Old-Fashioned Divinity Candy (Best Recipe) (2024)

The word “divine” is a perfect way to describe Divinity candy.

It’s a vintage treat that comes from the Southern United States. Every bite is chewy with a little crunch. You will love it!

This incredibly sweet, nougat-like confection is nothing short of heavenly.

A word of warning, though. Candy-making requires a little bit of work.

In this recipe, you will put your accuracy and precision to the test. Don’t worry, I’ll hold your hand every step of the way.

Ready? Let’s indulge that sweet tooth, shall we? This is my favorite recipe for Divinity candy.

Divinity Candy Recipe

Have you been baking sweets and confections for a while? Do you feel you need a good baking challenge? This recipe is for you.

Candy-making is relatively easy once you learn the ropes.But it can be tricky if you’re new to the business.

I mean, forget that freshly cooked candy or syrup is Hot with a capital H. (I’m talking instant 2nd-or-3rd-degree burns hot.)

The reason people find it intimidating is that it requiresridiculous precision.

The type of candy you get depends on how long you boil it.

Any variance in temperature can mean the difference between fluffy nougat and brittle caramel.

So, you will need a candy thermometer. Unfortunately, there is no way around this.

But, if you have had Divinity candy, you know it is worth the trouble.

Plus, as long as you stick with me, you do not need to worry. I have all the tips and tricks for perfect divinity candy.

And I should be able to answer all your Divinity-making questions.

You said you wanted a challenge. So, this is me bringing it on!

What is Divinity Candy?

Never heard of Divinity candy? No worries!

Divinity is an airy and billowy confection. It is popular in the South, especially during the holidays.

This is averysugary candy. It primarily features sugar, corn syrup, and egg whites. The texture is like fudge, nougat, and marshmallow.

Do you have candy-making experience? You will notice that making Divinity is like making nougat or marshmallows.

How to Make Divinity Candy

1. Prep.

You will need several pieces of equipment.

These include:

Saucepan, stand mixer, candy thermometer, wax paper-lined baking sheet, and 2 greased spoons.

Measure your ingredients and have them ready as well.

NOTE: Everything needs to be ready to go before you begin. You must move at lightning speed once you start cooking the candy.

2. Combine the ingredients.

Combine the sugar, corn syrup, water, and salt in a saucepan over medium heat.

Stir the mixture until the sugar dissolves. Do not stir again.

3. Cook the mixture.

Place a candy thermometer in the saucepan. Cook the sugar mixture until the thermometer reads 260 degrees Fahrenheit.

Thisshouldtake 8-10 minutes.But go by temperature, not by time.You do not have to babysit it but check back regularly.

4. Meanwhile, beat the egg whites.

Beat the egg whites in a stand mixer as the syrup cooks. You want the egg whites to reach stiff peaks. This will take about 4-5 minutes.

Start at a low speed. Gradually increase the speed until it reaches medium-high. This will help reduce mess.

5. Pour the syrup into the egg whites.

Once the syrup reaches the correct temperature, it’s time for the tricky part.

Slowlypour the syrup into the egg whites with the stand mixer still running. Add the vanilla.

Continue to beat at medium-high speed for 8-9 minutes. Pause once to scrape down the sides of the bowl. It is ready when the mixture can hold its shape.

At this point, it should also have turned from glossy to matte.

Fold in (gently mix) the chopped nuts and cherries. These are optional.

6. Form the candy.

Use two greased spoons to drop mounds of candy onto the prepared baking sheet.

Create swirls on the tops of the candy for a pretty presentation.

7. Let it set.

Allow the candy to cool and dry for 2 hours. Serve and enjoy!

Note: The hot candy syrup cooks the egg whites as you mix it in. So, you do not have to worry about eating raw egg whites.

Do I need a Stand Mixer to Make Divinity Candy?

I 1,000% recommend using a stand mixer.

But youcanstill make Divinity candy with a hand mixer. It is more risky, though. And a lot more work (I hate beating egg whites by hand).

Also, remember the step where you slowly pour dangerously hot syrup into egg whites? While beating the mixture at the same time?

That requires a lot of precision.

You can do it alone- hot pot in one hand and mixer in the other. But you do not have as much control. And that can lead to injury.

It is better to enlist someone to help you with the pouring or beating.

But if you’re working alone, using a stand mixer isbest.

How to Know if the Syrup is Ready

Experienced candy-makers can tell the doneness of candy or syrup just by looking at it. But let’s not pretend to be experts here.

The best way is to use a candy thermometer. The syrup must reach 260 degrees Fahrenheit.

At this temperature, the syrup gets to thehard-ball stage. This is where it forms thick strings as it trickles from the spoon.

And the syrup will ball up if you drop some into cold water. Thus, the name.

At this stage, the candy is solid but still malleable. When you take the ball out of the water, it will hold its shape. But can still squish it.

Sugar syrup for marshmallows, nougat, and gummies also cooks until the hard-ball stage.

How to Test if the Divinity Candy is Ready

Okay, so this is another tricky part. But we got this.

After you add the syrup to the egg whites, watch the candy like a hawk. This step will take 4-9 minutes, depending on your mixer (and the weather).

But several indicators will tell you when it is ready.

1. First, the color will turn from glossy to matte.
2. Second, the candy should be able to hold its shape.
   1. You can test this by lifting the beaters.If the candy drops back into the bowl, beat it longer.
   2. Drop a small mound of candy onto wax paper. If it holds its shape, it’s ready. If it droops or flattens, beat again.

The Best Time to Make Divinity Candy

Another thing to consider when making Divinity candy is the weather.

You want to try this recipe on a chill, dry day. Humidity or moisture in the air will prevent the candy from drying.

And then you’re left with a gooey mess. It will taste good, but it will not be the same.

Divinity Candy Variations

You cannot do much to change the candy itself (except for extracts). But youcantry a variety of mix-ins!

Add any of these to your Divinity candy for variety:

• Crushed peppermint sticks
• Toasted shredded coconut
• Almonds or walnuts
• Cranberries or raisings
• Extract (almond, lemon, orange)
• Chocolate chips

How to Store Divinity Candy

Place your candy in an airtight container and store it in a cool, dry place. The candy will stay fresh for up to 2 weeks if you keep it properly.

Tips and Tricks

• Be sure your candy thermometer is correctly calibrated. To test, place the thermometer in boiling water. It should read 212 degrees Fahrenheit.
• Add a pinch of cream of tartar to the egg whites to help form stiff peaks. This tip is extra helpful to those who live at a high altitude.

More Candy Recipes You’ll Love

Fantasy Fudge

Peanut Butter Cups

Peanut Butter Balls

Rocky Road Fudge

Puppy Chow

Old-Fashioned Divinity Candy (Best Recipe)

Servings

40

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

62

kcal

Divinity candy is nothing short of delicious! It is a nougat candy, perfect for any occasion. It can be tricky to make. But with my guide, you’ll be A-okay!

Ingredients

• 2 1/2 cups granulated sugar

• 1/2 cup light corn syrup

• 1/2 cup water

• 1/4 teaspoon salt

• 2 egg whites

• 1 teaspoon vanilla

• 1/2 cup chopped pecans, optional

• 1/2 cup cherries, optional

• Special Equipment Needed:

• Candy Thermometer

• Stand Mixer

Instructions

• Line a baking dish with wax paper. Grease 2 spoons with non-stick spray.
• Add sugar, corn syrup, water, and salt to a 2-quart saucepan over medium heat. Stir until the sugar is dissolved.
• Place a candy thermometer in the saucepan. Cook the syrup, without stirring, until it reaches 260 degrees Fahrenheit (hard-ball stage), about 8-10 minutes.
• Meanwhile, beat egg whites with a stand mixer until stiff peaks form, about 4-5 minutes. Start at low and gradually increase the speed until it reaches medium-high.
• Once the syrup reaches 260 degrees Fahrenheit, gradually pour the syrup in a thin stream into the bowl of egg whites while still beating at medium-high speed.
• Add the vanilla and continue to beat, scraping the sides of the bowl, until the mixture is able to hold its shape, about 8 to 9 minutes. The mixture should have also turned from glossy to matte.
• Stir in the chopped nuts and cherries (if using).
• Using the greased spoons, quickly drop mounds of candy onto the wax paper, creating swirls on the tops with the spoon.
• Let the candy cool for about 2 hours. It should be room temperature. Serve and enjoy!