Divinity candy is a delicious homemade confection with a billowy cloud like appearance. This southern heirloom Divinity candy recipe is a family holiday tradition and always a special favorite!
Grandmother’s Divinity candy was always a part of our Christmas celebrations. Her billowy, white Divinity tasted a lot like marshmallows, and was always one of my favorite homemade candies. Some years, she’d add a tint of pink or green to it, but she would usually leave this special Divinity pure white.
She’d watch the weather carefully during the week before Christmas. Then she would pick the day with the lowest possible humidity and begin making this delicious confection.
Grandmother’s Divinity Candy Recipe
I always wanted to help my Grandmother as she made her Divinity recipe each Christmas.
Watching her as she worked magic before my eyes, I would get as close as possible for a better look. I was certain to keep my spot beside her while she turned the molten sugar into fluffy, light clouds of confection. I was always so excited to help her drop teaspoons full of Divinity onto the waxed paper.
Since Grandmother had chosen the best day with low to no humidity, her Divinity would dry well. Then she packaged it into waxed paper lined containers used to hold her Christmas candies until she later shared with all of us at Christmas.
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 year just before Christmas, I carry on the tradition and make Grandmother’s Divinity. I remember her advice and research the weather predictions to pick just the right day – the day with the lowest possible humidity. Then, I carefully pull out my treasured book of Grandmother’s handwritten recipes and turn to the pages of Christmas candies, including her date nut roll recipe and this Divinity recipe, and make them for my own family.
How to Make Divinity Candy
As I mentioned, Divinity is best made on a day with low to no humidity.
Here’s what you’ll need to make this delicious heirloom candy:
Ingredients
- sugar – granulated
- white corn syrup
- cold water
- egg whites – at room temperature
- pinch of salt
- vanilla – if don’t make this, make sure to use good quality pure vanilla
- pecans – chopped (optional)
Step by Step Instructions
Prep. First, lay sheets of waxed paper onto two cooling racks and set aside.
Cook. Heat the sugar, corn syrup and water over medium heat in a heavy bottomed saucepan until mixture reaches hard ball stage, 250 degrees Fahrenheit, checked on a candy thermometer.
Whip. As the syrup is cooking, whip the egg whites, along with a pinch of salt, until stiff peaks have formed.
Remove from heat. When the sugar syrup has reached hard ball stage (250 degrees F), remove it from the heat.
Combine and whip. Slowly pour the sugar syrup into the beaten egg whites, whipping together at a high speed.
Add vanilla. Then add the vanilla and continue whipping the mixture on high speed until it holds its shape and does not fall back onto itself, about 5-6 minutes.
Add pecans (optional). Then very gently stir in the chopped pecans, if using. Barely stir the mixture, only just enough to add in the pecans.
Scoop. 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 while you are scooping it, add a few drops of warm water to help loosen it while working.
Let it set. Allow the Divinity to sit on racks til it’s completely set. This usually takes about 2 hours to overnight.
How to Store Divinity Candy
Store the set Divinity in an airtight container for up to two weeks.
It can be frozen in an airtight container for up to two months.
More Holiday Treat Favorites
Here’s Grandmother’s Divinity Recipe in detail. I hope you enjoy it as much as my family does!
Divinity Recipe
Ingredients
- 2 cups sugar
- 1/2 cup white corn syrup
- 1/2 cup cold water
- 2 egg whites, room temperature
- pinch kosher salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, optional
Instructions
- Lay sheets of waxed paper onto two cooling racks and set aside.
- 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.
- As the syrup is cooking, whip egg whites, along with a pinch of salt, until stiff peaks have formed.
- 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.
- 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.
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Merry Christmas!
Robyn xo
Thank you Robyn, This is the first time I have made Divinity. I did it and it turned out great. I had to mix a little longer but it finely turned. I also made your praline recipe and they were amazing. Thank you and Have a very Merry Christmas as we celebrate Jesus Birthday.
Thank you so much, Connie! Merry Christmas to you too! xo
Can I divide a recipe and make 2 different flavors. My Aunt always made cinnamon(pink) and wintergreen (green). This was at least 60 years ago, but such a favorite of my holidays.
You can divide the recipe, Aldean, to add the different flavors. Enjoy!
Good, standard divinity recipe. But I do recommend getting your syrup up to 260 instead of 250. That really is a magic bullet for making this “no fail”.
Just a question before I try this. What would happen if I added mini chocolate chips at the end? Would they stay while or melt?
I’ve not ever added chocolate chips to this recipe, Jodean. Thanks!
I have never had good luck with divinity but this recipe sounds like one I could have good luck with so I’m going to try it. I’ll let you know how I do.
Barbara
Hi Barbara,
I hope you have fun making it and enjoy it! I do give some tips in my blog post that you may find helpful. Thanks!
My husband asks for this every Christmas………it’s not my favorite! But must please him. It’s easy. The trick is making sure you cook the syrup to the right temperature ❤️
Hi.. I have made divinity since I was a teen and now am in my 60s… sh! One thing I will often do if the batch does not want to stiffen, is to let it sit awhile. Watch it. I have waited 30 min. To 2 hours and found that eventually it’s ready to stir and drop with peaks. 🙂
Thanks Cathy! xo
I love this fudge! It brings back old memories of my mom! She made it when I was a little girl and it’s tasted so wonderful! I make it now for my family! It is my favorite! This is a good recipe! Thank you for sharing! I’m going to make a batch right now!
Enjoy the Divinity, Becky! This recipe has been a family favorite for many, many years for us. Thanks so much! xo
My mom used to make this when I was a boy and now I’m the only one left. I was wanting some divinity to remember her by so I used your recipe and it was just like hers. Thank you for helping me rekindle old memories
Hi Tom, this comment is one of the many reasons I love what I do. I am so glad you found and enjoyed the recipe and it made you think of your mom.
This is my Grandmother’s recipe and I think of her every time I make it too, so it holds a special place for me as well.
Thank you so much for sharing this with me, Tom!
Have struggled with .three batches! Followed the instructions carefully! Yet the peaks collapsed into a flat cookie shape. Am I rushing the process? Richard
Hi Richard,
I’ve found that if it is humid when you make it, it will fall. I always try to make it when it is a sunny, clear day. Also, make sure the syrup reaches the hardball stage of 250 degrees before you pour into the egg whites. It will take at least 6 minutes of whipping it after pouring into the egg whites.
And you are correct – this is one recipe you can not rush.
I hope this helps! Thanks so much! 🙂
This is identical to my Great-Grandmother’s recipe. When my mother was a teen she wore braces and nuts were completely out if the equation. She minced maraschino cherries and let them dry overnight and used that instead of nuts. I’ve never seen anyone else do that so I am assuming it was a Great-Grandmother Nella thing. This is a brilliant recipe and worth the effort.
Hi Heather!
Divinity is such a delicious treat – I loved when my Grandmother made it and enjoy making it now myself!
I’ve never tried with dried cherries – that sounds delicious!!! Thanks so much for sharing this with me! Have a wonderful holiday! xo
My Mom made this recipe from the time I was little until I was in my 20’s. She used to say she killed more mixers making it but the taste was heaven. Made my first batch tonight and can’t wait to eat 1.
Hi Selene!
That’s so funny that your mom said that about the mixers! Divinity is certainly a labor of love – but you are right, the taste is heaven and the candy is so worth it! Thanks so much for sharing your memory with me! xo