This Divinity Candy Recipe is divine. This is a recipe that has been passed down through generations of my family. My great grandmother is the one that handed it down, so it’s been a favorite treat for four generations, and I’m passing this down to my children, too. We consider this to be a traditional Christmas candy.
What Does Divinity Candy Taste Like?
Biting into a piece of divinity candy is like biting into a cloud. The texture is soft, then becomes creamy when chewed. The flavor of divinity is sweet with a hint of vanilla. It’s kinda like eating ice cream that isn’t so cold that it hurts your teeth!
What is Divinity Candy Made of?
The recipe for divinity candy is very simple. It is made of five ingredients:
- Egg whites
- Corn syrup
- Vanilla flavoring
Optional ingredients include chopped pecans, a pecan half placed on top of each finished piece of candy, or fruit.
Why is Divinity Candy Called Divinity?
There is no record of who invented or named Divinity candy or where it was invented. It is guessed that someone that tasted the concoction exclaimed “it’s divine!” Then, it simply became divinity.
Where Does Divinity Candy Come From?
There was a type of divinity rooted in Turkish delights and European treats in the 17th and 18th centuries. However, the type of divinity made in the United States today was recorded in a recipe in 1915. That would have been a few years before my great grandmother made divinity.
What is the Difference Between Nougat and Divinity?
Divinity and nougat have the same basic ingredients. The big difference is the way the ingredients are processed. With divinity, you slowly add all the hot syrup at one time, beating it into the beaten egg whites. With nougat, you add part of the hot syrup which has been brought to one temperature, then add the rest which has been brought to another temperature. Divinity is ready to eat when it has cooled, and so is nougat, but you have to let nougat sit longer to cool completely. The finished divinity is dry, then creamy when you chew it. Nougat is more moist and chewy.
Is Divinity Supposed to be Sticky?
When divinity is finished, it should not be sticky. The exterior of the candy should have a dry feeling. If the mixture is sticky, you should continue beating it until the candy is no longer shiny. Once the glossy appearance is gone, the divinity is ready to be spooned onto wax paper or parchment paper to cool.
Why is Divinity Crumbly?
Divinity will typically be crumbly if you beat it too long. I have recently learned that you can add a teaspoon of warm water to the mixture to reverse the effect of beating it too long. Even if your divinity is crumbly, it will still taste amazing!
Is Divinity a Meringue?
Divinity and meringue have a lot in common. Both start with egg whites, and you add sugar and most often vanilla flavoring. Divinity has the sugar added as a hot syrup, and the syrup actually cooks the egg whites. Meringue has the sugar added straight from the canister (still granulated), and the mixture is baked…like on top of a pie.
How Long will Divinity Last?
Divinity should be stored in an airtight container, but do not put it in the fridge. Store it in a cool, dry place, and it should keep for about 2 weeks. Although, I have never known it to last that long at my house! Storing it in the refrigerator will cause it to become sticky.
What is Divinity Fudge Made of?
Divinity fudge is just another name for divinity candy. Don’t let the word “fudge” fool you…that doesn’t mean there is any chocolate in it.
What Should Humidity be for Divinity?
Divinity will not turn out right if the humidity is above 50%. Every time I’ve tried to make divinity in high humidity, it has failed.
Why is Divinity not Fluffy?
There could be several reasons that your divinity did not turn out fluffy:
- The syrup was not at the right temperature when it was added to the egg whites.
- The egg white and syrup mixture was not beaten long enough.
- The humidity was too high.
How to Make Divinity Candy?
Making divinity candy is pretty simple. There are just a few steps to follow:
- Separate the eggs
- Stir together the sugar and corn syrup in a medium size saucepan over medium heat and boil just to the hard crack stage.
- While the sugar and corn syrup are getting to the hard crack stage, use the whisk attachment of a stand mixer to beat the egg whites on high speed until stiff peaks form.
- While still beating the egg whites, slowly pour the heated syrup into the beaten egg whites. Optionally, add chopped pecans after about 10 minutes.
- Continue to beat the egg whites until the mixture is no longer shiny.
- When the mixture loses its gloss, spoon onto wax paper or parchment paper to cool.
For more instructions and a complete tutorial, please take a look at the recipe below and our video (coming soon!).
What is the Trick to Making Divinity?
There are a few things that may seem like tricks when it comes to making divinity candy:
- Use a stand mixer, not an electric mixer (hand mixer).
- Let your eggs come to room temperature before separating and beating the whites.
- Make sure that the bowl you will use to beat the eggs in is thoroughly clean and totally dry.
- When you separate the eggs, be very careful not to get even a drop of egg yolk in the egg whites.
- When you beat the egg whites, make sure they hold a stiff peak.
- Use an instant read thermometer or candy thermometer to test the temperature of the syrup and sugar mixture. Alternatively, make sure the syrup has reached the hard crack stage (see the recipe below for more detailed information).
- Beat the combined egg and syrup mixture until it loses its gloss.
Is Divinity Supposed to be Sticky?
Divinity should be a little sticky when the mixture has turned dull (no longer glossy). When it has been spooned onto was paper or parchment paper, it will cool and lose its stickiness. The outside of the candy pieces should be dry, and the inside should be creamy when bitten into and chewed.
Can You Overcook Divinity?
The syrup can be overcooked, which is why you will want to begin testing the temperature soon after the sugar dissolves and you have reduced the burner temperature to prevent it from boiling over. The other way to “overcook” the divinity is to beat the egg white and syrup mixture too long. The mixture can become too dry and cool, then be crumbly.
Is Divinity Candy a Southern Thing?
Divinity candy is a recipe that is found in cookbooks throughout the United States. It has sometimes been called a Southern candy, but that is mostly because divinity frequently contains pecans.
What is the Difference Between Fudge and Divinity?
Divinity is made with egg whites, sugar, light corn syrup, salt, water, and vanilla extract. Fudge is made with sugar, butter, and milk. Sometimes marshmallow cream, marshmallows, and/or condensed milk is included in the fudge recipe.
Divinity Candy Recipe
This is the easiest and most fun light homemade divinity candy recipe. Simple and fast!
- 2 1/2 cups granulated sugar
- 2/3 cup light corn syrup
- 1/2 cup water
- 1/4 teaspoon salt
- 3 egg whites
- 1/2 teaspoon vanilla flavoring, pure
- 1 cup chopped pecans (optional)
- In a medium size sauce pan, combine the syrup and water. Place on a stovetop burner, over medium heat.
- Add the sugar and salt.
- Continue to cook over medium heat and stir until the sugar is dissolved.
- Separate the eggs, and put the egg whites into the bowl of a stand mixer.
- Whip the egg whites until they are stiff.
- When the water/syrup mixture reaches the hard crack stage (when a small amount of the mixture is dropped into a cup of ice water, the syrup forms strings that stand up in the water), remove from heat.
- Add the vanilla to the syrup mixture, and stir.
- With the stand mixer beating the egg whites, begin SLOWLY pouring the syrup mixture into the mixing bowl.
- The mixture will begin to look more like shiny pancake batter. Continue beating on medium speed just until the mixture loses its shine.
- After beating for approximately 10 minutes, add nuts, if desired.
- Spoon the mixture onto wax paper or parchment paper that has been lightly sprayed with cooking spray, or coated with butter.
- Cool for about 1 hour. Store in an air tight container in a cool, dry place.
Amount Per Serving: Calories: 94Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 23mgCarbohydrates: 19gFiber: 0gSugar: 19gProtein: 1g