Grandma’s Heavenly Divinity is an old-fashioned candy recipe that brings back sweet memories of holiday gatherings, wintertime traditions, and generations of love wrapped in every soft, cloud-like bite. This vintage treat is known for its snowy white appearance, fluffy texture, and melt-in-your-mouth goodness. Made primarily from sugar, corn syrup, and whipped egg whites, Divinity has a nougat-like consistency that’s light, chewy, and satisfyingly sweet. It often includes chopped pecans or walnuts and sometimes a touch of vanilla or almond extract for added depth of flavor. This recipe may seem like a special occasion confection, but it’s one that deserves a place at the table year-round. It’s a beautiful addition to dessert trays, a thoughtful homemade gift, and a treat that has stood the test of time for good reason.
Storage Options
Store divinity candy in an airtight container at room temperature for up to 2 weeks. Layer pieces between wax paper to prevent sticking. Avoid refrigerating or freezing, as this can change the texture and make the candy sticky or grainy.
Summary
Grandma’s Heavenly Divinity is a classic Southern candy made by beating hot sugar syrup into stiffly whipped egg whites until it forms a glossy, airy mixture that sets into soft, chewy clouds of sweetness. It’s often studded with chopped nuts and flavored with vanilla or almond extract.
Why You’ll Love This Recipe
This candy has a nostalgic charm and an irresistible texture that’s both delicate and rich. It’s gluten-free, naturally festive, and perfect for sharing during holidays and celebrations. If you enjoy marshmallows or nougat-style candies, you’ll fall in love with divinity’s airy sweetness. While it may require some attention to timing and temperature, the ingredients are simple and the payoff is absolutely worth it.
Kitchen Equipment You’ll Need
Candy thermometer
Medium saucepan
Stand mixer or electric hand mixer
Heatproof spatula
Measuring cups and spoons
Wax paper or parchment paper
Spoon or cookie scoop
Tips for Success
Make divinity on a dry, low-humidity day to avoid sticky results. Use a reliable candy thermometer to ensure the syrup reaches the correct temperature (about 250°F for firm ball stage). Work quickly once the syrup is added to the egg whites, as the mixture sets fast. Let the candy sit undisturbed to fully set before storing.
Ingredients
2 1/2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 egg whites, room temperature
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 to 3/4 cup chopped pecans or walnuts (optional)
Directions
In a medium saucepan over medium heat, combine sugar, corn syrup, and water. Stir until sugar dissolves, then clip on a candy thermometer and cook without stirring until the mixture reaches 250°F (firm ball stage). Meanwhile, beat the egg whites and salt in a stand mixer on high until stiff peaks form. With the mixer running, slowly pour the hot syrup in a thin stream into the egg whites. Continue beating until the mixture becomes glossy and holds its shape, about 5 to 7 minutes. Mix in vanilla and nuts, if using. Quickly drop spoonfuls of the mixture onto wax paper. Let sit at room temperature until fully set.
Additional Tips or Variations
Add a touch of almond extract for a unique twist. Stir in chopped dried cherries or mini chocolate chips instead of nuts. Tint the candy with food coloring for seasonal variations. For perfectly shaped candies, use a greased spoon or cookie scoop and work quickly before the mixture hardens.