There’s a special kind of magic in making Christmas candy at home. The smell of sugar cooking on the stove, the joy of creating something beautiful with your own hands—it’s a tradition that fills your kitchen with love.
This classic Divinity recipe is a perfect place to start. It’s a cloud-like, melt-in-your-mouth confection that is surprisingly simple to make and will make your holiday platter look absolutely stunning.
Recipe Overview
This old-fashioned Divinity candy is a true Christmas classic. You will love its light, airy texture and sweet, vanilla flavor. It’s a no-bake recipe that relies on a simple syrup and whipped egg whites to create its signature fluffy, pillowy consistency. The result is a beautiful, snow-white candy that feels festive and elegant.
Preparation & Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes, plus 1 hour to set
Ingredients List
- 2 large egg whites, at room temperature (Room temperature egg whites whip up higher and fluffier!)
- 2/3 cup light corn syrup (This prevents the sugar from crystallizing, ensuring a smooth texture.)
- 1 ½ cups granulated sugar
- 1/3 cup water
- 1 teaspoon pure vanilla extract (The star flavor; use a high-quality vanilla for the best taste.)
- 1 cup chopped pecans or walnuts (Optional, but they add a wonderful crunch.)
- A pinch of salt (Balances the sweetness perfectly.)
Step-by-Step Instructions
- Prepare Your Station. Line two baking sheets with parchment paper. Have your vanilla extract and nuts measured and ready to go. This recipe moves quickly at the end, so preparation is key.
- Whip the Egg Whites. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and the pinch of salt on high speed until stiff peaks form. This means when you lift the whisk, the peaks stand straight up. This will take about 3-5 minutes.
- Cook the Sugar Syrup. While the eggs are whipping, combine the sugar, corn syrup, and water in a medium saucepan. Cook over medium heat, stirring constantly, until the sugar dissolves. Then, stop stirring and attach a candy thermometer. Let the mixture boil until it reaches the soft-ball stage, or 250°F (121°C).
- Combine the Syrup and Egg Whites. With the mixer running on medium speed, very slowly and carefully pour the hot sugar syrup in a thin stream down the side of the bowl into the whipped egg whites. Avoid pouring directly onto the whisk to prevent splatters.
- Whip to Perfection. Once all the syrup is added, increase the mixer speed to high. Continue to beat for 5-7 minutes, or until the mixture becomes very thick, holds its shape, and loses its gloss. The divinity is ready when a small amount dropped from a spoon holds a soft peak.
- Fold and Drop. Quickly fold in the vanilla extract and chopped nuts. Immediately drop heaping teaspoonfuls onto the prepared parchment paper. If the mixture becomes too stiff to drop, add a few drops of hot water to loosen it.
Tips for Success
- Weather Matters: Divinity can be tricky on humid or rainy days. The candy can absorb moisture from the air and stay sticky. For best results, make this on a cool, dry day.
- Don’t Stir the Syrup: Once the sugar has dissolved, do not stir the syrup as it boils. Stirring can cause crystals to form, resulting in a grainy candy.
- Test for Doneness: If you don’t have a candy thermometer, you can test the syrup by dropping a small amount into a cup of cold water. It should form a soft, pliable ball that flattens when removed from the water.
Serving Suggestions
Arrange your beautiful, puffy Divinity candies on a festive holiday platter. They pair wonderfully with rich, dark chocolate fudge and crunchy peppermint bark for a classic Christmas candy assortment.
For a lovely gift, place a few pieces in a clear cellophane bag tied with a red ribbon. They also make a delightful sweet treat to leave out for Santa!
Storage Tips
Store your finished Divinity in an airtight container at room temperature. Place layers of wax or parchment paper between them to prevent sticking. They are best enjoyed within one week. We do not recommend refrigerating or freezing this candy, as it can become sticky and weep.
FAQs
Can I make this without corn syrup?
You can try using honey or agave nectar, but the texture may be different and the candy might be more prone to crystallizing.
My divinity didn’t set and is runny. What happened?
This usually means the sugar syrup did not reach a high enough temperature, or the weather was too humid. Using a reliable candy thermometer is the best way to prevent this.
Can I add food coloring?
Absolutely! Add a few drops of red or green gel food coloring at the same time you add the vanilla for a festive touch.
Conclusion
We hope this recipe brings as much joy to your kitchen as it has to ours. It’s a simple, delightful way to create a sweet Christmas memory. Give it a try, and share your beautiful creations with us!
A Little Sweetness for Your Christmas
This old-fashioned Divinity candy is a true Christmas classic. You will love its light, airy texture and sweet, vanilla flavor. It’s a no-bake recipe that relies on a simple syrup and whipped egg whites to create its signature fluffy, pillowy consistency.
The result is a beautiful, snow-white candy that feels festive and elegant.
Ingredients
- 2 large egg whites, at room temperature (Room temperature egg whites whip up higher and fluffier!)
- 2/3 cup light corn syrup (This prevents the sugar from crystallizing, ensuring a smooth texture.)
- 1 ½ cups granulated sugar
- 1/3 cup water
- 1 teaspoon pure vanilla extract (The star flavor; use a high-quality vanilla for the best taste.)
- 1 cup chopped pecans or walnuts (Optional, but they add a wonderful crunch.)
- A pinch of salt (Balances the sweetness perfectly.)