This divinity candy recipe is a classic, old-fashioned candy recipe that my kids request every year. It’s the perfect treat to give to neighbors or friends.
Before we got married, my husband made divinity, and he’s made it for Christmas every year since we got married. My recipe is slightly adapted from the Betty Crocker’s Cookbook we received as a gift at our wedding.
My kids grew up eating divinity, and it just wouldn’t be Christmas for them without it.
What Is Divinity
According to Wikipedia, divinity is a nougat-like confection made with egg white, corn syrup, and sugar. It’s softer than most store-bought nougats but not as soft as a marshmallow. It’s very sweet and sort of melts in your mouth when you’re eating it.
Often nuts, especially pecans in the South, are added to divinity. However, my family prefers it without nuts. (Two of my grown kids still don’t care for nuts.) If your family loves nuts, definitely add them.
How to Make Divinity
Making divinity isn’t difficult, especially if you have a stand mixer and an instant-read thermometer. You can use a hand-held mixer to beat your egg whites and do the initial mixing, but once the divinity gets thick and creamy, you’ll have to finish mixing it by hand. The hand mixer motor isn’t strong enough to beat it when it’s thick.
It’s important to cook the sugar mixture to 260°F or until a small amount of the hot sugar mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
Next, you’ll beat the egg whites until stiff peaks form. Once the egg whites are whipped, you’ll continue beating while you slowly pour the hot sugar mixture into the whipped egg whites.
Lastly, you’ll beat in the vanilla extract and stir in the nuts, if using. Instead of using traditional vanilla extract, I used a clear vanilla extract so my divinity is a brighter white.
This year we made divinity in the NutriMill Artiste Kitchen Stand Mixer. NutriMill is a sister company to Bosch. The Artiste is compatible with most Bosch attachments. My sister is a huge fan of Bosch mixers, so I was excited when NutriMill offered to send me their new mixer, the Artiste, to try at home.
The Artiste did a fabulous job mixing the divinity. Having two whips (instead of one like some mixers have) helped incorporate the hot syrup more quickly. I think our divinity was even more creamy and smooth this year.
Once the divinity has thickened to a creamy consistency, you need to quickly divide it into individual portions. We’ve found it’s easiest if you use two spoons to portion it out.
Use one spoon to scoop up the divinity and a second spoon to push the scoop off of the spoon on to the parchment paper. You could also spoon it onto a Silpat or wax paper.
How to Store Divinity
Let the divinity set up on the parchment paper for about an hour or two. You want to wait until it’s no longer sticky and removes easily from the parchment paper.
Store the divinity in an airtight container. Or, we prefer to wrap the divinity in plastic wrap in individual servings. Then the divinity stays softer and is easy to give away as gifts.
When I’m making it for the kids, we generally skip the plastic wrap and use small size sandwich bags.
I decided to put my divinity candy recipe on Barbara Bakes so the recipe would be easy for my kids to find and make themselves one day with their kids. I hope you’ll give the recipe a try too.
- 2 2/3 cups sugar
- 2/3 cup light corn syrup
- 1/2 cup water**
- 2 egg whites
- 1 /12 teaspoons clear vanilla extract*
- 2/3 cup coarsely chopped nuts, optional
- Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring to 260ºF on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
- Beat egg whites in a stand mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (If mixture becomes too stiff for your mixer, you'll need to beat it by hand.) Gently stir in nuts if using.
- Use two spoons to push dollops of candy onto parchment paper or a Silpat. Let stand at room temperature until candies feel firm. Store in airtight container or wrap in plastic wrap to give as gifts.
*Can sub traditional vanilla extract
**Use 1 tablespoon less water on humid days and let dry longer on parchment paper
Adapted from Betty Crocker
Amount Per Serving: Calories: 69 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 11mg Carbohydrates: 15g Fiber: 0g Sugar: 15g Protein: 1g
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Peanut Butter Gianduja Chocolates, Barbara Bakes
Old Fashioned Potato Candy, Belly Full
Martha Washington Candies, Mom On Time Out