Classic Divinity Southern Candy (Printable)

Delicately sweet, melt-in-mouth southern candy with egg whites, sugar syrup, and crunchy nuts.

# What You Need:

→ Sugar Syrup

01 - 2 1/2 cups granulated sugar
02 - 1/2 cup light corn syrup
03 - 1/2 cup water
04 - 1/4 teaspoon salt

→ Egg Whites

05 - 2 large egg whites, room temperature
06 - 1/2 teaspoon pure vanilla extract

→ Nuts

07 - 1 cup chopped pecans or walnuts

# Directions:

01 - Line two baking sheets with parchment paper or silicone mats.
02 - In a heavy saucepan, mix sugar, light corn syrup, water, and salt over medium heat until sugar dissolves.
03 - Increase heat to medium-high and cook without stirring until syrup reaches 250°F on a candy thermometer.
04 - In a stand or hand mixer, beat egg whites until stiff peaks form while the syrup cooks.
05 - With the mixer running on high, gradually pour the hot syrup in a thin stream into the egg whites.
06 - Continue beating the mixture for 6 to 8 minutes until thick, glossy, and able to hold its shape.
07 - Beat in pure vanilla extract until evenly combined.
08 - Quickly fold chopped pecans or walnuts into the mixture.
09 - Immediately drop tablespoon-sized portions of the mixture onto prepared baking sheets.
10 - Leave the pieces at room temperature until fully set and dry, approximately 2 hours.

# Expert Advice:

01 -
  • It tastes like a fancy candy shop treat but comes together in less than an hour from start to finish.
  • Once you nail the technique, you'll understand why this has been a Southern holiday staple for generations.
  • The recipe is naturally vegetarian and gluten-free, so there's always a treat for everyone at the table.
02 -
  • Humidity is your enemy with divinity—make this on a dry day if possible, because moisture in the air will make your candy sticky and soft instead of light and fluffy.
  • If your divinity comes out grainy instead of smooth, your syrup likely crystallized; next time, avoid stirring once the sugar dissolves and use a wet pastry brush to wipe down the sides of the pan to prevent sugar crystals from forming.
  • The moment the syrup hits the egg whites, chemistry happens; if you pour too fast, you'll get scrambled eggs instead of candy, so patience with that thin stream really is non-negotiable.
03 -
  • If your divinity starts to harden in the bowl before you can drop it all, microwave it for 5–10 seconds to soften it back up just enough to work with.
  • A candy thermometer is non-negotiable here; eyeballing the temperature will give you wildly different results, so invest in a good one and trust it completely.
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