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This homemade confection is like a pillowy soft cloud! This old fashioned divinity candy recipe can be made in 35 minutes. These candies are sweet, nutty, and oddly buttery (although they don’t contain butter). The texture is so fun and actually pretty hard to describe. My best description would be a softer version of an after-dinner mint. They are smooth and melt in your mouth. I love to take tiny bites and let it just melt! Serve these after a delicious holiday meal as the perfect end.
This easy homemade divinity candy is an outrageously good little holiday treat that melts in your mouth and tastes incredible.
If you love this divinity candy recipe, try my gumdrop nougat, these salted caramel peanut butter cups, Twix bites, or these raspberry truffles.
Why You’ll Love It
Light and airy texture: The soft, melt-in-your-mouth texture makes it a delightful treat that feels like a cloud on the tongue.
Sweet and nutty flavor: The combination of sugar, vanilla, and pecans creates a perfect balance of sweetness and nuttiness.
Perfect for gifting: Divinity is a beautiful, festive candy for sharing during holidays and special occasions.
Divinity Candy Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Granulated sugar: Use regular white sugar for the best results.
Light corn syrup: Corn syrup stabilizes the sugar mixture and prevents crystallization, giving the candy mixture its smooth consistency. Light corn syrup is ideal for this recipe as it doesn’t interfere with the delicate flavor of the divinity.
Vanilla extract: Vanilla adds a subtle yet essential flavor, giving the candy a fragrant sweetness. Use pure vanilla extract for the best taste, but imitation vanilla works in a pinch.
Egg whites: These get whipped into stiff peaks and are the base for divinity’s airy, marshmallow-like texture. Using room-temperature eggs ensures better volume when whipping.
Chopped pecans: Don’t skip these! They give these treats their satisfying crunch.
How to Make Divinity Candy
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the sugar mixture: In a large saucepan, combine the sugar, corn syrup, water, vanilla, and salt. Stir over medium heat. Once the hot candy mixture starts to boil, stop stirring and continue cooking until it reaches 260°F.
Beat the egg whites: While the sugar is cooking, use a stand mixer with a whisk attachment to beat egg whites at high speed until stiff peaks form. Once done, you can stop the mixer but keep it on standby.
Combine sugar and egg whites: When the sugar mixture reaches 260°F, turn the mixer back on to high. Slowly drizzle the hot syrup into the beaten egg whites, taking a few minutes to incorporate fully. Continue beating until the mixture turns a dull white color and holds its shape.
Add pecans: Stir in most of the pecans, saving about ¼ cup for garnish.
Shape the divinity: Using a lightly greased cookie scoop or spoon to drop dollops of the divinity mixture onto a baking sheet lined with wax paper.
Garnish and set: Press a few reserved pecan pieces onto the top of each piece. Allow the divinity to set.
Substitutions and Variations
Granulated sugar: If you’re out of granulated sugar, superfine sugar can be used for a smoother texture, though the difference is subtle.
Light corn syrup: If you don’t have light corn syrup, golden syrup or honey can be used in equal amounts. Keep in mind these alternatives will slightly alter the flavor and color.
Vanilla extract: Almond extract can replace vanilla extract for a nuttier flavor, or try lemon or orange extract for a citrusy spin. For a more complex taste, add a mix of vanilla and almond extracts to your homemade candy.
Chopped pecans: Swap pecans with walnuts, almonds, or cashews for a different texture and flavor. If you prefer no nuts, you can leave them out altogether.
Serving Suggestions
Appetizer: Try these air fryer mac and cheese bites, my Thanksgiving charcuterie board, or this Christmas focaccia.
Main: Serve this tasty turkey casserole or my apple cider turkey around the holidays.
Dessert: Serve your homemade divinity candies as an end-of-meal sweet treat.
How to Store Divinity Candy
Store: Keep this divinity recipe in an airtight container in a cool, dry place. They will keep for up to a week.
Freezer: I haven’t tried freezing the candy but, if you have to freeze leftovers, layer parchment paper between the layers to stop them sticking.
Top Tips
Avoid humidity with these: It’s best not to make them on a rainy or hot, humid day.
Use a candy thermometer: Don’t guess the temperature, friends – you need a candy thermometer to ensure a perfect result (I use this one!)
Go slowly with the boiling sugar: Be sure to stream the boiling sugar mixture in slowly. If you do it too fast, you’ll end up with scrambled egg white candy!
Room temperature egg whites: Bring your egg whites to room temperature before whipping. This helps them whip into stiff peaks faster and creates a more stable base for the candy.
Grease your tools: Lightly grease your cookie scoop or spoon with cooking spray before handling the divinity mixture. This prevents sticking and makes it easier to shape the candy.
Fold in nuts or mix-ins carefully: When adding the pecans or other mix-ins, gently fold them into the candy. Overmixing can deflate the whipped egg whites, causing the candy to lose its airy texture.
Let the candy fully set: After scooping the divinity onto your baking sheet, allow it to sit undisturbed in a cool, dry place for 1 or 2 hours. Patience is key to getting that perfect firm texture that holds its shape.
Divinity Candy FAQs
Nougat is a denser, chewier candy made with sugar, honey, and nuts, while divinity is lighter and fluffier due to a higher ratio of whipped egg whites and corn syrup, which gives it a melt-in-your-mouth texture.
Meringue consists of whipped egg whites and sugar, baked to create a crisp texture, whereas divinity combines cooked sugar syrup with whipped egg whites for a soft, chewy candy enriched with corn syrup and nuts.
Divinity may not set due to high humidity, incorrect cooking temperature (not reaching 260°F), overmixing or undermixing, or using stale ingredients.
Divinity candy is naturally gluten-free since it contains no flour or gluten-containing ingredients. However, always check your specific ingredient labels to ensure they are gluten-free.
Homemade Divinity Candy Recipe
Old Fashioned Divinity Candy
Equipment
- Pot Large
- Stand Mixer with Whisk Attachment
Ingredients
- 2½ Cups granulated sugar
- ½ Cup water
- ½ Cup light corn syrup
- 2 Teaspoons vanilla extract
- 1/8 Teaspoon salt
- 2 egg whites, at room temperature
- 1⅓ Cups pecans, chopped
- nonstick cooking spray, for greasing
Instructions
- Prepare a baking sheet by lining with parchment paper or a silicone mat.
- Mix the sugar, water, light corn syrup, vanilla, and salt in a large saucepan over medium to medium high heat, stir frequently until the mixture begins to boil.
- Continue boiling, without stirring, until the mixture reaches 260°F, this should take 6 to 8 minutes.
- While the sugar is boiling, use a stand mixer attached with a whisk, beat 2 egg whites on high speed until stiff peaks form. When you reach stiff peaks you can turn the mixer off, but leave it ready to go again.
- When the sugar mixture reaches 260°F turn the mixer back on to a high speed. Carefully stream in the hot sugar very slowly, it will take a few minutes to stream in all of the sugar. Beat the mixture until it becomes a dull white color and can hold its shape.
- Add most of the pecans to the divinity, saving about ¼ cup to use later, mix until combined.
- Working swiftly, use a lightly greased cookie scoop or spoon and scoop dollops of the divinity mixture onto the prepared baking sheet.
- Top each piece with a few of the remaining pecan pieces.
- Set the baking sheet of candy in a non-humid place so it sets, 1 or 2 hours.
- Store the divinity candy in an airtight container for up to 1 week.
Notes
Use a candy thermometer: Don’t guess the temperature, friends – you need a candy thermometer to ensure a perfect result.
Go slowly with the boiling sugar: Be sure to stream the boiling sugar mixture in slowly. If you do it too fast, you’ll end up with scrambled egg white candy!
Room temperature egg whites: Bring your egg whites to room temperature before whipping. This helps them whip into stiff peaks faster and creates a more stable base for the candy.
Grease your tools: Lightly grease your cookie scoop or spoon with cooking spray before handling the divinity mixture. This prevents sticking and makes it easier to shape the candy.
Fold in nuts or mix-ins carefully: When adding the pecans or other mix-ins, gently fold them into the candy. Overmixing can deflate the whipped egg whites, causing the candy to lose its airy texture.
Let the candy fully set: After scooping the divinity onto your baking sheet, allow it to sit undisturbed in a cool, dry place for 1 or 2 hours. Patience is key to getting that perfect firm texture that holds its shape.
Nutrition
This classic divinity candy recipe comes together in just 35 minutes. Despite having no butter, these sweet, nutty treats have an unexpectedly rich, buttery flavor. These treats will just melt away in your mouth. I love savoring small bites and letting each one dissolve slowly – so delicious! They’re the perfect way to finish off a festive holiday meal.
Other Candy Recipes to Try
- Make my favorite little reindeer treats with rice krispies as the perfect crowd-pleaser.
- These fun and joyful reindeer cupcakes are an easy and quick dessert for the whole family.
- My Santa cupcakes are light, fluffy, and utterly charming.
- Reindeer donuts are a fun addition to any holiday breakfast or brunch spread.
- I adore these reindeer cookie treats and am sure you will too!
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Looks delicious! It doesn’t say, but do I add the corn syrup with the sugar mixture before I cook it? Thanks. 🙂
Oops, it wasn’t mentioned. Yes, the corn syrup goes in with the sugar. Hope it comes out delicious!
I finally tried making divinity candy, and it was so fun! They’re light, nutty, and melt-in-your-mouth delicious. This recipe is a new holiday favorite for sure.