Divinity

This divinity recipe is reliably delicious. Reviewers who have had difficulty making divinity in the past say it's a keeper!

What Is Divinity Candy?

Divinity gets its name because it tastes, well, divine. The nougat-like candy is made with egg whites, sugar, and corn syrup. Divinity is famous for being finicky: Experienced home cooks know you can't make it on a day with high humidity, as it needs dry air to set properly.

Divinity Ingredients

You'll need just six ingredients to make this old-fashioned divinity recipe:

· Sugar: This traditional divinity recipe starts with 2 ⅔ cups white sugar.
· Corn syrup: Make sure you use light, not dark, corn syrup.
· Water: Use ½ cup cold water.
· Egg whites: Beaten egg whites are key in light, airy divinity.
· Vanilla: A teaspoon of vanilla extract enhances the overall flavor.
· Walnuts: Walnuts are optional, but they add a welcome crunch. You can also use pecans.

You'll also need waxed paper and a candy thermometer.

How to Make Divinity

It's actually quite easy to make divinity at home — you just need a good recipe (that's where we come in!). You'll find the step-by-step recipe below, but here's a brief overview of what you can expect:

1. Heat the sugar, corn syrup, and water until the sugar dissolves. Bring to a boil.
2. Cook without stirring until the syrup reaches 250 degrees.
3. Beat the egg whites until stiff peaks form. Slowly pour in the hot syrup.
4. Add the vanilla until the mixture holds its shape. Fold in the nuts, if using.
5. Dollop onto waxed paper and let sit until firm.

Tips:

· On humid days, use 1 tablespoon less water.
· If the mixture becomes too stiff for an electric mixer, add a few drops of hot water.

How to Store Divinity

Store the divinity at room temperature in an airtight container for up to two weeks. Make sure the environment is not humid, as excess moisture in the air will make the candy sticky.

Can You Freeze Divinity?

Yes, divinity can be frozen for up to one year! Flash freeze the candy for a few hours or up to overnight, then transfer it to a freezer-safe container. Thaw at room temperature.

Allrecipes Community Tips and Praise

"Worked perfectly," says Marci White. "It takes a bit of time to stiffen up after adding the sugar syrup. We haven't had any humidity in weeks, so it's a perfect time for me to try this out for the first time."

"Works every time, but stir stir stir to get it to the consistency you need," according to Mark Duda. "We tried this recipe after my family recipe seemed to be hit or miss. Very small differences in the amount of ingredients made all the difference."

"Delicious divinity," raves CokeSlurpee. "The first time I made this I followed the instructions, with the exception of vanilla. I didn't have any, so I used maple syrup instead. The syrup made for a wonderful flavor combination with the pecans."

Editorial contributions by Corey Williams