Classic Southern Divinity Candy (Printable Version)

Snowy white confections made from whipped egg whites and sugar syrup with crunchy nuts.

# What You Need:

→ Sugar Syrup

01 - 2 1/2 cups granulated sugar
02 - 1/2 cup light corn syrup
03 - 1/2 cup water
04 - 1/4 teaspoon salt

→ Egg Whites

05 - 2 large egg whites, room temperature
06 - 1/2 teaspoon pure vanilla extract

→ Nuts

07 - 1 cup chopped pecans or walnuts

# Steps:

01 - Line two baking sheets with parchment paper or silicone mats to prevent sticking.
02 - In a heavy saucepan, stir together sugar, corn syrup, water, and salt over medium heat until sugar dissolves.
03 - Increase heat to medium-high and cook without stirring until the syrup reaches 250°F (firm ball stage) on a candy thermometer.
04 - While the syrup cooks, beat egg whites with a stand mixer or hand mixer until stiff peaks form.
05 - With the mixer running on high speed, slowly pour the hot syrup in a thin stream into the beaten egg whites.
06 - Continue beating until the mixture is thick, glossy, and retains its shape, about 6 to 8 minutes.
07 - Beat in the vanilla extract thoroughly.
08 - Quickly fold chopped nuts into the mixture to distribute evenly.
09 - Immediately drop tablespoonfuls of the mixture onto the prepared baking sheets.
10 - Let the pieces stand at room temperature for approximately two hours until set and dry.

# Expert Advice:

01 -
  • It tastes like snow feels—light, delicate, and impossibly sweet on your tongue.
  • Once you nail the technique, you've got a showstopping candy that looks fancier than it actually is.
  • It's naturally vegetarian and gluten-free, so everyone at the table can reach for a piece without worry.
02 -
  • Humidity is divinity's enemy—make this on a dry day, never after rain or in summer fog, because moisture makes the candy weep and collapse.
  • The candy thermometer is not optional; eyeballing the syrup temperature is how you end up with either gummy candy or hard candy, never the pillowy perfection in between.
  • If your mixture starts to crystallize (gets grainy), you can often save it by beating it longer or adding a tablespoon of water and reheating gently, but prevention beats rescue every time.
03 -
  • A candy thermometer clipped to the side of the pan is worth every penny—eyeballing temperature is the number one reason divinity fails.
  • Room temperature egg whites whip faster and hold more air than cold ones, so pull them from the fridge 15 minutes before you start cooking.
  • If you're nervous about pouring hot syrup into raw eggs, know that the syrup temperature is hot enough to pasteurize the whites—you're not eating raw egg, you're making a hot meringue.
Go Back