Old Fashioned Divinity Candy
This easy homemade divinity candy is an outrageously good little holiday treat that melts in your mouth and tastes incredible.
Servings: 45 pieces
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
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.
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.
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
Calories: 67kcal | Carbohydrates: 12g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 2mg | Iron: 0.1mg
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