Old-Fashioned Divinity Recipe

Name: Divinity Candy Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Ingredients: 2 large egg whites; 3 cups sugar; ⅔ cup water; ½ cup light corn syrup; 1 teaspoon vanilla extract; ½ cup chopped pecans (or whole pecans to place on top instead, if desired)

This Divinity Recipe is a old-fashioned holiday candy that is made with whipped egg whites, sugar syrup, vanilla, and pecans. It’s light, fluffy, sweet, and a classic with that melt-in-your-mouth texture everyone remembers from Christmas candy trays.

We love making divinity for Christmas, neighbor gifts, and family treat plates because it feels special and nostalgic. It does take a little timing, but once the sugar syrup reaches the right temperature and the candy is beaten just enough, it sets into beautiful little clouds that are so irresistible. We hope you love this treat as much as we do.

For more nostalgic homemade candy, be sure to check out our Homemade Turtles, Caramel Candy, and Peanut Brittle.

Why You’ll Love It + Why it works:

Unique and Nostalgic: Classic old-fashioned candy that is perfect for Christmas and gifting.
A Favorite for Sharing: Great for holiday trays, cookie plates, and sharing with neighbors.
Room Temperature Egg Whites Whip Better: Letting them sit helps them beat into stiff peaks.
The Sugar Syrup Sets the Candy: Cooking the syrup to 252°F helps the divinity hold its shape once dropped onto the baking sheets.

Divinity Recipe Ingredients

Large egg whites (2): Whips into stiff peaks and give divinity its light, fluffy texture.
Sugar (3 cups): Sweetens the candy and forms the cooked syrup base.
Water (⅔ cup): Helps dissolve the sugar so it can cook into a smooth syrup.
Light corn syrup (½ cup): Helps prevent crystallization and keeps the candy smooth.
Vanilla extract (1 teaspoon): Adds warm, classic flavor to the candy.
Chopped pecans or whole pecans to place on top instead, if desired (½ cup): Adds nutty flavor and texture, or make a pretty topping.

How to Make Divinity Recipe

EGG WHITES. Place egg whites in the bowl of a stand mixer and let stand at room temperature for 30 minutes.

PREP. Line 3 baking sheets with parchment paper and set aside.

Testing the temperature in a pot of boiling sugar.

SIMPLE SYRUP. In a heavy saucepan over medium heat, combine sugar, syrup, and water. Stir constantly to dissolve sugar. Once sugar is dissolved, continue to cook over medium heat without stirring until the temperature reaches 252°F (or the “hard ball” stage: about 8-10 minutes).

EGG WHITES. Just before the temperature is reached, beat egg whites in a mixing bowl on medium speed until stiff peaks form.

Once temperature is reached, slowly add hot sugar mixture in a thin stream over the egg whites, beating constantly and scraping the sides of the bowl when needed. Add vanilla. Beat until candy holds its shape and is not shiny anymore (about 5-6 minutes).

NOTE: Do not overmix or candy will get stiff and crumbly.

NUTS. Immediately fold in pecans, if desired.

COOL. Quickly drop by heaping spoonfuls onto prepared baking sheet, while the candy is still hot. This works best with two people dropping spoonfuls at the same time since the candy cools down very quickly.

Let the candy set until it is dry to the touch.

Pro Tip!

Beat it. Just beat it. Beat it until it takes on a dull sheen and is no longer shiny, continue until it is no longer thin and syrupy and enough air gets whipped in which helps it cool and thicken.

Test the mixture by dropping a spoonful onto the pan. If it starts to spread, keep beating the mixture. If it holds its shape, it’s ready, and stop beating.

A plate of divinity recipe on a white plate with pecans.

Kristyn’s Recipe Tips

Let the egg whites come to room temperature before whipping so they reach stiff peaks more easily.
Use a candy thermometer for accuracy, and cook the syrup to 252°F.
Pour the hot syrup into the egg whites slowly in a thin stream while the mixer runs.
Stop beating once the candy holds its shape and is no longer shiny so it does not become stiff or crumbly.
Make-ahead tip: make divinity a few days ahead and store it in an airtight container once fully dry and set.
Work quickly. If you cannot scoop the divinity fast enough onto the cookie sheets and the candy starts hardening, add a little bit of hot water (around two teaspoons), and beat it again until it’s the right texture. The rest should be scooped with no problem.
Grainy texture. If not mixed well the sugar won’t dissolve properly.

5 from 3 votes

Divinity Candy Recipe

By: Kristyn Merkley

With only a handful of ingredients, this crunchy and sweet divinity recipe is a classically simple candy that's perfect for sharing!

Servings: 20

Prep: 15

Cook: 10

Total: 55

Divinity recipe on a white plate with pecans.

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Ingredients

▢ 2 large egg whites
▢ 3 cups sugar
▢ ⅔ cup water
▢ ½ cup light corn syrup
▢ 1 teaspoon vanilla extract
▢ ½ cup chopped pecans or whole pecans to place on top instead, if desired

Instructions

Place egg whites in the bowl of a stand mixer and let stand at room temperature for 30 minutes.
Line 3 baking sheets with parchment paper and set aside.
In a heavy saucepan over medium heat, combine sugar, syrup, and water. Stir constantly to dissolve sugar. Once sugar is dissolved, continue to cook over medium heat without stirring until the temperature reaches 252°F (or the “hard ball” stage: about 8-10 minutes).
Just before the temperature is reached, beat egg whites in a mixing bowl on medium speed until stiff peaks form.
Once temperature is reached, slowly add hot sugar mixture in a thin stream over the egg whites, beating constantly and scraping the sides of the bowl when needed. Add vanilla. Beat until candy holds its shape and is not shiny anymore (about 5-6 minutes).
NOTE: Do not overmix or candy will get stiff and crumbly.
Immediately fold in pecans, if desired.
Quickly drop by heaping spoonfuls onto prepared baking sheet, while the candy is still hot. This works best with two people dropping spoonfuls at the same time since the candy cools down very quickly.
Let the candy set until it is dry to the touch.

Notes

IMPORTANT: This needs to be done very quickly and works best when there is an additional person helping to drop the divinity onto the baking sheets.

STORE. Allow the divinity candy recipe to cool completely before storing. Store it in an airtight and moisture-free environment, otherwise, it will either dry out due to air exposure or become slimy due to moisture.
- Line the container with wax paper to help maintain proper moisture as well as use it to separate each layer of candy.
- At room temperature, or in the fridge, it will keep for up to 2 weeks.
FREEZE. When stored properly in the freezer it can last for 6+ months. Remove from the container to thaw before eating.

Nutrition

Serving: 1g, Calories: 161kcal, Carbohydrates: 37g, Protein: 1g, Fat: 2g, Saturated Fat: 0.2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 11mg, Potassium: 17mg, Fiber: 0.3g, Sugar: 37g, Vitamin A: 2IU, Vitamin C: 0.03mg, Calcium: 4mg, Iron: 0.1mg

Recipe FAQ

How to store?

Allow the divinity candy recipe to cool completely before storing. Store it in an airtight container (and moisture-free environment), otherwise, it will either dry out due to air exposure or become slimy due to moisture.
Line the container with wax paper to help maintain proper moisture as well as use it to separate each layer of candy. At room temperature, or in the fridge, it will keep for up to 2 weeks.

How to freeze?

When stored properly in the freezer it can last for 6+ months. Remove from the container to thaw before eating.