Easy Divinity

filed under: Candy · Dessert · Food + Drink on December 19, 2020

Easy Divinity is a marshmallowy textured homemade candy filled with pecans and made with just a few ingredients. Try my Original Fantasy Fudge recipe for another sweet holiday treat.

Easy Divinity

Is it marshmallow? Is it fudge? Actually, divinity is a candy that has the texture of a marshmallow, although there are no marshmallows used in the recipe. It’s also similar to fudge, but still so different. (Is that clear enough😉 ?)  If you have never tried divinity, this is an easy recipe to give it a try and a taste!

Divinity Candy Recipe on a Plate

Easy Divinity Ingredients

Corn Syrup: Corn syrup is an important ingredient in candy recipes, including this one. It is processed from cornstarch and gives the candy a smooth, glossy texture. It also keeps it from being grainy.

Pecans: Finely chop the pecans before adding them to the candy. If you prefer, you could add walnuts instead.

Candy Thermometer: Yes, I know this is not an ingredient, but it is just as important when it comes to this recipe. A candy thermometer, also known as a deep-fry thermometer or sugar thermometer, is used to measure the temperature of a sugar solution. It is definitely an important tool to have when making candy.

Divinity Candy Recipe in a Basket

How to Make Easy Divinity

To make this easy divinity, begin by adding the sugar, corn syrup, and water to a saucepan. Heat over low heat until the candy thermometer reaches 260°F. When the mixture is close to that 260°F temp, beat the egg whites in the bowl of a stand mixer on high speed until stiff peaks form. Stiff peaks are when the egg whites will point straight up.

Slowly pour the heated sugar mixture into the bowl of beaten egg whites. Beat on high speed for 15-20 minutes, or until the mixture holds its shape. Finally, fold in the vanilla and the nuts.

To make the pieces of candy, spray two spoons with nonstick cooking spray. Take a scoop of the mixture with one spoon and use the other spoon to push off the candy onto a parchment paper-lined baking sheet. I was able to get fourteen pieces made. But, you could make them as big or as small as you like, so you may end up with more or fewer pieces.

Let the candy sit for at least an hour to set before biting into this smooth, pillowy, almost taffy-like candy. Store the set candy in an airtight container for up to a week. Place a piece of wax paper or parchment paper between each layer to keep them from sticking.

Hand Holding Divinity Candy Recipe

Looking for More Candy Recipes?

Candied Pecans

Grandma’s Perfect Caramels

Butter Pecan Fudge

Homemade Marshmallows

5 from 2 votes
Easy Divinity
Prep Time
20 mins
Cook Time
20 mins
Resting time
1 hr
Total Time
1 hr 40 mins

Easy Divinity is a marshmallowy textured homemade candy filled with pecans and made with just a few ingredients.

Course: Dessert
Cuisine: American
Keyword: Easy Divinity
Servings: 14
Calories: 226 kcal
Author: Amanda Rettke--iambaker.net
  • 2⅔ cups (533g) granulated sugar
  • cup (227g) corn syrup
  • ½ cup water
  • 2 large egg whites
  • ½ teaspoon vanilla extract
  • ½ cup pecans, finely chopped
  1. Line a baking sheet with a sheet of parchment paper. Set aside.

  2. In a saucepan, combine the sugar, corn syrup, and water. Heat over low heat until a candy thermometer reaches 260°F.

  3. When the sugar mixture is close to 260°F, beat the egg whites in the bowl of a stand mixer on high speed. Beat until stiff peaks form.

  4. Slowly pour the heated sugar mixture into the bowl of beaten egg whites. Set the mixer on high speed and beat until the mixture holds its shape (15-20 minutes).

  5. Fold in the vanilla and finely chopped pecans. Spray 2 spoons with nonstick cooking spray. Use one spoon to push the candy off the other spoon onto the lined baking sheet.

  6. Let the divinity set for about an hour before serving.

This recipe was inspired by Six Sisters’ Stuff Easy Divinity recipe.

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  • Shirley says:


  • Melonie Watson says:

    Hi! After you whip the egg whites to stiff peaks so I need to switch to the paddle attachment before adding the hot sugar mixture?
    Thank you

  • Dana says:

    Thank you very much

  • Sue Stephenson says:

    What can we use in the U.K. instead of corn syrup, can’t get it here

  • Nancy says:

    The last time I made Divinity, it broke my KitchenAde Stand Mixer.

    • Amanda Rettke says:

      Oh dear! Well this recipe won’t do that. 🙂

  • virginia Carrott says:

    do you have a receipe for penuche, or otherwise called brown sugar fudge???

    • Elizabeth Keeney says:

      Hi, Virginia! I work with iambaker and am happy to help with questions. No, we don’t have a brown sugar fudge recipe right now, but thank you for the idea! Have a wonderful day!

  • Frances Robbins says:

    OMG thank you for this recipe. I am going to try it.
    Do you, by chance have a recipe for creamy chewy pralines? These do not have the grainy consistency of sugar like regular Mexican pralines.
    I enjoy your blog a lot. Thanks for posting all these wonderful recipes.
    Fran Robbins
    Austin, TX

  • Candace says:

    Thanks for this, Amanda! I lost my original recipe and this is my absolute favorite winter treat! One question – do you keep heating the corn syrup mixture while whipping the egg whites or do you take it off the heat at 260 degrees? Thanks and Merry Christmas (tell Shirley, too)!

  • Lyn du Plooy says:

    Hi Amanda. I just love ALL your recipies.
    Thank you from Phalaborwa, South Africa

  • Kathleen M. Grover says:

    I’ve made divinity every year at Christmas time for at least 20 years. A couple of variations–skip the vanilla, and use peppermint extract, and tint pink with food coloring. Or, mix some crushed candy canes in it instead of nuts. Do make sure the syrup reaches the correct temp; if you don’t have a candy thermometer, test by dropping some of the syrup mixture into very cold water; it’s ready when it makes a hard ball that holds it’s shape.

  • Wanda Gran says:

    Love your recipes. They always turn out so good and tasty.

  • Brendan Glynn says:

    So I tried the recipe but my KitchenAid started slowing down after about 7-8 minutes. I stopped mixing after 10 minutes as I don’t think it would have made it to the full 15-20 minutes required. The end result was great flavor, but not as light and airy in consistency. Any suggestions for next time?

  • Rita says:

    This is the easiest divinity! I hadn’t made any in 25-30 years but wanted to try this. After whipping the egg whites I switched to the paddle attachment and beat in the hot sugar mix and about 4-5 minutes. WOW!!! Really, it only took 4-5 minutes.

  • Rita says:

    So, after my experience with the first batch and being able to beat the mixture only 4-5 minutes there must be something I did wrong. I beat the egg whites to stiff peaks, turned off the mixer and checked the temp. It was a tiny bit under 260. Turned the mixer back on and slowly poured in the hot sugar. As soon as I saw that it was setting up fast I changed to the paddle and finished. The candy wasn’t very soft and airy but was good.

  • Donna says:

    See’S Candy has a white chocolate covered divinity, could I did these?

  • Vanita Gary says:

    I don’t think the divinity would last a week around here….lol…..