This post may contain affiliate links. Please read our disclosure policy.
With a melt-in-your-mouth texture, this Divinity Candy recipe is a holiday classic made with a few simple ingredients. A cross between fudge, nougat, and marshmallow, this homemade candy is easy to make and quick to disappear.
Divinity candy is a recipe I remember my mom and grandma making when I was a kid and one I looked forward to eating every year. I just love the unique texture and sweet flavor, it’s so different from all the other classic Christmas candy.
Featured Comment
Followed it exactly, and they came out perfect! I did stop the final mix after 8 min (pausing at 5 like suggested) because it was already holding it's shape. They taste amazing. The whole family them.
Why You’ll Love This Divinity Candy Recipe
Here are a few reasons why I love this candy recipe.
- Perfect texture. This divinity candy offers that unique texture that’s a cross between fudge, nougat, and marshmallow. It’s light, fluffy, and almost melts in your mouth.
- Easy. The only special equipment needed to make this recipe is a candy thermometer. Otherwise, you just need a saucepan, a mixer, and some time.
- Great for the holidays. Divinity candy is the perfect bite-sized treat for the holidays. It’s a nice addition to dessert tables and even makes a great hostess gift.
What You’ll Need
This candy recipe is made with just a few simple ingredients. Scroll down to the recipe card below for the exact measurements.
- Granulated sugar
- White corn syrup
- Cold water – COLD is key here. Do not use room temperature or warm water.
- Egg whites – Be sure to separate the egg whites carefully to avoid getting any yolk in the recipe. They should be at room temperature
- Vanilla extract
- Garnishes – I used pecans, as you can see in the photos. Other garnish ideas include raisins, dried fruit, and sprinkles.
Divinity Variations
Here are a few ways to customize this classic candy recipe.
- Try different garnishes. In place of the pecans, you can try raisins, dried fruit, sprinkles, or other nuts like walnuts.
- Use a different extract. In place of the vanilla extract, you can try almond extract, maple extract, or even peppermint extract.
- Add maraschino cherries. A popular variation is maraschino cherry divinity, with the maraschino cherries replacing the pecan garnish.
- Try peppermint divinity. Crushed peppermints can get this a minty twist and you could use peppermint extract for a stronger flavor too.
- Add food coloring. A few drops of food coloring can be added to change the color of the candy.
How to Make Divinity Candy
Making divinity candy is not difficult but it does require a bit of hands-on time and attention. You can find the printable version of the instructions in the recipe card below.
- Prep. Line baking sheets with parchment paper. Add a candy thermometer to a medium saucepan.
- Make the sugar mixture. Heat the sugar, corn syrup, and water over medium heat until they reach 250-260F.
- Beat the egg whites. While the sugar mixture is cooking, beat the egg whites to form stiff peaks.
- Combine the ingredients. Once the sugar reaches 260F, remove it from the heat and slowly add it to the egg whites, whipping it on high speed the entire time. Pour in the vanilla and combine beating until the candy holds its shape. This usually takes 10-15 minutes.
- Form the candy. Spray a cookie scoop then arrange scoops of the dough on the baking sheets. Garnish as desired.
- Let set. Let the candy harden for several hours or overnight before removing it from the baking sheet.
Tips for Success
Here are a few essential things to keep in mind when making this divinity candy recipe for the first time.
- Use a candy thermometer. A candy thermometer is really essential to making divinity. Otherwise, you won’t be able to tell when the mixture reaches the correct temperature and if it’s not 250F-260F when added to the egg whites, the candy will not set.
- Whip continuously. When adding the sugar to the egg whites, be sure to whip it continuously on high speed. You’ll also want to continue whipping it after you add the vanilla until it’s fully set. It really does take 10-15 minutes for the candy to reach the right consistency.
- How do I know when divinity is ready? The easiest way to tell is to drop a tablespoon of the mixture on the baking sheet. If it spreads out, it’s not ready and you should keep beating the mixture. If it holds its shape in a mound, you’re good to go.
- Let harden completely. I recommend letting your divinity sit on the counter overnight to harden and dry. They should be completely hardened before you transfer them to a container. It usually takes several hours but if your kitchen is warm or humid, it can take longer so overnight is best.
Proper Storage
Store divinity candy in an airtight container or ziploc bag at room temperature for up to 2 weeks.
More Candy Recipes
Divinity Candy Recipe
With a melt-in-your-mouth texture, this Divinity Candy recipe is a holiday classic made with a few simple ingredients. A cross between fudge, nougat, and marshmallow, this homemade candy is easy to make and quick to disappear.
Servings: 20
Ingredients
- 2 cups granulated sugar
- ½ cup white corn syrup
- ½ cup cold water
- 2 eggs whites room temperature
- 1 teaspoon vanilla extract
Instructions
- Line baking sheets with parchment paper.
- Add a candy thermometer to a medium heavy saucepan.
- Heat sugar, corn syrup and water over medium heat until it reaches hard ball stage, 250-260 degrees F.
- While the syrup is cooking, beat egg whites until stiff peaks form.
- When the sugar reaches temperature, remove from heat and very slowly pour into the egg white, whipping on high speed constantly.
- Add vanilla and continue beating on high until candy holds it shape, about 10-15 minutes ** see notes.
- Spray a cookie dough scoop or 2 spoons with cooking spray, then drop scoops of candy onto prepared baking sheets.
- Immediately add whole pecan or other garnish, if using.
- Allow divinity to dry and harden for several hours or overnight.
- Store in airtight container for up to two weeks.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Video
Notes
The time will depend on your mixer. I found it best to beat on high speed for 5 minutes and then let the mixture and mixer rest for 2-3 minutes. Then repeat several times
Nutrition
Serving: 20g | Calories: 68kcal | Carbohydrates: 18g | Protein: 0.002g | Fat: 0.1g | Sodium: 4mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 18g | Vitamin C: 0.005mg | Calcium: 1mg | Iron: 0.01mg
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.
11 comments on “Old Fashioned Divinity Candy”
I was very worried it wasn’t going to hold and turn out right since I have never made this before tn and I just have to say I am VERY proud to say it seemed like it worked out. I didn’t do the whole ”15” it asked for since it had already held shape before that. And I did it with an electric hand mixer. I don’t own a kitchen aid or anything like that. I made it for a coworker so let’s hope she like it bc I know do!! I could eat it right out the bowl
Yay! Thank you Mallory!
Followed it exactly, and they came out perfect! I did stop the final mix after 8 min (pausing at 5 like suggested) because it was already holding it’s shape. They taste amazing. The whole family them.
That’s great Louise! Thanks.
I Used this recipe last year it came out perfect.
This year it came flat & creamy what did I do wrong
Don’t try to make divinity on days when the humidity is high. It won’t set up right. That may have been your problem.
Grandma use to make divinity, but put it in a cake pan and cut it into squares when it was set.
Hi Ken, my Mom use to tell me if it is cloudy, overcast, raining or snowing the rescipe will not set up, and always check the forecast for any humidity.
I hope this help.
Thank you so much for the great recipe. The divinity turned out great…can’t wait to share with my family for Christmas!
THANK YOU for including alternatives to the nut on top! So many have nut allergies so I always appreciate alternatives……..
Oh my!! Did this bring back memories! Back in the ’50’s n’60’s my mama made divinity. I’d stand on a chair and watch as she poured the hot liquid into the glass bowl of her Sunbeam Mixer. She used 2 spoons to put each dollap on waxed paper. She’d give ’em a twirl….each one had a little loop on its top.
This is by far the best divinity receipe I have ever tried. Definitely 5 *