Old-Fashioned Divinity Candy


Divinity candy is made with light corn syrup, sugar, and stiff egg whites for a soft, nougat-like festive Southern treat!

Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
8 hrs
Total Time:
8 hrs 50 mins
1 1/2 dozen

It's no surprise this traditional divinity candy recipe has stood the test of time. Made with basic ingredients you likely already have on hand, this easy-to-follow method is basically foolproof. The Allrecipes community can't get enough of the top-rated divinity candy — multiple reviewers say it tastes just like their old family recipes!

Allrecipes Community Tips and Praise

"Reminds me of Grandma's," says yendorf. "First time I ever made divinity. Turned out great. Just remember to stay patient and let your stand mixer do the hard work. It will complain when the candy gets stiff, but stay with it."

"Just like my mother made every Christmas more than 60 years ago," according to bvwolf. "This candy brought back wonderful memories of many decades past."

"This recipe was fantastic," raves Jennifer Durgin. "It worked beautifully for me in my stand mixer. I used a piping bag to make pretty rounds and put crushed peppermints on top. They are a big hit with my children. Wouldn't change a thing about this recipe!"

Editorial contributions by Corey Williams


  • 2 cups white sugar

  • ½ cup light corn syrup

  • ½ cup hot water

  • ¼ teaspoon salt

  • 2 egg whites

  • 1 teaspoon vanilla extract

  • waxed paper


  1. Combine sugar, corn syrup, hot water, and salt in a heavy-bottomed 2-quart saucepan over medium-low heat. Cook and stir until sugar dissolves and mixture comes to a boil. Continue to cook, without stirring, until mixture reaches 250 degrees F (120 degrees C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a rigid ball. Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.

  2. Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops of hot water.

  3. Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set and dry on the outside, at least 8 hours. Store in a single layer in an airtight container at room temperature.

Nutrition Facts (per serving)

114 Calories
29g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 114
% Daily Value *
Sodium 44mg 2%
Total Carbohydrate 29g 11%
Total Sugars 25g
Protein 0g
Calcium 2mg 0%
Potassium 7mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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