My great-grandmother’s homemade divinity candy recipe for Christmas is a cherished tradition I know you’ll love! This sweet treat embodies the very essence of Christmas, exuding a sense of warmth and nostalgia that is as comforting as a crackling fire on a winter’s night.
This is a holiday delight that has graced countless dessert tables and has been passed down through generations, so I’m pleased to share it with you all to share with your family too.
Hey y’all, Tiffany here with a really easy homemade divinity candy recipe that is from my great-grandmother and is perfect for Christmas!
I grew up with this recipe as a family tradition. My mother got it from her mother-in-law (my grandmother, who gave me this pancake recipe and this canned apple pie filling recipe), who got it from her mother-in-law (my great-grandmother). This was from a group of Christmas dessert recipes that were passed down.
This divinity candy is one of my favorite Christmas treat candy recipes ever. My mom would sometimes add food coloring (pink or green) and even a hint of peppermint!
My great-grandmother also passed down recipes for fudge, caramel pecan turtles, caramels, and seven-layer bars. Altogether, these are a great group of Christmas treats to pass out for caroling and go perfectly with The World’s Creamiest, Most Delicious Hot Chocolate (in a Slow Cooker!)
This delicious recipe for homemade divinity and candy is a perfect Christmas treat, and one spoon has been passed down from my great-grandmother.
Divinity Candy Recipe
Cook sugar, corn syrup, and water (use 1 tablespoon less water on humid days) in a 2-quart saucepan over low heat, stirring constantly, until sugar is in hot water and sugar syrup is dissolved. Continue cooking, without stirring, to 260 °F on a candy thermometer or until a small amount of corn syrup mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
Beat egg whites in a medium bowl with an electric mixer on high speed until stiff peaks form. Continue beating on medium heat while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed.
(For best results, use an electric stand mixer, not a portable handheld mixer, since the beating time is about 10 minutes and the mixture is thick.) Add in vanilla extract. Beat until the sugar mixture holds its shape and becomes slightly dull. (The mixture may become too stiff for a stand mixer.) Gently stir in nuts.
Drop the candy mixture, from the buttered spoon, onto waxed parchment paper. Let wax and parchment paper stand at room temperature for at least 12 hours, turning wax, parchment paper, and candies over once, until candies feel firm. Store in an airtight container.
- 2 2/3 cups sugar
- 2/3 cup light corn syrup
- 1/2 cup water
- 2 egg whites
- 1 teaspoon vanilla
- Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved.
- Continue cooking, without stirring, to 260°F on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
- Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form.
- Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed.
- Add vanilla.
- Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.)
- Gently stir in nuts.
- Drop mixture from buttered spoon onto waxed paper.
- Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm.
- Store in airtight container.
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Share this divinity candy recipe from my great-grandmother this Christmas!