Divinity Recipe

Grandmother’s Divinity was always a part of our Christmas celebration. She’d watch the weather carefully during the week before Christmas to pick just the right day, the one with the lowest possible humidity, and she’d begin making this delicious confection.

Tasting a lot like marshmallows, her billowy, white divinity was always one of my favorites. Some years, she’d tint in pink or green, but more often than not, she’d leave it pure white.

I always wanted to be there to help her as she made her divinity recipe each Christmas. Watching her as she worked magic before my eye, I would press myself as close as possible against the laminate countertop for a better look.

I dared not move from the station where Grandmother had told me to stand while she turned the molten sugar to fluffy, light clouds of confection. I knew that I would be able to help her drop teaspoons full of divinity onto the waxed paper if I did as she’d gently asked me to do.

Since Grandmother had chosen the day with the lowest to no humidity, her divinity would dry well and then we’d package it into waxed paper lined tins that were used from year to year to hold her Christmas candies.

When I married, Grandmother gave me a book of her recipes that she’d collected throughout the years. Many of them were taught to her by her own mother and grandmother, some were given to her from friends, but most she’d created herself.

Each Christmas, I carefully pull out my book and turn to the pages of Christmas candies, including her date nut roll recipe and divinity recipe, and make them for my own family. Her Christmas tradition continues as I carefully watch the weather to pick just the right day.

Here’s Grandmother’s Divinity Recipe. I hope you enjoy it as much as my family does.

4.5 from 2 reviews
Divinity Recipe
Prep time
Cook time
Total time
Divinity candy is a delicious confections. This heirloom divinity recipe is a family tradition and never fails me.
Serves: 8
  • 2 cups sugar
  • ½ cup white corn syrup
  • ½ cup cold water
  • 2 egg whites, room temperature
  • pinch of salt
  • 1 teaspoon pure vanilla
  • 1 cup chopped pecans (optional)
  1. Heat the sugar, corn syrup and water over medium heat in a heavy bottomed saucepan. Using a candy thermometer, heat the mixture until it reaches 250º F, a hard ball stage.
  2. As the syrup is cooking, whip egg whites, along with a pink of salt, until stiff peaks have formed.
  3. When the sugar syrup has reached hard ball stage (250º F), remove it from the heat and begin to slowly pour it into the beaten egg whites, whipping together at a high speed.
  4. Add the vanilla and continue whipping the mixture on high until it holds its shape and does not fall back onto itself, about 5-6 minutes. Stir in chopped pecans, if using.
  5. Using two teaspoons and working quickly, drop scoops of divinity onto sheets of waxed paper that has been placed on top of cooling racks. If the divinity begins to harden, add a few drops of warm water to help loosen it while working.
  6. Allow the divinity to dry and harden. This usually takes a couple of hours to overnight. Store in an airtight container for up to two weeks.


Merry Christmas!
Robyn xoxo


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  1. 19

    Lori says

    I remember my grandmother making this and some she added the pecans and some she would add cherry’s. Can you tell me would it be the candied cherries or the Maraschino cherries and when would you add them? Thanks

  2. 20

    Ashley says

    I have made divinity for years with my dad, but I was thinking this year about changing it up. Possibly doing a cinnamon caramel or cranberry pecan? Have you tried adding other ingredients does it upset the process? Last years batch didn’t set up for some reason so I don’t want to waste this years batch! Thanks for the advice.

    • 21


      Hi Ashley,
      You should be able to stir in dry ingredients as one of the last steps before you make your candies and allow them to set and dry. For adding wet ingredients, you’ll want to make sure that you change the ratios of the base divinity recipe based on the amount of the new liquid you add. I hope that helps!

  3. 22

    Sherryl Gurney says

    Ladies; the only difference in Divinity & Seafoam is the sugar. Divinity with white & Seafoam with Brown. The cooking process is identical. Enjoy. Robyn, thanks for sharing your recipe.

  4. 23

    Georgia Lee says

    Thanks for the recipe. I miss read the instruction, and added my nuts and vanilla before whipped 5 or 6 mins. I went ahead and it turn out fine, I toasted my pecans before using in my candy.

  5. 24

    Stephanie Burbank says

    I also had a grandmother that made divinity. It’s such a special candy to me. What would you say is a low humidity? We live in Utah where it’s always relatively low, but it seems the month of December is always in the 50% range. Is that low enough to attempt this?

    Thanks so much! And thanks for the recipe as I do not have my own from my grandmother. I hope it will work out for me :)

  6. 25

    Madonna says

    We make this same recipe only without the pecans. My great grandmother used to make it and sale it during the depression by going door to door. My grandmother is the one who taught me how to make it and I have passed it on to my daughter.

  7. 26

    Pam says

    Just love this recipe , it’s the same as my Mother used to make! And the date nut roll recipe brought back wonderful childhood memories. Pam

  8. 27

    Kay says

    My Mother used to make this and also a similar candy that she called “Seafoam” It was made with brown sugar. Sure wish I could get that receipt. Have you ever heard of it.

    Thanks, Kay

    • 28

      Madonna says

      Kay, I have that recipe. I am not home right now but I will post it later on. My great grandmother used to make seafoam and sale it door to door during the depression. My grandmother taught me how to make it. At first I thought this divinity recipe was it, but it doesn’t have the brown sugar in it.

  9. 30

    Susan Lamb says

    My mother always made divinity and made sure family, friends, teachers, coworkers and neighbors all had divinity. I was 9 when I started to help dip divinity. My mom has been gone 6 yrs and I still make divinity. At least one batch Nd hope to carry on the tradition for many years and pass it on to my daughter.
    My recipe is the same except it uses 3 cups sauger instead of two.

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