Desserts
Southern
Yield: 2 dozen
Author: Tammy Nichols
Divinity - Master Cookbook Recipe # 372

Divinity - Master Cookbook Recipe # 372

This classic Southern Divinity is a nostalgic trip down memory lane. Unlike many modern versions, this recipe uses no corn syrup, relying on a traditional boiling method to achieve that iconic, cloud-like texture. Whether you make it with brown sugar for a rich flavor or white sugar for a snowy look, it’s a holiday staple.

This is recipe #372 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 15 minTotal time: 25 min
Cook mode Prevent screen from turning off

Ingredients

  • 1-1/2 cups light brown sugar, packed (or white granulated sugar for white divinity)
  • 1/2 cup water
  • 1 tsp white vinegar
  • 1/4 tsp salt
  • 1 large egg white, room temperature
  • 1 tsp vanilla extract (optional)
  • 1/2 cup chopped pecans (optional)

Instructions

  1. Start the Syrup: In a saucepan over low heat, combine the brown sugar, water, and vinegar. Stir until the sugar dissolves. Bring to a simmer, then cover with a lid and boil for 2 minutes.
  2. Prep the Egg White: While the syrup boils, place the room-temperature egg white and salt in a stand mixer. Beat until stiff peaks form.
  3. Monitor the Temperature: Remove the saucepan lid. Use a pastry brush dipped in cold water to wipe down the sides of the pan to prevent crystallization. Continue boiling without stirring until the syrup reaches 245°F (firm ball stage) on a candy thermometer.
  4. Incorporate: With the mixer running on medium-high, very slowly pour the hot syrup in a thin stream into the beaten egg whites.
  5. Beat Until Set: Continue beating until the mixture loses its gloss and becomes thick and sticky. At this point, fold in the vanilla and nuts if using.
  6. Drop and Cool: Working quickly, drop spoonfuls of the mixture onto parchment paper. Let them cool completely until firm.
  7. Store: Keep in an airtight container to maintain that perfect texture.

Notes

Tammy’s Tips

“Mama made divinity every Christmas season! My daddy loved it rolled in chopped pecans.” Because this recipe doesn't use corn syrup, it's very sensitive to humidity. For the best results, try making this on a clear, dry day. If the mixture is too soft to hold its shape, just keep beating it,it will eventually reach that perfect "drop" consistency!

Recommended Products:

As an Amazon Associate, Collard Valley Cooks earns from qualifying purchases.

Stainless Steel 5 qt. Saucepan Stainless Steel 5 qt. Saucepan Bosch Mixer Bosch Mixer 13x9 Parchment Liners 13x9 Parchment Liners OXO Good Grips Glass Candy and Deep Fry Thermometer OXO Good Grips Glass Candy and Deep Fry Thermometer

Nutrition Facts

Calories

412

Fat

20 g

Sat. Fat

2 g

Carbs

58 g

Fiber

3 g

Net carbs

56 g

Sugar

55 g

Protein

4 g

Sodium

337 mg

Cholesterol

0 mg