When it turns out wrong, though… it can be gritty, sticky, flat, or stubbornly chewy. That’s why people either swear by divinity or swear it off forever.
But here’s the truth: truly cloud-soft divinity isn’t hard—it’s just precise. It’s all about temperature, timing, and (yes) humidity.
This is the “best ever” version: the kind that sets into pillowy swirls, holds its shape, and stays tender—not dry, not crumbly, not tooth-breaking.
You’ll get that classic vanilla-nut flavor (with optional pecans), plus a step-by-step method that’s designed to be reliable even if you’ve never made divinity before.
I’ll walk you through the critical stages: reaching the right syrup temperature, whipping the egg whites properly, adding the hot syrup safely, and knowing exactly when to stop beating so your candy stays soft instead of turning grainy.
If you want divinity that tastes like a sweet little cloud and makes people ask, “How did you DO that?”—this is the recipe to keep.
Ingredients:
- 2 1/2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
- 1/4 tsp salt
- 2 large egg whites (room temperature)
- 1 tsp pure vanilla extract
- 1 cup chopped pecans (optional, toasted for best flavor)
Optional (for extra softness): 1 tbsp butter, added with vanilla (helps keep the texture tender).
Equipment you’ll want: Candy thermometer, stand mixer (highly recommended), heavy-bottom saucepan, parchment paper.
