Easy Homemade Divinity Candy

This Easy Homemade Divinity Candy is fantastic and so great for the holidays! Chewy, soft, melt-in-your-mouth candy that's a cross between nougat and fudge with vanilla and pecans. A must-make recipe! This Easy Homemade Divinity is incredible! Smooth, fudgy and delectable, this snow-white candy is surprisingly simple to make!

So confession: I’ve only had divinity one time before this, and it was from a local favorite, See’s Candies. Maybe you’ve heard of them?

I also had an ex-boyfriend whose grandma loved divinity, and I remember giving her a box for Christmas. So for me, divinity has always kind of felt like a Christmas candy recipe. Maybe I’m wrong, but there’s something so holiday-ish about divinity. It’s snow-white, which is shocking for a candy, and it looks like little melty snowballs. Plus, it’s kind of like a fudge, which always reminds me of the holidays.

If you don’t know, divinity is typically popular in the South and was invented (we think) by Karo corn syrup as a way to market their new product. It’s a cross between fudge, nougat and meringue and is totally unique and unparalleled. It’s so unlike the usual barks, brittles and fudges that are usually found around this time of year, and if you’ve never made it, I highly recommend you do!

The cool thing about this recipe is it can be customized to your preferences, too. I went with a traditional vanilla pecan divinity, but you can replace the vanilla extract with peppermint extract and add in shredded coconut, or use walnuts instead of pecans. Up to you!

This Easy Homemade Divinity Candy is fantastic and so great for the holidays! Chewy, soft, melt-in-your-mouth candy that's a cross between nougat and fudge with vanilla and pecans. A must-make recipe! This Easy Homemade Divinity Candy is fantastic and so great for the holidays! Chewy, soft, melt-in-your-mouth candy that's a cross between nougat and fudge with vanilla and pecans. A must-make recipe! Whatever you do, make yourself a tin of these and thank me later!

*Some Notes: in researching this recipe, I found that a lot of people advise against making this candy on a humid day, such as when it’s raining. The humidity can supposedly affect the way the candy sets up and dries, which is essential for divinity. I have not tested this theory, but I would just heed caution and try and make it on a low-humidity day. 

This Easy Homemade Divinity Candy is fantastic and so great for the holidays! Chewy, soft, melt-in-your-mouth candy that's a cross between nougat and fudge with vanilla and pecans. A must-make recipe! *adapted from here 

4.4 from 9 reviews
Easy Homemade Divinity Candy
Recipe type: Candy
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
This Easy Divinity Candy is SO fabulous and perfect for the holidays! Easier than you think to make, it comes together relatively quickly and is great for giving as gifts!
  • 2 egg whites, at room temperature
  • 2 & ¼ cups granulated sugar
  • ½ cup water
  • ½ cup light corn syrup
  • ⅛ tsp salt
  • ½ cup chopped pecans
  • 1 tsp vanilla extract
  1. Line a large cookie sheet with parchment paper and set aside.
  2. In a large saucepan, heat together the sugar, water, corn syrup and salt. Cook on medium heat, stirring occasionally, for about 7-10 minutes or until the temperature reaches 260 degrees F. on a candy thermometer. Just before the candy reaches temperature, beat the egg whites on high speed using an electric mixer or stand mixer until stiff peaks form.
  3. Remove the boiling candy from the heat and, with the mixer on high speed, stream in the hot candy VERY slowly. It should take you at least 2 or so minutes to fully pour the hot candy mixture into the egg whites. Continue beating the mixture until it's no longer glossy and it holds its shape, about 6-10 minutes (it depends on your mixer). Stir in the chopped pecans and vanilla extract until combined.
  4. Butter two spoons (or grease them lightly with cooking spray) and, working quickly, drop rounded Tablespoonfuls of the divinity mixture onto the parchment-lined baking sheets. You may need to scrape the candy mixture off of one spoon with the other spoon, then quickly flick your wrist to create a soft curl (like soft serve) on top of the candy. It's okay if you don't get it quite right!
  5. Allow the candy to set at room temperature - maybe overnight, depending on the humidity in your home - until dry to the touch and no longer sticky. Once set and dry, you can keep it at room temperature for up to 5 days in an airtight container.
  6. NOTES: It is totally okay to take a small teaspoon-sized spoon of candy and test it on the parchment before doing the larger scoops. The divinity is ready when it holds its shape in a mound on the parchment paper. If it turns into a puddle, continue beating the mixture.

This Easy Homemade Divinity Candy is fantastic and so great for the holidays! Chewy, soft, melt-in-your-mouth candy that's a cross between nougat and fudge with vanilla and pecans. A must-make recipe! Chewy & soft, like nougat-meets-fudge, this is a must-try this holiday season!

This Easy Homemade Divinity Candy is fantastic and so great for the holidays! Chewy, soft, melt-in-your-mouth candy that's a cross between nougat and fudge with vanilla and pecans. A must-make recipe! Have a super sweet day!

xo, Hayley


  1. I grew up in MS./aka/ the very deep south, and everybody I knew only made divinity on dry days. Several generations all swore humidity ruined divinity, so who was I to challenge them!! My mom did start making various flavors of divinity, like cherry (maraschinos, chopped and a bit of juice for color), and chocolate, she added a bit of Hershey’s, I use hot chocolate mix cuz it’s sweeter~with divinity a little more sweetness won’t be noticed!!

    • well LOL I am from MS too and yep I guess I had to try it and Yep its raining; It did quite well since I did not add the hot mixture as slowly as I should but I was frustrated with my brand new stand mixer. I had a six qt. bowl and could never get it to touch those two little egg whites in the bottom of that big bowl. so I got out hand mixer and started to pour the sugar mixture in. it was at that time I decided to return it all to the stand mixture and continue mixing; LOL well I have certainly made worse. at least you don’t have to eat it with a spoon. I think it will be fine after it sits a while; This was my mother candy when she was alive and I use to make it for her. But I said all that to let you know if you just have to have some on a rainy day, you can but it will never look the best, but oh the test is still so good.

      • Linda if it is a Kitchen Aid mixer there is a screw to adjust where the beater hits the bottom of the bowl. We have had to adjust all of ours from time to time. Tilt the head up (if it is a 5 qt) and you will see it. Hope this helps

  2. There is one using the fluffy white frosting the dry box kind but I have lost would you by chance have it thank-you for your time

    • Elizabeth Davis says:

      This one uses a box frosting…Ingredients
      1 (7.25 ounce) package white frosting mix
      1/3 cup light corn syrup
      1 teaspoon vanilla extract
      1/2 cup boiling water
      4 cups confectioners’ sugar
      1 cup chopped nuts
      Line a 10×15 inch cookie sheet with parchment or waxed paper. Set aside.
      Beat frosting mix, corn syrup, vanilla, and boiling water in a mixing bowl until sti樈� peaks form, about 5 minutes.
      Mixture will be very thick, and it is helpful to use a stand mixer.
      Transfer to a large bowl and gradually beat in sugar; stir in nuts. Drop mixture by teaspoonfuls onto lined pan. Let
      stand about 4 hours or until firm. Turn candies over and dry at least 12 hours. Store in an airtight container.

  3. Just curious: why does the description in the recipe say “microwave divinity”? This seems to be a regular stove-top recipe.

    • thedomesticrebel says:

      Debbie – thanks for catching that! You could make this in the microwave, but I found the stove-top is easier and this must have been a slip. Will fix it now!

  4. Diane Zambardino says:

    For humid days, measure water, then remove 2tablespoons. Cook as directed. Have done this numerous times and divinity comes out fine

  5. I have made this candy at Christmas time years ago and decided to make it again today. I would not say this is an easy recipe and I am a seasoned cook. You must use a candy thermometer and you must make sure it reaches the correct temp which is 260 degrees. Then you pour it in a stream into your already beaten stiff eggwhites in your stand mixer. Your wrist will get tired. Take a few seconds break now and then until all the syrup is in there. Then it is hard to know how long to continue to beat. Paula Dean says five minutes, but my mixer became slow and I did not want to break it (Kitchen Aids are NOT cheap.)so I stopped beating it. I stirred in the pecans which also is hard to do because now the candy is thick as melted marshmellows and it is difficult to stir anything in there never mind the nuts. Then I buttered my spoon as several recipes suggested and began to drop the candy on my waxed paper. Good luck trying to get it off the spoon for the next one. The entire process is horribly sticky and I was so happy when I reached the bottom of the bowl. Now I am drying all my candy plops and sitting down with a cup of tea, thinking I may never make this candy again because it is NOT easy.

    • Alice Downing says:

      hi joan, I have made a lot of divinity. When the candy starts losing its gloss and getting hard to beat, that is a sign that it is done. It can thicken VERY quickly as it cools when you are beating it. It is also VERY sensitive to overcooking…cooking above the 260 deg. It can be temperamental but once mastered , the rewards are worth it.

    • I made divinity fuge many times years ago at Christmas time for an elderly gentleman neighbor. He love it! I never dropped it from a spoon…. just poured it in a pan snd cut into squares when it firmed up a bit.

  6. If you have trouble stirring in the nuts, try roasting them in the oven. When you add cold nuts to the mixture it will cool down and stiffen up the candy which makes it hard to handle.

  7. I’ve made lots of Divinity and if you use the 2-step method and just beat the mixture until it loses its “gloss” that is the sure way to know it is ready to pour. I’ve never had a problem with it sticking to the spoon and having a “sticky mess” as described previously. Give this a try and see if it isn’t pretty much fool-proof.
    Here are the steps I use for nearly the same recipe that is posted here.
    Combine sugar, syrup and water, add 1/2 teaspoon salt.
    Bring to boil and boil to soft, crack stage.
    Pour 1/2 of boiling sugar syrup into beaten egg whites, beating on high at all times.
    Return the rest to stove and boil to hard, crack stage.
    Continue beating on high.
    Pour the rest of the sugar syrup into egg whites beating until shine leaves candy and it is ready to drop onto waxed paper.
    Fold in 1/2 cup chopped walnuts. (optional. Good Luck!

  8. Hi! I’m so excited to try this recipe out. I’ve never made divinity before or even eaten it for that matter. I knew this serves 12-16. What’s the serving size? One piece? If they turn out I’m giving them away for Christmas.

    • I’m a pretty seasoned candy maker. I think 6 minutes was too long to whip after the sugar mixture was added for me. Stepped away for a second and came back and it wasn’t glossy. Mine didn’t stay marshmallow like, it looks dried. Was it whipped too long?

  9. Beth McClure says:

    I have done something very wrong as mine is a gooey slimy mess – tastes good tho! Makes very big thin cookies …

    • thedomesticrebel says:

      Hi Beth! You can always test the candy, but it sounds like it wasn’t whipped enough.

    • You may also not have cooked the sugar water enough. I had to make two batches one day because the first one was a mess. I then cooked the sugar water longer than I thought was necessary and it was just right. I don’t use a thermometer, just a glass of cool water to form a very stiff ball the moment you put the sample in the water.

  10. Beth McClure says:

    I’m thinking I didn’t cook the candy part long enough … ?

  11. Annie Hamblen says:

    You can roll this candy out on powdered sugar ( like biscuit dough ) . spread soft peanut butter on it .. roll up in big roll – cut into 4″ pieces .. ummm good . ” Peanut Butter Candy ” …. can make with powdered sugar and eve. Milk but not as good . Don’t make on rainy days . Lol

  12. ShannonK says:

    I love this candy and for one batch each year I add chopped up cherries and shaved chocolate. Ohh soo good!

  13. Emad Salem says:

    i tried this ingredient and it went perfect but at the end it did not hold the shape for more then 1 day. it start to melt. i live in Egypt its hot and humidity is high what i can do to hold the shape.

  14. Humidity DOES play a great part in making candies, fudge, it dosent set up.

    • if your divinity does not set up properly you can save it by adding powdered sugar until it gets to a spoonable consistency. it won’t exactly be the same, but it will save having to throw out the gooey mess. i live in a high humidity area and was always told only to make on days with less humidity.

  15. Is there anyway to do this without corn syrup? My kid is allergic.

    • thedomesticrebel says:

      Shiree, unfortunately I don’t think so! I’m sorry.

    • I make cane syrup to use in place of corn syrup. It works the same as corn syrup in any recipe I’ve tried it in.

    • Make “simple syrup” for your candy. In a heavy saucepan, combine 1c. water and 2c. cane sugar. Boil over medium heat until mixture coats spoon evenly.
      This syrup can be flavored for any number of candy recipes or mixed drinks. Simply add 1/2t of any flavoring to taste. Simple syrup was around way before Karo or other commercial corn syrups.

  16. I have made divinity for years. Sometimes you have to srape it off the wax paper because it all ran together. Others it was perfect. This time it was dry and crumbly. What did I do wrong? It has never been dry. Thanks for suggestions TMc

  17. It’s true about humidity! Been there done that it WILL NOT set up!

  18. I made an angel food cake PAN filled with several different fudges and iced with divinity to send to my then boyfriend in Japan in 1951 for his birthday. That was in the summer and it did travel well. He told me that when it arrived his buddies all wanted a piece of his cake, to when cutting normal size pieces thought it sure was heavy for a cake, not realizing it was pure candy. Of course, had given most of it away and didn’t get to enjoy for very long.

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