Grandma’s Heavenly Divinity


I always wanted to help my Grandmother as she made her Divinity recipe each Christmas.

Watching her as she worked magic before my eyes, I would get as close as possible for a better look. I was certain to keep my spot beside her while she turned the molten sugar into fluffy, light clouds of confection. I was always so excited to help her drop teaspoons full of Divinity onto the waxed paper.

Since Grandmother had chosen the best day with low to no humidity, her Divinity would dry well. Then she packaged it into waxed paper lined containers used to hold her Christmas candies until she later shared with all of us at Christmas.

When I married, Grandmother gave me a book of her recipes that she’d collected throughout the years. Many of them were taught to her by her own mother and grandmother, some were given to her from friends, but most she’d created herself.

Each year just before Christmas, I carry on the tradition and make Grandmother’s Divinity. I remember her advice and research the weather predictions to pick just the right day – the day with the lowest possible humidity. Then, I carefully pull out my treasured book of Grandmother’s handwritten recipes and turn to the pages of Christmas candies, including her date nut roll recipe and this Divinity recipe, and make them for my own family.

How to Make Divinity Candy

As I mentioned, Divinity is best made on a day with low to no humidity.

First, lay sheets of waxed paper onto two cooling racks and set aside.

Heat the sugar, corn syrup and water over medium heat in a heavy bottomed saucepan until mixture reaches hard ball stage, 250 degrees Fahrenheit, checked on a candy thermometer.  As the syrup is cooking, whip the egg whites, along with a pinch of salt, until stiff peaks have formed.

When the sugar syrup has reached hard ball stage (250 degrees F), remove it from the heat. Slowly pour the sugar syrup into the beaten egg whites, and whipping together at a high speed.

Then add the vanilla and continue whipping the mixture on high speed until it holds its shape and does not fall back onto itself, about 5-6 minutes. Then gently stir in the chopped pecans, if desired.

Using two teaspoons and working quickly, drop scoops of Divinity onto sheets of waxed paper that has been placed on top of cooling racks. If the Divinity begins to harden, add a few drops of warm water to help loosen it while working.

Allow the Divinity to dry and harden. This usually takes a couple of hours to overnight. Store in an airtight container for up to two weeks.

Here’s Grandmother’s Divinity Recipe in detail. I hope you enjoy it as much as my family does!


Servings: 40
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
1/2 cup chopped pecans (optional) or 1/2 cup cherries (optional)


In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
Add vanilla and beat until candy holds its shape, 4-5 minutes.
Stir in the chopped nuts or cherries, if desired.
Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.

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