Divinity Candy: 14 Fluffy Southern Sweets Grandma Only Made When the Weather Was Dry

Divinity candy is the fluffy white Southern sweet that grandma only made when the sky was clear and the air was dry. One Facebook video of it pulled in 46,600 reactions and 9,600 shares this season, and the comments are full of family memories and that same old weather rule. Made from little more than sugar, corn syrup and egg whites, it melts on your tongue like a sweet cloud. Here you will find classic pecan divinity candy, pink cherry and peppermint versions, chocolate and brown sugar seafoam, plus old-fashioned cousins like nougat, sponge candy, meringue kisses and homemade marshmallows. If you love the backstory, the history of divinity goes back more than a century. Grab your candy thermometer, check the forecast, and let’s fill a Christmas tin..

Classic Pecan Divinity Candy Like Grandma Made

Every Southern grandma had one rule about divinity candy: never make it on a rainy day. She was right, because humid air keeps the fluffy white peaks from setting. One Facebook divinity video has 46,600 reactions and 9,600 shares, and the comments are full of that same advice. Cook the syrup to 260F, beat it into stiff egg whites, fold in toasted pecans and drop little clouds onto wax paper. Tip: the hot syrup cooks the egg whites, so never skip the thermometer. Tuck these into a tin of old-fashioned Christmas candy..

You will need: 2 1/2 cups sugar, 1/2 cup light corn syrup, 1/2 cup water, 1/4 tsp salt, 2 large egg whites at room temperature, 1 tsp vanilla extract, 1 cup chopped toasted pecans, pecan halves for the tops

How to make it: 1. Cook sugar, corn syrup, water and salt over medium heat, stirring until dissolved, then cook without stirring to 260F on a candy thermometer. 2. Meanwhile beat the egg whites to stiff peaks in a stand mixer. 3. With the mixer running, pour the hot syrup in a thin stream down the side of the bowl. 4. Add the vanilla and chopped pecans and beat 5 to 8 minutes until the candy loses its gloss and holds its shape. 5. Quickly drop spoonfuls onto wax paper and let set 2 hours. Press a pecan half on top of each piece while it is still soft.

Pink Cherry Divinity Candy

Cherry divinity is the pretty pink candy that always sat on the church cookie table next to the fudge. A little maraschino juice tints the fluffy candy a soft blush, and chopped cherries add a sweet, chewy bite. It tastes like an old candy counter in a small-town drugstore. Tip: pat the cherries very dry on paper towels so the extra liquid does not keep the candy from setting. Set a plate of it beside stained-glass Linzer cookies for a tray in pink and red. Will pink divinity candy be new on your table this year?

You will need: 2 1/2 cups sugar, 1/2 cup light corn syrup, 1/2 cup water, 1/4 tsp salt, 2 large egg whites at room temperature, 1 tsp vanilla extract, 1/2 cup maraschino cherries chopped and patted dry, 1 tbsp maraschino cherry juice

How to make it: 1. Cook sugar, corn syrup, water and salt over medium heat, stirring until dissolved, then cook without stirring to 260F on a candy thermometer. 2. Meanwhile beat the egg whites to stiff peaks in a stand mixer. 3. With the mixer running, pour the hot syrup in a thin stream down the side of the bowl. 4. Add the vanilla, cherry juice and chopped cherries and beat 5 to 8 minutes until the candy loses its gloss and holds its shape. 5. Quickly drop spoonfuls onto wax paper and let set 2 hours.

Peppermint Divinity Candy

Peppermint makes divinity candy taste like a frosty Christmas morning. A splash of peppermint extract and a handful of crushed candy canes turn the classic into a cool, sweet bite with pretty red flecks. It still melts on the tongue like a soft cloud, just with a minty finish. Tip: fold the crushed candy in at the very end so it stays crunchy and does not bleed color into the white candy. Pack a stack of them with the mixes in our homemade gifts in a jar for neighbors and teachers. Who in your family loves peppermint the most?

You will need: 2 1/2 cups sugar, 1/2 cup light corn syrup, 1/2 cup water, 1/4 tsp salt, 2 large egg whites at room temperature, 1 tsp vanilla extract, 1/2 tsp peppermint extract, 1/3 cup crushed candy canes plus extra for the tops

How to make it: 1. Cook sugar, corn syrup, water and salt over medium heat, stirring until dissolved, then cook without stirring to 260F on a candy thermometer. 2. Meanwhile beat the egg whites to stiff peaks in a stand mixer. 3. With the mixer running, pour the hot syrup in a thin stream down the side of the bowl. 4. Add the vanilla and peppermint extract and beat 5 to 8 minutes until the candy loses its gloss and holds its shape. 5. Quickly drop spoonfuls onto wax paper and let set 2 hours. Fold in the crushed candy canes just before dropping and sprinkle a little more on top.

Chocolate Divinity Candy

Chocolate lovers get their own cloud of candy with this version. Melted semisweet chocolate is beaten into the fluffy mixture at the end, giving a soft cocoa color and a taste like a chocolate marshmallow. It is light and sweet, much airier than fudge, and the walnuts add a toasty crunch. Tip: let the chocolate cool slightly before adding it so it does not deflate the egg whites. Serve slices of no-bake chocolate salami on the same platter for a two-texture chocolate tray. Will you make a batch of each color?

You will need: 2 1/2 cups sugar, 1/2 cup light corn syrup, 1/2 cup water, 1/4 tsp salt, 2 large egg whites at room temperature, 1 tsp vanilla extract, 3 oz semisweet chocolate melted and slightly cooled, 1/2 cup chopped walnuts

How to make it: 1. Cook sugar, corn syrup, water and salt over medium heat, stirring until dissolved, then cook without stirring to 260F on a candy thermometer. 2. Meanwhile beat the egg whites to stiff peaks in a stand mixer. 3. With the mixer running, pour the hot syrup in a thin stream down the side of the bowl. 4. Add the vanilla, melted chocolate and walnuts and beat 5 to 8 minutes until the candy loses its gloss and holds its shape. 5. Quickly drop spoonfuls onto wax paper and let set 2 hours.

Seafoam Candy: Brown Sugar Divinity Candy

Seafoam is divinity candy made with brown sugar, and it has a soft caramel color and a deep, cozy flavor. Many old cookbooks call it the Northern cousin of the Southern classic. The same weather rule applies, so pick a dry, sunny day. Tip: brown sugar foams up more in the pot, so use a big saucepan and keep an eye on it. If you love that rich brown sugar flavor, our sticky toffee pudding recipes are the next thing to bake. Have you ever tasted seafoam?

You will need: 3 cups packed light brown sugar, 3/4 cup water, 1 tbsp light corn syrup, 1/4 tsp salt, 2 large egg whites at room temperature, 1 tsp vanilla extract, 1/2 cup chopped pecans

How to make it: 1. Cook brown sugar, water, corn syrup and salt in a large pot, stirring until dissolved, then cook without stirring to 255F. 2. Beat the egg whites to stiff peaks. 3. Pour the syrup into the whites in a thin stream while beating. 4. Add vanilla and beat until thick and no longer glossy, then fold in the pecans. 5. Drop onto wax paper and let set 2 hours.

Soft and Crunchy Nougat

Nougat starts the same way as divinity candy, with hot syrup beaten into egg whites, but honey and a hotter syrup make it set into a chewy, sliceable slab. In Spain it is called turron and comes in two styles: soft and creamy, or firm and crunchy with toasted almonds pressed in. Families slice it thin after Christmas dinner. Tip: rice paper on both sides keeps it from sticking to everything. Find more holiday sweets like this in our Christmas desserts from around the world. Which style would you choose?

You will need: 1/2 cup honey, 1 1/2 cups sugar, 1/3 cup light corn syrup, 1/4 cup water, 2 large egg whites, 1/4 tsp salt, 1 tsp vanilla extract, 1 1/2 cups toasted almonds, edible rice paper

How to make it: 1. Line an 8×8 pan with rice paper. 2. Warm the honey to 250F in one pot and cook sugar, corn syrup and water to 300F in another. 3. Beat egg whites with salt to stiff peaks, then stream in the honey, followed by the sugar syrup. 4. Beat until very thick, add vanilla and fold in almonds. 5. Press into the pan, top with rice paper, set overnight and slice.

Fruit and Nut Nougat Bars

This is nougat dressed for the holidays, studded with pistachios, almonds and bits of candied fruit so every slice looks like stained glass. It is the candy-shop treat that people assume is hard to make, but it is really a firmer version of the divinity mixture with extras folded in. Tip: dust your knife with cornstarch and wipe it between slices for clean bars. If you enjoy making candy shop treats at home, try our copycat homemade candy bars next. Do you like yours with more fruit or more nuts?

You will need: 1/2 cup honey, 1 1/2 cups sugar, 1/3 cup light corn syrup, 1/4 cup water, 2 large egg whites, 1 tsp vanilla extract, 3/4 cup shelled pistachios, 3/4 cup toasted almonds, 1/2 cup chopped candied fruit, cornstarch for dusting

How to make it: 1. Line an 8×8 pan with parchment dusted in cornstarch. 2. Cook honey, sugar, corn syrup and water to 290F. 3. Beat egg whites to stiff peaks and pour in the syrup in a thin stream. 4. Beat 8 minutes until stiff, add vanilla and fold in nuts and fruit. 5. Press into the pan, set overnight and cut into bars.

Church Window Candy

Church window candy is the no-cook cousin that sat next to divinity on every 1970s cookie tray. Colored mini marshmallows are stirred into melted chocolate, rolled in coconut and sliced, so each round looks like a stained-glass window. Kids love helping, and no thermometer is needed. Tip: chill the logs at least four hours so the slices hold their shape. For more marshmallow and chocolate magic, try our rocky road candy squares. Did your church bake sale have these too?

You will need: 2 cups semisweet chocolate chips, 4 tbsp butter, 1/2 cup sweetened condensed milk, 1 tsp vanilla extract, 1 bag (10 oz) colored mini marshmallows, 1 1/2 cups sweetened shredded coconut

How to make it: 1. Melt chocolate chips and butter over low heat, then stir in condensed milk and vanilla. 2. Cool 10 minutes so the marshmallows will not melt. 3. Stir in the colored marshmallows. 4. Divide in half, shape each into a log on a bed of coconut and roll to coat. 5. Wrap in wax paper, chill 4 hours and slice into rounds.

Meringue Kisses

Meringue kisses use the same beaten egg whites as divinity, but they bake low and slow until they are crisp and light as air. They are perfect when the weather is too humid for candy, as long as you leave them to dry in a turned-off oven. They also use up leftover egg whites from holiday baking. Tip: add the sugar one spoonful at a time so the meringue turns glossy and smooth. If you have lemons on hand, our bright lemon desserts include a classic meringue pie. Do you like them crisp or chewy in the middle?

You will need: 3 large egg whites at room temperature, 1/4 tsp cream of tartar, pinch of salt, 3/4 cup superfine sugar, 1 tsp vanilla extract

How to make it: 1. Heat oven to 225F and line two sheet pans with parchment. 2. Beat egg whites, cream of tartar and salt to soft peaks. 3. Add sugar one spoonful at a time and beat to stiff, glossy peaks, then add vanilla. 4. Pipe small kisses onto the pans. 5. Bake 1 hour 15 minutes, then turn off the oven and leave them inside 1 hour to dry.

Sponge Candy

Sponge candy is a light, glassy candy full of tiny air bubbles, and it shatters when you bite it. Like divinity, it loves a dry day, because humidity makes it sticky. A spoon of baking soda makes the hot syrup foam up like magic, which kids love to watch from a safe distance. Tip: do not spread the foam once it is in the pan or you will knock out the bubbles. Grandma made a version for the fall fair, and it is one of the treats in our old-fashioned homemade candy gallery. Will you try this bit of kitchen science?

You will need: 1 cup sugar, 1 cup light corn syrup, 1 tbsp white vinegar, 1 tbsp baking soda sifted, 8 oz chocolate for dipping (optional)

How to make it: 1. Line a 9×13 pan with buttered foil. 2. Cook sugar, corn syrup and vinegar, stirring until dissolved, then cook without stirring to 300F. 3. Remove from heat and quickly whisk in the baking soda. 4. Pour into the pan without spreading and cool 1 hour. 5. Break into pieces and dip in melted chocolate if you like.

Homemade Vanilla Marshmallows

Homemade marshmallows are as fluffy as divinity, but soft and bouncy instead of crisp. They are made with gelatin and a cooked sugar syrup, then cut into squares and dusted in powdered sugar. Drop one into a mug of cocoa and watch it melt into a sweet foam. Tip: dust your knife with powdered sugar between cuts so it glides. Our full gallery of homemade marshmallow flavors has peppermint and gingerbread twists too. Have you ever made marshmallows from scratch?

You will need: 3 packets (1/4 oz each) unflavored gelatin, 1 cup cold water divided, 1 1/2 cups sugar, 1 cup light corn syrup, 1/4 tsp salt, 1 tbsp vanilla extract, 1/2 cup powdered sugar mixed with 1/2 cup cornstarch

How to make it: 1. Sprinkle gelatin over 1/2 cup cold water in a mixer bowl. 2. Cook sugar, corn syrup, salt and remaining water to 240F. 3. With the mixer on low, pour the syrup into the gelatin, then beat on high 12 to 15 minutes until thick and fluffy, adding vanilla at the end. 4. Spread in a greased 9×13 pan dusted with the sugar mix. 5. Let set 4 hours, then cut and dust.

Golden Coconut Haystacks

Coconut haystacks are the chewy, golden cousins on the divinity tray. Shredded coconut, sugar and egg whites are piped into little peaks and baked until the tips turn toasty brown. In Spain and Latin America they are called cocadas, and bakeries line them up in neat rows. Tip: chill the mixture 30 minutes before piping so the ridges stay sharp. They look right at home on a Pittsburgh wedding cookie table with dozens of other treats. Do you prefer them pale or deep golden?

You will need: 3 cups sweetened shredded coconut, 2/3 cup sugar, 3 large egg whites, 1/4 tsp salt, 1 tsp vanilla extract, zest of 1/2 lemon

How to make it: 1. Heat oven to 325F and line a sheet pan with parchment. 2. Stir together coconut, sugar, egg whites, salt, vanilla and zest. 3. Chill 30 minutes. 4. Pipe or spoon into tall peaks with a star tip. 5. Bake 20 to 25 minutes until the tips are golden, then cool on the pan.

Coconut Snowball Bonbons

These snowy coconut bonbons are a party favorite in Brazil, where they sit in little paper cups next to chocolate truffles. Coconut and sweetened condensed milk cook into a soft dough that rolls into balls, then each one gets a swirl of cream on top. They are as soft and sweet as divinity, with no thermometer needed. Tip: butter your hands lightly so the mixture does not stick while you roll. They pair well with powdery snowball cookies on a white holiday platter. Would you make these for a cookie swap?

You will need: 1 can (14 oz) sweetened condensed milk, 1 tbsp butter plus more for your hands, 1 1/2 cups finely shredded coconut, extra coconut for rolling, whipped cream or buttercream for the tops

How to make it: 1. Cook condensed milk, butter and coconut over medium-low heat, stirring, 10 to 12 minutes until it pulls away from the pan. 2. Spread on a buttered plate and cool completely. 3. Roll into 1 inch balls with buttered hands. 4. Roll in extra coconut and set in paper candy cups. 5. Pipe a small swirl of cream on each just before serving.

Rainbow Meringue Drops

Rainbow meringue drops are the cheerful little sister of divinity. A plain meringue is tinted in soft pastel colors and piped into swirls, then baked until crisp. They are light, pretty and gluten free, which makes them handy when you are baking for a crowd. Tip: use gel food coloring instead of liquid so the meringue stays stiff. Bag a few dozen with ribbon and add them to one of these dollar store gift baskets for an easy present. Which colors will you pick for your tin?

You will need: 3 large egg whites at room temperature, 1/4 tsp cream of tartar, 3/4 cup superfine sugar, 1 tsp vanilla extract, gel food coloring in 3 or 4 pastel shades

How to make it: 1. Heat oven to 225F and line two sheet pans with parchment. 2. Beat egg whites and cream of tartar to soft peaks, then add sugar a spoonful at a time until stiff and glossy. 3. Add vanilla and divide into bowls, tinting each a different pastel. 4. Pipe small swirls onto the pans. 5. Bake 1 hour, then cool in the turned-off oven 1 hour.