Easy Divinity Recipe (2024)

You'll be surprised at how easy this divinity is to make. Recipes that require a candy thermometer can often be intimidating, but this divinity was pretty simple to make. Just follow the directions and you'll have a creamy delicious divinity that melts in your mouth.

Divinity was something we always had around Christmas time. We seldom had it any other time of the year. It’s so smooth and creamy that it just melts in your mouth.

You will definitely want to have a candy thermometer for divinity. They are fairly inexpensive and so helpful in having a great batch of divinity.

If you haven’t ever had divinity, it is a nougat-like candy made with egg whites, corn syrup, and sugar. I would describe it as a cross between nougat, fudge and meringue (because of the beaten egg whites). It’s absolutely heavenly when you take a bite.

Add-ins to change up classic divinity

We are all about the classic homemade divinity. The divinity we always had growing up had chopped nut in it. Usually walnuts or pecans. It add the perfect taste to the divinity.

There are other options that we have heard about to kick up the classic divinity a notch or two. Here are a few we think sound pretty amazing:

1. Peppermint extract
2. Crushed candy canes
3. Shredded coconut
4. Diced gumdrops
5. Dried fruit
6. Flavored jello gelatin

Is divinity tricky to make on humid days?

We have always heard that it’s not good to make candy on stormy days with higher humidity. But there are a few tricks to getting around some of the issues.

Making candy such as divinity means achieving a certain ratio of sugar to moisture in the candy. On a humid day, once the candy has cooled to the point where it is no longer evaporating moisture into the air, it will actually start reabsorbing moisture from the air. This can make the end result being candy that is softer than it is supposed to be.

We have heard that if you are making divinity on a day which might be a little higher in humidity, decrease the water in the recipe by 1 Tablespoon. You will have better results on a low humidity day.

The perfect divinityclimate has a relative humidityof less than 35 percent. If you live in an area that’s hardly ever that dry, you can always run your air conditioner or a dehumidifier for about a day or so before making divinity.

How to store divinity:

The best way to store divinity is in an airtight container that is lined with waxed paper. It also stores wrapping it in wax paper and placing it in a ziploc bag. The wax paper prevents moisture from escaping.

Divinity is great in the airtight container for about 2 weeks. It will also freeze well. Package it up well so moisture doesn’t get to it.

How to make divinity:

There are not that many ingredients needs to make divinity. Who knew that a few common kitchen ingredients could result in the most amazing candy.

• Line a cookie sheet with parchment paper or waxed paper.
• In a 2 quart saucepan, heat the sugar, corn syrup, and water over low heat until the sugar is dissolved, stirring constantly. You’ll want to use a candy thermometer to heat this mixture to 260 F.

• Before the candy reaches 260, start beating the egg whites in a stand mixer on high speed until stiff peaks begin to form.
• When the sugar mixture reaches 260 F, slowly pour it into the beaten egg whites.
• Beat the mixture on high speed until the mixture is no longer glossy and holds it’s shape. (About 8 minutes)
• Add in the vanilla and nuts.
• Spray 2 spoons with non stick cooking spray and drop by tablespoonfuls onto the lined cookie sheets. Drop by tablespoonfuls onto the lined cookie sheets. Work quickly as it will set up fast.
• Let set for about an hour. Store in an airtight container.

Helpful items used in this divinity recipe:

1. Candy Thermometer– This can also be used for grilling. We love that it’s digital.
2. 2 Quart Saucepan– This heavy duty saucepan is a favorite and so worth the price.
3. Cookie Sheet– These come in a 2 pack and are heavy duty.
4. Stand Mixer– A good stand mixer is great for divinity and so many other recipes. It’s a lifesaver!

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Here are more candy recipes for you to enjoy:

• Peanut Praline Clusters
• Cherry Chocolate Nut Bars
• Salted Nut Roll Fudge
• See’s Polar Bear Paws
• Chocolate Raspberry Fudge

Serves: 30

Easy Divinity Recipe

You'll be surprised at how easy this divinity is to make. Recipes that require a candy thermometer can often be intimidating, but this divinity was pretty simple to make.

Prep Time 15 minutes mins

See Also

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Cook Time 10 minutes mins

Total Time 25 minutes mins

PrintPin

Ingredients

• 2⅔ cups sugar
• ⅔ cup corn syrup
• ½ cup water
• 2 egg whites
• 1 teaspoon vanilla
• ⅔ cup chopped pecans

Instructions

• Line a cookie sheet with waxed paper or parchment paper.

• In a 2 quart saucepan, heat the sugar, corn syrup, and water over low heat until sugar is dissolved. Stir constantly. You'll want to heat this mixture to 260 F on a candy thermometer.

• Before the candy reaches 260, start beating the egg whites in a stand mixer on high speed until stiff peaks begin to form.

• When the sugar mixture reaches 260 F, slowly pour it into the beaten egg whites. Beat the mixture on high speed.

• Beat until the mixture is no longer glossy and holds it's shape. This could take about 8 minutes.

• Fold in vanilla and nuts.

• Spray 2 spoons with non stick cooking spray. Using these spoons drop by tablespoonfuls onto the lined cookie sheets.

• Work quickly as the divinity sets up fast.

• Let set for about 1 hour.

• Store in an airtight container.

Notes

• The number of pieces you get from this recipe depends on how big you make them. You can easily go smaller or bigger for your needs.

Nutrition

Calories: 108 kcal · Carbohydrates: 24 g · Protein: 1 g · Fat: 2 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Sodium: 8 mg · Potassium: 14 mg · Fiber: 1 g · Sugar: 24 g · Vitamin A: 1 IU · Vitamin C: 1 mg · Calcium: 3 mg · Iron: 1 mg

Equipment

• Cookie Sheet

• Wax Paper

• sauce pan

• Candy Thermometer

• Non-stick Cooking Spray

Recipe Details

Course: Dessert

Cuisine: American

Recipe adapted from Betty Crocker

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