Introduction

Old-Fashioned Divinity Candy is a classic, fluffy treat with a delicate sweetness and a delightful crunch from nuts. This light, melt-in-your-mouth confection has been a holiday favorite for generations and is easier to make than you might think.

Several dollops of white, creamy batter with a soft, swirled texture are placed evenly on parchment paper with visible pieces of brown pecans both inside the batter and scattered around. The batter looks light and thick with slight bumps and folds, showing a rough, airy surface. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups granulated sugar
½ cup water
½ cup light corn syrup (prevents crystallization)
⅛ teaspoon salt
3 egg whites (no yolk; whites must whip to stiff peaks)
1 cup chopped pecans (or use walnuts, almonds, or maraschino cherries)
2 teaspoons vanilla extract (vanilla bean paste works too)

Instructions

Step 1: Prep your workspace by lining two sheet pans with parchment paper and measuring out all ingredients.
Step 2: In a medium saucepan, combine sugar, corn syrup, water, and salt. Bring to a boil over medium-high heat without stirring. Attach a candy thermometer and cook until the syrup reaches 260°F.
Step 3: When the syrup reaches about 240°F, start whipping the egg whites on high speed in a stand mixer until stiff peaks form.
Step 4: With the mixer on low, slowly pour the hot syrup into the egg whites. After all the syrup is added, increase speed to medium-high and beat for 5–6 minutes until the mixture is fluffy and slightly dull.
Step 5: Fold in the chopped pecans and vanilla extract just until combined.
Step 6: Quickly scoop tablespoon-sized portions onto the prepared pans using spoons sprayed with non-stick spray. Work fast as the candy sets quickly.
Step 7: Let the candies cool and set at room temperature for about 30 minutes, until firm to the touch.

Tips & Variations

Use light corn syrup to prevent crystallization and ensure a smooth texture.
Swap pecans for walnuts, almonds, or even chopped maraschino cherries for different flavor and texture variations.
Make sure egg whites have no trace of yolk to whip properly to stiff peaks.
Use vanilla bean paste instead of extract for a richer vanilla flavor.

Storage

Store divinity candy in an airtight container at room temperature. It will keep well for up to two weeks. Avoid refrigerating as moisture can make the candy sticky. To refresh, let sit in a dry spot for a few hours before serving.

How to Serve

A white bowl filled with multiple large dollops of creamy, off-white, textured meringue clusters that have a slightly rough surface and small chunks of pecans visible inside and on the edges, some pecan halves are nestled in between the dollops, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular corn syrup instead of light corn syrup?

It’s best to use light corn syrup as it helps prevent crystallization, but regular corn syrup can work in a pinch. The texture may be slightly different.

Why did my divinity candy turn out sticky?

Sticky divinity is usually caused by humidity or undercooked syrup. Make sure the syrup reaches the correct temperature and store the candy in a cool, dry place.