Old-Fashioned Divinity Candy is a light, cloud-like sugar candy that always makes my kitchen smell like Christmas. It’s special because the texture is airy yet chewy, and it’s one of those old-school confections that never goes out of style. I’ve made this recipe for years and tested it with both a stand mixer and a hand whisk to perfect technique and texture.
(If you enjoy holiday classics, you might also like this roast option: Classic Christmas Prime Rib Holiday Feast.)
Why Make This Recipe
- The flavor is pure, sweet vanilla-scented nostalgia that highlights simple ingredients.
- It’s a show-off candy that’s impressive but surprisingly straightforward to make.
- Divinity keeps well at room temperature, so it’s perfect for gifting and cookie trays.
- You can add nuts, citrus zest, or even chocolate to customize each batch for different tastes.
- Personally, I love how airy the finished candy is — getting those glossy peaks is deeply satisfying and reminds me of holiday gatherings.
(For another sweet holiday hit, check a tried-and-true option like Classic Christmas Toffee.)
Recipe Overview
- Prep time: 15 minutes (plus cooling/standing)
- Cook time: 20–30 minutes (boil sugar syrup to temperature)
- Total time: About 1–1.5 hours including cooling and beating
- Servings: Makes about 3 dozen small pieces (depending on size)
- Difficulty: Medium — requires attention to candy thermometer readings and beating to the right stage
- Method: Boil a sugar-corn syrup syrup to candy temperature, whip egg whites to soft peaks, pour hot syrup slowly into whipped whites while beating, then beat to stiff peaks and drop by spoonfuls onto parchment.
(If you like technique-driven recipes, the long-simmer methods in this Authentic Tuscan Ragu recipe show a similar patience-for-reward approach.)
My Experience Making This Recipe
I tested this divinity recipe several times to get the balance between glossy, set peaks and a tender bite. Early batches were grainy when I stirred the syrup while boiling; once I stopped stirring and used a clean-water wash to remove crystals, the batches smoothed out. I also learned that beating speed and timing when adding syrup are key to consistent texture.
How to Make Old-Fashioned Divinity Candy
The process starts by boiling granulated sugar (about 2 cups), 1/2 cup light corn syrup, and 1/2 cup water with a pinch of salt to the right candy temperature. Meanwhile, whip 2 large egg whites to soft peaks with 1/2 teaspoon cream of tartar (or a pinch of salt). With the mixer running, drizzle the hot syrup into the whipped whites in a thin, steady stream; then increase speed and beat until the mixture forms glossy, stiff peaks. Fold in 1 teaspoon vanilla and 1 cup chopped pecans (optional), then drop spoonfuls onto parchment to set. Expect about 20–30 minutes of active attention and another 20–30 minutes for pieces to set at room temperature.
Expert Tips for Success
- Use a reliable candy thermometer and aim for 250–260°F (121–127°C) depending on your recipe’s target — if the candy is too soft, a few degrees higher helps.
- Don’t stir the sugar syrup while it’s boiling; instead, wash down any sugar crystals on the pot sides with a wet pastry brush to prevent graininess.
- Use a stand mixer if you have one; it holds speed and temperature better during the long beating stage. A 10–12 minute high-speed beat usually gives the right gloss and structure.
- Measure ingredients by weight when possible; sugar and corn syrup ratios are sensitive. A digital scale improves consistency.
- Choose fresh egg whites at room temperature for better volume; add cream of tartar (1/2 tsp) to stabilize the foam.
(For related technique tips on long braises and timing, you may find parallels in this lasagna write-up: Classic Bolognese Lasagna + Creamy Bechamel.)
How to Serve Old-Fashioned Divinity Candy
- Arrange bite-sized divinity pieces on a festive platter with nuts or candied orange peel for color contrast.
- Package in small cellophane bags tied with ribbon as homemade gifts — include a paper towel layer to prevent sticking.
- Serve alongside coffee, tea, or a cheese board; the candy’s sweetness pairs nicely with strong coffee or a nutty cheese.
- For a casual buffet, mix divinity with other holiday sweets and a savory fry dish for contrast — I like the crunch and tang of Classic Southern Fried Green Tomatoes to cut through the sugar.
Storage and Reheating Guide
Store fully set divinity in an airtight container layered with parchment at room temperature for up to 2 weeks. Avoid refrigeration — cold temps can cause condensation and make pieces sticky. You can freeze divinity for up to 3 months: flash-freeze pieces on a tray for 1 hour, then transfer to a freezer-safe container with parchment between layers. Thaw at room temperature for 1–2 hours before serving. Reheating is not recommended; instead, use fresh batches because reheating sugar can change texture and risk crystallization.
Recipe Variations
- Nutty Pecan Divinity: Fold in 1 cup toasted pecans for crunch and a classic holiday flavor.
- Chocolate-Swirled: Gently fold 2 tablespoons of melted, cooled dark chocolate into half the batch and marble before setting.
- Citrus Twist (no zest heat): Add 1 teaspoon finely grated orange zest and 1/2 teaspoon orange extract for bright flavor.
- Dairy-free / Vegan approach: Traditional divinity relies on egg whites; to make an egg-free nougat-like candy, try aquafaba (chickpea brine) whipped to stiff peaks and follow similar syrup technique — results vary and need testing, so treat this as experimental.
Nutritional Highlights
- Divinity is high in sugar and calories, so serve in small portions (one or two pieces per person).
- Key allergens: contains egg whites and often tree nuts (pecans or walnuts) — label accordingly when gifting.
- Not a source of significant vitamins or fiber; enjoy as an occasional treat within a balanced diet.
Troubleshooting Common Issues
- Grainy texture: Usually caused by sugar crystals forming. Solution: don’t stir the syrup while boiling, brush down sides of the pan with a wet pastry brush, and ensure no sugar drips into the syrup when pouring.
- Candy too soft and never sets: The syrup likely didn’t reach high enough temperature. Next time, raise to 250–260°F and test with a candy thermometer.
- Candy too hard or chalky: You may have overcooked the syrup or beaten too long. Aim for the lower end of the target temp and watch texture as you beat; stop once glossy, stiff peaks form.
Frequently Asked Questions
Q: Can I use marshmallow creme instead of whipping egg whites?
A: Marshmallow creme can be used in some no-egg divinity-style recipes, but it changes texture and flavor. It yields a softer, chewier candy rather than the classic airy bite. If using marshmallow creme, reduce corn syrup and skip whipping egg whites; expect a different final product.
Q: How do I know when the sugar syrup is ready to pour into the whites?
A: Use a candy thermometer and aim for 250–260°F (121–127°C) depending on your recipe. If you don’t have a thermometer, test by dropping a small amount of syrup into very cold water — it should form a firm but pliable ball (hard‑ball stage).
Q: Is it safe to use raw egg whites in divinity?
A: Traditional divinity cooks the syrup hot enough that the eggs are tempered and effectively “cooked” when combined. However, if you’re concerned about raw eggs, use pasteurized egg whites found in cartons for extra safety.
Q: Why did my divinity weep or become sticky after setting?
A: Humidity is the usual culprit — moisture in the air can soften sugar confections. To avoid this, make divinity on a dry day, store in an airtight container with silica packets or a folded paper towel layer, and keep at room temperature away from steam sources.
Conclusion
If you want a reliable, tested walkthrough for this old-fashioned favorite, this guide plus the detailed recipe on House of Nash Eats helped shape my approach: Old-Fashioned Divinity Candy Recipe – House of Nash Eats.
Print
Old-Fashioned Divinity Candy
- Total Time: 90
- Yield: 3 dozen small pieces 1x
- Diet: Vegetarian
Description
A light, airy, and chewy sugar candy that evokes the nostalgia of Christmas, perfect for gifting and cookie trays.
Ingredients
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- Pinch of salt
- 2 large egg whites
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
Instructions
- Combine sugar, corn syrup, water, and salt in a saucepan; boil until it reaches 250–260°F (121–127°C).
- In a separate bowl, whip egg whites and cream of tartar to soft peaks.
- With the mixer running, drizzle hot syrup into the whipped whites in a thin, steady stream.
- Increase mixing speed and beat until glossy, stiff peaks form.
- Fold in vanilla and pecans (if using).
- Drop spoonfuls onto parchment paper to set.
Notes
Store in an airtight container for up to 2 weeks; avoid refrigeration to maintain texture.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Boiling, Whipping
- Cuisine: American
Nutrition
- Serving Size: 1-2 pieces
- Calories: 100
- Sugar: 25g
- Sodium: 5mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg