Old-Fashioned Divinity Recipe (1910s Classic)
This vintage divinity recipe dates back to the early 1900s, combining nougat-like chewiness with a marshmallowy texture. Each bite delivers a delightful contrast of crunchy nuts and smooth vanilla sweetness, making it a cherished classic in old-time confectionery.
Ingredients
- 2 cups granulated sugar
- ½ cup corn syrup
- ½ cup water
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 cup chopped pecans or any chopped nuts
- ½ cup chopped candied cherries or any dried/candied fruit, optional
Instructions
- In a heavy-bottomed saucepan, mix together sugar, corn syrup, and water.
- Place over high heat and bring the mixture to a boil, cooking until it reaches the hard-ball stage (260°F).
- While the syrup is heating, beat the egg whites in a heatproof bowl using an electric hand mixer or stand mixer until stiff peaks form.
- Once the syrup reaches 260°F, remove from heat and gradually pour it in a slow, steady stream along the side of the bowl containing the beaten egg whites. Keep mixing as you pour.
- Continue whipping the mixture until it thickens significantly and holds its shape. This process typically takes 8 to 10 minutes.
- Quickly fold in the vanilla extract, followed by the chopped nuts and optional candied fruit.
- Drop spoonfuls of the mixture onto wax paper or, alternatively, spread it into a greased 9×9-inch parchment-lined pan for later cutting into squares.
- Leave the divinity to dry uncovered at room temperature for at least 12 hours or overnight.
Notes
For firmer squares, allow divinity set in the pan for a full 24 hours before slicing. If spooned onto parchment, 12 hours should suffice for a proper set.
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