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This old fashioned divinity candy is made by slowly beating hot sugar syrup into whipped egg whites, then adding chopped pecans before the candy sets. The finished pieces are light and airy with a smooth texture that gradually dissolves as you eat them. The trickiest part is knowing when you’ve beaten the mixture enough, so don’t rush that step. And this really is one candy I wouldn’t choose to make on a humid day.
Why You’ll Love It
This classic divinity candy recipe uses whipped egg whites, cooked sugar syrup, vanilla and pecans to make the old-fashioned confection.
Light, airy texture: Whipped egg whites give divinity its distinctive texture, which is quite different from fudge or other homemade candies.
Plenty of pecans: Chopped pecans are folded into the candy and more are pressed on top before it sets.
A true old-fashioned candy: This is the classic cooked-sugar method using corn syrup, egg whites and a candy thermometer.
Fun to make: I like recipes like this where you can actually watch the texture change in the mixer and know when you’ve reached the right stage.
Also try homemade buckeyes, gumdrop nougat, these salted caramel peanut butter cups, Twix bites, Crockpot candy or Martha Washington candy.
Divinity Candy Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Granulated sugar: Regular white granulated sugar forms the base of the cooked syrup.
Light corn syrup: Helps keep the sugar syrup smooth and reduces crystallization as it cooks.
Water: Dissolves the sugar and corn syrup before the mixture cooks to temperature.
Vanilla extract: Flavors the candy without changing its white color.
Salt: A small amount balances the sweetness.
Egg whites: Whip them to stiff peaks before slowly adding the hot sugar syrup. Room-temperature egg whites are easier to whip to full volume.
Pecans: Most are folded into the divinity, with some reserved for pressing onto the tops.
Nonstick cooking spray: A little on the cookie scoop or spoon makes the sticky candy much easier to portion.
How to Make Divinity Candy
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the pan: Line a baking sheet with parchment paper or a silicone baking mat.
Cook the sugar syrup: Combine the sugar, water, light corn syrup and salt in a large saucepan. Cook over medium to medium-high heat, stirring until the mixture begins to boil. Stop stirring and continue cooking until it reaches 260°F.
Whip the egg whites: While the syrup cooks, beat the room-temperature egg whites in a stand mixer until stiff peaks form.
Add the hot syrup: With the mixer running, slowly stream the 260°F sugar syrup into the whipped egg whites. Continue beating until the mixture loses its gloss and holds its shape when dropped from a spoon.
Add the flavoring and pecans: Mix in the vanilla, then fold in most of the chopped pecans, reserving some for the tops.
Shape the candy: Working quickly, drop spoonfuls onto the prepared baking sheet and top each with a few pieces of pecan.
Let it set: Leave the divinity undisturbed in a cool, dry place for 1 to 2 hours, or until set.
Substitutions and Variations
Change the nuts: Walnuts can replace the pecans, or leave the nuts out if you prefer plain divinity.
Try almond extract: Replace some or all of the vanilla with almond extract for a stronger nutty flavor. Start with less because almond extract is much stronger than vanilla.
Add color: A tiny amount of gel food coloring can be mixed in near the end if you want colored divinity for a holiday.
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
Store: Keep divinity candy in an airtight container at room temperature for up to 1 week. Store it somewhere cool and dry since humidity can make the candy sticky. Place parchment paper between layers so the pieces don’t stick together.
Top Tips
Check the weather: I really wouldn’t choose a rainy or humid day to make divinity. The candy absorbs moisture from the air, which can make it difficult to set properly.
Use a candy thermometer: Getting the syrup to 260°F matters here. This isn’t one of those candy recipes where I’d try to judge the syrup by eye.
Pour the syrup slowly: Stream the hot syrup gradually into the egg whites with the mixer running rather than dumping it in all at once.
Watch the texture, not just the clock: Keep beating until the mixture loses its glossy appearance and a spoonful holds its shape. That’s a much better indicator than beating for a set number of minutes.
Work quickly once it’s ready: Divinity starts setting fairly fast. Have your lined baking sheet, greased scoop and reserved pecans ready before you finish mixing.
Grease the scoop: A very light coating of nonstick spray makes portioning the sticky mixture much easier.
Divinity Candy FAQs
Humidity is a common culprit, but the sugar syrup also needs to reach 260°F and the finished mixture needs to be beaten long enough. Before portioning it, the divinity should lose its glossy appearance and hold its shape when dropped from a spoon. If it immediately spreads, it probably needs more beating.
Divinity should be light and airy rather than dense like fudge. Once set, the outside holds its shape while the inside has a soft texture that gradually dissolves as you eat it.
Old Fashioned 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.
- Combine the sugar, water, light corn syrup 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 syrup cooks, beat the egg whites in a stand mixer fitted with the whisk attachment until stiff peaks form. Turn off the mixer but leave the egg whites in the bowl.
- When the sugar syrup reaches 260°F, turn the mixer to high. Carefully pour the hot syrup into the egg whites in a very slow, steady stream over several minutes. Continue beating until the mixture loses its glossy appearance and holds its shape when dropped from a spoon. Mix in the vanilla extract.
- 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: Getting the syrup to 260°F matters here. This isn’t one of those candy recipes where I’d try to judge the syrup by eye.
Pour the syrup slowly: Stream the hot syrup gradually into the egg whites with the mixer running rather than dumping it in all at once.
Watch the texture, not just the clock: Keep beating until the mixture loses its glossy appearance and a spoonful holds its shape. That’s a much better indicator than beating for a set number of minutes.
Work quickly once it’s ready: Divinity starts setting fairly fast. Have your lined baking sheet, greased scoop and reserved pecans ready before you finish mixing.
Grease the scoop: A very light coating of nonstick spray makes portioning the sticky mixture much easier.
Nutrition
Old fashioned divinity candy takes a little more attention than most of the candy recipes I make, but watching that glossy mixture turn thick enough to hold its shape is part of the fun. The pecans break up all that sweetness and add some crunch to the soft, airy candy. Just keep an eye on the weather before you start. This is one recipe I’d save for a dry day.
Other Candy Recipes to Try
- Make my favorite little reindeer treats with rice krispies as a crowd-pleaser.
- Like peppermint flavors? Also try Andes mints and York peppermint patties!
- These joyful reindeer cupcakes are an easy dessert for the whole family.
- My Santa cupcakes are light, fluffy, and utterly charming.
- Another fun addition to any holiday brunch spread is reindeer donuts.
- 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.