Easy Divinity Candy

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Easy Divinity Candy – Grandma’s Classic Holiday Treat

Who else remembers Grandma making this classic, melt-in-your-mouth candy during the holidays?
There’s something so comforting about the sight of those fluffy white swirls of homemade Divinity Candy cooling on wax paper — sweet, nutty, and impossibly light.

Store-bought candy can’t compare. This old-fashioned Divinity recipe brings that same nostalgic magic right back to your kitchen. Perfect for Christmas, weddings, or family gatherings, it’s a Southern classic that tastes like pure joy.

 Why You’ll Love This Recipe

• Light and airy: Like a cross between meringue and fudge — soft yet chewy.
• Perfect for gifting: Beautiful, elegant, and easy to wrap in tins.
• Old-fashioned charm: Brings back memories of family holidays and homemade treats.
• Simple ingredients: Just sugar, egg whites, and love (plus a candy thermometer!).
• Customizable: Add pecans, walnuts, or even crushed peppermint for a festive twist.

 Equipment

• Candy thermometer
• Stand mixer with whisk attachment (or a strong hand mixer)
• Heavy-bottomed saucepan
• Parchment or wax paper
• Two spoons for shaping

 Ingredients

• 2 ½ cups granulated sugar
• ½ cup light corn syrup
• ½ cup water
• 2 large egg whites
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 cup chopped pecans (or walnuts, optional)

 Step-by-Step Instructions

Step 1: Prepare Your Nuts (Optional)

Toast pecans in a dry skillet over medium heat for 5–7 minutes, stirring often until fragrant.
Let cool completely — this deepens their nutty flavor.

Step 2: Start the Syrup

In a heavy-bottomed saucepan, combine sugar, corn syrup, and water.
Stir gently over medium heat until sugar dissolves, then increase to medium-high.

Clip on your candy thermometer, making sure it doesn’t touch the bottom.
Boil without stirring until it reaches 260°F (127°C) — the hard-ball stage.
(This usually takes 8–15 minutes.)

Step 3: Whip the Egg Whites

While your syrup boils, whip egg whites and salt in a clean stand mixer bowl.
Beat on medium-high until stiff, glossy peaks form — they should stand up straight when you lift the whisk.

Step 4: Combine Syrup and Egg Whites

When syrup hits 260°F, remove it from heat.
With the mixer on low, slowly pour the hot syrup in a thin stream down the side of the bowl into the egg whites.
Go slowly and carefully — the syrup is very hot.

Step 5: Beat Until Thick and Glossy

Increase the mixer speed to high.
Beat for 7–10 minutes, or until the mixture becomes thick, shiny, and holds its shape.
It should cool slightly and become difficult to stir.

Step 6: Add Flavor and Nuts

Remove the bowl from the mixer.
Stir in vanilla extract and toasted nuts by hand until evenly combined.

Step 7: Shape the Divinity

Using two spoons, quickly drop small mounds of divinity onto parchment or wax paper.
Work fast — it sets quickly!

Step 8: Set and Enjoy

Let the candies rest at room temperature for 1–2 hours until firm and dry to the touch.
Store in an airtight container at room temperature.

 Pro Tips for Perfect Divinity

• Humidity is the enemy: Don’t make divinity on a humid day — it won’t set properly.
• Clean equipment matters: Any grease or yolk prevents egg whites from whipping.
• Go slow with syrup: Pouring too fast can collapse the meringue.
• Test texture: When it holds soft peaks that don’t melt back, it’s ready to scoop.
• For color: Add a drop of food coloring or swirl in cocoa powder for fun variations.

 Serving & Gifting Ideas

• Wrap individually in wax paper for Christmas tins or bake sales.
• Add to a dessert tray with fudge and pralines for Southern charm.
• Pair with coffee or cocoa for a cozy winter night.

This Easy Divinity Candy brings back the spirit of the holidays — those moments when Grandma’s kitchen smelled like sugar and love.
It’s a recipe that connects generations: simple, sweet, and impossible not to smile about.