Old-Fashioned Divinity Candy: A Timeless Holiday Sweet
Old-Fashioned Divinity Candy: A Timeless Holiday Sweet
Introduction
There’s something magical about candy from a bygone era. Old-Fashioned Divinity Candy is one of those treats that feels like a tradition passed down through generations. It’s light, fluffy, and sweet without being heavy—a delicate confection that makes every holiday feel special. This is the kind of candy that sits in a holiday tin, tempting guests and family members, disappearing faster than you ever thought possible.
Divinity has a certain nostalgia to it. Its airy texture and glossy surface make it look as special as it tastes. The addition of chopped pecans adds a delightful crunch and a hint of earthiness that balances the sweetness beautifully. Making divinity may seem intimidating at first glance, but with careful attention and a little patience, it’s surprisingly doable even for home cooks.
What makes this candy special is not just the flavor—it’s the process. Pouring hot sugar syrup over whipped egg whites, watching the mixture transform into soft, glossy peaks, and then shaping each piece by hand is a hands-on experience that feels rewarding in every sense. It’s a candy that demands attention but rewards you with festive elegance, perfect for gifting or adding to your holiday dessert spread.
Once you make this, it quickly becomes a favorite, one that family and friends remember year after year. Every bite is a light, sweet, nutty, melt-in-your-mouth experience that embodies the very spirit of holiday treats.
Old-Fashioned Divinity Candy
Ingredients
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2 1/2 cups granulated sugar
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1/2 cup water
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1/2 cup light corn syrup
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1/8 teaspoon salt
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2 egg whites, at room temperature
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1 cup chopped pecans (chop them pretty small)
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1 teaspoon vanilla
Instructions
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Line a cookie sheet with parchment paper or a silpat mat and set aside.
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In a large saucepan over medium heat, combine the sugar, water, corn syrup, and salt and cook, stirring occasionally, just until the mixture starts to boil. Then clip a candy thermometer to the side of the pan and continue to cook without stirring until the temperature reaches 260°F, about 8-10 minutes.
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While the sugar mixture is cooking, beat the egg whites on high speed using a stand mixer with a paddle attachment until stiff peaks form.
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Once the sugar mixture reaches 260°F, remove from heat and very slowly pour it in a thin, steady stream over the egg whites while mixing on high speed. It should take about 2 minutes to pour the hot liquid over the egg whites, so go slow and don’t rush this step.
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Continue to beat on high speed for another 5-8 minutes until the candy loses some of its glossiness and starts to hold its shape. You can test a small amount of candy by dropping a spoonful onto the parchment paper to see if it holds its shape in a nice mound with swirls, or if it melts into a puddle. Continue beating a minute or two longer if it doesn’t hold its shape yet and test again.
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Mix in the vanilla and chopped pecans when the candy stays in a mound instead of melting into itself.
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Using two spoons sprayed lightly with cooking spray, drop tablespoon-size scoops of divinity onto the prepared baking sheet, using one spoon to scrape the hot candy off the other spoon. Work quickly while the candy is still hot.
Tips for Perfect Divinity
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Temperature is key: A candy thermometer is essential. Hitting 260°F is critical for the candy to set properly.
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Egg whites at room temperature: This ensures maximum volume when whipping and a light, airy texture.
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Work quickly: Divinity sets fast. Have your spoons ready and prepped so you can shape it before it cools.
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Test consistency: Don’t rely solely on timing. Drop a small spoonful to see if it holds its shape before adding pecans.
Serving and Storing
Divinity is delicate, so store it in a single layer in an airtight container at room temperature. Wax or parchment paper between layers prevents sticking. It makes a beautiful addition to holiday candy trays or gift boxes. While it’s best eaten within a week, properly stored divinity can stay fresh for up to two weeks.
Frequently Asked Questions
Why is my divinity sticky?
If the sugar mixture hasn’t reached the proper temperature or the candy is poured too quickly, it may remain sticky. Make sure to hit 260°F and pour slowly.
Can I omit the pecans?
Yes, but the pecans add a pleasant crunch and flavor. You can also substitute with walnuts or almonds.
Can divinity be colored?
Yes, you can use gel-based food coloring added with the vanilla for festive variations.
Why did my divinity collapse?
This usually happens if the sugar syrup cools too much before pouring or if it’s poured too quickly into the egg whites.
