This delicious recipe for divinity candy is a perfect Christmas treat and has been passed down from my great-grandmother.

Hey y’all, Tiffany here with a 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 was passed down.

This divinity candy is one of my favorite Christmas treat recipes. 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. All together, 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!)

Divinity Candy Recipe

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.

(For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) 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.

Divinity Candy Recipe for Christmas

Ingredients

2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla

Instructions

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.