Go Back
homemade divinity candy dropped onto a baking sheet, before it has completely set

Classic Homemade Divinity Candy

Old-fashioned Southern divinity candy made with whipped egg whites, sugar syrup, vanilla, and chopped pecans. Light, fluffy, and perfect for Christmas.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 2½ cups granulated sugar
  • ½ cup light corn syrup
  • ½ cup water
  • 2 large egg whites room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Method
 

  1. Line two baking sheets with parchment paper or wax paper.
  2. Combine sugar, corn syrup, and water in a heavy saucepan.
  3. Cook over medium heat, stirring until the sugar dissolves.
  4. Stop stirring and boil until the syrup reaches 260°F.
  5. Meanwhile, beat egg whites until stiff peaks form.
  6. Slowly pour the hot syrup into the egg whites while mixing.
  7. Beat on high speed for 5–8 minutes, until thick and less glossy.
  8. Fold in vanilla extract and chopped pecans.
  9. Quickly drop spoonfuls onto prepared baking sheets.
  10. Allow to cool and set completely at room temperature.

Notes

: For best results, make divinity on a dry day. The mixture should hold its shape before scooping. Be extremely careful when handling hot sugar syrup.
Storage: Store in an airtight container in a cool, dry place for up to one week.