Old-Fashioned Divinity
Nothing brings holiday cheer quite like old-fashioned Divinity. Soft and fluffy, sweet and creamy, the name says it all. It’s divine!
I love anything sweet, fluffy and beautiful! What can I say…
4 years ago, my mother-in-law introduced me to the most delicious, melt-in-your-mouth sweet candies of all time, divinity!
We had so much fun making it together and almost burnt her hand mixer in the process! Good times.
She said her mother used to make divinity for Christmas. And I’d happily carry on the tradition! It didn’t take me long to fall in love with divinity. The name says it all. It’s a divine… Fluffy soft candy with almost creamy-like texture that simply melts in your mouth.
Divinity is a classic southern Christmas treat.
And here I am in the far north end of the country, whipping up divinity like it’s no one’s business. It’s ironic though.
We have the most ideal climate to make divinity. It’s not as humid as down in the south, which is perfect for divinity making.
TIPS TO MAKE PERFECT OLD-FASHIONED DIVINITY:
- Wait for a dry day to make divinity, because it doesn’t like humidity. If it’s raining, you better put it off for another day. And that’s rule #1.
- Also, you’ll need a stand mixer and a candy thermometer. While stand mixer is highly recommended, candy thermometer is simply a must in divinity-making affair. If the syrup isn’t cooked to hard ball stage, your divinity won’t set, and that’d be sad.
- Be patient. It does take a fair amount of whipping to get that perfectly matte batter, even with a stand mixer.
Why stand mixer is necessary for making divinity?
Your grandma probably made this candy by hand, but there’s just no way I can whip this batter by hand for 15+ minutes!
It’s also super easy (…and much safer) to beat the egg whites in a stand mixer while pouring hot sugar mixture, unless you have a helper.
Even if you have someone there to help you, it’s 100 times easier to have the mixer do all the mixing and your job is to watch the process, because otherwise it’s quite a workout!
And feel free to play with colors and design.
A few year back, I played with a new look for divinity and added festive red and green colors. Frankly, I prefer the classic look though. What do you think?
Old-Fashioned Divinity
Nothing brings holiday cheer quite like Old-Fashioned Divinity. Soft and fluffy, sweet and creamy, the name says it all. It’s divine!
Yield: 20-30 candies, depending on size
Ingredients:
- 2 cups (400gr) sugar
- ½ cup (120ml) light corn syrup
- ½ cup (120ml) water
- 2 egg whites
- 2 teaspoons pure vanilla extract
- Pecan halves
Directions:
- To make sugar syrup, mix together sugar, water and corn syrup in a heavy-bottomed medium saucepan. Cook the mixture on low heat, stirring continuously until sugar is dissolved.
- Turn the heat up to medium high and continue to cook the mixture without stirring until it reaches 250°F on candy thermometer.
- As the syrup approaches 240°F, start whipping the egg whites.
- To make divinity mixture, in a large mixing bowl with whisk attachment, beat the egg whites until hard peaks form.
- Reduce the speed to low and slowly and continuously pour the hot syrup mixture in to the egg whites.
- Stir in vanilla extract.
- Increase the speed to high and continue to beat the mixture until it loses its gloss and holds its shape, about 15 minutes. Check the consistency after 15 minutes. If the mixture is stilly runny and shiny, beat for another 5 minutes and check again.
- Line a baking sheet with wax paper and spray 2 spoons with non-stick cooking spray.
- Using the buttered spoons, drop a spoonful of divinity mixture onto the prepared sheet.
- For colored divinity, prepare a piping bag with large round tip and draw a few lines with red and green gel food coloring inside the piping bag. Then transfer the divinity mixture into prepared piping bag and pipe out 2-inch rounds on prepared sheet.
- Rest divinity at room temperature for at least 2 hours to set, or overnight. (The candies should set in about 2 hours though.)
- Store in airtight container at room temperature for up to 2 weeks. You can also freeze them in airtight container for up to 2 months.
It’s best to make the divinity on a dry day. If it’s raining, choose another day to make it.
Recipe from mother-in-law.
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This recipe was originally published on December 18th, 2013.
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I am 77 and have been making it for years as my mother did before me. The recipe was in her only cook book (Watkins Cook Book published in 1945). While i use use a candy thermometer she did not nor did she use measuring cups or spoons.she made 5 batches a year for me to give as Christmases gifts.
Aww, sweet memories. Thank you so much for sharing, Linda! My mom never uses any measuring cups (it’s actually pretty foreign concept for us, Mongolians), or scale, let alone thermometer. Everything is measured by an eye! 🙂
I love the rainbow colors…how did you make it look sooo perfect ??
Hi Carole. I drew lines with gel food coloring inside the piping bag and then put the divinity batter and piped them. It’s super easy yet yields an impressive result.
Followed directions precisely. Used the work. Got the syrup mixture poured into egg whites. Mixer speed on high. After a few minutes (about 8) mixture began climbing up to the top and over the bowl. Slung mixture all over me and kitchen. Removed wish, replaced with beaters. Continued beating. Could not tell when mixture stopped being shiny, so after about 22 minutes, decided to go ahead and spoon out on baking sheet to cool. What did I do wrong? Used candy thermometer. Was not raining!!
Hi,. My Dad use to make Duvinity for Christmas. One year he made chocolate it is as so good. But he couldn’t remember how he did it. So my question is has anyone made chocolate divinity? Is there a recipe or suggestions on how to do it.
Thanks,
Sherri
Hi, Sherri. I’ve never tried making chocolate divinity. Hope you’ll find a great recipe for it.
I live in Louisiana and have made divinity for years – I just made some yesterday with 84% humidity and it came out perfect. I think that’s just an old wives tale that refuses to die! I beat 1/2 my syrup into 1/2 the egg whites when the syrup reaches soft ball stage, cook other half of syrup to the hard crack stage and beat that in along with rest of egg whites, don’t know why that’s how my grandmother taught me 🙂 You have a nice site here – thanks for sharing
With the Kitchen Aid mixer, do you use the wire whip attachment throughout the whole process?
Hi, Marlene. Yes, wire whisk the entire time.
I’ve made divinity for40+ years. Never have used a thermometer. Learned from my Mother she used the trick of testing the syrup by holding spoonful 15 or so inches above pan till it spins a very fine thread. She also would pour a portion of the syrup while letting some simmer for a minute or so. I remember her using a hand beater when on the ranch as we had no electricity.
Hi, Shelley. Thank you for sharing your trick for checking the sugar syrup. And oh man, your mother must have been strong and patient, because it’s not easy to beat this by hand!!
My divinity ended up with taffy consistency. I followed recipe to the t. I don’t know what I did wrong.
Hi, Annette! Is it humid where you live? It’s harder for divinity to set in humid weather. Also how long did you beat the mixture and what kind of mixer are you using? You may just need to beat longer until it loses its shine.
Annette beat your egg whites while your syrup cooks beat to stiff peaks like arrange. Its a combination of the syrup and egg whites being correct.
Afer learning about these southern treats by reading the book News of the World by by Paulette Jiles I decided to look them up. I am going to try to make these when our book club meets to discuss the book 🙂
I am wondering if I can make them ahead of time and freeze them?
Hi, KA! To be honest, I’ve never tried freezing them, so I can’t give you advice on this. Hope you give the recipe a try and let us know how they turn out.
It’s not just southern! I grew up in the Midwest we always made Divinity especially at Christmas time …I’ve lived in the DC area for many many years and no one has ever heard of it here but I still make it 👍
Made it. Perfect first time batch. Was always scared to make it but this recipe was perfect!
Yay, so happy you got enjoy some good divinity! Thank you for your feedback, Justin!
I’d like to double this recipe. Is this a bad idea?
Hi, Shannon. Yeah, I think it’s a bit risky, but I haven’t tried double it myself so hard to say for sure. It might be hard on your mixer, and you may also have to work twice as fast when shaping them.
I waited a week for the rains to stop and then made the divinity. I’ve made several attempts at making divinity over the years, only to have a glob of white sticky sugar. This was a very easy and delicious recipe. This is a keeper for my recipe book. Thanks.
Yay, so happy you made and loved these, Jackie. Thank you for your feedback!
Can you make a peanut butter roll out of this recipe?
Hi, Cathy. I don’t know what’s peanut butter roll. 🙁
It’s a candy base roll.like pumpkin roll is cake peanut butter is candy like the divinity . It’s a smooth silky melt in your mouth candy like divinity that you put a peanut butter layer over and roll up almost like a pumpkin roll. I can’t find my recipe. Divinity recipe seems to be close to the peanut butter roll recipe. Last time I made this I did burn up my stand mixer. Thought I would ask. Would like to give it another try.
Interesting. And that sounds so good. Unfortunately I don’t know if this divinity recipe would work.
I’m going to try this very soon. My grandmother use to make what she called sea foam candy. She used light brown sugar and water, brought to a boil until hard ball formed in a glass of water. She then slowly beat it into the egg whites like you do with the divinity. It is so yummy. I look forward in trying this recipe. 🙂
Oh that sounds interesting, Lisa. I may give that a try this year too. Thank you!
Can I use splenda intstead of real sugar. My hubby is a diabetic
No, unfortunately, you can’t, Michele.
I have made divinity using half splenda and half sugar and it turned out ok. Was a little grainier and dryer than with just sugar, tho.
Not sure what I’m doing wrong I followed the directions step by step but added chopped cherries to it but have been mixing the mixture waiting for it to lose its shine and thicken up but after 25 minutes has yet to do so, any suggestions would be awesome
Wait until after it is thick to add the cherries.
Hi, Alice. Yeah, as Cynthia mentioned, you should add the cherries after the mixture reached the correct consistency and before spooning into shapes.
Making sure the eggs are room temperature before beating helps as well.
My mother always tinted about 75% of her batches of divinity – pastel green, yellow and pink. She added the color right into the mixing bowl and she also added mint to many batches. We used to cover our huge dining room table every year with wax paper sheets of divinity for her to give away.
Wow, what a fun memory, Kim. Thanks for sharing. I can’t wait to try mint divinity!
Would it work to add mini chocolate chips or mini M and M’s? If not plain looks just fine!
Hi, Sheree. Yes, you can definitely add choco chips and M&Ms. I got comments on FB that people add chopped maraschino cherries, and planning on adding it this year. Hope you enjoy!
This is the first recipe that has actually worked! I’ve tried many times and this is the first time its ever succeeded. Thank you!
Yay, so happy you’ve tried it and loved the candies. And thank you for your feedback, Meghan!
I have tried to make this dozens of time. It has never turned out right! I live in Mississippi. It is very humid. Others can make it. I don’t know what I am doing wrong!
Me too. I’m from Texas. I’ve read to cook syrup longer. Also, to stir in half the sugar syrup into egg whites, then cook syrup longer and add?? Kudos to others success.
Hmm, interesting, Joyce. I’ve never heard of dividing the syrup like that. But thanks for sharing. 🙂
Hi, Judy. I saw in the comments on my FB post, that people in humid areas turn on AC to help with humidity. I don’t have experience making divinity in humid environment, so I have no input. Maybe try cranking up the AC on the lowest humidity day.
I have made divinity in all sorts of weather–hot/humid, cold/rainy, etc.
It’s all in the cooking. It will turn out in any weather. This is from 50 years of experience in making several batches of divinity a year. I don’t use a candy thermometer and I use a hand held mixer. All 3 of the no no’s work for me. 🙂
Hi, Linda! Thanks so much for sharing your experience!! What part of US do you live? I live in ND, and it works fine even on a snowy/cloudy day here, because we have dry climate. But I think it’d be a different story in the south. But if you live in the south and have no problem with humidity, that’s awesome!! Many people probably would want to know your secret. 🙂 And hand-held mixer does work, but it just requires break time (ours was almost smoking!) and a helper for safety.
It’s been forever and a day since I had divinity. Love this!
Thank you! Hope you’ll make these soon. 🙂
I learned to make Divinity from my aunt and grandmother….but we never used a candy thermometer. We always just dropped a bit off a spoon in to a glass of water and knew when it was done. Times have changed, but it’s still one of my favorite candies :), thanks for sharing your recipe.
Yes, dropping the syrup in cold water does the trick too. Thanks for sharing your memory, Faith!
My grandmother taught my mom. My mom taught me and I taught my daughter. Now my granddaughters come every Christmas to help me with our candy making tradition. The divinity is my favorite. I live in Louisiana so yes it is of the utmost importance to pick a dry cool day to make it. MERRY CHRISTMAS????
Wow, what a great tradition you have, Rhonda! Thank you for sharing! Hope weather cooperates and you all enjoy some divinity! Merry Christmas to you and your family!
My mother makes the best divinity, soft but firm enough, melt in your mouth goodness with every bite. She will love the swirl.
Ah, I bet those are quite a treat from mom, Michael! Maybe she’ll try with swirls next time. 😉
Do you have the recipe fore ‘hard tack’? It isn’t the biscuit carried on cattle drives in the old West.
It is a crystal looking candy that you can flavor and/or color whatever way you want. In old times I think they probably made only Anise. I have made this, but don’t remember what I did with the recipe. I only remember I had to move fast as it cools quickly after the hot liquid is poured out, something like peanut brittle, and must be pulled out (stretched) to make it thinner. I made mine red that year, and put in a drop or two of cherry flavoring.
If you have, or could find the recipe we. We would really appreciate it.
Hi, Jane. I’ve never heard of “hard tack”, but I asked around and found one hand-written recipe. I’m sending it to you via e-mail. Hope it’s what you’re looking for. And thanks for reaching out.
I would love to have that hard tack recipe
i bought some divinity today! i haven’t seen it in so long. it looks so yummy!
Yeah, they’re so good. It’s now my once-a-year indulgence! 🙂
Shinee minii corn syrup aray 1/2 cup hurehgui bololtoy, tal talaar ni zugiin bal corn syrup holichihvol yah bol?
Deer usnii orond corn syrup geed 2 oruulchihsan baina uu
Bolnoo, bolno. Gehdee zugiin bal amtagdana shuu. 🙂
Bi savaa shavhaad hiisen gehdee yag 15 min mixerdelgui dutuu avsan bololtoy. Mixerdeed duusahad utgun boloh yostoy baisan uu, miniih jaahan ursaad ch baisan. Uutand hiigeed shahsan chin yamarch helbergui yum bolson kk. Ternees bolohiin huvid bol bolson. Gel color hiisen chin miniih goyo ungu oroogui shdee, sonin hataad tugsgul havitsaa ungu ordog baigaa.
Huuhduud maani goyo baina geed ideed baisan. Yadag ch baisan shine zuil turshij uzsen shuu, bayarlalaa.
Zaaval 15min mikserdene gesen yum bhgui, gol ni utgun bolood toligor bish bolood irtel mikserdene. Miksernii huchin chadlaas hamaaraad 15min-aas udaan mikserdeh tohioldol bii. Bi bas gel color hiisen, bas hataad ungu orohgui bolov uu gesen chini bolj bsan. Taniih yamar hurdan sain hatsan yum be te? Hehe
Za huuhduuded taalagdsan bol ch yahav! 🙂