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Divinity Candy

A classic old-fashioned candy made by boiling sugar, corn syrup, and water to the hard-ball stage and then folding it into whipped egg whites with vanilla and pecans for a light, airy, and sweet confection.

  • Total Time: 55 minutes
  • Yield: 36 pieces 1x

Ingredients

Scale
  • 4 cups granulated sugar
  • 1 cup light corn syrup
  • 3/4 cup water
  • 3 egg whites, room temperature
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 2 cups chopped pecans

Instructions

  1. Line a baking sheet with parchment paper and set aside.
  2. In a medium to large saucepan, combine sugar, light corn syrup, and water. Stir to mix before heating, but do not stir after heating begins.
  3. Cook mixture over high heat until it reaches 266°F on a candy thermometer (hard ball stage).
  4. While the syrup cooks, beat egg whites with a pinch of salt until stiff peaks form.
  5. Slowly and carefully pour the hot syrup into the whipped egg whites in a thin, steady stream while mixing continuously.
  6. Continue beating until the mixture is thick, glossy, and holds its shape.
  7. Stir in vanilla extract and chopped pecans gently until evenly distributed.
  8. Drop spoonfuls of the mixture onto the prepared sheet or spread evenly with a spatula.
  9. Allow candy to cool and harden completely before serving.

Notes

Make divinity candy on a day with low humidity, as humidity can affect the texture and cooling process. Use room temperature egg whites for better volume and stability. If the mixture hardens too quickly while shaping, briefly whip in a small amount of hot water to loosen it.

  • Author: Dorothy Miller
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Method: Candy/Dessert
  • Cuisine: American

Nutrition

  • Calories: 150
  • Sugar: 30g
  • Sodium: 10mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 5mg