Old-Fashioned Divinity Candy Recipe

Introduction

Old-Fashioned Divinity Candy is a classic Southern treat known for its light, fluffy texture and sweet, nutty flavor. This timeless candy is perfect for holidays or anytime you want a nostalgic, melt-in-your-mouth delight.

Ingredients

• 3 cups granulated sugar
• ½ cup water
• ½ cup light corn syrup (prevents crystallization)
• ⅛ teaspoon salt
• 3 egg whites (no yolk; whites must whip to stiff peaks)
• 1 cup chopped pecans (or use walnuts, almonds, or maraschino cherries)
• 2 teaspoons vanilla extract (vanilla bean paste works too)

Instructions

1. Step 1: Prep. Line two sheet pans with parchment paper and measure out all ingredients.
2. Step 2: Cook. In a medium saucepan, combine the sugar, corn syrup, water, and salt. Bring to a boil over medium-high heat without stirring. Attach a candy thermometer and cook until the syrup reaches 260°F.
3. Step 3: Beat egg whites. When the syrup reaches about 240°F, begin whipping the egg whites on high speed in a stand mixer until stiff peaks form.
4. Step 4: Combine and beat. With the mixer on low, slowly pour the hot syrup into the egg whites. Once all the syrup is in, increase to medium-high and beat for 5–6 minutes, until the mixture is fluffy and slightly dull in appearance.
5. Step 5: Add pecans. Add the pecans and vanilla extract. Mix just until combined.
6. Step 6: Shape. Quickly scoop tablespoon-sized portions onto the prepared pans using sprayed spoons. Work fast as the candy sets quickly.
7. Step 7: Cool. Let cool and set at room temperature for about 30 minutes, or until firm to the touch.

Tips & Variations

• Use a candy thermometer to ensure the syrup reaches the correct temperature for perfect texture.
• Substitute pecans with walnuts, almonds, or chopped maraschino cherries for a different flavor twist.
• Spray spoons lightly with cooking spray to prevent sticking when shaping the candy.
• If your egg whites do not whip to stiff peaks, use room temperature eggs and ensure no yolk is present.

Storage

Store divinity candy in an airtight container at room temperature to keep it fresh and chewy. It typically keeps well for up to two weeks. Avoid refrigeration, as moisture can cause the candy to become sticky. If the candy softens, let it sit in a dry place to firm up again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why do I need to use light corn syrup?

Light corn syrup prevents the sugar syrup from crystallizing, helping the candy stay smooth and fluffy instead of grainy.

Can I use regular sugar instead of granulated sugar?

Granulated sugar is recommended for the right texture and sweetness. Using other types of sugar may affect how the syrup cooks and the final texture of the candy.

Old-Fashioned Divinity Candy Recipe

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Old-Fashioned Divinity Candy is a classic, fluffy, and sweet confection made by whipping hot sugar syrup into stiff egg whites, combined with crunchy pecans and fragrant vanilla. This old-fashioned treat is known for its delicate, melt-in-your-mouth texture and crisp exterior, perfect for holiday gifting or special occasions.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: About 40 pieces 1x
• Category: Candy
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Syrup

• 3 cups granulated sugar
• ½ cup water
• ½ cup light corn syrup (prevents crystallization)
• ⅛ teaspoon salt

For the Meringue Base and Mix-ins

• 3 egg whites (no yolk; whites must whip to stiff peaks)
• 1 cup chopped pecans (or walnuts, almonds, or maraschino cherries)
• 2 teaspoons vanilla extract (vanilla bean paste works too)

Instructions

1. Prep: Line two sheet pans with parchment paper and measure out all ingredients to have everything ready for quick assembly.
2. Cook: In a medium saucepan, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil over medium-high heat without stirring. Attach a candy thermometer and cook until the syrup reaches 260°F (hard ball stage).
3. Beat egg whites: When the syrup temperature reaches about 240°F, start whipping the egg whites in a stand mixer on high speed until stiff peaks form.
4. Combine and beat: With the mixer running on low, slowly and carefully stream the hot sugar syrup into the whipped egg whites. After pouring all the syrup, increase mixer speed to medium-high and beat the mixture for 5–6 minutes until fluffy and slightly dull in appearance.
5. Add pecans and vanilla: Gently fold in the chopped pecans and vanilla extract just until combined.
6. Shape: Quickly scoop tablespoon-sized portions of the candy onto the prepared parchment-lined sheet pans using oiled spoons to prevent sticking. Work fast because the mixture sets quickly.
7. Cool: Allow the divinity candies to cool and set at room temperature for about 30 minutes or until firm to the touch.

Notes

• Ensure that egg whites are at room temperature for better volume when whipped.
• Use a candy thermometer to accurately monitor syrup temperature for the correct texture.
• Work quickly when shaping as divinity sets fast once combined.
• Store candies in an airtight container at room temperature to keep them fresh and chewy.
• For variation, substitute pecans with walnuts, almonds, or mix in chopped maraschino cherries for a twist.

Keywords: divinity candy, old-fashioned candy, nut candy, holiday candy, fluffy candy, homemade divinity