Description
This vintage divinity candy recipe is a soft, airy, melt-in-your-mouth treat perfect for gifting, holiday parties, or enjoying yourself.
Ingredients
Scale
- 2 cups granulated sugar (400g)
- 1/2 cup light corn syrup (120ml)
- 1/2 cup water (120ml)
- 2 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (optional, 60g)
- Food coloring (optional)
Instructions
- Prep your workspace: Lay out wax or parchment paper, pre-measure ingredients, and set up your mixer.
- Cook the sugar syrup: Combine sugar, corn syrup, and water in a heavy-bottom saucepan. Stir gently over medium heat until sugar dissolves, then stop stirring. Attach a candy thermometer and boil until the mixture reaches 250°F (121°C).
- Whip the egg whites: Beat egg whites in a clean, dry mixing bowl on high speed until stiff peaks form.
- Combine syrup and egg whites: Slowly pour the hot syrup into the whipped egg whites while mixing on medium speed. Add vanilla extract and food coloring, then continue beating until the mixture thickens and loses its sheen.
- Drop the candy: Use two spoons to drop small mounds of the mixture onto prepared wax paper. Fold in nuts before scooping if desired.
- Cool and enjoy: Let the candy set at room temperature for 1 hour until firm. Store in an airtight container.
Notes
[“Avoid making divinity on humid days as it won’t set properly.”, ‘Room temperature egg whites whip better and hold their structure.’, ‘Work quickly when dropping the candy as it sets fast.’, ‘Ensure all equipment is clean and dry to avoid ruining the texture.’]
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 75
- Sugar: 18
- Carbohydrates: 18
- Protein: 1
Keywords: Divinity candy, Christmas candy, holiday dessert, vintage recipe, gluten-free candy