Easy Divinity Candy Recipe (2024)

FAQs

Why won't my divinity candy set up? ›

Humidity equals wet, and wet equals candy that often won't set. Even in the cooler and less humid months, it can be a challenge to make old fashioned divinity - that being a divinity that is purely sugar, corn syrup, water, egg whites, chopped pecans, a little vanilla - and a goodly amount of elbow grease.

As sugar attracts water, any humidity or moisture in the air can affect how your divinity turns out. Divinity should be dry and set within two hours, but have patience.

Divinity is a confection made from egg whites, corn syrup, and sugar. It's similar to nougat, fudge, or marshmallow. Tip: replace the sugar with brown sugar to create "sea foam." Other ingredients can be used to give the candy other tastes, like chopped dried fruit and chopped nuts.

If you choose to spread the divinity in a pan, you will have to wait up to 24 hours before it is set and ready. Makes about 4 dozen candies.

Corn Syrup – This is added to stop the sugar from crystalizing giving you a very smooth, chewy texture that's not grainy. Sugar – White granulated sugar is the best for this recipe, avoid brown sugar or it'll affect both the taste and look of the divinity.

It's best to make divinity on a cool, dry day. If it's humid (over 50%) or rainy, the candy might end up with a more gooey, or grainy texture.

But if your divinity fails to harden, you can beat in two tablespoons of powdered sugar and allow the mixture to rest a few minutes; if the candy hardens too much, you can blend in hot water a tablespoon at a time until the perfect, fluffy consistency is reached.

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.

Because of the high sugar content, divinity needs dry air to dry itself. On high humidity days, the divinity will absorb moisture from the air. This means the divinity will have a gooey texture to it.

Allow it to rest for about 15 minutes. This will absorb more moisture and will allow your sweet treat to harden. If you want your divinity candy to soften up a bit add hot water a tablespoon at a time and beat it again. Repeat the process until you get the desired fluffy consistency.

Should I refrigerate divinity? ›

To store: Once the divinity candies are set, place them in an airtight container with parchment paper in between layers and store at room temperature for up to 1 week. You can also freeze them in airtight container for up to 2 months.

Add vanilla, salt and confectioner's sugar to the whipping egg whites to combine. Remove from the machine and fold in the pecans by hand with a rubber spatula. Let the divinity set up for an hour or so at room temp before serving or storing.

And don't try making divinity when the humidity is above 60%. No matter how long you beat the mixture, it will remain too runny to form into mounds.

In both cases you're pouring heated sugar (syrup) into stiffly beaten egg whites and then whipping them. In the case of nougat you're doing this twice (yep), and you're using syrups of different water contents. As a result the nougat is a bit heavier and chewier than the divinity.

The simple answer is that there is too much moisture in your candy. One or more factors could be contributing to this problem. In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture.

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