Flavored with sugar and nostalgia, this divinity candy recipe is sure to satisfy your sweet tooth.
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Story and recipe development: Iris Gonzalez
Editor’s note: Continuing a tradition started here last year, we’re pleased to share another old family recipe. This time, we’re tweaking a staff member’s grandmother’s divinity. Enjoy – and don’t forget to tell us how your family likes it.
An old-fashioned Southern candy, divinity is a welcome favorite, especially around the holidays. It’s a meringue-based, confection that is a cross between nougat and marshmallow.
Light and sweet, divinity comes together easily enough to give away or nibble on at the end of a long day.
This recipe makes about 1-1/2 pounds, which translates into 60 (smaller, teaspoon-sized) or 40 (larger, tablespoon-sized) pieces of candy.
To make the candy stay fresh longer, store it in a air-tight container, using wax paper to separate pieces. To serve it, we recommend a pretty vintage plate or colorful napkin.
Divinity Candy Recipe
Ingredients
- 2 ½ cups sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 2 large egg whites
- ¼ tsp salt
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Method
- Place egg whites and salt in the bowl of a stand mixer and allow the egg whites to reach temperature, which takes about 30 minutes.
- Line three 15” x 10” baking sheet pans with waxed paper for the finished divinity pieces to dry.
- In a large heavy saucepan, add the sugar, water, and corn syrup. Stir mixture, then bring to a boil. Cook, without stirring, over medium heat until a candy thermometer reaches 250°. Your goal is to get the candy mixture’s temperature in the range of 250° to no higher than 265°. This is the hard ball stage for the sugar syrup you need for divinity.
- As the candy mixture gets close to 250° start the mixer. Beat egg whites on medium speed until stiff peaks form. Unsure what “stiff peaks” are? Take the mixing whisk out of the bowl and hold upright, the egg whites should stand up in a stiff peak and not flop over.
- Once mixture reaches 252° or so slowly pour the hot candy in a thin stream over the stiff egg whites while the mixer is running. You will be beating the mixture constantly and scraping sides of the bowl so the egg whites do not scramble or cook. The mixture is increase in volume, which is normal.
- Add the vanilla. Beat until candy holds its shape, 5-6 minutes. Do not overmix or candy will get stiff and crumbly. Immediately fold in pecans.
- Quickly drop the candy by heaping teaspoonfuls (or use a tablespoon for larger pieces) onto prepared pans. Let stand at room temperature until dry to the touch. Store in between pieces of waxed paper in an airtight container at room temperature.
- Note: If you make divinity on a humid day (humidity at 60% or more), chances are the candy will remain sticky to the touch and would dry out properly. Don’t despair! Put the baking sheets of candy in the oven at 250° for 30 minutes, then turn the oven off and let the divinity cool down inside. They should be dry once they’ve cooled.
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Iris Gonzalez is a journalist who covers innovation-driven companies in San Antonio at StartupsSanAntonio.com. You can also check out her writing on food, travel, and culture at IrisGonzalez.com.
