Divinity Candy recipe is a Southern classic. Just one bite and you’ll be hooked on this chewy, soft vanilla treat packed with crunchy pecans!
Love Pecans? Our Pecan Pie Truffles are delicious for the holidays, or as an year round treat! Be sure to add a batch of English Toffee to all your holiday baking as well.
What is Divinity Candy
If there’s ever one standout recipe request that I receive, it’s always for the ever popular southern treat, Divinity.
If you’ve never had this sweet treat, the texture is marvelous.
It’s a combination of marshmallow, fudge, and taffy! Add in the crunch of pecans and this is a dessert made for the holidays.
Divinity can be finicky, so be sure to read all my tips and tricks on how to make divinity candy!
Tips and Tricks
- Be Patient. When the recipe states to beat the mixture for 6 minutes, do that. Don’t rush it. Don’t skip a single minute.
- Stand Mixer. While a handheld mixture may work, most people find a stand mixer to not only be more convenient, the higher power is needed for this longer run!
- Watch the humidity. Don’t attempt to make these on a humid day. Much like meringue cookies, this Divinity candy recipe won’t set up properly.
- Candy thermometer. Use it! And make sure while you are boiling the mixture, the bulb of the candy thermometer is completely covered with liquid and is not touching the bottom or side of the pan.
- Vanilla extract. Using my homemade vanilla extract or store bought extract works great. Make sure it’s PURE and not immitation, you want that flavor to stand out. Almond extract is great too!
Recipe FAQs
Check your candy thermometer before using it, to make sure it’s calibrated correctly. To do this, place your thermometer in boiling water for a few minutes. It should register at 212° If it is above or below that, add or subtract the same difference in degrees from the recipe temperature!
Anywhere from 1-2 hours for divinity to set properly.
Store divinity candy in airtight container at room temperature. I use parchment paper between layers.
More Candy Recipes:
- Pralines
- Peanut Butter Fudge
- Buttercream Truffles
- Peanut Brittle
- Cream Cheese Mints
- How to Make Chocolate Fudge
- Christmas Crack
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Divinity Candy
Equipment
Ingredients
- 2 ½ cup granulated sugar
- ½ cup light corn syrup
- ½ cup water
- 2 egg whites
- 1-2 teaspoons pure Vanilla extract or almond extract
- ½ cup chopped pecans
Instructions
- In a large saucepan over medium high heat, combine the sugar, corn syrup, and the water. Cook and stir constantly until boiling. Clip the candy thermometer to the pan and without stirring over medium heat, bring the temperature up to 260°F (hard ball stage). This will take approximately ten minutes.
- When the candy is nearly to the hard ball stage, begin the next step. In a large mixing bowl, attached to an electric freestanding mixer, beat egg whites until stiff peaks form.
- Gradually, in a slow steady stream, pour in the hot mixture, beating on high the entire time. This should take about 3 minutes. Scrape the sides of the bowl and add in your Vanilla extract (or almond).
- Continue to beat on high speed for approximately 6-10 minutes, until the candy starts to lose it’s glossy finish. When the beaters are lifted, the mixture should mound on itself, and not flatten. You can test it by dropping a spoonful onto a parchment paper lined baking sheet. If it stays mounded, the mixture has been beaten sufficiently. If it begins to flatten, continue beating and check again after a minute or so.
- Once it’s properly beaten, fold in chopped pecans and spoon (I use a heaping tablespoon) onto your parchment paper lined baking sheets. Allow about an hour or two to set. Store in tightly covered container at room temperature. ENJOY
Notes
- Be Patient. When the recipe states to beat the mixture for 6 minutes, do that. Don’t rush it. Don’t skip a single minute.
- Stand Mixer. While a handheld mixture may work, most people find a stand mixer to not only be more convenient, the higher power is needed for this longer run!
- Watch the humidity. Don’t attempt to make these on a humid day. Much like meringue cookies, this Divinity candy recipe won’t set up properly.
- Candy thermometer. Use it! And make sure while you are boiling the mixture, the bulb of the candy thermometer is completely covered with liquid and is not touching the bottom or side of the pan.
- Vanilla extract. Using my homemade vanilla extract or store bought extract works great. Make sure it’s PURE and not immitation, you want that flavor to stand out. Almond extract is great too!
Video
Nutrition
Divinity Candy recipe is a Southern classic. Just one bite and you’ll be hooked on this chewy, soft vanilla treat packed with crunchy pecans!
Which beater attachment should be used? Whisk or paddle?
I’ve had made this divinity receipt for over 50 years my family loves it I’ve made all the holiday colors
Can I half this recipe?
I will be trying this recipe this week. I am making it for my daughter’s work Xmas party. I m also making divinity and more treats for Xmas gifts. I will line posting results. I am excited too have found this site. Thank you
Happy to have you here 🙂
How long can u store these? Ive got family coming in on the 23rd and dont have a lot of time so would have to make on the 16th. Recipe looks great!
I made it, but I boomed. Not sure why. I used a candy thermometer. 😟🤔
Sometimes if it’s too humid they don’t turn out. 🙁
mine was terrible. My egg whites couldn’t be reached by the stand mixer beater so I used egg beaters in the stand bowl, and it never peaked, even after 10 minutes, also, I left my syrup to stay for 7 minutes before checking and it was at 275. I also spilled the vanilla so a good bit too much went in (that one was my bad) and at the end I just ended up with a sticky mess. I used a recipe from a book, but it is identical to this one. At least the melted marshmallow-like goo still tastes half-decent…
I have made this recipe up twice now with a couple of exceptions. My grandmother always made it with almond extract, so I used 1 teaspoon of almond extract. When dropping them, I placed them on a cold marble slab I use for candy. I use a small stainless steel Fayomir Cookie Scoop that equals about one Tablespoon, which makes an excellent round shape.
I have the Kitchenaid stand mixer with lift, not tilt head. May i use the pouring shield with the (very) hot liquid?
I sure hope so, will be trying it tomorrow
I made this for some Christmas gifts. I followed the directions, which were awesome and it came out perfect. I live in Florida, but turned the air down to take out any extra humidity and maybe that helped. Who knows. Best divinity I’ve had in ages.
So happy to hear it 🙂