Old-Fashioned Divinity Candy Recipe (2024)

This Old Fashioned Divinity Candy Recipe is a wonderful, Southern confection that is perfect for adding to a plate of goodies to share with loved ones during the holidays!

Old-Fashioned Divinity Candy Recipe (1)
Table of Contents
  1. Old Fashioned Divinity Recipe
  2. Tests to Make Sure the Divinity is Done
  3. More Candy Recipes You'll Love
  4. More Favorites from House of Nash Eats
  5. Old Fashioned Divinity Candy Recipe

Old Fashioned Divinity Recipe

This old fashioned divinity candy recipe is a sweet treat I love to make and share during the holiday season, and I'm guessing fewer people have heard of it, much less tasted it before, unless you grew up in the South.

Old fashioned divinity is a vintage recipe for a meringue-based candy that I would describe as somewhere between fudge (even though there is no chocolate in most divinity, it is often even referred to as Divinity Fudge), nougat, and marshmallow.

It's a billowy light, super-sweet, airy candy confection and it tastes...well, divine. Hence the name.

If you love making homemade candy during the holidays to share with friends & family, be sure to also check out mySouthern Pecan Pralines, English Toffee, Easy Homemade Peppermint Bark,andOld-Fashioned Homemade Peanut Brittle (my second most popular candy recipe after this divinity!).

Old-Fashioned Divinity Candy Recipe (2)

The only place I have ever actually seen it sold is on Main Street USA in Disneyland in the candy store where it comes packaged in little rectangular tinfoil trays next to the walnut fudge. It's what I would pick out as my special treat when I was a kid and we would go to the park with my aunts and grandparents, who would let us choose one thing to take home and share.

Divinity is a classic candy recipe made with just a few ingredients: granulated sugar, corn syrup, and water get boiled together with a pinch of salt until they reach a hard ball stage before very slowly pouring the liquid sugar mixture over stiff egg whites in a thin, steady stream.

Old-Fashioned Divinity Candy Recipe (3)

Then chopped pecans and a little vanilla are stirred in at the end for texture and flavor.

Old-Fashioned Divinity Candy Recipe (4)

Tests to Make Sure the Divinity is Done

The trickiest part to making this old fashioned divinity candy recipe is knowing when it is done and ready to be dropped into little mounds or poured into a pan to set. But I have two tests to help you out.

The first test is by just turning off your mixer and lifting the beaters. If the candy falls back into the bowl in ribbons that immediately merge back into themselves, the divinity is not done and you need to keep beating.

Eventually, the divinity candy will lose it's glossiness and sheen and stop being so sticky, which means it's ready.

The second test is even easier, I think, because all you do if you are having a hard time telling whether the divinity is still glossy in the first test is to go ahead and stop the mixer, drop a teaspoonful of candy onto wax paper, and check whether the candy will hold its shape.

If it puddles, the divinity isn't ready, but if it holds a peak and stays in a nice mound, you are good to go.

You definitely want a candy thermometer (affiliate link) for this recipe though, because if you don't bring the sugar/corn syrup mixture up to 260 degrees F before slowly adding it to stiff egg whites while beating, then candy won't set.

Old-Fashioned Divinity Candy Recipe (5)

Divinity Candy Variations

There are a few popular divinity candy variations because the base itself is such a great backdrop for mix-ins like the pecans that I chose to use here. But some other great flavor ideas would be to stir in the following combinations.

  • Walnuts and 1 teaspoon of maple extract for maple walnut divinity
  • Crushed peppermint sticks for peppermint divinity
  • Maraschino cherries for maraschino cherry divinity
  • 2 cups coconut for coconut divinity
  • Almond extract with dried cranberries for cranberry almond divinity

And you can color any batch of divinity with just a couple of drops of food coloring just to change things up. Although I love the pure white look and nutty taste of this classic, old fashioned divinity candy recipe. And it's the one that gets made most at our house.

Old-Fashioned Divinity Candy Recipe (6)

What are your favorite food gifts to share with others during the holidays?

More Candy Recipes You'll Love

  • Grandpa Johnson's Easy Homemade Rocky Road Fudge
  • Grandma Nash's Best Butter Almond English Toffee
  • Christmas Pretzel Hugs
  • Chocolate Covered Pretzel Rods

Candy

Homemade Peanut Brittle Candy

Candy

Homemade Peppermint Patties

More Favorites from House of Nash Eats

  • White Chocolate Raspberry Cheesecake
  • Korean Short Ribs
  • Cuban Mojo

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

Old-Fashioned Divinity Candy Recipe (10)

PrintPinRate

Old Fashioned Divinity Candy

4.95 from 150 votes

Amy Nash

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 40 pieces

This Old Fashioned Divinity Candy Recipe is a wonderful, Southern confection that is perfect for adding to a plate of goodies to share with loved ones during the holidays!

Ingredients

  • 2 ½ cups granulated sugar
  • ½ cup water
  • ½ cup light corn syrup
  • teaspoon salt
  • 2 egg whites, room temperature
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract

Instructions

  • Line a cookie sheet with parchment paper or a silpat mat and set aside.

  • In a large saucepan over medium heat, combine the sugar, water, corn syrup and salt and cook, stirring occasionally, just until the mixture starts to boil. Then clip a candy thermometer (affiliate link) to the side of the pan and continue to cook without stirring until the temperature reaches 260 degrees F, about 8-10 minutes.

  • While the sugar mixture is cooking, beat the egg whites on high speed using a stand mixer with a whisk attachment until stiff peaks form.Then switch to the paddle attachment.

  • Once the sugar mixture reaches 260 degrees F, remove from heat and very slowly pour it in a thin, steady stream, over the egg whites while mixing on high speed. It should take about 2 minutes to pour the hot liquid over the egg whites, so go slow and don't rush this step.

  • Continue to beat on high speed for another 5-8 minutes until the candy loses some of its glossiness and starts to hold its shape. You can stop mixing and test a small amount of candy by dropping a small spoonful of it onto the parchment paper to see if it holds its shape in a nice mound with nice swirls on top or if it melts down into a puddle. Continue to beat a minute or two longer if the divinity doesn't hold its shape yet, test again.

  • Mix in the vanilla and the chopped pecans when the candy stays in a mound instead of melting into itself.

  • Using two spoons sprayed lightly with cooking spray, drop tablespoon size scoops of divinity onto the prepared baking sheet, using one spoon to scrape the hot candy off the other spoon. You will want to work quickly while the candy is still hot.

  • Let the candy set, then store for up to 5 days in an airtight container.

Video

Notes

From everything I have seen, divinity can be finicky about setting up on humid days. I haven't experienced this firsthand, but thought I would give you a heads up that you might not want to try this recipe for the first time on a rainy day.

Nutrition

Calories: 31kcal | Carbohydrates: 3g | Sodium: 12mg | Sugar: 3g

Tried this recipe? Show me on Instagram!Mention @HouseOfNashEats or tag #houseofnasheats!

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About the author

Old-Fashioned Divinity Candy Recipe (15)

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Old-Fashioned Divinity Candy Recipe (2024)

FAQs

Why won't my divinity candy set up? ›

But if your divinity fails to harden, you can beat in two tablespoons of powdered sugar and allow the mixture to rest a few minutes; if the candy hardens too much, you can blend in hot water a tablespoon at a time until the perfect, fluffy consistency is reached.

What to do if divinity doesn't harden? ›

If your divinity candy fails to harden, add 2 tablespoons of powdered sugar and beat again. Allow it to rest for about 15 minutes. This will absorb more moisture and will allow your sweet treat to harden. If you want your divinity candy to soften up a bit add hot water a tablespoon at a time and beat it again.

Does humidity affect making divinity candy? ›

It's best to make divinity on a cool, dry day. If it's humid (over 50%) or rainy, the candy might end up with a more gooey, or grainy texture.

Can you overbeat divinity? ›

Pour the syrup in a thin stream: When adding the hot syrup to the whipped egg whites, pour it in a thin, steady stream while continuously beating the egg whites. This ensures even incorporation and a smoother texture. Avoid overbeating: Be cautious not to overbeat the mixture after adding the syrup.

How long does it take divinity to set up? ›

Divinity should be dry and set within two hours, but have patience. It may take a little longer. If you would like to try correcting a thin divinity, beat in a little bit of powdered sugar at a time until the consistency is drier and thicker, before dropping onto sheets of waxed paper again to dry.

What to do with failed divinity? ›

You can sometimes correct a divinity fail. If it is too stiff, add very hot water, beating in a half tablespoon at a time until it reaches a fluffy consistency. If it is too thin and does not set, try adding 1/2 tablespoon at a time of powdered sugar until it thickens.

Why is my divinity runny? ›

And don't try making divinity when the humidity is above 60%. No matter how long you beat the mixture, it will remain too runny to form into mounds. Tips: Cook the syrup mixture in a heavy saucepan.

Why is my divinity chewy? ›

Why is my Divinity chewy or crumbly? If the texture of your divinity just isn't right, it may be that your temperature was off. Make sure to cook your sugar syrup to 260°F, and beat your egg white-syrup mixture until it loses its glossy sheen for the right final consistency.

Why can't you make divinity on a rainy day? ›

Because of the high sugar content, divinity needs dry air to dry itself. On high humidity days, the divinity will absorb moisture from the air. This means the divinity will have a gooey texture to it.

What is the best humidity level for making candy? ›

That's part of why candy making is so prevalent in winter; the best climate for making candy has a relative humidity of less than 35%, and cold air usually has less moisture than hot air.

Does sugar go bad in humidity? ›

Storage Conditions. Store sugar in a cool, dry location (not the refrigerator). Moisture makes granulated sugar hard and lumpy. Once this happens, it creates problems in usage and there is no easy method to restore lumpy sugar.

What is divinity candy made of? ›

Divinity candy is made with light corn syrup, sugar, and stiff egg whites for a soft, nougat-like festive Southern treat! It's no surprise this traditional divinity candy recipe has stood the test of time.

What if my divinity is too dry? ›

How To Handle Overly Dry Divinity. If you find that your Divinity candy has turned out too dry (left hand side of image above), work as quickly as possible to spoon the pieces out onto the parchment paper. Let the candy sit out just until it has cooled and then immediately transfer to an air tight container.

Are nougat and divinity the same? ›

IS DIVINITY NOUGAT? Not exactly, but it's nougat-like. It has the same ingredients: egg whites, corn syrup, sugar, and flavoring (most often vanilla but almond, cherry (photo #6) orange, peppermint, and other flavors work).

Why is divinity crumbly? ›

When the hot sugar mixture in the saucepan reaches 260 degrees Fahrenheit (known as the "hard-ball stage" in candy making), slowly pour it in a thin stream over the egg whites. Continue to beat the mixture until it holds its shape. Don't overdo it, or the divinity will become crumbly and stiff.

Why is my candy not setting? ›

The simple answer is that there is too much moisture in your candy. One or more factors could be contributing to this problem. In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture.

References

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