Old-fashioned divinity is a fluffy, marshmallow-like candy that feels like Christmas in your mouth. It’s glossy, soft, and melts — the kind of candy that gets requested every year at my holiday table. I’ve made this recipe dozens of times and found small technique tweaks that make it reliably light and creamy, much like sipping a rich, creamy hot chocolate beside the tree.
Why Make This Recipe
- It tastes like a nostalgic holiday classic: sweet, cloud-like, and melt-in-your-mouth.
- It’s fast to make once you have the technique down — about 40 minutes total active time.
- No complicated equipment — just a candy thermometer and a mixer — so it’s home-cook friendly.
- Great for gifting: homemade divinity wrapped in parchment looks special and keeps well.
- Personal note: I love this recipe because beating the hot syrup into egg whites feels like a little kitchen magic every time; the glossy peaks are so satisfying. I often serve it alongside other sweets like classic Christmas toffee for a candy tray.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 10–15 minutes (syrup to soft-ball stage)
- Total time: 30–40 minutes including cooling and scooping
- Servings: Makes about 2 dozen (1-inch mounds)
- Difficulty: Medium — timing and temperature matter
- Method: Cook sugar syrup to soft-ball stage (238°F / 114°C), whip hot syrup into stiff egg whites, fold in flavor and nuts, drop onto parchment to set.
For reference and contrast with other festive desserts, this candy sits alongside rice puddings like creamy kheer as a make-ahead sweet that travels well.
My Experience Making This Recipe
On my first attempts the divinity stayed too tacky or collapsed — issues I fixed by adjusting syrup temperature and beating technique. After testing at different humidity levels and using a stand mixer, I now get consistent glossy peaks and candies that set firm but still soft in the center.
How to Make The Ultimate Old-Fashioned Divinity Candy Recipe: A Sweet, Creamy Christmas Classic
Begin by whisking 2 large egg whites with a pinch of salt to stiff peaks in a stand mixer. Meanwhile, cook 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water in a heavy saucepan until the syrup reaches the soft-ball stage (238°F / 114°C) on a candy thermometer. With the mixer running on medium-high, carefully pour the hot syrup in a thin stream onto the beaten whites, then continue beating until the mixture becomes thick, glossy, and no longer hot to the touch (about 5–7 minutes). Fold in 1 teaspoon vanilla and 1 cup chopped nuts if desired, then drop by spoonfuls onto parchment and let set 1–2 hours.
Key techniques: dissolve sugar completely before boiling, pour syrup slowly to avoid cooking the whites, and beat until the mixture holds a shape.
Expert Tips for Success
- Use a digital candy thermometer calibrated in boiling water to ensure accuracy; unreliable thermometers give inconsistent results. See how professional cooks rely on calibrated tools similar to those used for casserole timing in hearty holiday mains like creamy chicken spaghetti.
- Beat egg whites to true stiff peaks — they should hold a firm peak without drooping — before adding syrup. A chilled, grease-free bowl helps.
- Pour the syrup in a thin, steady stream down the side of the bowl while the mixer runs; dumping it causes the whites to scramble.
- Avoid making divinity on humid days; high humidity (above ~50%) prevents proper setting. Use air conditioning or pick a dry day.
- Use a heavy-bottomed saucepan to prevent hot spots and crystal formation; brush down sugar crystals from the pan sides with a wet pastry brush while boiling.
How to Serve The Ultimate Old-Fashioned Divinity Candy Recipe: A Sweet, Creamy Christmas Classic
- Arrange on a festive platter with small paper doilies for an elegant candy tray. Pair with bitter coffee or strong tea to balance the sweetness.
- Include as part of a holiday dessert board alongside toffees and brittle for variety. Consider serving after a rich main like prime rib where a light sweet finish is welcome.
- Gift in small boxes lined with wax paper; add a handwritten label with flavor notes (vanilla, pecan, or chocolate-dipped).
- For parties, make bite-size pieces and serve in a clear glass bowl so guests can see the glossy, snowy mounds.
Storage and Reheating Guide
Store divinity in a single layer in an airtight container at cool room temperature (60–70°F / 15–21°C). Use parchment between layers to prevent sticking. Properly stored, it keeps 5–7 days; beyond that it can dry out or become sticky in humid environments. Freezing is possible: flash-freeze individual pieces on a tray, then transfer to an airtight freezer bag for up to 1 month. Thaw at room temperature in a dry location; do not microwave — reheating destroys texture.
Recipe Variations
- Chocolate-marble divinity: Fold 2 tablespoons melted (cooled) dark chocolate into half the batch and swirl into plain for a marbled look.
- Nut-free: Replace nuts with toasted coconut flakes or freeze-dried fruit pieces for a crunchy contrast.
- Dairy-free & gluten-free: This recipe is naturally gluten-free; it’s dairy-free if you skip any butter or milk-based add-ins. Eggs are required for texture.
- Reduced-sugar twist: Use a sugar substitute is not recommended — soft-ball syrup chemistry depends on sucrose — but you can decrease portion sizes and serve smaller drops to lower sugar intake.
Nutritional Highlights
- This candy is high in sugar and simple carbs, so enjoy in small portions (1–2 pieces).
- Egg whites provide a small amount of protein with minimal fat.
- Allergens: contains eggs; often includes nuts (pecans or walnuts). Label gifts clearly for guests with allergies.
Troubleshooting Common Issues
- Sticky, soft divinity: Most often due to syrup undercooked or humid conditions. Solution: reheat the syrup to 238°F (114°C) and rebeat with fresh, stiff egg whites if necessary.
- Grainy texture: Caused by undissolved sugar or crystals forming. Solution: ensure sugar dissolves completely before boiling and brush down pan sides while boiling. If crystals form, start over with a clean pan.
- Runny or collapsed candy: Usually from pouring syrup too hot or too fast. Solution: next time let syrup cool slightly (to soft-ball) and pour slowly while beating; use a clean, dry bowl and properly beaten whites.
Frequently Asked Questions
Q: Can I make divinity without a candy thermometer?
A: It’s possible to test soft-ball stage with a small amount of syrup dropped into cold water (it should form a soft, pliable ball), but a reliable digital candy thermometer makes results consistent and reduces guesswork.
Q: Can I use pasteurized liquid egg whites or powdered egg whites?
A: Pasteurized liquid egg whites work fine but may whip differently; follow package directions and whip to stiff peaks. Powdered egg whites can work if reconstituted per instructions, but fresh whites often give the best volume and flavor.
Q: What if my divinity turns out grainy after cooling?
A: Graininess usually means sugar crystals formed. You can try reheating the mixture carefully and re-whipping, but often the best fix is to start fresh and ensure the sugar dissolves completely and the pan sides are brushed clean during boiling.
Q: Can I add color or extract flavors (almond, peppermint)?
A: Yes — add 1/2–1 teaspoon extract (almond, peppermint) with the vanilla. Use gel food coloring sparingly; liquid color can thin the mixture. Peppermint oil is strong — 1/4 teaspoon max.
Conclusion
For a tested, classic approach to this snowy Christmas candy, see the detailed recipe and step-by-step photos at House of Nash Eats’ Old-Fashioned Divinity Candy Recipe.
Old-Fashioned Divinity Candy
- Total Time: 40 minutes
- Yield: 24 pieces
- Diet: Vegetarian
Description
A fluffy, marshmallow-like candy that tastes like a nostalgic holiday classic. Perfect for gifting and enjoying during the festive season.
Ingredients
- 2 large egg whites
- 1 pinch salt
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (optional)
Instructions
- Whisk egg whites with a pinch of salt to stiff peaks in a stand mixer.
- In a heavy saucepan, cook granulated sugar, corn syrup, and water until syrup reaches the soft-ball stage (238°F / 114°C).
- With the mixer running on medium-high, carefully pour the hot syrup in a thin stream onto the beaten whites.
- Continue beating until the mixture is thick, glossy, and no longer hot (about 5–7 minutes).
- Fold in vanilla and chopped nuts, if using.
- Drop by spoonfuls onto parchment paper and let set for 1–2 hours.
Notes
Store in an airtight container at cool room temperature. Keeps well for 5–7 days or can be frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Candy
- Method: Candy Making
- Cuisine: American