If you’ve ever had Old Fashioned Divinity Candy, you know that it’s the most heavenly light and airy treat! This version adds in some vanilla and nuts (if you want!) for a snack that’s bound to knock your socks off.
Ingredients
Just a handful of ingredients is all you need to whip up this delicious candy!
- Granulated Sugar – White sugar is the key to sweetening the divinity candy.
- Light Corn Syrup – Corn syrup also plays a part in developing sweetness as well as structure.
- Water – Start with water that is at room temperature.
- Egg Whites – These also help to build the structure of the candy.
- Fine Sea Salt – Sea salt brings out the sweetness of the sugar and the warmth of the vanilla.
- Vanilla – This extract rounds out the flavor of the candy.
- Chopped Pecans or Walnuts – This optional add-in can be used to give the candy a crunchy texture.
Variations
There are lots of fun ways to jazz up this divinity candy.
- Fruit – Fold in dried fruit like raisins, cherries, or cranberries.
- Chocolate – Add mini chocolate chips. Dark chocolate and milk chocolate both work well.
- Color – Dress up the candies with a few squirts of food coloring.
- Extract – Swap out the vanilla extract for any flavor you like. Almond extract and coffee extract are both good options. Or you can opt for something fruity.
- Nuts – Omit the nuts if you’re trying to avoid them.
How to Make Old Fashioned Divinity Candy
Make sure to pay close attention to this divinity candy while you’re making it and allow plenty of time to set. Depending on how humid it is, it may take a bit longer.
- Combine. Add the sugar, corn syrup, and water to a heavy bottom saucepan and stir to combine.
- Add thermometer. Once the sugar has dissolved in the corn syrup and water, place a candy thermometer in the mixture. Do not stir. Let the mixture come up to the recommended temperature.
- Mix the whites. Add the egg whites to a dry bowl and use an electric hand mixer with whisks to beat them. You can also use a stand mixer with a whisk attachment.
- Add sugar. Change the whisks to standard beaters (or to the paddle attachment for a stand mixer) and transfer the heated syrup to a measuring cup with a pouring spout. Beat the eggs again while slowly adding the syrup.
- Mix. Keep mixing until the egg white mixture has thickened. Avoid over-mixing.
- Test. Place a spoonful of the mixture on parchment paper. If it is melty, you’ll need to continue mixing. If it keeps its shape you can move on.
- Add remaining ingredients. Using a rubber spatula, gently stir in the vanilla, salt, and any add-ins like nuts.
- Assemble. Form the candy by using two spoons that have been sprayed with non-stick cooking spray.
- Rest. Allow the divinity to set overnight on the parchment paper.
- Store. Transfer the candy to an airtight container and keep it in a cool, dry place.
Storage and Freezing
You can store this candy at room temperature in an airtight container. Separate layers with parchment paper to prevent them from sticking together. They will last about 2-3 weeks in a cool, dry space.
How to Store Divinity Candy
You can also store these in the fridge for a couple of weeks in an airtight container.
Can I Freeze Divinity Candy?
You can freeze the candy for up to 3 months but it may not retain its original texture once thawed.
Common Questions about Divinity Candy
At its base, divinity is a combination of egg whites, corn syrup, and sugar. Then, there are all sorts of add-ins that can be combined with it from nuts and extracts to dried fruit and food coloring.
While both contain egg whites and sweeteners, divinity is light and fluffy while nougat is dense.
If your kitchen is particularly humid, it might be a good idea to store divinity in the fridge so that it stays fresh and keeps its shape.
More Sweet Treats
If you loved this divinity candy, you’re going to want to check out some of my other delicious dessert recipes!
Divinity Candy
Ingredients
- 2 2/3 cups sugar
- 2/3 cup light corn syrup
- 1/2 cup room temperature water
- 2 egg whites
- pinch of fine sea salt
- 1 teaspoon vanilla
- 2/3 chopped pecans or walnuts , optional
Instructions
- In a heavy bottom saucepan over medium heat, stir together the sugar, corn syrup and water until the sugar has dissolved. Add a candy thermometer and allow the mixture to come up to 260°F WITHOUT STIRRING.
- In a separate and clean, dry bowl, whisk the egg whites with an electric hand mixer or in a stand mixer with the whisk attachment until they are frothy and stiff peaks form.
- Switch the attachment on your hand mixter to the beaters or stand mixer to the paddle attachment. Continue to mix the egg whites while pouring in the sugar syrup in a thin and consistent stream. This works best by transferring the mixture to a glass measuring cup with a pouring spout.
- Continue to mix for an additional 5-7 minutes or until the mixture is thick and slightly dull. Do not overmix, it can become too thick.
- Test the mixture by spooning a small dollop onto parchment paper, if it holds its shape, it is ready. If it starts to melt, it needs more time. SEE NOTES.
- When ready, fold in the vanilla and salt, then the chopped nuts, if using.
- Using two spoons lightly coated in cooking spray, drop approximately tablespoon size amounts onto a parchment paper lined baking sheet. You will make about 30-40 mounds.
- Let the candy set at room temperature for up to 12 hours before storing in an airtight container.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Nutrition
