Divinity Candy

Divinity Candy

Recipe courtesy of Tiffani Thiessen


  • 2 ½ cups sugar
  • ¾ cup light corn syrup 
  • ½ cup water 
  • 3 egg whites, at room temperature 
  • ¼ teaspoon cream of tartar 
  • ¾ cup roughly chopped pistachios


Line two baking sheets with wax paper. 

In a medium saucepan over medium-high heat fitted with a candy thermometer stir together the sugar, corn syrup and water until just combined. Bring the mixture to a boil and then stop stirring. Continue to boil until the mixture reaches the hard ball stage. 

While the sugar boils, in a large bowl whisk together the egg whites and cream of tartar with an electric mixer until stiff peaks form. When the sugar is at the hard ball stage, immediately remove it from heat. Begin whisking the egg whites again on medium speed while slowly streaming in the hot syrup mixture, be very careful as you do this. When all the syrup is combined, increase the speed to high and continue to beat for 5-6 minutes until the mixture is very glossy and holds stiff peaks. Stir in the chopped pistachios. Using two spoons drop dollops of the mixture on the wax paper, using the second spoon to help push it each piece off. Each one will be unique but try to keep them similar in size, no larger than a golf ball. Let the candy set for at least 1 hour or until it no longer feels tacky to the touch. Store in an airtight container at room temperature. 

Makes 25-30 pieces

Photography by Rebecca Sanabria



Thank you for this reminder. A friend made it for her fifth grade Christmas party (I’m now 41) and I still remember loving it. I also remember trying to make it with my sister a few years after that and it never hardened so we used it as faux fluff on fluffernutters for weeks after. I hope second time (plus 30 more years of kitchen experience!) is a charm and that I can successfully make this with my own girls — 5th and 2nd grade!

blog index BACK TO TOP