This simple yet delicious Maple Divinity Candy recipe is light as air, sweet, and creamy! With a touch of Southern nostalgia, it’s the perfect dessert that never fails to impress a crowd. Add this homemade confection to a plate of other festive treats or gift some to friends and family!
Why not bring a touch of Christmas in this July heat?! With deep roots in Southern tradition, maple divinity candy encapsulates the sweetness of nostalgia in every bite. It tastes like a blend of nougat, marshmallows, and meringue all in one, resulting in an absolutely “divine” candy recipe fit for angels!
Despite the complexity of flavors and textures, the total cooking time is less than thirty minutes. And with my tips and tricks, the process of making this confection couldn’t be simpler!
Whether you’re celebrating a special occasion or looking for a mid-afternoon pick-me-up, this maple divinity candy is always a good choice. So, swap your holiday garlands for sandals, turn up the air conditioner, and get into the holiday spirit!
Why you’ll love this recipe
- Homemade goodness: Nothing beats the flavor and texture of homemade candy.
- Quick & easy: This recipe requires only 10 ingredients and 30 minutes!
- Sweet & nutty: Each bite is packed with the perfect blend of sweet maple, fluffy meringue, and crunchy pecans.
- Perfect for gifts: This candy makes such a thoughtful homemade gift during the holidays.
- Confectioner’s sugar: For a light dusting on the baking pan to prevent the divinity candy from sticking.
- Egg whites: Once whipped to soft peaks, egg whites create a fluffy, airy texture. Be very careful not to accidentally include some of the yolks as this will make it difficult to whip.
- Granulated sugar: The main sweetener that forms the structure of the candy. There is no substitute for granulated sugar in this recipe.
- Cream of tartar: Stabilizes the egg whites and helps them maintain their volume.
- Corn syrup: Keeps the sugar from crystallizing, creating a smooth texture.
- Fine sea salt: Enhances the flavors of the sweet ingredients. Never skip the salt in baking recipes!
- Vanilla extract: Adds depth and aroma. I recommend pure vanilla extract for the most robust and intense flavor.
- Maple syrup: Imparts a touch more sweetness and a hint of maple that puts the divine in divinity candy!
- Pecans: Adds a wonderful crunch and nutty flavor. You can also use walnuts or almonds.
How to make maple divinity candy
- Parchment prep: Start by lining your sheet pan with parchment paper and dusting it with a light layer of confectioner’s sugar.
- Sugar mixture: Place your egg whites in a stand mixer and set them aside, then combine your sugar, corn syrup, and water in a saucepan, stirring gently to combine.
- Cook the sugar: Cook the sugar mixture until it reaches a temperature of 260F.
- Whip the whites: Meanwhile, start whipping your egg whites until they form soft peaks, adding cream of tartar and sugar for extra stability.
- Combine the mixtures: Slowly drizzle the hot sugar syrup into the egg whites while the mixer is running. Then, mix in the salt, vanilla, and maple syrup.
- Keep whisking: Continue whisking the mixture until it turns into marshmallow-like fluff and starts to lose its shine — this is the consistency you’re going for.
- Incorporate the nuts: Stir in toasted and chopped pecans, continuing to whisk until the mixture forms thick ribbons.
- Scoop and set: Finally, scoop individual portions of the divinity onto your prepared sheet pan, allowing them to set before serving.
Tips for making the best maple divinity candy
- Use clean utensils: Make sure to properly clean your utensils since fat (like leftover oil droplets) can prevent egg whites from whipping properly.
- Temperature control: Both the sugar syrup and the egg whites need to reach the correct consistency at the same time. Start whipping the eggs as the sugar mixture reaches 230F so they’ll be ready by the time it reaches 260F.
- Room-temperature eggs: Make sure your eggs are at room temperature to avoid running into problems when whipping them.
- Toasted pecans: Toasting enhances the pecan’s nutty flavor and provides a bit more complexity. Whichever nuts you choose to use, don’t forget to toast them!
- Quick scooping: The mixture will start to set as soon as you scoop, so work as quickly as you can.
- Follow the recipe closely: Candy-making can be tricky, so it’s important to adhere to the steps exactly as their written.
Popular substitutions & additions
- Walnuts: If you’re not a fan of pecans, try using toasted walnuts instead.
- Color: Experiment with different food coloring to add a festive twist.
- Almond extract: For a different taste, try almond or peppermint extract.
- Add-ins: Mix in dried fruit or chocolate chips for a unique texture.
What to serve with maple divinity candy
How to store maple divinity candy
How long will maple divinity candy last at room temperature?
Maple divinity candy can stay fresh at room temperature for 10-14 days. It’s best to keep it in an airtight container lined with wax paper to avoid a sticky mess.
How long will maple divinity candy last in the fridge?
With the same storage method, you can extend the shelf life up to 3-4 weeks in the fridge. However, I suggest skipping the fridge altogether and freezing these candies instead.
Can I freeze maple divinity candy?
You can store maple divinity candy in the freezer for at least 2 months as long as it’s stored in a freezer-safe container lined with wax paper. Just make sure to thaw the candies at room temperature for about an hour before serving them.
Frequently asked questions
Why isn’t my divinity candy setting?
Your divinity candy is likely not setting because you didn’t whip the egg whites and sugar mixture enough. It’s essential to whisk until the mixture becomes thick and loses its shine.
Can I make this candy without a candy thermometer?
Although making divinity candy without a thermometer is possible, you just won’t achieve the same accuracy. Candy making requires precise temperatures and may give you a headache if you constantly have to start over again.
Why is my divinity candy grainy?
Almost every time candy turns out grainy it’s because the sugar crystalized. Adding corn syrup helps prevent this process.
More sweet recipes
Maple Divinity Candy Recipe
- 1 tbsp confectioner's sugar
- 2 large egg whites room temperature
- 2 cups granulated sugar divided
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/2 tsp cream of tartar
- 1/3 tsp fine sea salt
- 1 1/2 tsp vanilla extract
- 1 tbsp maple syrup
- 3/4 cup chopped pecans toasted
- Line a sheet pan with parchment paper and dust it with confectioners sugar. Prepare a small bowl with either 2 tablespoons or a #60 disher for scooping the divinity.
- Put egg whites in a stand mixer's bowl, equipped with a whisk attachment, and set aside.
- In a medium heavy-bottomed saucepan, combine 1 ¾ cup sugar, corn syrup, and water. Stir gently until the sugar is completely wet, being careful not to splash it on the sides of the pot.
- Heat the mixture over medium-high until it reaches 260F, which should take about 8-10 minutes.
- When the syrup is approximately 230F, start whipping the egg whites on medium-high for about a minute. Once they're foamy, add cream of tartar. Gradually mix in the remaining ¼ cup of sugar, then increase the speed to high until the mixture thickens and turns white. Aim for soft peaks in the egg whites to coincide with the syrup reaching 260F.
- Slowly and carefully pour the hot syrup into the bowl with the egg whites, targeting the space between the whisk and the bowl's sides. Add salt, vanilla, and maple.
- Continue whisking on high until the mixture resembles marshmallow and starts losing its gloss. Then, reduce the speed, add cooled pecans, and whisk for another minute. The mixture should be very white, fluffy, and lose its sheen, falling from the whisk in thick ribbons.
- Before scooping, dip your disher or spoons in hot water. Quickly scoop tablespoon-sized portions of divinity onto the prepared sheet pan, re-dipping in hot water every couple of scoops. The mixture will start setting as you scoop.
- Allow the divinity to set in a cool, dry place for 4 hours. Store it in an airtight container for up to 4 days.