Southern Divinity Classic Candy (Printable)

Fluffy Southern divinity with whipped egg whites, sugar syrup, and crunchy nuts, perfect for festive treats.

# What You'll Need:

→ Sugar Syrup

01 - 2 1/2 cups granulated sugar
02 - 1/2 cup light corn syrup
03 - 1/2 cup water
04 - 1/4 teaspoon salt

→ Egg Whites

05 - 2 large egg whites, room temperature
06 - 1/2 teaspoon pure vanilla extract

→ Nuts

07 - 1 cup chopped pecans or walnuts

# How-To:

01 - Line two baking sheets with parchment paper or silicone mats.
02 - In a heavy saucepan, mix sugar, corn syrup, water, and salt. Stir over medium heat until the sugar dissolves completely.
03 - Increase heat to medium-high and cook without stirring until the syrup reaches 250°F on a candy thermometer.
04 - Beat egg whites in a stand mixer or with a hand mixer until stiff peaks form.
05 - With the mixer on high, slowly stream the hot syrup into the egg whites.
06 - Continue beating until the mixture thickens, becomes glossy, and holds its shape, about 6 to 8 minutes.
07 - Beat in the pure vanilla extract.
08 - Quickly fold the chopped pecans or walnuts into the mixture.
09 - Rapidly drop tablespoon-sized dollops onto the prepared baking sheets.
10 - Let the confection stand at room temperature for approximately 2 hours until set and dry.

# Expert Advice:

01 -
  • It tastes expensive and fancy but requires just five basic ingredients and no fancy equipment beyond a mixer.
  • The texture is genuinely unlike anything else—crispy on the outside, creamy within, dissolving the moment it touches your tongue.
  • It's naturally vegetarian and gluten-free, so you can hand these to almost anyone without worry.
02 -
  • Humidity is divinity's enemy; make this on a dry day or in an air-conditioned kitchen, or the candy will stay slightly soft and sticky no matter how long you let it sit.
  • If your syrup crystallizes while cooking, you can save it by adding a tablespoon of water and starting over, but prevention is easier than rescue.
03 -
  • If your candy mixture gets too firm in the pan before you finish dropping it, warm the bowl gently over a pot of hot water for just 30 seconds to loosen it back up.
  • Room-temperature egg whites are non-negotiable; they whip faster and fuller than cold eggs, giving you the airest result.
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