Southern Divinity Candy

Learn how to make Southern Divinity Candy with this classic recipe. Light and airy with that signature melt-in-your-mouth texture.

Prep Time 5

Cook Time 20

Drying time: 2

Total Time 2 25

Servings

Before you start, prepare two baking sheets (or cooling racks) with sheets of wax paper or parchment.
In a large pot, bring the sugar, corn syrup, and water to a boil. Cook until it reaches the hard ball stage (240F if using a candy thermometer).
3 cups granulated sugar, ½ cup light corn syrup, ⅔ cup water
While the sugar mixture boils, beat the egg whites until stiff but not dry. Add the salt near the end of beating the egg whites.
2 egg whites, ⅛ teaspoon salt
With the mixer at medium speed, slowly pour the hot syrup into the beaten egg whites beating all the while as you pour. Continue beating until the misture passes the gloss stage (i.e., it no longer looks shiny and starts to have a matte appearance).
Add the nuts and vanilla. Continue beating until mixture holds a peak when the beater is raised.
1 cup finely chopped pecans, 1 teaspoon vanilla extract
Drop by rounded tablespoonfuls onto wax paper. Add a pecan half to the top of each if desired.
pecan halves (optional)
Let the candy dry for at least 2 hours or until no longer sticky. The exterior should be firm and dry.

Make divinity on a dry day with low humidity. Moisture in the air can prevent the candy from setting properly and leave it sticky or flat.
If the candy mixture becomes too stiff to drop, stir in a few drops of very hot water to loosen it just enough to keep going.
Store in an airtight container at room temperature, layered with wax paper. Do not refrigerate. Candy will keep for up to two weeks.