Divinity Candy

Get ready to create a cloud-like confection that melts in your mouth! Divinity candy is one of those magical Southern treats that transforms simple ingredients into something truly ethereal. This sweet, pillowy candy has been gracing holiday platters for generations, and once you master it, you’ll understand why it’s earned its heavenly name.

The secret to perfect divinity is all in the technique. When done right, these snowy white morsels have a uniquely light texture that’s somewhere between marshmallow and meringue, with just the right amount of sweetness and a delicate vanilla flavor. Add some pecans for a subtle crunch, and you’ve got a candy that’s practically impossible to stop eating once you start!

Ingredients

• 2 egg whites, room temperature
• 2½ cups granulated sugar
• ½ cup water
• ½ cup light corn syrup
• ⅛ teaspoon salt
• ½ cup finely chopped pecans, optional
• 1½ teaspoons vanilla extract

Steps

1. Line a large baking sheet with parchment paper and set aside. Butter two teaspoons and set aside. The butter prevents the divinity from sticking to the spoons, making the dropping process much easier.
2. Let egg whites come to room temperature for 30 minutes. This is crucial for proper whipping – cold egg whites won’t achieve the volume you need for perfect divinity.
3. In a large microwave-safe glass measuring cup, combine 2½ cups sugar, ½ cup water, ½ cup corn syrup, and ⅛ teaspoon salt. Heat for 4 minutes on high power and stir. Use a cup with at least 4-cup capacity to prevent boiling over.
4. Continue cooking syrup in 2-minute increments, stirring in between until syrup has reached the hard ball stage of 260°F (127°C). Once syrup has reached 250°F (121°C), reduce cooking increments to 1 minute each, stirring and checking temperature in between. A candy thermometer is essential here – guessing the temperature will likely result in failed candy.
5. When the syrup is nearly done (with about 4 minutes remaining or when the syrup is between 240°F (116°C) and 250°F (121°C)), start beating the egg whites on medium speed until they reach stiff peaks. The egg white peaks should stand straight up when the beater is lifted and shouldn’t slide around when the bowl is moved from side to side. Under-beaten whites will result in flat, sticky candy.
6. Increase mixer speed to high and slowly and gradually pour in the hot syrup in a thin, steady stream, being extremely careful not to splatter yourself. Pour the syrup down the side of the bowl, not directly onto the beaters, to prevent crystallization.
7. Continue beating the candy mixture for 15 to 20 minutes or until the candy loses its gloss and holds its shape. The mixture will transform from glossy and flowing to matte and stiffer. Test your candy by taking a spoonful of the mixture and dropping it onto the parchment paper – it should hold its shape with minimal spreading.
8. Once your candy has reached this point, quickly stir in the ½ cup chopped pecans and 1½ teaspoons vanilla extract. Work fast as the mixture will start setting up rapidly.
9. Use the buttered teaspoons to scoop out rounded teaspoons of the candy and drop onto the prepared parchment paper lined baking sheet. Work quickly before the mixture hardens in the bowl. For uniform candies, use one spoon to scoop and the other to push the candy off onto the paper.
10. Let the divinity stand at room temperature until dry to the touch, usually overnight is perfect. The candy needs this time to fully set and develop its characteristic texture. Don’t try to rush this step by refrigerating.

Smart Swaps

• Walnuts instead of pecans (1:1 ratio) – provides a slightly different flavor profile
• Almond extract instead of vanilla (use ½ teaspoon as it’s stronger) – creates a delightful marzipan-like flavor
• Add 2 tablespoons dried cranberries with the nuts for a festive holiday touch

Make It Diabetes-Friendly

For a lower-sugar version that’s more diabetes-friendly:

• Replace sugar with a sugar-alcohol blend (like Swerve or Lakanto) at a 1:1 ratio – reduces carbs by approximately 90% per serving
• Use sugar-free corn syrup (like VitaFiber) instead of regular corn syrup – cuts approximately 8g carbs per serving
• Make smaller pieces (approximately ½ teaspoon each) to reduce portion size – resulting in approximately 5g carbs per piece instead of 15g
• Serve with a small protein source to help reduce glycemic impact

Pro Tips

• Avoid making divinity on humid days – moisture in the air can prevent proper setting
• If your candy starts to set too quickly in the bowl, add 1-2 teaspoons hot water and beat again
• For perfect peaks, add a pinch of cream of tartar to your egg whites before beating
• Test for hard ball stage without a thermometer by dropping a small amount of syrup into cold water – it should form a firm ball that doesn’t flatten when removed
• Store in airtight containers with parchment between layers for up to 2 weeks