Ingredients
- 2 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 2 large egg whites
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped nuts (pecans, walnuts, or almonds)
The sugar–corn syrup–water base plus whipped egg whites and vanilla mirrors traditional divinity formulas, just in a slightly smaller batch. Light corn syrup helps prevent crystallization so the candy stays smooth and glossy.
Step-by-step instructions
Prepare the pan
Line a baking sheet with parchment paper or lightly grease it. Having the pan ready is important because divinity thickens and sets quickly once it reaches the right stage.
Cook the sugar mixture
In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Stir over medium heat until the sugar dissolves completely. Clip a candy thermometer to the side of the pan, making sure the tip is submerged in the syrup but not touching the bottom.
Increase the heat to bring the mixture to a steady boil and cook without stirring until it reaches 250°F (120°C), the soft‑ball stage often used for divinity and similar candies. Avoid scraping the sides of the pan as it boils; this helps prevent sugar crystals from forming.
Beat the egg whites
While the sugar mixture is cooking, beat the egg whites in a large, clean, grease‑free bowl (a stand mixer bowl is ideal) until stiff peaks form. Recipes consistently stress that the whites must be at stiff peak stage before adding the hot syrup so the candy will whip up light instead of dense.
Combine hot syrup with egg whites
As soon as the syrup reaches 250°F, remove the pan from the heat. With the mixer running on medium‑high speed, slowly pour the hot sugar syrup in a thin, steady stream into the beaten egg whites. Aim the stream between the side of the bowl and the beaters rather than directly onto the whisk to reduce splattering.
Continue beating the mixture until it becomes very thick, glossy, and holds its shape—usually about 3–5 minutes with a powerful stand mixer, sometimes up to 8–10 minutes with a hand mixer depending on humidity and kitchen temperature. The mixture should lose most of its shine and form soft mounds that don’t flatten immediately when dropped from a spoon.
Add flavor and nuts
Beat in the vanilla extract. If using nuts, gently fold in the chopped pecans, walnuts, or almonds until evenly dispersed. Many traditional recipes use chopped pecans, but any soft nut works well.
Shape the candy
Working quickly before the mixture firms up, drop rounded spoonfuls of divinity onto the prepared baking sheet, using two spoons to form rustic mounds or “clouds.” Some cooks twist the spoon as they drop to create a little peak on top, which is typical of old‑fashioned divinity.
Let the candy cool completely at room temperature until set and dry to the touch. Depending on your kitchen and humidity, this may take anywhere from 1 hour to several hours.