Divinity Candy No Corn Syrup
This old-fashioned divinity candy is made without corn syrup, using just five pantry staples. Soft, fluffy, and perfect for holiday treats.
Equipment
- Medium saucepan
- - Candy thermometer
- Stand or hand mixer
- Mixing bowl
- - Waxed paper or parchment
Ingredients
- - 1½ cups packed light brown sugar
- - 1½ cups white granulated sugar
- - ¾ cup water
- - 2 large egg whites room temperature
- - 1 tsp pure vanilla extract
Instructions
- In a medium saucepan, combine both sugars and water. Stir over medium heat until dissolved.
- Bring mixture to a boil without stirring. Heat to 255–260°F (hard-ball stage).
- While syrup cooks, beat egg whites to stiff peaks. Add vanilla and mix.
- Slowly drizzle hot syrup into egg whites while beating.
- Continue beating 5–10 minutes until thick, matte, and holds shape.
- Quickly spoon onto waxed paper. Add optional toppings immediately.
- Let cool completely. Store in airtight container.
Notes
- Make on dry days only
- Avoid overbeating — watch for matte texture
- Add chopped nuts or peppermint for variety
- Avoid overbeating — watch for matte texture
- Add chopped nuts or peppermint for variety