My friend Megan asked me if I could try out a family recipe of hers. She said that it was giving her a hard time and if I could see what I could do with it. I love a challenge, so of course I said that it would be no problem. Yeah. I was wrong. On the fourth try I got it right. Not just right, but perfect. It is exactly what I was after. Slightly crunchy on the outside and soft and chewy on the inside, full of pecans and vanilla. The texture is like the inside of a Three Muskateers bar. I understand why this candy is named what it is named. It is truly divine.
Divinity Candy is a southern Christmas staple. Grandmothers all over the south are making this confection come December. Candy making is a dying art if you ask me, and I think that making candy from scratch is incredibly satisfying. I love working with sugar, but you need to pay careful attention to it and it is truly scientific. I tried Megan’s recipe the first time and her recipe was lacking a few details. I did a little research and played around with the proportions and made some notes to fill in the blanks. My kitchen journal came in very handy for sure.
Divinity is extremely temperamental. This is not a rainy day project. If there is a lot of humidity, this recipe will not turn out the way that you want it to. You need a candy thermometer for this recipe, you need to reach specific temperatures. Also, you need to have everything ready to go before you start. You can either put the divinity in a pan and cut into pieces after it has cooled and hardened as I have done or you can drop it by the spoonful and leave it free form.
4 cups sugar
1 cup light corn syrup
3/4 cup water
3 egg whites
pinch of salt
2 teaspoons vanilla
2 cups chopped pecans
In a medium to large saucepan, stir together the sugar, corn syrup and water. You can stir it together before you put it on the heat, but not while it is on the heat. You are going to cook this mixture over high heat until it reaches 266 degrees on a candy thermometer. This is called the hard ball stage.
Meanwhile. in the bowl of a mixer with the whip attachment, beat the egg whites and the salt until stiff peaks form.
This is what the sugar will look like when it is ready.
If you are going to put the Divinity on a cookie sheet or a pan, make sure that it is covered with parchment and coated with cooking spray. Do not forget this step. I did and I had to make it all over again.
With the mixer running slowly pour the sugar into the egg whites. Make sure it is a thin stream and that you are really careful not to splatter the sugar. The sugar is 266 degrees and will burn you badly.
You are going to beat the mixture for about 5 minutes. It will lose its gloss and it will be straining the mixer when it is getting close.
Add in the vanilla and the nuts.
Pour the mixture into the prepared pan. If you are dropping them onto the paper, use two spoons. If it starts to harden whip in a little hot water.
Spray an offset spatula with cooking spray and spread it evenly in the pan. Let it cool and harden.
The easiest packaging yet. I found this cute little felt bucket in the dollar bin at Target. I put the Divinity in a clear bag tied it with a ribbon and put it inside the bucket. I thought that the white candy would look so cute with the snowman. And I think that I was right.
Ingredients
- 4 cups sugar
- 1 cup light corn syrup
- 3/4 cup water
- 3 egg whites
- pinch of salt
- 2 teaspoons vanilla
- 2 cups chopped pecans
Instructions
- In a medium to large saucepan, stir together the sugar, corn syrup and water. You can stir it together before you put it on the heat, but not while it is on the heat. You are going to cook this mixture over high heat until it reaches 266 degrees on a candy thermometer. This is called the hard ball stage.
- Meanwhile. in the bowl of a mixer with the whip attachment, beat the egg whites and the salt until stiff peaks form.
- This is what the sugar will look like when it is ready.
- If you are going to put the Divinity on a cookie sheet or a pan, make sure that it is covered with parchment and coated with cooking spray. Do not forget this step. I did and I had to make it all over again.
- With the mixer running slowly pour the sugar into the egg whites. Make sure it is a thin stream and that you are really careful not to splatter the sugar. The sugar is 266 degrees and will burn you badly.
- You are going to beat the mixture for about 5 minutes. It will lose its gloss and it will be straining the mixer when it is getting close.
- Add in the vanilla and the nuts.
- Pour the mixture into the prepared pan. If you are dropping them onto the paper, use two spoons. If it starts to harden whip in a little hot water.
- Spray an offset spatula with cooking spray and spread it evenly in the pan. Let it cool and harden.
I am Bree. I love to cook. Even more than I love to take pictures.
That divinity looks awesome. Thanks for taking the mystery out of it and showing how doable this recipe is.
Lisa recently posted..12 Weeks of Christmas Cookies – Pumpkin Bucket List
My pleasure. I hope that you have fun making it.
ohhh nougat?! it looks like it, I was just thinking the other day that I really want to learn how to make nougat.. it looks divine.
My mom made divinity every year when I was little but it never looked this good… sorry mom. I’m going to try this recipe.
Lee Ann recently posted..Sweet Butter Cookies- Week 8 of the 12 Weeks of Christmas Cookies
I hope that you like it. It was really fun to make.
Why have we never made this!? It looks amazing!!
Love the pictures, love the cute little bag! Does it taste like nougat?
Sportsgirl recently posted..Twelve Weeks Of Christmas Cookies- Week Eight
It has the texture of nougat for sure. It taste like a marshmallow sort of.
OK, you seriously have a gift for recipes like this! I saw candy thermometer a
(sorry hit reply!) …saw candy thermometer and ran away! You rock!
do not be afraid of the candy thermometer!
Divinity is one of my favorite homemade candies!! I bet you were mad that you had to throw away all those ingredients – 4th times the charm!
Jenn@eatcakefordinner recently posted..Orange-Cream Cheese Rolls
yes. It killed me to have to toss that many pecans.
My husband makes divinity every year, definitely a finicky candy. Your little bars look scrumptious.
Thank you Barbara! Yes, it is a particular recipe for sure, but so worth it in the end.
I’ve never had divinity but heard of it so I will try making some today. One question I have is does it freeze well? If I were to make it, cut it into small squares and freeze it?
I do not think that it will freeze well, but if you keep it in an airtight container it should last for awhile.
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Is this possible to create without nuts? I work for my mom in a candy shop and we’re trying to figure out the perfect ingredient to make something like a milky way midnight. do you think this would work better than regular vanilla nougat?
I would give it a try. It would be like a mix between taffy and marshmallow.
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Because you had such clear directions, it came out for me on the first try. So thanks!! I mixed in chopped candied cherries, and a mix of chopped pistachios and pecans. (Red, green, and white!) Doesn’t it look pretty when you slice it into squares?
Wow! I am impressed! This is not the easiest recipe ever and it can be picky, especially if the weather is not right. Yours sounds beautiful with all of the colors!
I can’t wait to try this! Over the last year I’ve discovered how much fun candy making can be and this looks like a fun challenge.
I love making candy, and it is challenging. But I love it!