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Old-Fashioned Divinity Candy

Divinity candy is made with light corn syrup, sugar, and stiff egg whites for a soft, nougat-like festive Southern treat!
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 8 hours 50 minutes
Course Snack
Cuisine American
Servings 18 people
Calories 3210.3 kcal

Equipment

  • 1 Heavy-bottomed 2-quart saucepan Essential for even heat distribution and preventing scorching of the sugar syrup.
  • 1 Candy Thermometer Crucial for accurate temperature measurement to achieve the correct candy consistency.
  • 1 Electric Mixer Required for whipping egg whites to stiff peaks and incorporating the hot syrup efficiently.
  • 1 Large glass or stainless steel mixing bowl For whipping egg whites; ensure it is impeccably clean and free of any grease.
  • 1 Pastry Brush Used to wipe down sugar crystals from the sides of the saucepan, preventing graininess.

Ingredients
  

Main

  • 2 cups white sugar
  • ½ cup light corn syrup
  • ½ cup hot water
  • ¼ teaspoon salt
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • waxed paper

Instructions
 

  • Combine sugar, corn syrup, hot water, and salt in a heavy-bottomed 2-quart saucepan over medium-low heat. Cook and stir until sugar dissolves and mixture comes to a boil. Continue to cook, without stirring, until mixture reaches 250 degrees F (120 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
  • Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops of hot water.
  • Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set and dry on the outside, at least 8 hours. Store in a single layer in an airtight container at room temperature.

Notes

1. Precision is paramount in candy making. Ensure your candy thermometer is accurate; calibrate it in boiling water. Even a few degrees off can drastically alter the final texture. 2. For the best egg white stability, use room temperature egg whites and ensure your mixing bowl and whisk attachments are spotlessly clean and free of any fat or oil. 3. Wiping down sugar crystals from the pan sides with a water-dipped pastry brush is critical to prevent the syrup from crystallizing and becoming grainy. 4. Traditional divinity often includes nuts like pecans or walnuts. Fold them in with the vanilla for added texture and flavor. 5. Work quickly once the mixture reaches the desired stiffness, as it sets rapidly.