Picture this: soft, cloud-like bites of vanilla perfection that melt in your mouth and make your aunt ask for the recipe… again. That’s divinity—retro, nostalgic, and absolutely worthy of a comeback. It’s the candy that separated the grandmas who “could cook” from the ones who “brought rolls.” The secret?
Nailing the sugar stage and whipping like you mean it. If you’re craving a Christmas win that looks fancy and tastes like a snow angel, this is your move.
What Makes This Special
Divinity isn’t fudge, and it’s not meringue. It’s that magical in-between: a fluffy sugar confection with a soft bite and a clean, vanilla finish.
It feels like a marshmallow and nougat had a classy baby.
Old-fashioned divinity can be finicky—humidity matters, timing matters, the sugar syrup matters. But with a few smart tricks, you can get consistent results without drama. And yes, you can add nuts, peppermint, or chocolate if you’re feeling extra.
Best part?
It looks like holiday couture on a platter and costs pennies to make. Fancy energy, low budget—chef’s kiss.
Shopping List – Ingredients
- Granulated sugar: 2 1/2 cups
- Light corn syrup: 1/2 cup
- Water: 1/2 cup
- Egg whites: 2 large, room temperature
- Vanilla extract: 1 1/2 teaspoons (or 1/2 teaspoon almond for a twist)
- Salt: 1/8 teaspoon
- Chopped pecans or walnuts (optional): 1/2 to 3/4 cup
- Red and green candied cherries or crushed peppermint (optional): for topping
- Food coloring (optional): a drop or two for festive swirls
Instructions
- Set the stage. Line two baking sheets with parchment or silicone mats. Have two spoons or a small cookie scoop ready.
If using nuts, lightly toast them and let cool. Keep your mixer bowl clean and dry.
- Make the syrup. In a medium, heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir just until the sugar is moistened.
Bring to a boil over medium-high heat without stirring. Clip on a candy thermometer.
- Start the egg whites. When the syrup hits about 230°F (thread stage), begin whipping egg whites with the salt on medium speed until soft peaks form. You want them ready when the syrup is done.
- Cook to 260°F. Continue boiling syrup until it reaches 260°F (hard-ball stage).
If you don’t have a thermometer, test by dropping a little syrup into cold water; it should form a firm, squishable ball.
- Stream and whip. With the mixer running on medium, slowly pour the hot syrup in a thin stream into the egg whites. Aim for the side of the bowl, not the whisk, to avoid splatter and sugar crystals.
- Beat to thick and glossy. Increase speed to medium-high and beat until the mixture becomes very thick, loses its gloss, and starts to hold shape—about 6–10 minutes. It should form stiff peaks that barely slump.
Add vanilla (and almond extract if using) during the last minute.
- Check the “string” test. Lift the beater: the candy should fall in ribbons and pile up softly, not flatten out. If it’s still shiny and runny, keep beating. If it’s turning crumbly, you’ve gone too far—work quickly.
- Fold in extras. If using nuts or peppermint, fold them in quickly with a spatula.
For color, fold in a drop or two to create swirls—don’t fully mix.
- Scoop fast. Using two spoons or a scoop, drop tablespoon-sized mounds onto the prepared sheets.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.