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

Divinity Candy Recipe on a Plate

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 a try and a taste!

Divinity Candy Recipe in a Basket

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.

Hand Holding Divinity Candy Recipe

How to Store Divinity

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!

More Candy Recipes

5 from 4 votes

Easy Divinity

Prep Time 20 minutes
Cook Time 20 minutes
Resting time 1 hour
Total Time 1 hour 40 minutes
Easy Divinity is a marshmallowy textured homemade candy filled with pecans and made with just a few ingredients.


  • 2 ⅔ cups (533 g) granulated sugar
  • cup (227 g) light corn syrup
  • ½ cup (118 g) water
  • 2 large egg whites, room temperature
  • ½ teaspoon vanilla extract
  • ½ cup (105 g) pecans, finely chopped


  • Line a baking sheet with a sheet of parchment paper. Set aside.
  • To a saucepan over medium heat, add sugar, corn syrup, and water. Cook, stirring constantly, until a candy thermometer reaches 260°F (about 25 minutes).
  • When the sugar mixture is close to 260°F, add egg whites to bowl of a stand mixer with the whisk attachment. Beat on high speed until stiff peaks form.
  • With the mixer still on high speed, slowly pour the heated sugar mixture into the bowl of beaten egg whites. Beat until the mixture holds its shape (6-8 minutes), scraping the sides of the bowl as needed.
  • 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.
  • Let the divinity set for about an hour before serving.


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

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. When I was a child, I’m 93 now, so that was a while ago…..my dad made Divinity…..and fudge….. He had been a cook in the Army during World War one….and he did a lot of cooking….I grew up during the Great Depression and things like this were real treats…..Not very easy to have treats during those years….and the cost of sugar was probably 15 cents a pound back then….Of course I think the minimum wage was maybe 50 cents and hour…..And we didn’t have Ice Cream shops to go to….We had a Candy Store in town and it was too expensive to go there…..

    1. Margaret my sweet grandmother made the most delicious divinity during Christmas. She put red cherries in some and nuts in the other batch. I tried for years to make it and we had a love/hate relationship. I decided to give it one last try and viola’, it turned out great. It evoked so many wonderful memories when I served it during the holidays and made batches for friends.

  2. My great grandmother made this for me everytime I came to visit. It was my favorite. Wish I could have had her recipe.

  3. Is there anything besides nuts that can be put in here? I am allergic to nut but would love to make this with something else!

  4. One thing you forgot to mention is that you can’t make divinity if the humidity is too high, it won’t set properly and you’re stuck with basically icing for a cake. If it’s raining outside, don’t make it.

  5. Here are a couple of other hints that will be helpful:

    1) Candy thermometer degree markings are for temperatures AT SEA LEVEL. You have to lower the temperatures by 2 degrees for every 1,000′ in elevation/ 1 degree for every 500′ above sea level you are. I live in the San Bernardino Mountains of southern California at 6,000′, so I have to lower the temperatures to achieve by 12 degrees. Water boils at 212 degrees at sea level? Here i the mountains it boils at 200 degrees. Since candy making is SO precise, this might be a reason many don’t turn out properly;

    2) The degree markings on a candy thermometer are hard to read: You have to have the scale pointing at you exactly right, and trying to read it while stirring a syrup that wants to boil the flesh off your hand is touchy. Here’s my solution: figure out the proper temperature (see the remark above) and use a MEAT thermometer — it is a LOT easier to read, and you can boil your candy syrups far more perfectly.

  6. I learned how to make Divinity with my grandmother 40 years ago. She never used nuts only various types of gum drops, spiced regular, have you ever done them with gum drops? Some she passed away several years ago I have missed making them. What are your thoughts on gum drops?

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