Divinity Candy Recipe – this old-fashioned divinity recipe is the perfect holiday treat. Pillowy soft, sweet, and just like grandma used to make!
Divinity Candy Recipe
Divinity is my very favorite Christmas candy. My Grandma Wanda was an amazing candy maker, and during the holidays, I have great memories of her kitchen counter full of Christmas candy tins packed with homemade candy. Last Christmas, I shared my Grandma’s See’s Candy Fudge Recipe and Grandma’s Peanut Brittle Recipe. I didn’t have her divinity recipe, but this one tastes just like I remember. If you have never tried divinity, I would describe it as a soft, sweet, white nougat, a cross between fudge and a marshmallow.
For this Divinity Candy you will need a good quality candy thermometer and I suggest a 3 1/2 quart sauce pan with a handle for easy pouring.
Let the sugar dissolve into water and corn syrup over medium heat, then increase heat to high until mixture reaches 250 degrees F.
While syrup is heating, whip egg whites to stiff peak. You will know they are ready when the peaks don’t fall over when the whisk is turned upside down.
Slowly stream hot sugar mixture into egg whites while mixer is beating on high. This process should take about two minutes. I recommend using a pot with a handle to make this process easier. I used a large heavy pot the first time I made divinity, and it was extremely hard to pour in a smooth steady stream. I was also quite nervous about pouring the hot mixture into my glass KitchenAid mixer bowl, but I looked it up and the bowl is made of tempered glass.
Divinity
Now here is the tricky part: you need to keep mixing until the mixture loses it shine. You want it to go past the shiny pourable stage to a matte scoopable stage. Depending on the temperature of your kitchen, this time can really vary. My batches have taken between 15 and 20 minutes, though if your kitchen is colder it may take less time. Since my mixer was beating for so long, I would set a timer and beat the divinity mixture for 5 minutes, then let rest for 2-3 minutes to give the mixer and the candy mixture a chance to cool down. This is the most import part of the process. If the mixture is shiny, do not scoop it onto the waxed paper, it will spread and stick. Do a test scoop to check. If it spreads, keep mixing.
Divinity is traditionally scooped with two spoons, then swirled onto the wax paper. This gives it a smooth pretty finish. Spray the spoons with non stick cooking spray.
I like divinity topped with a single pecan to give it a little crunch and savoriness.
Let it set on the wax paper for about an hour, then store it in an airtight container.
The two spoons technique can be time consuming, and you want to work quickly so the candy mixture doesn’t get too hard.
I also tested out a medium sized cookie scoop sprayed with non stick cooking spray and it worked beautifully. I used this technique to make the nut-free divinity that my girls requested.
You can also add crushed pecans to the mixture before scooping. Here is a picture of the divinity prepared all three ways so you can see how they look.
Divinity Recipe
This old-fashioned divinity recipe is the perfect holiday treat. Divinity Candy just like grandma used to make!
- 4 cups sugar
- 1 cup white corn syrup
- 3/4 cup water
- 3 egg whites
- 1 teaspoon pure vanilla extract
- pecans optional
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Line 3 baking sheets with wax paper and set aside. In a 3.5 quart saucepan fitted with a candy thermometer, whisk together sugar, corn syrup and water. Heat over medium heat until sugar has dissolved, stirring occasionally. Increase heat to high and stop stirring. Continue cooking until candy thermometer reads 250 degrees F.
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While the syrup mixture is heating, beat egg whites in a stand mixer until stiff peaks form. Once syrup has reached 250 degrees, slowly and carefully stream mixture into egg whites while mixer is still beating. You should be streaming for about 2 minutes. Add vanilla extract.
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Let mix on medium speed for another 15-20 minutes, or until mixture is no longer shiny. If mixer and divinity mixture are still hot, turn off mixer and let rest 2-3 minutes every five minutes to give the mixture a chance to cool.
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Divinity is ready when the mixture is no longer shiny and holds its shape when spooned onto wax paper. The mixture should not spread. Test a spoonful, and if it spreads, continue mixing.
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To spoon divinity onto wax paper, working quickly, use two spoons sprayed with nonstick cooking spray. Scoop a spoonful, then use second spoon to scrape divinity onto wax paper. Gently swirl top of divinity to give it a smooth finish. Let set for about 1 hour. Serve or store in an airtight container for up to two weeks. Optional: Top with a pecan.
You can also use a cookie scoop, sprayed with non stick cooking spray to portion divinity onto waxed paper. This method is much faster than using spoons and makes for perfectly sized portions, but doesn't leave a smooth finish like the spoons.
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I have always loved divinity, but I only have a kitchen aid mixer with a metal bowl, and it won’t allow the mixture to cool down enough that it looses it’s shine, anything I can do to make it work??
I don’t have a Kitchenaid mixer couldn’t I use a hand mixer?
I haven’t tried it, but I don’t see why it would not work. ?
Yes I make mine old school and use a hand mixer only. Turns out perfect evertime
We are from Louisiana and I use my grandma’s recipes for Pralines and Divinity (she got from an elderly lady in New Orleans before I was born) – she passed on a oouple of secrets to me regarding divinity and pralines.
Always place a couple of pieces of newspaper under the wax paper and they will not stick and they will get firmer quicker.
Also on divinity, place bowl, mixer paddles and egg whites in freezer a few minutes before whipping them……. I also use a metal bowl that she always used to mix my egg whites – I never have an issue with my egg whites not getting to stiff stage and it is faster……
These are great tips! Thank you!!!!
Love divinity! I like adding the pecan on top for crunch! It really is the perfect Christmas candy! Can’t wait to make some!
I need to make this more! It is always so good & creamy. Love that you added the pecan.
This is my favorite holiday candy! It’s so good!
Wow. I have never heard of divinity candy until now. Thanks for sharing this recipe! I love that your grandma made these during the holidays.
So easy and delicious! Always a holiday favorite!
My mother always made divinity with crushed black walnuts and it added such a rich flavor. I just had to try this recipe with the black walnuts and it was as good as I remember.
Thanks for sharing, Kathy! Sounds wonderful!
Do you think this would work piping them out of a silicone piping bag?
I’m not sure. The candy is not smooth, it has pull to it if that makes sense. I like the cookie scoop or spoons.
I’ve always been afraid to make divinity. My mom made it when I was little and it always seemed to take forever! Thank goodness for my KitchenAid. This is a great recipe. Your tips on cooling down and the matte finish were so very helpful for the newbie!
Just tried making for the first time tonight, so easy and turned out amazing! Only problem I came into was mine started setting very quickly and it was getting difficult to scoop did I maybe over mix it or just need to work faster?
I’m so glad! You do have to work quickly and the timing can change according to the weather and humidity conditions. I really like using the cookie scoop, it helps me move quicker.
I love making these every year! Great recipe!
My favorite homemade candy!! I can’t wait to try this recipe!
Looks great! Can’t wait to try this one.