• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Barbara Bakes™
  • Home
  • About
  • Info
  • Contact
  • Press
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Breads
  • Breakfast
  • Dessert
    • Cakes
    • Cookies
    • Ice Cream
    • Pastry
    • All Desserts »
  • Main Dishes
    • Beef
    • Chicken
    • Pork
    • Pasta
    • Meatless
    • All Main Dishes »
  • Side Dishes
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Baking Tips
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Dessert » Candy

    Divinity Candy Recipe

    Published by Melissa on December 17, 2018 | Updated June 10, 2022 | 12 Comments

    Pin
    Share
    Tweet
    Jump to Recipe

    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. 

    featured image for Divinity Candy Recipe

    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.

    Divinity Candy on Parchment

    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. 

    Putting Divinity Candy on Parchment Paper

    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. 

    Divinity Candy in Gift Bags

    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. 

    featured image for Divinity Candy Recipe
    Print Recipe Pin Recipe Rate this Recipe
    4.67 from 15 votes

    Divinity Candy Recipe

    Course: Dessert
    Servings: 4 dozen candies
    Calories: 69kcal
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 2 ⅔ cups sugar
    • ⅔ cup light corn syrup
    • ½ cup water**
    • 2 egg whites
    • 1 ½ teaspoons clear vanilla extract*
    • ⅔ cup coarsely chopped nuts optional

    Instructions

    • 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.

    Notes

    *Can sub traditional vanilla extract
    **Use 1 tablespoon less water on humid days and let dry longer on parchment paper
    Adapted from Betty Crocker

    Nutrition

    Serving: 1g | Calories: 69kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 11mg | Sugar: 15g

    More candy recipes you might like:

    Chocolot Butter Toffee, Barbara Bakes
    Black Licorice Caramels, Barbara Bakes
    Peanut Butter Gianduja Chocolates, Barbara Bakes
    Old Fashioned Potato Candy, Belly Full
    Martha Washington Candies, Mom On Time Out

    Pin It:

    A collage on How to make Divinity Candy recipe from Barbara Bakes
    Pin
    Share
    Tweet
    « Lemon Streusel Twisted Babka
    Best Christmas Cookies »
    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

      • Facebook
      • Instagram
      • Pinterest
      • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Marilla Rapp

      February 11, 2021 at 6:56 am

      With respect to the nurtimill artiste. Would it make sense to switch from the whisks to the dough hooks for the final mixing of the divinity fudge?

      Reply
      • Barbara Schieving

        February 11, 2021 at 10:21 pm

        It might be hard to switch but you could certainly give it a try.

        Reply
    2. Grace Capuano

      December 17, 2020 at 8:36 pm

      The problem with the nutrimill artiste mixer was the the mixer, but rather the whisk attachments themselves. I just got my mixer and the whisk attachments broke when the divinity started to thicken. My 25 yr old kitchen aid hand held mixer, has nice study whisks, and would of done the job. Disappointed, I really wanted to like this mixer. This was the first time using it too.

      Reply
      • Barbara Schieving

        December 18, 2020 at 6:49 am

        That’s so frustrating Grace. Have you contacted the company? The divinity does get really thick and most hand mixers have a hard time, the motor gets bogged down, but you wouldn’t expect the beater to break.

        Reply
        • Barbara Schieving

          December 19, 2020 at 11:10 am

          Our whisk broke this year too. I have removed the references to the Nutrimill mixer. Again sorry for the frustration!

          Reply
    3. Nora Mitchell

      January 31, 2019 at 11:14 pm

      I’m eyeing that Artiste with growing envy. How can I persuade them to send me one? 😄

      Seriously, I gave up my huge stand mixer when I downsized to an apartment with limited space, but my hand mixer was nearly killed while making royal icing at Christmastime and I’ve been pricing stand mixers again ever since.

      Reply
      • Barbara Schieving

        February 01, 2019 at 6:30 am

        It really is a workhorse, especially great for making a double batch or rolls.

        Reply
    4. Patricia

      January 03, 2019 at 1:43 pm

      I’ve made divinity from a Betty Crocker cookbook I received as a wedding gift 46 years ago. I had tried a couple of different recipes and they were total failures. It tasted good enough, but never did set up. We always had to use a spoon to eat it. That all changed when I tried Betty’s recipe and as they say, the rest is history. I make it every Christmas as the family demands it. I make several batches; some with nuts and some without. Also use a drop or two of red and green cake coloring to different batches to make it more festive. It’s great to give as gifts to neighbors and friends. I’ve found a lot of women are intimidated to make divinity. If you can make fudge, you can make divinity. It’s just part of celebrating the season at our house. One can’t go wrong with this great recipe.

      Reply
      • Barbara Schieving

        January 03, 2019 at 4:42 pm

        I love the idea of adding color. Thanks for sharing Patricia!

        Reply
    5. Toni

      December 17, 2018 at 8:19 pm

      Thank you so much for the recipe! Fun, easy and delicious!

      Reply
    6. Lorraine @ Not Quite Nigella

      December 17, 2018 at 3:06 pm

      These sound amazing! I’ve never actually heard of these before. Thanks mum! xxx

      Reply
    7. Carol

      December 17, 2018 at 8:12 am

      I’ve never made Divinity-my Mom did when I was little. I never saw her make it, it was before I spent time with her in the kitchen. She used to make different flavors I think she said. Isn’t it fun that your kids look forward to it every Christmas-that it wouldn’t be the same without it? That’s how it is with a couple things I make…Italian Cookies and Scotch Kisses-both are a staple for family and friends.

      That’s quite a mixer too-it’s a beauty. Looks like it made short work of mixing the candy.

      I love the bags you packed them in too….they’re so cute!

      Merry Christmas to you and your family, Barbara.

      Reply

    Primary Sidebar

    Welcome!

    Melissa and Barbara smiling

    Baking made easy! Sharing fabulous recipes for cookies, cakes, pies, breads and more. Barbara Bakes (and Melissa too!) Recipes from both of our kitchens to yours.

    Learn More »

    Popular Posts

    Air fryer french fries sitting next to a cup of dipping sauce

    Garlic Parmesan Air Fryer French Fries

    meat and beans sandwiched between two tacos covered in salsa, cheese, tomatoes, green onions, and a dollop of sour cream

    Mexican Pizza

    quiche in a pan with serving utensils and stacked plates

    Meat Lovers Quiche Recipe

    6 easy cake pops on a plate made with a brownie mix, covered in chocolate and sprinkles

    Easy Brownie Cake Pops

    Footer

    ↑ back to top

    SEEN ON

    as seen on promo graphic

    SEEN ON

    as seen on promo graphic

    About

    • Home
    • About
    • Contact
    • Press

    Browse

    • Recipe Index
    • Popular
    • Baking Tips
    • Travel

    Subscribe

    • Newsletter
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases.

    Copyright © 2022 barbarabakes.com. All rights reserved. DISCLOSURE - PRIVACY POLICY.