A holiday staple made by grandmothers across the South, homemade divinity candy is getting an ice cream sundae twist this year!
I probably haven't eaten divinity candy in 20 years. All of a sudden last week, a craving hit out of the blue. BAM! You need divinity candy, Bridget. I don't think it was divine revelation, but definitely divinity revelation. (ba-dum-CHING! I'll be here all week.)
I'm imploring you to make this! You don't even have to do the sundae part. The divinity on its own is luscious. It's sweet and chewy with a bit of crunch from the toasted pecans and that perfect hit of salt to finish it off. I'll never wait 20 years to eat divinity again. I won't even wait 20 hours!
Side note: In my head, I keep hearing "Divini-tay" a la Moira Rose. I can't say it in her voice out loud, BUT I can hear it perfectly in my head.
What is Divinity Candy?
Divinity was always one of those treats that I didn't think I would like as a kid but actually loved. It's a fluffy, chewy, and sweet candy made with just a few ingredients, including sugar, corn syrup, and egg whites.
According to OldTimeCandy, it originated in the early 1900s. An article in The New York Times refers to it as "Divinity Fudge" way back in 1907. I love that!
Ingredients for Homemade Divinity
Simple ingredients...and a candy thermometer. Sugar, corn syrup, egg whites, pecans, vanilla, and salt. That's all you need to make basic divinity.
I started with a candy cookbook I love called Sweet Confections. In it is a recipe for Divinity Sundaes. I made a few changes, though. Let's walk through making it.
How to Make Homemade Divinity Candy Sundaes
Start with toasting pecans. In the recipe I mentioned above, the recipe calls for walnuts. Pecans > Walnuts in almost everything in my book. I am a Texan, after all. Toasting really brings out the flavor. You can do this in a dry skillet or in the oven. Just don't let them burn.
Heat the sugar, corn syrup, and water in a saucepan. Bring to 252°. Meanwhile, you'll whip up egg whites with a bit of sugar. Then, you'll pour the hot syrup into the egg whites while whipping.
Check the consistency by spooning out a bit of the candy onto a piece of waxed paper. If it holds its shape, it's good to go.
Mix in the vanilla, pecans, and salt.
Spread into a square pan and let cool.
Once cooled, cut into squares. The divinity is sublime as is. I will not be mad if you stop here.
To make the "sundaes," spoon melted chocolate over the tops, leaving some of the candy uncovered. I used Ghirardelli dark chocolate melting wafers.
Immediately, top with a cherry sour and holiday sprinkles. Store in an airtight container between layers of waxed paper.
Homemade Divinity Candy Sundaes
1 cup chopped pecans
2 cups + 2 tablespoons sugar, divided
1/2 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
Ghirardelli chocolate melting wafers
cherry sours
holiday sprinkles
Grease an 8x8-inch pan. Line with strips of parchment in either direction, lightly grease parchment. It's ok if the corners aren't covered.
In a dry skillet set over medium heat, toast the pecans, stirring frequently until fragrant. Remove from the pan and set aside.
In a saucepan, stir together 2 cups sugar, corn syrup, and water. Attach a candy thermometer and heat over medium-high, stirring occasionally.
Once the sugar syrup reaches 230°, start whipping the egg whites on high with the remaining 2 tablespoons sugar. Whip until stiff peaks form. If the whites are at a stiff peak before the sugar syrup reaches 252°, continue whipping on low.
When the syrup reaches 252°, pour down the side of the bowl into the whites while beating on high. Add the vanilla in the same manner. Continue mixing until the candy is a little less glossy and holds its shape when a spoonful is dolloped on a piece of waxed paper, about 7-10 minutes.
On low speed, mix in the toasted pecans and salt.
Spoon into the prepared pan, smoothing with an offset spatula. Let cool completely.
Once cooled, lift the divinity out of the pan and cut into squares. Melt the melting wafers, taking care not to overheat. Start with half of the package. Pour into a microwave-safe bowl. Heat on 50% power for 30 seconds. Repeat, stirring between intervals. As the chocolate starts to melt, decrease the time. Better to stir the last remaining chocolate until melted than to continue heating.
Spoon over the squares, leaving some of the candy exposed. Because the melts solidify quickly, immediately top each square with a cherry sour and sprinkles.
Store in an airtight container between layers of waxed paper.
Ah, Divinity Candy, I'm so sorry I've neglected you all these years!
