Old-Fashioned Divinity Candy Recipe

Introduction

Old-Fashioned Divinity Candy is a classic Southern treat known for its light, airy texture and sweet, nutty flavor. This delicate candy is perfect for holiday gatherings or anytime you want a nostalgic, melt-in-your-mouth delight.

Ingredients

• 3 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)

Instructions

1. Step 1: Prep. Line two sheet pans with parchment paper and measure out all ingredients.
2. Step 2: 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.
3. Step 3: 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.
4. Step 4: 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.
5. Step 5: Add pecans. Add the pecans and vanilla extract. Mix just until combined.
6. Step 6: Shape. Quickly scoop tablespoon-sized portions onto the prepared pans using sprayed spoons. Work quickly as the candy sets fast.
7. Step 7: Cool. Let cool and set at room temperature for about 30 minutes.

Tips & Variations

• For best results, use fresh egg whites at room temperature to achieve stiff peaks more easily.
• Swap pecans for walnuts or almonds depending on your preference, or try chopped maraschino cherries for a fruity twist.
• Spray spoons lightly with cooking spray before shaping to prevent sticking and shape the candy evenly.
• If you don’t have a candy thermometer, test syrup by dropping a bit into cold water; if it forms a hard ball, it’s ready.

Storage

Store divinity candy in an airtight container at room temperature for up to 2 weeks. Keep it away from humidity to prevent it from becoming sticky or soft. If needed, let candy come to room temperature before serving to regain its fluffy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute egg whites with a vegan alternative?

Traditional divinity relies on the egg whites for its fluffy texture, so vegan substitutes are challenging. Aquafaba (chickpea water) can sometimes be used as a substitute but may result in a different texture.

Why did my divinity turn out sticky or soft?

Sticky or soft divinity usually means the syrup didn’t reach the correct temperature or the candy was exposed to humidity. Make sure to use a reliable candy thermometer and store the candy properly to avoid this.

Old-Fashioned Divinity Candy Recipe

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Old-Fashioned Divinity Candy is a classic, fluffy, and sweet treat made from whipped egg whites and sugar syrup, enhanced with crunchy pecans and a touch of vanilla. This nostalgic confection is perfect for holiday gifting or a special homemade candy experience, combining crisp texture with melt-in-your-mouth sweetness.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: About 40 pieces 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Ingredients

• 3 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)

Instructions

1. Prep. Line two sheet pans with parchment paper and measure out all ingredients carefully to ensure smooth preparation.
2. Cook the syrup. In a medium saucepan, combine granulated sugar, corn syrup, water, and salt. Bring to a boil over medium-high heat without stirring. Attach a candy thermometer and cook the syrup until it reaches 260°F, the hard ball stage for candy making.
3. Beat egg whites. When the syrup temperature reaches about 240°F, begin whipping the egg whites in a stand mixer on high speed until stiff peaks form to create a stable base for the candy.
4. Combine syrup and whites. With the mixer running on low, slowly drizzle the hot syrup into the beaten egg whites. After completely adding the syrup, increase the speed to medium-high and continue beating for 5 to 6 minutes until the mixture becomes fluffy, thick, and slightly dull in appearance.
5. Add flavorings and nuts. Fold in the chopped pecans and vanilla extract gently, just until evenly incorporated without deflating the fluffy mixture.
6. Shape the candy. Quickly scoop tablespoon-sized portions onto the prepared parchment-lined pans using lightly sprayed spoons to prevent sticking. Work swiftly since the candy sets rapidly.
7. Cool and set. Allow the divinity pieces to cool and set at room temperature for approximately 30 minutes until firm and ready to enjoy.

Notes

• Use fresh egg whites and ensure they are free of yolk for proper whipping.
• Light corn syrup is essential to prevent sugar crystallization and achieve smooth texture.
• Work quickly when shaping the candy because the mixture hardens fast.
• Store divinity in an airtight container at room temperature to maintain texture and freshness.
• For variation, substitute pecans with walnuts, almonds, or even maraschino cherries.

Keywords: Old-Fashioned Divinity Candy, classic candy recipe, homemade divinity, nutty candy, holiday treat