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.
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!
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.
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
Easy Divinity
Ingredients
- 2 ⅔ cups (533 g) granulated sugar
- ⅔ 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
Instructions
- 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.
Video
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
This recipe was inspired by Six Sisters’ Stuff Easy Divinity recipe.
Yum
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
Thank you very much
What can we use in the U.K. instead of corn syrup, can’t get it here
The last time I made Divinity, it broke my KitchenAde Stand Mixer.
Oh dear! Well this recipe won’t do that. 🙂
do you have a receipe for penuche, or otherwise called brown sugar fudge???
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!
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
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)!
Hi Amanda. I just love ALL your recipies.
Thank you from Phalaborwa, South Africa
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.