Simple Divinity Candy No Corn Syrup

Simple divinity candy no corn syrup is a delightful throwback treat that proves you don’t need corn syrup to make classic confections. This melt-in-your-mouth candy uses pantry staples like white sugar, brown sugar, and egg whites to achieve that signature fluffy texture and light sweetness. Perfect for holidays, gifting, or whenever you want a sweet challenge in the kitchen, this corn syrup-free version still hits all the nostalgic notes — without the extra additives.

In this guide, you’ll learn how to make foolproof divinity candy, even if you’re new to candy-making. All it takes is patience and the right temperature.

Table of Contents

Why You’ll Love This Recipe

• No Corn Syrup: Skip the processed ingredients without sacrificing texture.
• Five Simple Ingredients: All basic pantry staples.
• Impressive Yet Easy: Looks fancy, but is easy with the right tools.
• Perfect for Gifting: These pillowy candies are holiday-ready.
• Great Flavor: Molasses from brown sugar gives a rich twist.

Ingredients

• 1.5 cups white granulated sugar
• 1.5 cups packed light brown sugar
• ¾ cup water
• 2 large egg whites (room temperature)
• 1 tsp vanilla extract

Optional:

• Pinch of sea salt (for topping)

Instructions

1. Prepare sugar mixture
   In a medium saucepan, combine white sugar, brown sugar, and water. Stir over medium heat until sugar fully dissolves.
2. Boil to hard-ball stage
   Without stirring, allow the mixture to boil until it reaches 255–260°F on a candy thermometer. This is the hard-ball stage. Watch closely to avoid burning.
3. Beat egg whites
   While the syrup boils, beat egg whites in a clean mixing bowl on high until stiff peaks form. Add vanilla and beat to combine.
4. Stream in hot syrup
   With the mixer running on medium-high, slowly pour the hot syrup into the egg whites in a thin stream. Be careful — the mixture is extremely hot.
5. Beat until thick
   Continue beating the mixture for 5–10 minutes until it becomes thick, loses gloss, and holds its shape.
6. Spoon onto paper
   Drop spoonfuls of candy onto wax or parchment paper. Optional: sprinkle with a pinch of sea salt. Let cool completely.

Recipe Details

• Prep Time: 10–15 minutes
• Cook Time: 15–20 minutes
• Total Time: 30–35 minutes
• Servings: 4–5 (about 20–24 pieces)
• Skill Level: Medium

Nutrition Facts (Per Batch Estimate)

• Calories: 1300–1400 (entire batch)
• Carbohydrates: 320–340g
• Protein: 6–8g
• Fat: 0–2g
• Sugar: High — it’s candy after all!

Tips & Variations

• Humidity matters: Avoid making divinity on humid or rainy days — it won’t set correctly.
• Thermometer is key: The sugar syrup must hit 255–260°F to set properly.
• Use fresh egg whites: Carton egg whites often won’t whip well.
• Flavor variations: Swap vanilla for almond or peppermint extract.
• No brown sugar?: You can use all white sugar, though you’ll miss the molasses depth.

FAQs

Can I make this without a candy thermometer?

It’s possible using the cold water test, but not recommended. Accuracy is crucial.

Why didn’t my candy set?

Most likely causes: wrong temperature, humid weather, or under-beating the final mixture.

How long does divinity candy last?

Store in an airtight container at room temp for up to 1 week. Use wax paper between layers.

Can I freeze divinity candy?

No — freezing introduces moisture and ruins the texture.

Conclusion

This simple divinity candy no corn syrup recipe brings vintage sweetness into the modern kitchen, minus the processed ingredients. With a little patience and the right tools, you can create a batch of cloud-like candies that make perfect gifts or family favorites. Whether you’re new to candy-making or returning to a childhood favorite, this version delivers the magic—naturally.