Classic Fluffy Divinity Candy Recipe

If you’re looking for a sweet memory-maker with a wow-factor, this Divinity Candy recipe is your next must-try!

### **Why You’ll Love This Recipe**

• It’s an old-fashioned recipe that feels special and nostalgic.
• Made from pantry staples you likely already have on hand.
• Perfect for gifting, holiday trays, or a sweet indulgence all to yourself!
• Light, airy, and delicately sweet—like biting into a sugary cloud.

### **Ingredients Breakdown**
#### **Essentials**
– **Sugar**: Granulated sugar is key for the structure and sweetness of the candy.
– **Corn Syrup**: This helps prevent crystallization, keeping the candy smooth.
– **Water**: You’ll combine this with sugar and corn syrup to form a syrup.
– **Egg Whites**: The secret to the fluffy texture of Divinity. Fresh eggs work best for volume.
– **Vanilla Extract**: Adds a warm, inviting hint of flavor. Go for pure vanilla if you can!
– **Chopped Pecans or Walnuts** (optional): Adds crunch and a nutty twist, but feel free to leave them out if you prefer smooth candy.

#### **Pro Tips**
– Make sure your egg whites are at room temperature—they whip up fluffier and more stable this way.
– Use a candy thermometer to ensure precision when cooking the syrup. This step is crucial for Divinity success.
– On humid days, Divinity may not set properly. A clear, dry day is your best friend for candy-making.

### **Step-by-Step Instructions**
1. In a medium saucepan, combine 2 cups of granulated sugar, ½ cup of light corn syrup, and ½ cup of water. Stir over medium heat until the sugar dissolves.
2. Once dissolved, stop stirring and bring the mixture to a boil. Clip on a candy thermometer and cook until it reaches 250°F (hard ball stage).
3. While the syrup cooks, beat 2 egg whites in a stand mixer on high speed until stiff peaks form.
4. Once the syrup reaches 250°F, remove it from the heat and, while the mixer is running, slowly drizzle the hot syrup into the beaten egg whites. Pour in a very thin stream to avoid scrambling the eggs.
5. Continue beating the mixture on high for 6–7 minutes, until it holds its shape and becomes thick and glossy.
6. Mix in 1 teaspoon of vanilla extract and, if desired, gently fold in 1 cup of chopped pecans or walnuts.
7. Spoon the candy onto wax paper in small mounds, using a tablespoon. Work quickly as the candy sets fast.
8. Let the Divinity dry and harden completely, about 1–2 hours, before transferring to an airtight container.

### **Chef’s Tips and Tricks**
– **Line Your Workspace**: Set up wax or parchment paper before you start. Once the candy’s ready, you’ll need to work fast.
– **Work Quickly**: Divinity sets fast. Have everything prepped so you can spoon it out without delay.
– **Humidity Alert**: Avoid making this recipe on damp or humid days—moisture in the air will impact the candy’s texture.

### **Recipe Variations and Serving Suggestions**
– **Flavor Twist**: Add a splash of almond or peppermint extract instead of vanilla for a unique take.
– **Color Play**: Add a drop of food coloring to match your holiday or event theme.
– **Gift-Worthy**: Wrap individual pieces in cellophane or arrange them in festive tins for a thoughtful homemade gift.

### **FAQs**
**Q: How do I store Divinity Candy?**
A: Store in an airtight container at room temperature for up to 2 weeks. Avoid refrigerating, as the moisture can make it sticky.

**Q: Can I freeze Divinity?**
A: Freezing is not recommended for Divinity—it can lose its airy texture.

**Q: Why didn’t my Divinity set?**
A: Humidity or not beating the candy long enough could be the culprit. Make sure your syrup is the right temperature, and allow it to set in a dry environment.

### **Printable Recipe Card**

There you have it—a light, dreamy candy that’s perfect for sharing (or keeping all to yourself!). I’d love to hear how your Divinity turns out or how you’ve made it your own. Leave a comment below or share a photo of your creation on social media with #TheKitchensAid. Happy candy-making!