Make a Divinity!
Make classic divinity candy using egg whites, sugar, and vanilla. Learn safe stirring, measuring, and cooling techniques with adult supervision.
About this activity
Make classic divinity candy using egg whites, sugar, and vanilla. Learn safe stirring, measuring, and cooling techniques with adult supervision.
What you need
Step by step
- 1
Step 1
Line a baking sheet with parchment paper and set it nearby as your candy landing pad.
- 2
Step 2
Measure 2 cups granulated sugar Ÿ cup light corn syrup and â cup water and place the measured ingredients by the stove.
- 3
Step 3
Pour the measured sugar corn syrup and water into a large saucepan.
- 4
Step 4
Clip the candy thermometer to the saucepan making sure the tip sits in the syrup without touching the bottom.
- 5
Step 5
Turn the burner to medium-high to start heating the sugar mixture.
- 6
Step 6
Let the mixture come to a steady boil without stirring.
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Step 7
Have an adult watch the thermometer and continue boiling the syrup until it reaches 250°F (121°C).
- 8
Step 8
In a clean mixing bowl beat 3 egg whites and a pinch of salt until soft peaks form.
- 9
Step 9
When the thermometer reads 250°F have the adult remove the pan from heat and set it on a heatproof surface.
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Step 10
With the mixer running have the adult slowly pour the hot syrup in a thin steady stream into the beaten egg whites.
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Step 11
Beat the mixture until it becomes thick glossy and holds its shape on a spoon.
- 12
Step 12
Stir in 1 teaspoon vanilla and 1 cup chopped pecans if you want nutty bites.
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Step 13
Use two spoons to drop spoonfuls of the divinity mixture onto the prepared parchment.
- 14
Step 14
Let the candies cool at room temperature for about 1 hour until they are fully set.
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Step 15
Share your finished divinity creation on DIY.org.
Fun facts
How do you make classic divinity candy with a child?
To make classic divinity with a child, have an adult cook a sugar syrup (water and granulated sugar) to the soft-ball stage using a candy thermometer. While adult pours the hot syrup, the child can beat room-temperature egg whites to soft peaks in a metal bowl. Slowly stream hot syrup into the egg whites while beating, add vanilla, then drop spoonfuls onto parchment to cool. Always supervise the hot-syrup and stirring steps closely to prevent burns.
What materials and ingredients do I need to make divinity candy?
Youâll need granulated sugar, water, room-temperature egg whites (or pasteurized), vanilla extract, and optional corn syrup or salt. Tools: heavy saucepan, candy thermometer, electric mixer or sturdy whisk, heatproof spatula, metal mixing bowl, parchment-lined baking sheet, spoons for dropping, and oven mitts. Adult supervision is required for boiling sugar and handling hot equipment.
What ages is making divinity candy suitable for?
Divinity is best as a supervised family activity: children 4â7 can help measure dry ingredients, stir cool mixtures, and drop spoonfuls on parchment. Ages 8â11 can beat egg whites and assist with measuring under supervision. Teens (12+) can take on more active roles but an adult should handle boiling sugar and pouring hot syrup. Always tailor tasks to a childâs maturity and keep hot steps to adults.
What safety tips and fun variations are there for making divinity with kids?
Safety: never let children handle boiling sugar; use oven mitts, stable bowls, and a candy thermometer; consider pasteurized egg whites to reduce raw-egg concerns. Let candies cool fully before tasting. Variations: stir in chopped nuts, shredded coconut, mini chocolate chips, or peppermint extract for flavor; add food coloring for festive colors; make bite-sized pieces for easier handling and portion control.
Watch & Learn
Need help?
What can I use if I can't find light corn syrup or a candy thermometer?
If you can't find light corn syrup, substitute an equal amount of golden syrup or glucose syrup, and if you don't have a candy thermometer use the cold-water 'soft-ball' test to check when the boiling syrup reaches the same stage as 250°F (121°C).
What should I do if the syrup starts to crystallize or the final divinity is grainy or runny?
If the syrup crystallizes or the divinity turns grainy, wipe any sugar crystals off the saucepan walls with a wet pastry brush while boiling, make sure the mixture reaches a steady boil to 250°F without stirring, and pour the hot syrup in a thin steady stream into the beating egg whites while the mixer runs to prevent cooking the eggs and ensure it becomes thick and glossy.
How can I adapt the steps for different age groups safely?
Have preschoolers measure sugar and use two spoons to drop cooled spoonfuls onto parchment while an adult handles the stove and the 250°F pouring step, and let older kids (8â12+) clip the candy thermometer, watch the boil under supervision, and stir in the vanilla and pecans.
How can we extend or personalize the divinity once we've made the basic recipe?
To personalize, swap or add flavors at the 'stir in 1 teaspoon vanilla' stepâtry almond or orange extract, fold in pistachios or dried cranberries instead of pecans, or drizzle melted chocolate over the candies after they cool at room temperature for about 1 hour for a decorated finish.