It’s the most wonderful time of the year! If you are like me, you are starting to think about Christmas… and Christmas goodies! Of course, I like the classic Christmas sugar cookies, but this Classic Christmas Divinity candy recipe is definitely something you will want to try this year.
Many of my northern friends have never heard of divinity, but my mother is from the south, so in our home, this was a Christmas tradition. Of course, it is good any time of year, but I remember making it the most around the holidays.
Making divinity can be a bit tricky. You have to boil the sugar and water combination until just the right temperature. Then you must add it slowly to the egg white mixture. And finally remember to not over-beat it. These are all things that you will want to keep in mind when you are making this candy.
- 2 cups sugar
- ½ cup Karo corn syrup
- ½ cup water
- 2 egg whites
- 1 tsp. vanilla
Cooking Instructions for Divinity:
- Cook sugar, corn syrup, and water over medium heat, stirring until sugar is completely dissolved. Place candy thermometer on side of pan. Once dissolved, allow mixture to cook undisturbed until mixture reaches 255 degrees.
- Beat egg whites until stiff peaks form.
- Sugar and water mixture should come to a boil until temperature is reached. Once reached, pour slowly into beaten egg whites and add vanilla.
- Beat until the mixture thickens and can be spooned onto buttered parchment paper and mixture will hold shape.
- Top with pecan, if desired.
- Allow divinity to cool before removing from parchment paper.
Printable recipe below.