto the wax paper, creating swirls on the tops with the spoon. Work quickly while it’s still hot.
• Let the candy cool for about 2 hours to room temperature. Serve and enjoy!

Notes

• Before mixing the egg whites, wipe the bowl with white vinegar or lemon juice to remove any oils that might be on the surface. Wipe the whisk, too.
• * the time to beat will vary depending on the brand of mixer and even the weather. Just keep an eye on it!

beautyeval - InsanelyGood

Hey there! I'm beautyeval. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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