Classic Old-Fashioned Divinity Candy Recipe
Classic Old-Fashioned Divinity Candy Recipe
Few homemade candies capture the magic and nostalgia of the holidays quite like Old-Fashioned Divinity Candy. With its cloud-like texture, glossy finish, and sweet, nutty flavor, this candy feels like a little piece of history in every bite. Growing up, I always associated divinity with long winter afternoons in my grandmother’s kitchen. The air would fill with the sweet scent of boiling sugar, and I’d watch in awe as egg whites and sugar transformed into fluffy mounds of candy. It felt like watching a science experiment come to life, except it was edible, and better yet, completely delicious.
There’s something truly satisfying about making divinity from scratch. It’s not a candy you can rush; it demands patience and attention. But the reward is worth every minute. The delicate, melt-in-your-mouth texture and the subtle crunch of pecans make it a treat that’s hard to resist. It’s the kind of candy that brings people together—perfect for sharing at holiday parties, giving as gifts, or sneaking a spoonful when no one’s looking.
What makes divinity especially charming is its simplicity and elegance. With just a handful of ingredients—sugar, corn syrup, egg whites, and vanilla—you can create a candy that feels both sophisticated and comforting. The nuts add a rustic, homemade touch, and the glossy mounds on the cookie sheet are a feast for the eyes as well as the palate. Whether you’re a seasoned candy maker or trying this for the first time, this recipe will guide you step by step so you can enjoy a truly classic treat.
Old-Fashioned Divinity Candy
INGREDIENTS::
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2 1/2 cups granulated sugar
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1/2 cup water
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1/2 cup light corn syrup
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1/8 teaspoon salt
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2 egg whites, at room temperature
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1 cup chopped pecans – I chop them up pretty small
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1 teaspoon vanilla
INSTRUCTIONS::
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Line a cookie sheet with parchment paper or a silpat mat and set aside.
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In a large saucepan over medium heat, combine the sugar, water, corn syrup and salt and cook, stirring occasionally, just until the mixture starts to boil. Then clip a candy thermometer to the side of the pan and continue to cook without stirring until the temperature reaches 260 degrees F, about 8-10 minutes.
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While the sugar mixture is cooking, beat the egg whites on high speed using a stand mixer with a paddle attachment until stiff peaks form.
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Once the sugar mixture reaches 260 degrees, remove from heat and very slowly pour it in a thin, steady stream, over the egg whites while mixing on high speed. It should take about 2 minutes to pour the hot liquid over the egg whites, so go slow and don’t rush this step.
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Continue to beat on high speed for another 5-8 minutes until the candy loses some of its glossiness and starts to hold its shape. You can stop mixing and test a small amount of candy by dropping a small spoonful of it onto the parchment paper to see if it holds its shape in a nice mound with nice swirls on top or if it melts down into a puddle. Continue to beat a minute or two longer if the divinity doesn’t hold its shape yet, test again.
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Mix in the vanilla and the chopped pecans when the candy stays in a mound instead of melting into itself.
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Using two spoons sprayed lightly with cooking spray, drop tablespoon size scoops of divinity onto the prepared baking sheet, using one spoon to scrape the hot candy off the other spoon. You will want to work quickly while the candy is still hot.
Tips, Tricks, and Substitutions
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Candy Thermometer: A candy thermometer is crucial for this recipe. Divinity relies on precise sugar temperatures to achieve the perfect texture.
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Egg Whites: Make sure your egg whites are at room temperature. Cold egg whites won’t whip properly and can result in a less fluffy candy.
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Nut Alternatives: While pecans are traditional, chopped walnuts or almonds work just as well and give a slightly different flavor.
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Work Quickly: Divinity sets fast once the sugar mixture is folded in. Have your spoons and cookie sheet ready before you pour the sugar.
Serving Ideas
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Serve divinity candy at holiday gatherings as a nostalgic treat.
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Package in decorative tins or cellophane bags for homemade gifts.
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Pair with tea or coffee for an afternoon pick-me-up.
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Include alongside other candies on a festive dessert platter.
Storage and Freezing
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Room Temperature: Store divinity in an airtight container at room temperature for up to 1 week. Keep it away from humidity, which can make the candy sticky.
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Freezing: While divinity is best enjoyed fresh, you can freeze it for up to 1 month. Wrap each piece in wax paper to prevent sticking, and thaw at room temperature before serving.
FAQ
Q: Can I make divinity without a candy thermometer?
A: While it’s possible, a candy thermometer ensures accuracy. Without it, the texture might be too soft or too hard.
Q: Can I use a stand mixer or hand mixer?
A: A stand mixer is ideal because it maintains high-speed beating without effort, but a strong hand mixer works if you’re careful.
Q: Can divinity be made without nuts?
A: Yes, you can skip the pecans for a nut-free version. You’ll still get the classic fluffy, melt-in-your-mouth texture.
Q: How long does divinity take to set?
A: It usually sets within 30 minutes at room temperature. If it’s humid, it might take longer.
