Divinity Candy

Homemade divinity candy is like biting into a sweet, pillowy cloud. It has a melt-in-your-mouth softness with a rich vanilla flavor that feels both nostalgic and indulgent. The airy texture pairs perfectly with the satisfying crunch of nuts, making it a timeless holiday treat.

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What Is Divinity Candy?

Much like the name suggests, Divinity is a divine tasting candy that is similar to a nougat. It is fluffy, white and melts in your mouth very similar to how baked meringue cookies do. You will usually find this candy during the holidays. However, it is not as popular as Peanut Brittle, Classic Chocolate Fudge or White Christmas Fudge, but it is as amazing.

This is my Mom’s Divinity Candy that we have made throughout the years. It makes the prettiest presentation on your Christmas table with Chocolate Rum Balls, Snow Ball Cookies and Orange Cranberry Walnut Balls.

Important Considerations

Believe it or not the weather can have a huge impact on the quality of Divinity. Extremely humid days can cause Divinity to become too moist. In other words, fall flat and be too sticky. Extremely dry days, like the Santa Ana conditions we experience here in Southern California, can cause the Divinity to become too dry and brittle (See Trouble Shooting section below). The best weather conditions for easy Divinity making will be when there is only a moderate amount of humidity in the air.

Before Beginning

Test candy thermometer in boiling water. Because candy making requires precise temperature measurements, it is best to test your candy thermometer before beginning. Simply boil water in a medium sized pan with the thermometer inserted into the water. Since water boils at 212℉ that is what the thermometer should read. However, if it reads a different temperature simply add or subtract the difference between the reading you receive and 212℉.

I will use my thermometer as an example since it reads 208℉ in boiling water. The first boil of the sugar and corn syrup requires a boiling temperature of 248℉. Because my thermometer is reading 4 degrees lower in boiling water, I boiled the sugar to 244℉. The second boil requires a temperature of 272℉ so I boiled to 268℉.

As much of a nuisance as this seems, it can save a huge amount of time, money and energy having to remake the recipe since candy can become temperamental even being off by a few degrees.

How To Make Homemade Divinity Candy

1. Separate egg whites and let sit in the cleaned and dried bowl of a stand mixer at room temperature for at least a half hour.
2. Chop and measure walnuts.
3. Measure vanilla.
4. Lay out parchment paper (at least 2 sheets) and butter 2 spoons.
5. In a medium sized saucepan add corn syrup, sugar, salt and water.
6. Place sauce pan over medium heat and stir consistently until sugar dissolves. Note: Candy thermometer should be attached to pan. However, make sure to not let it touch the bottom of the pan. This will ensure that the temperature does not read higher than what is true. 
7. Once sugar has dissolved stop stirring and let boil until mixture reads 248℉.
8. While the sugar is boiling, whisk the egg whites until stiff on medium/high speed.
9. Once sugar mixture reaches 248℉ pour half of the syrup slowly over egg whites while whisking constantly. Beat until combined and then turn mixer off until second addition of syrup.
10. Place remanding syrup back on heat and cook until temperature reaches 272℉. Turn off heat and slowly pour remainder of syrup over egg white mixture while beating constantly. Add vanilla and beat for 5- 6 minutes.
11. Beat in walnuts the last 30 seconds of whisking.
12. Using the buttered spoons, drop spoonfuls onto parchment paper. Let cool completely and then store in an airtight container.

Trouble Shooting

On the left hand side of the photo above is a batch of Homemade Divinity that is too dry and on the right is a batch that is too wet. This is a great example of how weather plays a huge role in how Divinity turns out. The overly dry batch was made on an extremely dry Santa Ana day here in Southern California. Also, it was whipped too long. The wet batch was because of under whipping. It is also what can happen on a very humid day. Here are a few suggestions to get around these challenges.

How To Handle Overly Dry Divinity

If you find that your Divinity candy has turned out too dry (left hand side of image above), work as quickly as possible to spoon the pieces out onto the parchment paper. Let the candy sit out just until it has cooled and then immediately transfer to an air tight container.  There is a high possibility that the candy will still taste amazing if these steps are followed.

How To Handle Overly Wet Divinity

Divinity candy that turns out too wet is a bit trickier. First and foremost, try not to make it when humidity levels are high. If after you follow that guideline your candy is still too wet, let the candy mixture cool for a few minutes before spooning it onto the parchment. Also, there is a high possibility that it will need to be whipped for an additional 1-2 minutes. Once spooned onto the parchment, let it sit out for a few hours to help the Divinity dry out and then transfer to an airtight container.

Corn Syrup and Replacement Options

The use of corn syrup is important in candy making because it prevents melted sugar from crystalizing. Because of this, the end product will turn out light and fluffy. For many though there is a concern of elevated health risks with larger amounts of sugar. Unfortunately though, there is not work around when making candy. However, organic corn syrup or organic brown rice syrup may be used in place of traditional Karo Syrup. This doesn’t lower the sugar levels but may possibly lower pesticide residue.

Different Versions of Divinity

Divinity with just the add ins of vanilla and walnuts  is absolutely divine. However, here are some options for variations of this amazing candy.

• Instead of spooning the candy into individual pieces (as seen in photos) try spreading the candy into a 8 inch buttered square pan. Let the divinity cool completely and then cut into squares. Basically this is Divinity Fudge.
• Replace the vanilla extract with cherry extract and the walnuts with 1/2 cup chopped candied cherries for Cherry Divinity. (Since trying to find an organic candied cherry is practically impossible, use this recipe to make maraschino cherries and then this recipe to turn them into candied cherries.)
• Instead of vanilla extract use coconut extract. Also add 1/2 cup chopped candied pineapple and 1/2 cup shredded coconut for a Pineapple Coconut Divinity.
• For Lemon Divinity use lemon extract and 1/4- 1/2 cup candied lemon peel. (Note: The amount of lemon peel will depend on how intense of a lemon flavor that is desired.)
• Butter Pecan Divinity can be made by using butter pecan extract instead of vanilla extract and 1 cup coarsely chopped pecans.
• Peppermint Divinity is as easy as using 1 teaspoon peppermint extract and 1/2- 1 cup crushed peppermint candies added at the end.