Tips, troubleshooting, and variations
Humidity matters
Divinity is notoriously sensitive to humidity. Candy makers and recipe developers repeat the advice to avoid making divinity on rainy, very humid, or foggy days because the moisture in the air can keep the candy from drying and setting properly. A cool, dry day gives you the best chance of firm, non‑sticky candy.
Egg whites and texture
Beat the egg whites to stiff peaks before you start streaming in the syrup. If the whites are under‑whipped, the mixture can turn out too soft and fail to hold mounds. Conversely, beating the final mixture far too long can sometimes cause it to become dry or crumbly, so watch for that thick, matte look and stop once it holds its shape well.
Fixing candy that won’t set (or sets too fast)
If your divinity stays too soft or “soupy,” some cooks rescue it by gradually beating in a little powdered sugar until it thickens to a spoonable consistency, essentially turning it into a spread or a different style of candy rather than throwing it away.
If it becomes too stiff to drop neatly before you’ve portioned it, a traditional trick is to stir in a teaspoon or two of very hot water to loosen it slightly and continue dropping.
Flavor variations
- Almond: Add a small splash of almond extract along with or instead of part of the vanilla for a more old‑fashioned candy shop flavor.
- Peppermint: Stir in a few drops of peppermint extract and sprinkle crushed peppermint candies on top for a Christmas variation.
- Citrus: A little orange or lemon zest plus a touch of citrus extract can brighten the sweetness and pair well with nuts.
- No‑nut version: Simply leave out the nuts for a smooth, marshmallow‑like candy or add shredded coconut for a different texture.
You can also press a pecan half or piece of candied fruit into the top of each mound before it sets, similar to “jeweled” divinity variations.
Storage and make-ahead
Once the divinity is completely cool and dry, transfer the pieces to an airtight container lined with wax or parchment paper, layering additional paper between layers of candy to prevent sticking. Store the container in a cool, dry place away from direct heat or sunlight.
Most traditional sources agree that divinity candy keeps well at room temperature for about 10–14 days, sometimes up to 2 weeks, when stored properly in an airtight container. Many advise against refrigerating divinity because refrigerator moisture can make the candy sticky or cause it to weep.
Freezing is more debated: some recipes say you can freeze divinity in airtight containers for up to 2 months, while others warn the texture may change or become more brittle. If you choose to freeze, wrap tightly, thaw in a cool, dry room‑temperature environment, and avoid condensation forming on the candy.
FAQs
Can I make divinity without a candy thermometer?
Some recipes offer “no thermometer” versions that rely on soft‑ball stage tested in cold water, but most modern guides strongly recommend using a thermometer for better accuracy and consistency. For this recipe, a thermometer is your best bet for reliably hitting 250°F (120°C).
Why did my divinity turn out sticky or not set?
Common culprits include high humidity, undercooked syrup (below soft‑ball stage), or under‑beaten egg whites or final mixture. Humidity guides and user troubleshooting threads repeatedly highlight weather and syrup temperature as key factors.
Why did my divinity turn dry and crumbly?
This can happen if the mixture is beaten too long, if the syrup is cooked higher than intended, or if too much sugar crystallizes. Stop beating once the candy holds mounds and loses most of its gloss, and avoid scraping crystallized sugar from the pan into the syrup.
Is it safe at room temperature with egg whites?
Yes. The hot sugar syrup effectively cooks the egg whites when it is poured in, and multiple sources note that properly made divinity can be stored at room temperature in an airtight container for 10–14 days.
Can I double the recipe?
You can, but many candy makers suggest keeping batches modest in size because the mixture thickens quickly and needs to be dropped while still workable. If you double it, have an extra set of hands ready or two lined trays so you can work fast.
Easy Divinity Candy is an old‑fashioned, holiday‑perfect treat that brings a nostalgic, cloud‑soft sweetness to any dessert table. Use this recipe as your dependable base, then encourage your readers to play with flavors and mix‑ins so they can make their own signature batch of “just like grandma made” divinity.