If you love making homemade candy then you’ve got to try this old-fashioned Divinity recipe. It’s sweet, chewy candy made with the simplest of ingredients and is so perfect for gifting during the holidays. Just like my Gingerbread Cookies, Fudge, and Santa Cupcakes this Divinity candy has got to make an appearance every Christmas, everyone loves it!
It’s really easy to make as long as you have the essential equipment to make it which are a heavy-duty mixer like a stand mixer (not handheld) and a candy thermometer. If you have both then this candy will be a breeze to make from scratch.
What you need to make this recipe
Egg whites – I use large egg whites, when separating the eggs make sure you don’t get any yolk mixed in with the white.
Corn Syrup – This is added to stop the sugar from crystalizing giving you a very smooth, chewy texture that’s not grainy.
Sugar – White granulated sugar is the best for this recipe, avoid brown sugar or it’ll affect both the taste and look of the divinity.
How to make Divinity
1. Add the sugar, corn syrup, water, and salt to a saucepan.
2. Add the egg whites to the bowl of a stand mixer.
3. Stir the mixture until it boils then use your candy thermometer to keep track of the heat. When the sugar reaches 230F whip your egg whites then continue heating the sugar until it reaches 255F exactly.
4. As soon as the sugar is at the right temperature drizzle it into the whipped egg white while the mixer is on high.
5. Once the mixture is whipped add the chopped pecans and vanilla.
6. Spoon onto the silicone mat and leave to set.
Pro tips for making this recipe
- Make sure to have your silicone mat or parchment-lined baking tray ready before starting. You have to work quickly to avoid the candy setting in the bowl.
- Make sure you have a reliable candy thermometer, it’s essential that the sugar reaches the correct temperature or your divinity might not set properly.
- You can tell the divinity mixture is ready when the gloss starts to fade but you can also test to see if it is ready but dolloping a small amount onto parchment paper. If it holds its shape it’s ready but if it sinks into a puddle it not ready yet.
- Wait until the sugar has reached 230F to whip the egg whites you want the sugar and egg white to be ready at the same time.
- You’ll need to use a stand mixer to make this, motors in hand mixers tend to be much weaker and since divinity is a very thick and sticky consistency hand mixers will probably struggle.
Frequently Asked Questions
What is it made of?
Divinity is made from egg whites, sugar, corn syrup, and water mixed with chopped pecans and vanilla. You can see the full list of ingredients and photos of what you need above or check out the printable recipe card below.
Is Divinity the same as meringue?
No. Divinity is a meringue-based candy that’s very similar to nougat, it’s firm but soft and chewy almost like the consistency of toffee.
How long does it last?
This divinity recipe will keep well for up to 2 weeks in an airtight container. It’s perfect for gifting during the holidays because it keeps so well!
Can I make different flavors?
Definitely, you can customize this Divinity recipe as much as you want when it comes to flavors. Try adding in citrus zest like orange, lemon, or lime, you could add in different essences such as orange, almond, or rum and you can even add in different nuts or dried fruit!
If you love this recipe try these out!
If you’ve tried this Divinity Recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Divinity Recipe
Ingredients
- 2 large egg whites room temperature
- 2 and 1/4 cups sugar (450g)
- 1/2 cup water (120ml)
- 1/2 cup light corn syrup (120ml)
- 2 teaspoon vanilla extract (5ml)
- 1 cup pecans finely chopped
- ¼ tsp salt
Instructions
- Line a baking sheet with a silicone mat or a piece of parchment paper lightly spritzed with baking spray.
- Separate the egg whites and transfer to the clean bowl of your stand mixer fitted with a whisk attachment.
- Add sugar, water, salt, and corn syrup to a medium pot then stir together and place over medium heat. Once the mixture comes to a boil stop stirring and use your candy thermometer to keep track of the heat. You need to remove the pot from heat immediately when you’ve reached 255F. When your sugar mixture nears 230F turn the mixer to high and beat the egg whites to stiff peaks.
- As soon as your sugar mixture reaches 255F remove from heat and Slowly drizzle into the egg whites while the mixer runs on high. This will take a few minutes as you will be drizzling a thin stream into the egg whites to be patient.
- Run the mixer for 4-5 minutes or until you start seeing the gloss fade. You can spoon a test batch onto the baking sheet and see if it holds its shape.
- Immediately mix in the vanilla and pecans then turn mixer off and use two spoons to portion out 1-2 tablespoon-sized pieces onto a parchment or silicone lined baking sheet. Allow to set before storing in an airtight container.
Notes
- Make sure to have your silicone mat or parchment-lined baking tray ready before starting. You have to work quickly to avoid the candy setting in the bowl.
- Make sure you have a reliable candy thermometer, it's essential that the sugar reaches the correct temperature or it might not set properly.
- You can tell the divinity mixture is ready when the gloss starts to fade but you can also test to see if it is ready but dolloping a small amount onto parchment paper. If it holds its shape it's ready but if it sinks into a puddle it not ready yet.
- Wait until the sugar has reached 230F to whip the egg whites you want the sugar and egg white to be ready at the same time.
- You'll need to use a stand mixer to make this, motors in hand mixers tend to be much weaker and since this is a very thick and sticky consistency hand mixers will probably struggle.
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