Divinity Candy

Cooking Method

1. In a saucepan, mix the granulated sugar, corn syrup, and water. Cook over medium heat, stirring gently until the sugar is fully dissolved.
2. Increase the heat and bring the mixture to a boil without stirring. You want to let it bubble away until it reaches the soft ball stage, around 235°F.
3. While the syrup is boiling, beat the egg whites in a separate bowl until you achieve stiff peaks. This means the egg whites should be thick enough to hold their shape.
4. Once the syrup has reached the correct temperature, carefully pour it into the beaten egg whites while mixing at high speed.
5. Continue beating until the mixture is glossy and holds its shape well.
6. Gently fold in the vanilla extract and optional nuts if you’re using them.
7. Finally, drop spoonfuls of the mixture onto waxed paper and allow them to cool and set fully.

Best Ways to Enjoy It

Divinity candy is delicious on its own, but you can elevate your presentation and enjoyment with a few creative ideas:

• Serve with a side of freshly brewed coffee or tea for a delightful afternoon snack.
• Use colorful wrappers to package your divinity as gifts for loved ones during the holidays.
• Create a stunning dessert table by pairing divinity with other sweets like fudge, truffles, or cookies.

Keeping Leftovers Fresh

To keep your divinity candy fresh and delicious, follow these simple storage tips:

• Store it in an airtight container at room temperature for up to one week.
• If you want to keep it longer, consider freezing the candy. Simply place it in a freezer-safe container, and it will last for up to three months.
• Make sure to avoid storing divinity in humid conditions, as moisture can cause it to lose its texture and become sticky.

Extra Advice

Here are some helpful tips to ensure your divinity candy turns out perfectly every time:

• Use a candy thermometer to accurately monitor the syrup temperature for best results.
• For a lovely flavor twist, consider adding almond extract or citrus zest in place of vanilla.
• Be patient while waiting for the syrup to cool—this will help achieve the desired texture.

Different Ways to Try It

Want to mix things up? Here are some fun variations you can try with divinity candy:

• Nutty Delight: Experiment with different nuts such as walnuts, pecans, or pistachios for varied flavor.
• Chocolate Drizzle: Drizzle melted chocolate over cooled pieces for a decadent addition.
• Flavor Infusion: Substitute almond extract or peppermint extract for a unique twist.

Your Questions Answered

How long does it take to make divinity candy?

The entire process takes about 30-45 minutes, plus time for cooling.

Can I use a stand mixer to beat the egg whites?

Absolutely! A stand mixer can make the process easier and more efficient.

How should I store leftovers safely?

Keep it in an airtight container at room temperature, away from moisture, for up to a week. Freezing is also an option for longer storage.

What’s the best way to avoid a sticky texture?

Ensure your syrup reaches the correct temperature and store in a cool, dry place. Avoid humid conditions.

Divinity Candy

A fluffy, melt-in-your-mouth confection that is a holiday favorite and perfect for impressing friends with a homemade treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American, Holiday

Calories: 120

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups granulated sugar
• 1/2 cup corn syrup
• 1/2 cup water
• 2 large egg whites
• 1 cup chopped nuts (optional) Can use walnuts, pecans, pistachios, or omit entirely for a nut-free version.
• 1 teaspoon vanilla extract For flavor; can substitute with almond extract or citrus zest.

Method

 

Preparation

1. In a saucepan, mix the granulated sugar, corn syrup, and water. Cook over medium heat, stirring gently until the sugar is fully dissolved.
2. Increase the heat and bring the mixture to a boil without stirring. Let it bubble until it reaches the soft ball stage, around 235°F.
3. While the syrup is boiling, beat the egg whites in a separate bowl until achieving stiff peaks.
4. Once the syrup has reached the correct temperature, carefully pour it into the beaten egg whites while mixing at high speed.
5. Continue beating until the mixture is glossy and holds its shape well.
6. Gently fold in the vanilla extract and optional nuts if using.
7. Drop spoonfuls of the mixture onto waxed paper and allow them to cool and set fully.

Notes

Store in an airtight container at room temperature for up to one week. For longer storage, freeze in a freezer-safe container for up to three months.