Treat yourself to the timeless delight of classic divinity candy. It’s a heavenly blend of simple ingredients that offer a melt in your mouth experience that nobody can resist.
Prepare to be wowed by the simplicity and richness of this recipe, the perfect holiday dessert that everyone will enjoy. Whether it’s festive parties, holiday gatherings, or cheerful gifts, divinity candy adds a touch of tradition to any celebration.
Bringing a wave of nostalgia with its loved flavor profile, homemade divinity candy captures the hearts of all. Its professional-grade flavor and smooth texture might seem complicated, yet the process is surprisingly straightforward.
It is a touchy recipe but once you get it, you will get requested make it again and again.
This is my mother in laws famous recipe that she has made for over 50 years and given as gifts to many. It was a recipe her kids loved as it rung in the holiday season when they smelled it in the kitchen. It was passed down from her mom so it really is a family heirloom.
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She actually walked me through each step to get it right (after some miserably failed attempts). The key is to stop mixing EXACTLY when the divinity mixture doesn’t drip from the whisk attachment anymore. You have to work quick to form them once it is to that point.
While a little fickle, the best part of this recipe is that the ingredients needed are kitchen staples. This divinity candy recipe turns out like soft meringue cookies or little mounds of pillowy goodness.
Whether this candy is eaten solo or shared, it elevates any moment into a special occasion. Pair with a warm cup of hot cocoa or crock pot apple cider on a chilly winter night or serve with white chocolate christmas crack for a decadent dessert buffet.
Why you’ll love this candy recipe
- It’s a vintage recipe for a classic candy that stands the test of time. My mother in law has been making it for over 50 years!
- You can make this sweet treat your own with different nut options or chocolate drizzle.
- It’s one of the tastiest christmas candy recipes and it goes great with our gluten free Christmas cookies
- These little candies make great gifts, making hearts melt with each bite.
- While delicious and impressive, this candy recipe calls for simple ingredients
- Sugar – Just simple sugar is what works best in this recipes.
- Light corn syrup – I don’t use this ingredient often but for these, trust me, it is worth it.
- Egg whites – You will definitely need these to form into stiff peaks for this recipe.
- Vanilla extract – This simple extract gives a bit of elevated flavor that takes these treats to the next level.
- Walnuts or pecans – This can be omitted completely without any consequence. But I do love the flavor and texture the nuts add.
How to make classic divinity candy
Step 1: Make the syrup
Place the sugar, corn syrup and water in a pot and bring to a boil and 250 degrees.
Pro tip: Mix everything together once then don’t touch again until it comes to temperature
Step 2: Mix eggs
Whip egg whites until stiff peaks form using a whisk attachment on your stand mixer.
Step 3: Mix them together
SLOWLY (takes about 5 minutes total) keep a steady thin stream of syrup pouring into the beaten egg whites while on a level 2 or low and slow mix setting (do not mix on high setting)
Pro tip: For best results, keep watching this mix closely until the mixture no longer drips off the whisk. BE CAREFUL NOT TO OVER MIX. Truly the moment it is no longer drippy is when it is ready.
Step 4: Add the nuts
If you are adding nuts, this is the time to gently fold in the chopped nuts. QUICKLY.
Step 5: Form the divinity
Working quickly (like within 3 minutes of the divinity coming to the correct texture), use two greased spoons to form little mounds of divinity onto a parchment lined baking sheet. Top with a pecan if desired.
Can I make divinity candy without a stand mixer?
Yes, but you will need a second person to keep mixing while you keep the steady stream of syrup going into the egg whites.
- Nuts – Chopped pecans, almonds, walnuts, or even macadamia nuts will work for this divinity recipe.
- Chocolate drizzle – The best way to elevate this recipe is by adding a little chocolate drizzle after the candy has hardened.
- Pinch of salt – Add a pinch of flakey sea salt for an extra savory kick.
- Food coloring – If you want something more fun than the timeless white color, add food coloring to the mixture.
Can I make divinity candy in advance?
Yes, you can make this divinity recipe a day or two in advance. Making Christmas desserts ahead of time can be a convenient option, especially during the busy holiday season or preparing for special occasions. Follow storage instructions to ensure freshness.
Storing – Once your homemade candy has properly set in the hard ball stage, store in an airtight container at room temperature. You can store it for several days, and up to two weeks, without losing the taste and texture.
If you have to layer/stack the candies on top of each other, you can separate them with wax paper but it isn’t necessary.
Freezing – I do not recommend freezing this easy divinity candy recipe as the humidity will effect the taste and texture.
More recipes you’ll love
- These easy Christmas pancakes are the perfect way to start a chilly December morning.
- Elevate your Christmas party by serving candy cane Christmas mocktails or a gingerbread martini mocktail.
- This Christmas charcuterie board is one of my all time favorite holiday recipes.
- For another dessert recipe, try these gluten-free gingerbread cookies.
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Classic Divinity Candy
- 2 1/2 cups sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 2 egg whites, room temperature
- dash of salt
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, chopped
- Prepare a couple sheet pans by lining with parchment and two spoons that are greased and set aside
- In a large saucepan, combine the water, corn syrup and sugar then stir to combine
- Set your candy thermometer and continue to stir occasionally until the mixture begins to boil (Once the mixture just starts to boil, stop stirring and do not stir again)
- Meanwhile, in the bowl of a stand mixer, whip the egg whites at med/high speed until stiff peaks and set aside until the syrup mixture is ready
- Once the syrup mixture reaches 250 degrees or firm-ball stage, remove from the heat
- Turn on the mixer with the egg whites and turn the speed to medium
- ***Very, very slowly – and carefully – pour a slow, steady stream of the hot syrup into the whipped egg whites. It should take about 5 minutes to pour the syrup into the eggs – do no rush it! Pour the mixture while the mixer is running. Do not stop/start to pour.
- Keep speed at 2 (low) and keep mixing until the divinity no longer drips from the whisk. WATCH CLOSELY, you don't want to over mix
- Once the entire syrup mixture has been poured and it’s been combined, add the vanilla.
- Remove the bowl from the stand mixer and add in the chopped walnuts or pecans and fold into the mixture
- Scoop out a spoonful of the mixture and use the other spoon to scrape it off. Drop the dollops onto the parchment and continue until the rest of the mixture has been portioned out
- Add a pecan or walnut half on top of each mound and press into place
- Allow them to set for about 30 minutes to firm up
- Humidity will effect the results of this confection. If you live in a super humid area or it’s raining, decrease water by 1 tablespoon.
- Make sure there are no egg yolks in the whites, otherwise they will not whip up.
- I recommend 2-3 Tbs sized dallops for the candy size, however, you can make them as large or as small as large as you prefer.
Here’s the original recipe card from my mother in law…