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Homemade white divinity candy with pecans arranged in a vintage glass Christmas candy dish

Grandma-Style Divinity Candy

Old-fashioned Southern divinity candy made with fluffy egg whites, hot sugar syrup, vanilla, and optional pecans. A classic homemade Christmas candy.
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Ingredients Method Notes

Ingredients
  

  • 2½ cups granulated sugar
  • ½ cup light corn syrup
  • ½ cup water
  • 2 large egg whites room temperature
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • ¾ cup chopped pecans optional
  • 30 pecan halves optional, for decorating

Method
 

  1. Line two baking sheets with parchment or wax paper. Prepare two spoons for shaping the candy.
  2. In a heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Stir over medium heat until the sugar dissolves.
  3. Once boiling, stop stirring and cook until the syrup reaches 260°F on a candy thermometer.
  4. When the syrup reaches about 240°F, beat the egg whites and cream of tartar until stiff peaks form.
  5. When the syrup reaches 260°F, remove it from the heat. With the mixer running on medium speed, carefully pour the syrup in a thin stream down the inside of the bowl, avoiding the whisk.
  6. Increase the mixer speed to medium-high and beat for 5–10 minutes, until the candy becomes thick, glossy, and holds its shape.
  7. Mix in the vanilla extract. Fold in the chopped pecans if using.
  8. Working quickly, drop rounded tablespoon-sized portions onto the prepared baking sheets.
  9. Press a pecan half onto each piece if desired.
  10. Allow the candy to set uncovered at room temperature for approximately 2 hours, until dry to the touch and firm.
  11. Store completely set divinity in an airtight container.

Notes

Choose a dry day for the best results.
Cook the sugar syrup to exactly 260°F.
Use a clean, grease-free mixing bowl for the egg whites.
Pour the hot syrup carefully to avoid burns.
Stop beating when the candy holds its shape.
Work quickly when scooping.
Store in a cool, dry place for up to 1 week.