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.
Southern Candy Recipe
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!
While your sugar mixture is heating up, you start to beat the egg whites
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.
Make sure you have a candy thermometer – also your mixture will rise so use an extra large sauce pan
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.
Once the candy is ready you can transfer to parchment to dry
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.
In a non humid environment, divinity candy dries right on the counter over night
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Delicious divinity candy recipe that makes making divinity easy!
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.
Recipe 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!
