Light and Fluffy Southern Divinity Candy with bits of pecan is the perfect Christmas holiday candy. Super sweet and fun to eat, this slightly chewy delicious confection takes a little patience but is worth the wait.
Divinity Candy Recipe
Divinity candy, named because of how “divine” the light and fluffy sugar based candy really is, is a Southern based pecan filled cloud.
Before setting out to make divinity, please note that working with egg whites requires patience. Additionally, the temperature in your home cannot be too humid or hot and because of this, Divinity candy is often a Christmas treat (especially for the South).
If you have never had divinity before, its like a meringue and is considered a classic, old fashioned family treat.
Scroll to the bottom for a printable version of this post, including all measurements and instructions, so you can follow along in your kitchen without being on your phone.
Here is what you need to gather to get started:
- white sugar
- corn syrup
- water
- salt
- egg whites
- chopped pecans or walnuts
- vanilla
RELATED CANDY RECIPES: Butter Mints , Peanut Butter Fudge, Microwave Peanut Brittle Recipe, Christmas Cream Cheese Mints
Divinity Candy Tips
You need to use a large saucepan because at about 225 degrees the mixture begins to triple in size as it boils and bubbles up and can boil over!
You need a candy thermometer because it will take a bit to come to 260 degrees.
I let mine set overnight, but if made in winter, can usually let it set for 4-6 hours to harden.
This takes about 20-25 minutes to make and then time to harden.
Note on shape: This is a recipe that you have to make over and over again and then you’ll perfect the dollop. I am not that great at making a perfect dollop!
How to make Divinity Candy
Line a baking sheet with parchment paper and set aside.
Add sugar, corn syrup, water and salt to a large saucepan and heat on medium heat for 8-10 minutes until a candy thermometer reaches 260 degrees.
*While the mixture above is cooking, beat egg whites until stiff peaks form, about 2-3 minutes.
Remove from heat and slowly stream sugar mixture into egg white mixture while mixer is beating on high speed.
It will take 2-3 minutes to pour the candy into the egg whites.
Continue to beat candy on high for 6 minutes or until mixture holds shape.
Fold in chopped nuts and vanilla and mix well.
Butter two spoons and drop rounded tablespoons of candy onto prepared parchment sheet.
Let divinity candy set, overnight until dry.
Store in an airtight container.
Makes 20-24 candies.
Have questions or tips on this recipe?
Please come back and let me know how it worked for you! Your feedback allows me to grow and improve my recipes.
Light and Fluffy Divinity Candy
Ingredients
- 2-1/4 cups white sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 1/4 teaspoon salt
- 2 egg whites
- 1/2 cup chopped pecans or walnuts
- 1 teaspoon vanilla
Instructions
- How to make Divinity Candy
- Line a baking sheet with parchment paper and set aside.
- *While the mixture below is cooking, beat egg whites until stiff peaks form, about 2-3 minutes.
- Add sugar, corn syrup, water and salt to a large saucepan and heat on medium heat for 8-10 minutes until a candy thermometer reaches 260 degrees.
- Remove from heat and slowly stream into egg white mixture while mixer is beating on high speed.
- It will take 2-3 minutes to pour the cand
- y into the egg whites.
- Continue to beat on high for 6 minutes or until mixture holds shape.
- Fold in chopped nuts and vanilla and mix well.
- Butter two spoons and drop rounded tablespoons of candy onto prepared parchment sheet.
- Let divinity candy set, overnight until dry. Store in an airtight container.
- Makes 20-24 candies.
Notes
- You need to use a large saucepan because at about 225 degrees the mixture begins to triple in size as it boils and bubbles up and can boil over!
- You need a candy thermometer because it will take a bit to come to 260 degrees.
- I let mine set overnight, but if made in winter, can usually let it set for 4-6 hours to harden.
- This takes about 20-25 minutes to make and then time to harden.
- Note on shape: This is a recipe that you have to make over and over again and then you'll perfect the dollop. I am not that great at making a perfect dollup!
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Comments & Reviews
LINDA says
Looking forward to making some of your wonderful recipes. Would love to receive posts from you but do not belong to Facebook. Do you send out weekly or daily posts? My address is below if you do. Thank you. Linda
Trisha says
Linda, its something I am working on but do not have set up yet. Most people do not want “another” email so I have been hesitant to send it out. I am happy to hear you are interested so Ill spend some time seeing if its something I can incorporate here! Thank you SO much!
Also if by any chance you have Pinterest, the recipes are also added here – https://www.pinterest.com/SaltySideDish/_created/
Trisha
Donna Carter says
I came across your recipe and it brought back some really, Precious Memories for me. Me , my mom and my granny use to make divinity every year for Christmas gifts. So much fun.
They both have left me now and I haven’t made it since. My sweet granny died in 1986 & Mom died in 2014, so it’s been a few yrs.
While looking at your recipe, it has encouraged me to try it on my own this year, so; thank you for putting your recipe out here . I think it was, My Christmas miracle.
I’ll post a picture as soon as I make it and show how it turns out.
Merry Christmas to you all.
Trisha Haas says
So glad this recipe invoked some positive memories for you. Let us know how it goes!