Adapted from my grandmother, Norma
For the Sweetest Norwegian on Earth
Some of my fondest memories include visiting my
grandparents’ farm in Missouri at Christmastime. My
grandma would have her collection of cookie jars lined on her
kitchen counter. They were filled to the brim with delicious,
homemade Divinity chocolate fudge, and chewy molasses
cookies. She would stock the freezer with mini Snicker bars
for my dad and on the kitchen table, to this day sits a plastic
container filled with oatmeal cookies. My grandpa still eats an
oatmeal cookie every morning with a smear of butter.
I’m thrilled to bring this Southern, Christmastime candy
to the readers of Sweet Paul. Divinity has always been my
favorite candy; it’s super sweet and a little chewy–think of
an outstanding marshmallow. This sweet-treat makes the
perfect gift for anyone on your list. Wrap them up in waxed
paper, tied with a bow, or reuse a vintage Christmas tin for a
decorative, holiday package.
I hope this recipe brings you sweet memories that you can
pass down to your family!
You will need to have your workstation fully set up before
making the divinity.
• 3 qt heavy saucepan
• rubber spatula
• paper towels
• candy thermometer
• mixer with whisk attachment
• two cookie sheets, lined with waxed paper or
• two small spoons, about a teaspoon
2 cups granulated sugar
2 cup light corn syrup
4 teaspoon salt
2 cup hot water
2 egg whites
1 teaspoon pure vanilla extract
2 cup chopped pecans
1.In a heavy saucepan, over medium heat, stir together
the sugar, corn syrup, and water with a rubber spatula.
2. Stir only until sugar has dissolved. Do not stir after this
3. Using a damp paper towel wipe down any crystals
that form on the pan.
4. Cook syrup mixture until it reaches
250°F on a candy thermometer bringing syrup it to
a hard-ball stage.*
*Hard-Ball stage refers to a specific temperature range when
cooking sugar syrups. Hard-ball stage occurs between 250-
266°. This stage can be determined by dropping a spoonful
of hot syrup into a bowl of ice water, use your fingers to
gather the cooled syrup into a ball. If hard-ball stage has been
reached, the syrup will hold its ball shape and deform only
slightly with very firm pressure. The ball will be quite sticky to
5. While the sugar syrup is cooking, beat egg whites in an
electric mixer, fitted with wire attachment, until eggs have
reached a stiff peak.
6. Once the sugar syrup has reached
the hard-ball stage, carefully remove the pan from the stove
and gradually pour over stiff egg whites beating constantly,
add vanilla and beat for about 8 minutes on high until stiff.
The mixture should be very stiff. If the mixture is too loose
beat longer until stiff.
7. Add in the chopped pecans the last
30 seconds of beating.
8. Using two small spoons drop the
divinity onto waxed paper, using one spoon to push the candy
off the other. If the candy becomes too stiff, add a few drops
of hot water. You will need to work fast when making this type
After you spoon the divinity onto the paper, you’re done.
Cool the candies on racks completely for about one hour.
Divinity can be stored in an airtight container for up to