Divinity is a classic white Christmas candy that many people remember from their childhood but is not often made these days because it has a reputation for being finicky. This Easy No Cook Divinity candy recipe takes all the guesswork out of it and it turns out perfectly every time!
Table of contents
🔑 Key to Success #1 – Find the Frosting Mix
🔑 Key to Success #2 – Use a Stand Mixer or Hand Mixer
🔑 Key to Success #3 – Let it Dry
📌 Get the Printable Recipe for No Cook Divinity Candy
This is my favorite candy at Christmas time.
We make it every year right before Christmas and enjoy it through the holiday season.
I plan ahead to make sure I have the ingredients because I don’t want to miss out on it for an entire year.
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It has high, straight sides that keep the splattering to a minimum and it’s made of glass, which will not get damaged by the beaters on a hand mixer.
Mix together the Fluffy White Frosting Mix, light corn syrup, boiling water, and vanilla until it is stiff, about 5 minutes.
Making sure the mixture is super stiff is a critical step!
Once it’s stiff, slowly add in the powdered sugar.
The mixture will be super sticky and stiff. This is what makes it so good.
And don’t forget to add in the nuts!
For an extra boost of nutty flavor, you can toast the pecans before adding them to the Divinity.
To toast pecans, put them on a rimmed sheet pan and cook at 350 degrees F for 7-10 minutes.
🔑 Key to Success #3 – Let it Dry
After the Divinity candy is mixed up, use two spoons to drop it by spoonfuls onto waxed paper.
The candy is very sticky and has a tendency to stick to the spoons so you’ll just have to use the spoons to scrape the candy onto the waxed paper.
Just let it sit at room temperature for 4-6 hours until the tops are firm.
You will know that the tops are firm when you gently press the Divinity candy and the tops are dry.
If you get any sticky candy on your finger, you’ll need to wait a little longer to turn them over.
The amount of time it takes for Divinity to dry depends on the weather.
Humid or rainy days may take a little longer for them to firm up, but they will get there!
When the top of the candy is dry, use a butter knife to scrape the Divinity off the waxed paper and turn it over so that the bottoms can dry and firm up.
I usually let the bottoms dry overnight, at least 12-16 hours.
Once the candy is dry, you can store it in an airtight container for several weeks.
You’ll be lucky if this yummy candy lasts a week though.
📌 Get the Printable Recipe for No Cook Divinity Candy
Save this No Cook Divinity recipe to your favorite Christmas Recipes board or your Candy Recipes board.
Divinity is a classic white Christmas candy that many people remember from their childhood but is not often made these days because it has a reputation for being finicky. This Easy No Cook Divinity recipe takes all the guesswork out of it and it turns out perfectly every time!
Ingredients
1 pkg Betty Crocker Fluffy White Frosting Mix
1/3 cup light corn syrup
1/2 cup boiling water
4 cups powdered sugar
1 tsp vanilla
1 cup pecans, chopped
Instructions
In bowl of stand mixer with whisk attachment or using a hand mixer, beat dry frosting mix, corn syrup, vanilla, and boiling water on low speed until well blended. Beat on high speed until stiff peaks form, about 5 minutes.
Gradually beat in powdered sugar on low speed. Stir in chopped nuts.
Drop by teaspoonfuls onto waxed paper. Let stand until outside of candy feels firm, about 4 hours. Turn over and allow to dry at least 12 hours.
Stir in airtight container.
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Much like making meringues and other confections, the key to making a successful divinity has everything to do with the weather! If possible, always make divinity on a cool, dry day. As sugar attracts water, any humidity or moisture in the air can affect how your divinity turns out.
You can sometimes correct a divinity fail. If it is too stiff, add very hot water, beating in a half tablespoon at a time until it reaches a fluffy consistency. If it is too thin and does not set, try adding 1/2 tablespoon at a time of powdered sugar until it thickens.
The big difference is the way the ingredients are processed. With divinity, you slowly add all the hot syrup at one time, beating it into the beaten egg whites. With nougat, you add part of the hot syrup which has been brought to one temperature, then add the rest which has been brought to another temperature.
If your divinity candy fails to harden, add 2 tablespoons of powdered sugar and beat again. Allow it to rest for about 15 minutes. This will absorb more moisture and will allow your sweet treat to harden. If you want your divinity candy to soften up a bit add hot water a tablespoon at a time and beat it again.
Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.
Divinity is a confection made from egg whites, corn syrup, and sugar. It's similar to nougat, fudge, or marshmallow. Tip: replace the sugar with brown sugar to create "sea foam." Other ingredients can be used to give the candy other tastes, like chopped dried fruit and chopped nuts.
Divinity candy is also safe. Avoid icing recipes using uncooked eggs or egg whites. However, "seven-minute frosting," made by combining hot sugar syrup with beaten egg whites, is safe. Casseroles, quiches and other dishes containing eggs should be cooked to 160 degrees.
Corn Syrup – This is added to stop the sugar from crystalizing giving you a very smooth, chewy texture that's not grainy. Sugar – White granulated sugar is the best for this recipe, avoid brown sugar or it'll affect both the taste and look of the divinity.
*Some Notes: in researching this recipe, I found that a lot of people advise against making this candy on a humid day, such as when it's raining. The humidity can supposedly affect the way the candy sets up and dries, which is essential for divinity.
It's best to make divinity on a cool, dry day. If it's humid (over 50%) or rainy, the candy might end up with a more gooey, or grainy texture. If you're making candy on a hot or humid day, cook the candy a few degrees higher than the recipe specifies to overcome these undesired side effects.
Divinity candy stays fresh even at room temperature for 10 to 14 days. The heat from the sugar syrup removes the danger of the egg content spoiling. To store the divinity candy, line an airtight storage container with wax paper.
To store: Once the divinity candies are set, place them in an airtight container with parchment paper in between layers and store at room temperature for up to 1 week. You can also freeze them in airtight container for up to 2 months.
Divinity, nougat and marshmallow all belong to the same crystalline candy family and all three are very, very close in terms of texture, flavor and technique. Divinity is tempermental, so NEVER make it on a wet and rainy day.
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But if your divinity fails to harden, you can beat in two tablespoons of powdered sugar and allow the mixture to rest a few minutes; if the candy hardens too much, you can blend in hot water a tablespoon at a time until the perfect, fluffy consistency is reached.
Yes, divinity can be frozen for up to one year! Flash freeze the candy for a few hours or up to overnight, then transfer it to a freezer-safe container. Thaw at room temperature.
Believe it or not the weather can have a huge impact on the quality of Divinity. Extremely humid days can cause Divinity to become too moist. In other words, fall flat and be too sticky.
Divinity is a nougat-like confection made with whipped egg white, corn syrup, and sugar. Optional ingredients such as flavors, chopped dried fruit and chopped nuts are frequently added. Replacing the sugar with brown sugar results in a related confection called "sea foam".
Most candies will keep 2 to 3 weeks (if not longer) if stored tightly covered in a cool, dry place or in the refrigerator. It's best to avoid storing different types of candy together in the same container because hard candies will become soft and sticky, and soft candies will dry out.
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Consider this: divinity hates humidity. It's best to make divinity on a cool, dry day. If it's humid (over 50%) or rainy, the candy might end up with a more gooey, or grainy texture.
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