Old-Fashioned Divinity Recipe

Introduction

Old-Fashioned Divinity is a classic Southern candy known for its light, fluffy texture and sweet vanilla flavor. This airy treat combines whipped egg whites and hot syrup to create a melt-in-your-mouth confection perfect for holidays or special occasions.

Ingredients

• 2 cups granulated sugar
• ½ cup light corn syrup
• ½ cup water
• 2 egg whites
• 2 teaspoons pure vanilla extract
• Pecan halves

Instructions

1. Step 1: In a heavy-bottomed medium saucepan, combine sugar, water, and corn syrup. Cook over low heat, stirring continuously until the sugar is fully dissolved.
2. Step 2: Increase heat to medium-high and cook without stirring until the syrup reaches 250°F on a candy thermometer.
3. Step 3: As the syrup nears 240°F, begin whipping the egg whites in a large bowl with a whisk attachment until hard peaks form.
4. Step 4: Reduce the mixer speed to low and slowly pour the hot syrup into the egg whites in a steady stream, continuing to mix gently.
5. Step 5: Stir in the vanilla extract.
6. Step 6: Increase the mixer speed to high and beat the mixture until it loses its gloss and holds its shape, about 15 minutes. If still shiny or runny, beat for an additional 5 minutes and reassess.
7. Step 7: Line a baking sheet with wax or parchment paper and lightly spray two spoons with non-stick cooking spray.
8. Step 8: Using the buttered spoons, drop spoonfuls of the divinity mixture onto the prepared sheet.
9. Step 9: Press a pecan half onto the top of each candy. Alternatively, chop pecans and fold them into the mixture before dropping onto the sheet.
10. Step 10: Let the divinity set at room temperature for up to 2 hours until firm.

Tips & Variations

• Use fresh, room-temperature egg whites for better volume and consistency.
• Make sure your candy thermometer is accurate to achieve the perfect syrup temperature.
• For added flavor, try folding in chopped toasted nuts or a pinch of salt.
• Store divinity in a cool, dry place to prevent it from becoming sticky or soft.

Storage

Store divinity in an airtight container at room temperature, away from humidity, for up to one week. Avoid refrigerating, as moisture can cause the candy to become sticky. If it softens, you can refresh it slightly by letting it air dry before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized egg whites for divinity?

Yes, pasteurized egg whites work well and are a safer option if you’re concerned about raw eggs. Just ensure they whip properly to form stiff peaks before adding the syrup.

Why is my divinity sticky or soft?

Divinity can become sticky if exposed to humidity or if the syrup wasn’t cooked to the correct temperature. Make sure to use a reliable candy thermometer and store the candy in a dry place to maintain its texture.

Old-Fashioned Divinity Recipe

---

★★★★★

4.4 from 125 reviews

• Author: lina
• Total Time: 45 minutes
• Yield: Approximately 24 pieces 1x

Pin Recipe

Print Recipe

Description

This Old-Fashioned Divinity recipe creates light, fluffy, and sweet meringue-like candies with a delightful crunch from pecan halves. Made with simple ingredients like sugar, corn syrup, egg whites, and vanilla, this classic Southern treat is perfect for the holidays or any special occasion where a nostalgic homemade candy is desired.

---

Ingredients

Scale 1x2x3x

For the Divinity Syrup

• 2 cups granulated sugar
• ½ cup light corn syrup
• ½ cup water

For the Divinity Batter

• 2 egg whites
• 2 teaspoons pure vanilla extract

For Garnish

• Pecan halves (whole or chopped)
• Non-stick cooking spray (for spoons)

---

Instructions

1. Make the syrup: In a heavy-bottomed medium (2qt) saucepan, combine granulated sugar, water, and light corn syrup. Heat on low and stir continuously until the sugar dissolves completely, ensuring a smooth syrup base.
2. Heat syrup to soft-ball stage: Increase heat to medium-high and cook the syrup without stirring until it reaches 250°F on a candy thermometer, the soft-ball stage essential for divinity’s texture.
3. Prepare egg whites: As the syrup approaches 240°F, begin whipping the egg whites in a large bowl using a whisk attachment until they form stiff, hard peaks, which will help create the airy texture.
4. Combine syrup and egg whites: With mixer speed reduced to low, slowly and continuously pour the hot syrup into the whipped egg whites to temper and incorporate them without cooking the eggs.
5. Add vanilla extract: Stir in the pure vanilla extract for flavor, then increase mixer speed to high and beat the mixture vigorously until it loses its gloss and holds its shape firmly. This can take about 15 minutes; if still glossy and runny, continue beating for an additional 5 minutes.
6. Shape and set divinity: Line a baking sheet with wax or parchment paper. Lightly spray two spoons with non-stick cooking spray, then drop spoonfuls of the divinity mixture onto the sheet. Top each piece with a pecan half, or alternatively, fold chopped pecans into the batter before dropping.
7. Let divinity set: Allow the divinity to cool and set at room temperature for up to 2 hours until firm enough to handle and enjoy.

Notes

• If the divinity is too sticky after setting, a longer setting time or cooler ambient temperature can help firmness.
• Make sure not to stir the syrup once it reaches medium-high heat to avoid crystallization.
• Use fresh egg whites at room temperature for better volume and texture.
• Spraying spoons with non-stick spray or butter helps to shape the divinity without sticking.
• Divinity should be stored in an airtight container at room temperature to maintain texture.
• Use a reliable candy thermometer to ensure accurate syrup temperature critical for success.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Candy
• Method: Stovetop
• Cuisine: Southern American

Keywords: Old-Fashioned Divinity, divinity candy, Southern candy recipe, pecan candy, meringue candy, homemade divinity