Old-fashioned Divinity Candy is a classic Southern holiday sweet — light, fluffy, and melt-in-your-mouth delicious. Made from whipped egg whites, sugar syrup, and a touch of vanilla, it’s a timeless candy that feels like biting into a cloud.
Tested twice: The key is temperature control. Cook the syrup to exactly 250°F (121°C) — the firm-ball stage — for that perfect balance between soft and crisp.
At a Glance
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Set Time: 1 hour
- Total Time: 1 hour 35 minutes
- Yield: About 24 candies
- Skill Level: Intermediate
- Method: Stovetop + electric mixer
Ingredients
- 2 ½ cups (500 g) granulated sugar
- ½ cup (120 ml) light corn syrup
- ½ cup (120 ml) water
- 2 large egg whites, room temperature
- 1 tsp pure vanilla extract
- ⅛ tsp salt
- ½ cup (60 g) chopped pecans or walnuts (optional)
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Corn syrup-free | Use honey or golden syrup | Slightly softer texture |
| Nut-free | Skip nuts or add mini marshmallows | Keeps light texture |
| Dairy-free | Already dairy-free | Use plant-based mix-ins if desired |
| Gluten-free | Naturally gluten-free | Verify add-ins like sprinkles |
| Flavor twist | Peppermint, almond, or maple extract | ¼ tsp for light flavor |
Step-by-Step Instructions
- Make the syrup.
Combine sugar, corn syrup, and water in a heavy saucepan. Stir over medium heat until sugar dissolves, then cook without stirring to 250°F (121°C) on a candy thermometer. - Beat the egg whites.
While syrup cooks, beat egg whites and salt on high speed until stiff peaks form. - Combine and whip.
With mixer running on medium, slowly pour hot syrup in a thin stream into the egg whites. Beat on high until candy thickens, loses shine, and holds shape (about 6–8 minutes). Mix in vanilla and nuts if using. - Shape and set.
Quickly drop spoonfuls onto wax paper. Let stand at room temperature for about 1 hour until firm. Store in airtight container.
Pro Tips & Variations
- Use a candy thermometer. Divinity depends on syrup temperature — too low, it won’t set; too high, it gets grainy.
- Humidity matters. Avoid making on damp or rainy days; moisture prevents proper setting.
- Whip fast. Once the syrup is added, beat immediately to trap air and create the fluffy texture.
- Holiday touch. Swirl in food coloring or top with a toasted pecan half.
- Flavor ideas. Add peppermint extract and crushed candy canes for a festive version.
Serving Suggestions
- Arrange on a glass plate with powdered sugar for elegant presentation.
- Include in a holiday candy tray alongside fudge, brittle, and truffles.
- Package in parchment-lined tins for homemade gifts.
Storage & Reheating
- Room temperature: Store in airtight container up to 2 weeks.
- Freeze: Up to 1 month; layer with parchment, thaw at room temperature.
- Avoid humidity: Moisture softens texture and makes candy sticky.
Troubleshooting
| Issue | Fix |
|---|---|
| Candy stays sticky | Cook syrup to exactly 250°F and avoid humid conditions |
| Candy turns grainy | Avoid scraping syrup crystals into the mixture |
| Too soft | Beat longer until candy holds shape and loses gloss |
FAQs
Q1: Why did my divinity not set?
It’s usually from under-cooked syrup or high humidity. Re-beat briefly or refrigerate to firm up.
Q2: Can I make divinity without corn syrup?
Yes — use honey or golden syrup; it will be slightly softer but just as sweet.
Q3: How long does divinity last?
Up to 2 weeks in airtight containers at room temperature. Keep away from moisture.
Nutrition (per candy)
Calories: 95 | Carbs: 22 g | Protein: 1 g | Fat: 1 g | Sugars: 21 g