Old-Fashioned Divinity Candy Recipe
I got this recipe years ago from a friend, and it’s been a favorite in my kitchen ever since. Old-fashioned divinity candy is sweet, soft, and full of pecans, with that classic melt-in-your-mouth texture. It uses just a few simple ingredients, but the results feel special every time. If you’ve never made it before, don’t worry. I’ll walk you through each step to make sure it turns out just right.
The trick to perfect divinity is all in the timing. You’ll need a candy thermometer, a sturdy mixer, and a dry day with low humidity. Once the sugar hits the right temperature, everything moves quickly, so have your ingredients measured and your pans ready. This candy sets fast, and getting it scooped at the right moment is key. Read through the tips below before you start, and you’ll do just fine.
What You’ll Need
Like all homemade candies, you’ll be amazed by how a little work transforms sugar and a couple basic pantry ingredients into something truly special. And yes, you absolutely must have a candy thermometer.
- 3 cups granulated sugar
- ½ cup water
- ½ cup light corn syrup (prevents crystallization; no substitute recommended)
- ⅛ teaspoon salt
- 3 egg whites (make sure no yolk gets in or they won’t whip properly)
- 1 cup chopped pecans (can substitute walnuts, almonds, pistachios, or maraschino cherries)
- 2 teaspoons vanilla extract (vanilla bean paste works but will leave visible specks)
How to Make Divinity Candy
Just remember, everything moves fast and you need to be ready! But it’s not hard!
Line your pans and get everything ready
Start by lining two sheet pans with parchment paper and lightly spraying your spoons with nonstick spray. Once the mixture is ready, you’ll need to move quickly, so now’s the time to prep.
Measure all your ingredients before you turn on the stove…there won’t be time later! If you’re using a stand mixer, set it up with the whisk attachment now.
Cook the sugar syrup to 260°F
In a medium saucepan, combine the granulated sugar, water, light corn syrup, and salt. Stir it just enough to combine, then stop stirring and let it cook. Bring it to a boil over medium-high heat and clip on a candy thermometer. You’re looking for the syrup to hit 260°F, also called the hard ball stage. Don’t rush this part.
Don’t walk away. The temperature climbs fast near the end, and even a few degrees too far can change the final texture.
Whip the egg whites to stiff peaks
When the sugar syrup reaches around 240°F, start whipping the egg whites. Make sure the bowl is grease-free and there’s no yolk in the whites. Beat them on high speed until they form stiff, glossy peaks. They should stand straight up when you lift the whisk
If the peaks are soft or slouchy, the candy won’t set right.
Slowly pour in the syrup and beat
With the mixer on low, slowly drizzle the hot syrup into the egg whites. Pour in a thin, steady stream right between the whisk and the side of the bowl to avoid splattering.
Once all the syrup is in, turn the mixer up to medium-high and let it go for 5 to 6 minutes.
The mixture should be fluffy, thick, and losing its shine: it will start to look just a bit dull. If it’s still glossy and soft, give it another minute.
Add the vanilla and pecans
Once the texture is right, stop the mixer and add the vanilla and chopped pecans. Stir them in just until combined.
You can also reserve a few pecans or cherries to press into the tops if you want them to look extra polished.
Scoop onto the pans
Use two spoons sprayed with nonstick spray to drop the candy in generous tablespoon-sized heaps onto the parchment-lined pans. It helps to work quickly here because the mixture will start to set fast and can get too stiff to scoop.
If it starts sticking too much, pause to re-spray your spoons. Don’t try to reshape the drops after they’ve set or they’ll lose their smooth finish.
Let them cool and set
Leave the candies at room temperature until they’re fully set. This usually takes about 30 minutes, though slightly longer if your kitchen is warm or humid.
Once they’re firm and dry to the touch, you can pack them into an airtight container. Keep them in a cool, dry spot: not the fridge, which can introduce moisture and ruin the texture.
More Classic Candy Recipes
- Old-fashioned peanut butter balls: Creamy, rich, and made without a candy thermometer.
- Everyone (everyone!) loves a simple stovetop fudge
- And for all my favorite homemade Christmas candies, look at this list.
Printable Recipe
Old-Fashioned Divinity Candy
Equipment
- 1 Medium saucepan
- 1 stand mixer with whisk attachment
- 2 sheet pans
- 2 spoons
Ingredients
- ⅛ 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)
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Instructions
- Prep. Line two sheet pans with parchment paper and measure out all ingredients.
- Cook. In a medium saucepan, combine the 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.
- Beat egg whites. When the syrup reaches about 240°F, begin whipping the egg whites on high speed in a stand mixer until stiff peaks form.
- Combine and beat. With the mixer on low, slowly pour the hot syrup into the egg whites. Once all the syrup is in, increase to medium-high and beat for 5–6 minutes, until the mixture is fluffy and slightly dull in appearance.
- Add pecans. Add the pecans and vanilla extract. Mix just until combined.
- Shape. Quickly scoop tablespoon-sized portions onto the prepared pans using the sprayed spoons. Work quickly as the candy sets fast.
- Cool Let cool and set at room temperature for about 30 minutes, or until firm to the touch.
Notes
Nutrition
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
