Picture this: a moment when your sweet tooth whispers for something truly divine, and you answer with heavenly treats that feel like a warm hug. Whether you’re craving classic comfort or a new twist on dessert, we’ve gathered 18 irresistible divinity recipes to satisfy every craving. Get ready to bake, indulge, and discover your next favorite sweet escape—let’s dive in!
Classic Southern Divinity Candy
Fancy a sweet, fluffy treat that feels like a hug from the South? Classic Southern Divinity Candy is a nostalgic confection that’s surprisingly simple to make. You’ll love its light, airy texture and sweet vanilla flavor.
Serving: 24 pieces | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups granulated sugar
– 1/2 cup light corn syrup
– 1/2 cup water
– 2 large egg whites, at room temperature
– 1 teaspoon vanilla extract
– 1/2 cup chopped pecans (optional)
Instructions
1. Line a baking sheet with parchment paper.
2. Combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water in a medium saucepan over medium heat.
3. Stir constantly until the sugar dissolves completely, about 3-5 minutes.
4. Attach a candy thermometer to the saucepan and stop stirring.
5. Cook the syrup until it reaches 250°F (hard-ball stage), which typically takes 10-12 minutes.
6. While the syrup cooks, place 2 large egg whites in the bowl of a stand mixer fitted with the whisk attachment.
7. Beat the egg whites on high speed until stiff peaks form, about 3-4 minutes.
8. Once the syrup reaches 250°F, immediately remove it from the heat.
9. With the mixer running on low speed, slowly pour the hot syrup in a thin stream into the beaten egg whites.
10. Increase the mixer speed to high and beat until the mixture becomes thick, glossy, and holds its shape, about 5-7 minutes.
11. Add 1 teaspoon vanilla extract and beat for 30 seconds to incorporate.
12. If using, fold in 1/2 cup chopped pecans with a spatula until evenly distributed.
13. Working quickly, drop tablespoon-sized portions of the mixture onto the prepared baking sheet.
14. Let the candies set at room temperature for 2-3 hours until firm.
15. Store the divinity in an airtight container at room temperature for up to 1 week.
Let this candy cool completely for that perfect melt-in-your-mouth texture. The vanilla shines through with a delicate sweetness, while pecans add a lovely crunch if you include them. Try crumbling a piece over ice cream or gifting them in festive tins for a homemade holiday touch.
Chocolate-Dipped Divinity Fudge
Pulling together a holiday treat that’s both nostalgic and impressive doesn’t have to be a chore. You’ll love this chocolate-dipped divinity fudge—it’s a fluffy, sweet confection with a rich chocolate shell that’s perfect for gifting or enjoying with a cup of coffee.
Serving: 36 pieces | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups granulated sugar
– 1/2 cup light corn syrup
– 1/2 cup water
– 2 large egg whites, at room temperature
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 12 ounces semi-sweet chocolate chips
– 1 tablespoon vegetable shortening
Instructions
1. Line an 8×8-inch baking pan with parchment paper, letting the paper overhang on two sides for easy removal later.
2. Combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water in a medium saucepan over medium heat.
3. Stir the mixture constantly with a wooden spoon until the sugar dissolves completely, which should take about 3-4 minutes.
4. Attach a candy thermometer to the side of the saucepan, ensuring the tip doesn’t touch the bottom.
5. Cook the syrup without stirring until it reaches 250°F on the thermometer, which is the hard-ball stage; this typically takes 5-7 minutes.
6. While the syrup cooks, use a stand mixer fitted with the whisk attachment to beat 2 large egg whites on high speed until stiff peaks form, about 3-4 minutes.
7. Tip: Make sure your egg whites are at room temperature for maximum volume when whipping.
8. Once the syrup hits 250°F, remove the saucepan from the heat immediately.
9. With the mixer running on low speed, carefully pour the hot syrup in a thin, steady stream into the beaten egg whites.
10. Increase the mixer speed to high and beat the mixture for 5-7 minutes, or until it becomes very thick, glossy, and holds its shape.
11. Tip: The mixture is ready when it’s stiff enough that a spoon dragged through it leaves a clear path.
12. Beat in 1 teaspoon vanilla extract and 1/4 teaspoon salt until just combined.
13. Quickly pour the divinity mixture into the prepared pan and use a spatula to spread it evenly into the corners.
14. Let the fudge cool at room temperature for at least 2 hours, or until completely set and firm to the touch.
15. Use the parchment overhang to lift the fudge slab out of the pan and place it on a cutting board.
16. Cut the fudge into 36 equal squares, about 1-inch each, using a sharp knife wiped clean between cuts for neat edges.
17. Melt 12 ounces semi-sweet chocolate chips and 1 tablespoon vegetable shortening together in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
18. Tip: Adding shortening helps thin the chocolate for easier dipping and a smoother finish.
19. Dip each fudge square halfway into the melted chocolate, letting any excess drip back into the bowl.
20. Place the dipped pieces on a parchment-lined baking sheet and let them set at room temperature for about 30 minutes, or until the chocolate hardens.
Each piece offers a delightful contrast: the airy, melt-in-your-mouth fudge pairs perfectly with the crisp, rich chocolate coating. Enjoy them as a festive snack, or package them in decorative boxes for a homemade gift that’s sure to impress.
Pecan-Packed Divinity Bites
Remember those holiday treats that make you feel all warm and cozy? You’re about to make a batch of pecan-packed divinity bites that are just that—light, sweet, and loaded with crunch. They’re surprisingly simple to whip up and perfect for sharing (or not!).
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups granulated sugar
– 1/2 cup light corn syrup
– 1/2 cup water
– 2 large egg whites
– 1/4 teaspoon cream of tartar
– 1 teaspoon vanilla extract
– 1 1/2 cups chopped pecans
Instructions
1. Line a baking sheet with parchment paper and set it aside.
2. Combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water in a medium saucepan over medium heat.
3. Stir the mixture constantly until the sugar dissolves completely, about 3–4 minutes.
4. Attach a candy thermometer to the side of the saucepan, ensuring it doesn’t touch the bottom.
5. Bring the syrup to a boil without stirring and cook until it reaches 260°F on the thermometer, which takes about 10–12 minutes.
6. While the syrup cooks, place 2 large egg whites and 1/4 teaspoon cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.
7. Beat the egg whites on medium-high speed until they form stiff peaks, about 3–4 minutes.
8. Once the syrup hits 260°F, immediately remove it from the heat.
9. With the mixer running on low speed, slowly pour the hot syrup in a thin, steady stream into the beaten egg whites.
10. Increase the mixer speed to high and beat until the mixture becomes thick, glossy, and holds its shape, about 5–7 minutes.
11. Gently fold in 1 teaspoon vanilla extract and 1 1/2 cups chopped pecans using a rubber spatula until just combined.
12. Drop heaping tablespoonfuls of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
13. Let the divinity bites sit at room temperature until completely set and firm to the touch, about 1–2 hours.
14. Store the bites in an airtight container at room temperature for up to 1 week.
These bites have a melt-in-your-mouth texture with a satisfying crunch from the pecans. Try drizzling them with dark chocolate or serving them alongside coffee for an extra treat—they’re sure to disappear fast!
Orange Zest Divinity Squares
Baking something special for the holidays? These Orange Zest Divinity Squares are a festive twist on a classic treat. You’ll love the bright citrus flavor paired with that soft, melt-in-your-mouth texture.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 cup granulated sugar
– 1/2 cup light corn syrup
– 1/4 cup water
– 2 large egg whites, at room temperature
– 1/4 teaspoon cream of tartar
– 1 teaspoon pure vanilla extract
– 1 tablespoon finely grated orange zest
– 1/2 cup chopped pecans
Instructions
1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water in a medium saucepan over medium heat.
3. Stir the mixture constantly with a wooden spoon until the sugar dissolves completely, which should take about 3-4 minutes.
4. Attach a candy thermometer to the side of the saucepan, ensuring it doesn’t touch the bottom.
5. Cook the syrup without stirring until it reaches 260°F (hard-ball stage), which typically takes 10-12 minutes. Tip: Wiping down the sides of the pan with a wet pastry brush prevents sugar crystals from forming.
6. While the syrup cooks, place 2 large egg whites and 1/4 teaspoon cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.
7. Beat the egg whites on medium-high speed until they form stiff, glossy peaks, about 3-4 minutes.
8. Once the syrup reaches 260°F, immediately remove it from the heat.
9. With the mixer running on low speed, slowly pour the hot syrup in a thin, steady stream into the beaten egg whites.
10. Increase the mixer speed to high and beat the mixture for 5-7 minutes, until it becomes very thick, glossy, and holds its shape. Tip: The mixture is ready when it no longer feels warm to the touch.
11. Reduce the mixer speed to low and beat in 1 teaspoon pure vanilla extract and 1 tablespoon finely grated orange zest just until combined, about 30 seconds.
12. Using a rubber spatula, gently fold in 1/2 cup chopped pecans until evenly distributed.
13. Spread the mixture evenly into the prepared baking pan using the spatula. Tip: Lightly wet your hands or the spatula to smooth the top without sticking.
14. Let the squares cool completely at room temperature for at least 2 hours until firm.
15. Use the parchment overhang to lift the slab from the pan, then cut it into 16 squares with a sharp knife.
Serving these squares is a delight—they have a cloud-like, chewy texture that melts away with each bite. The orange zest adds a sunny, aromatic note that balances the sweetness perfectly. For a festive touch, dust them with powdered sugar or serve alongside a cup of strong coffee to cut through the richness.
Peppermint Swirl Divinity
Zesty holiday treats don’t get much more festive than this! Peppermint swirl divinity is that perfect blend of chewy, airy, and minty that makes everyone at the cookie swap ask for your recipe. You’ll love how the red swirls look so pretty on a holiday platter.
Serving: 36 pieces | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups granulated sugar
– 1/2 cup light corn syrup
– 1/2 cup water
– 2 large egg whites, at room temperature
– 1/4 teaspoon cream of tartar
– 1 teaspoon peppermint extract
– 1/4 teaspoon red gel food coloring
– 1/4 cup crushed candy canes
Instructions
1. Line two baking sheets with parchment paper.
2. Combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water in a medium saucepan.
3. Clip a candy thermometer to the side of the saucepan, ensuring it doesn’t touch the bottom.
4. Cook the sugar mixture over medium heat, stirring constantly with a wooden spoon until the sugar dissolves completely.
5. Stop stirring once the sugar dissolves and let the mixture boil undisturbed until the thermometer reads 260°F (hard-ball stage), which should take about 10-12 minutes.
6. While the syrup cooks, place 2 large egg whites and 1/4 teaspoon cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.
7. Beat the egg whites on medium-high speed until they form stiff, glossy peaks, about 3-4 minutes.
8. Once the syrup reaches 260°F, immediately remove it from the heat.
9. With the mixer running on low speed, slowly and carefully pour the hot syrup in a thin stream down the side of the bowl into the beaten egg whites.
10. Increase the mixer speed to high and beat the mixture for 5-7 minutes until it becomes very thick, holds stiff peaks, and loses its gloss.
11. Add 1 teaspoon peppermint extract and beat for 30 more seconds to incorporate.
12. Transfer half of the divinity mixture to a separate bowl.
13. Add 1/4 teaspoon red gel food coloring to one half and fold gently with a spatula until just swirled, not fully mixed.
14. Drop heaping teaspoonfuls of both white and pink divinity onto the prepared baking sheets, alternating colors and swirling them together slightly with a toothpick.
15. Immediately sprinkle the tops with 1/4 cup crushed candy canes before the divinity sets.
16. Let the divinity sit at room temperature for 2-3 hours until completely firm and dry to the touch.
Ooh, that satisfying chew! These little clouds have a melt-in-your-mouth texture with a cool peppermint kick. The candy cane crunch adds a festive sparkle, making them perfect for gifting in clear cellophane bags tied with ribbon.
Coconut Dream Divinity
Zipping through holiday baking? You’ve probably had classic divinity, but this coconut version is a total game-changer. It’s light, fluffy, and packed with tropical flavor—perfect for gifting or just treating yourself.
Serving: 36 pieces | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups granulated sugar
– 1/2 cup light corn syrup
– 1/2 cup water
– 2 large egg whites, at room temperature
– 1/4 teaspoon cream of tartar
– 1 teaspoon pure vanilla extract
– 1 cup sweetened shredded coconut
Instructions
1. Line two baking sheets with parchment paper and set them aside.
2. In a medium saucepan, combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water over medium heat.
3. Stir the mixture constantly until the sugar dissolves completely, which should take about 3-4 minutes.
4. Attach a candy thermometer to the side of the saucepan, making sure it doesn’t touch the bottom.
5. Without stirring, cook the syrup until it reaches 260°F (hard-ball stage), which typically takes 10-12 minutes.
6. While the syrup cooks, place 2 large egg whites and 1/4 teaspoon cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.
7. Beat the egg whites on medium-high speed until they form stiff, glossy peaks, about 3-4 minutes.
8. Once the syrup hits 260°F, immediately remove it from the heat.
9. With the mixer running on low speed, slowly pour the hot syrup in a thin, steady stream into the beaten egg whites.
10. Increase the mixer speed to high and beat the mixture for 5-7 minutes, until it becomes very thick, glossy, and holds its shape.
11. Reduce the mixer speed to low and beat in 1 teaspoon pure vanilla extract just until combined.
12. Using a spatula, gently fold in 1 cup sweetened shredded coconut by hand until evenly distributed.
13. Drop heaping tablespoonfuls of the mixture onto the prepared baking sheets, spacing them about 1 inch apart.
14. Let the divinity set at room temperature for at least 2 hours, or until firm to the touch.
So, what’s the result? You get these pillowy clouds with a chewy center and a sweet coconut crunch. Try stacking them in a clear jar with layers of parchment for a festive gift, or just enjoy them with a cup of coffee for a cozy treat.
Maple Walnut Divinity Drops
Visions of holiday treats might dance in your head, but these Maple Walnut Divinity Drops are a sweet, chewy delight you can whip up any time of year. They’re like little clouds of maple-kissed candy, studded with crunchy walnuts for the perfect texture contrast. You’ll love how simple they are to make, even if you’re new to candy-making.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups granulated sugar
– 1/2 cup light corn syrup
– 1/2 cup water
– 2 large egg whites, at room temperature
– 1/4 teaspoon salt
– 1 teaspoon pure vanilla extract
– 1/2 cup pure maple syrup
– 1 cup chopped walnuts
Instructions
1. Line two baking sheets with parchment paper and set them aside.
2. Combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water in a medium saucepan over medium heat.
3. Stir the mixture constantly with a wooden spoon until the sugar dissolves completely, about 3-5 minutes.
4. Attach a candy thermometer to the side of the saucepan, ensuring it doesn’t touch the bottom.
5. Cook the syrup without stirring until the thermometer reads 260°F (hard-ball stage), which takes about 10-12 minutes.
6. While the syrup cooks, place 2 large egg whites and 1/4 teaspoon salt in the bowl of a stand mixer fitted with the whisk attachment.
7. Beat the egg whites on medium-high speed until stiff peaks form, about 3-4 minutes.
8. Once the syrup reaches 260°F, remove the saucepan from the heat immediately.
9. With the mixer running on low speed, slowly pour the hot syrup in a thin, steady stream into the beaten egg whites.
10. Increase the mixer speed to high and beat the mixture until it becomes thick, glossy, and holds its shape, about 5-7 minutes.
11. Add 1 teaspoon pure vanilla extract and 1/2 cup pure maple syrup to the mixer bowl.
12. Beat on medium speed just until the extracts are fully incorporated, about 1 minute.
13. Gently fold in 1 cup chopped walnuts using a rubber spatula until evenly distributed.
14. Drop heaping tablespoonfuls of the divinity mixture onto the prepared baking sheets, spacing them about 1 inch apart.
15. Let the drops sit at room temperature until completely set and firm to the touch, about 1-2 hours.
Fresh from the tray, these drops have a soft, melt-in-your-mouth chew with a rich maple flavor that’s not too sweet. The walnuts add a satisfying crunch in every bite, making them irresistible. Try serving them alongside a cup of coffee for an afternoon pick-me-up, or package them in a cute tin as a homemade gift—they’ll stay fresh for up to a week stored in an airtight container.
Cherry-Almond Divinity Delights
Kicking off the holiday baking season with a treat that’s both nostalgic and delightfully easy—these Cherry-Almond Divinity Delights are the perfect sweet bite to share. You’ll love the chewy, airy texture and the festive pop of cherry flavor. They come together quickly, so you can whip up a batch in no time.
Serving: 24 pieces | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups granulated sugar
– 1/2 cup light corn syrup
– 1/2 cup water
– 2 large egg whites, at room temperature
– 1/4 teaspoon salt
– 1 teaspoon pure vanilla extract
– 1/2 cup dried cherries, chopped
– 1/2 cup sliced almonds, toasted
Instructions
1. Line a baking sheet with parchment paper and set it aside.
2. In a medium saucepan over medium heat, combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water.
3. Stir the mixture constantly until the sugar dissolves completely, about 3-5 minutes.
4. Attach a candy thermometer to the saucepan and cook the syrup without stirring until it reaches 260°F (hard-ball stage), which should take about 5-7 minutes.
5. While the syrup cooks, use a stand mixer with the whisk attachment to beat 2 large egg whites and 1/4 teaspoon salt on high speed until stiff peaks form, about 3-4 minutes.
6. Once the syrup hits 260°F, remove it from the heat and slowly pour it into the egg whites with the mixer running on low speed.
7. Increase the mixer speed to high and beat the mixture until it becomes thick, glossy, and holds its shape, about 5-7 minutes.
8. Gently fold in 1 teaspoon pure vanilla extract, 1/2 cup dried cherries, and 1/2 cup sliced almonds until evenly distributed.
9. Drop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
10. Let the delights set at room temperature for at least 1 hour until firm to the touch.
11. Store the cooled delights in an airtight container at room temperature for up to 1 week.
Soft and pillowy with a satisfying chew, these delights offer a sweet almond crunch and bursts of tart cherry. Serve them on a festive platter or package them in cellophane bags as homemade gifts—they’re sure to disappear fast!
Espresso-Infused Divinity Truffles
Holiday baking just got a major upgrade with these espresso-infused divinity truffles. They’re the perfect blend of rich chocolate, sweet divinity, and a bold coffee kick that’ll have you reaching for another before you even finish the first. Seriously, you won’t be able to stop at just one.
Serving: 24 truffles | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup granulated sugar
– 1/2 cup light corn syrup
– 1/4 cup water
– 2 large egg whites, at room temperature
– 1/4 teaspoon cream of tartar
– 1 teaspoon vanilla extract
– 1/4 cup finely ground espresso beans
– 12 ounces semi-sweet chocolate chips
– 1 tablespoon vegetable shortening
– 1/4 cup unsweetened cocoa powder
Instructions
1. Line a baking sheet with parchment paper and set it aside.
2. Combine 1 cup granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water in a small saucepan over medium heat.
3. Stir the mixture constantly until the sugar dissolves completely, which should take about 3-4 minutes.
4. Attach a candy thermometer to the side of the saucepan, making sure it doesn’t touch the bottom.
5. Cook the syrup without stirring until it reaches 260°F on the thermometer, which is the hard-ball stage.
6. While the syrup cooks, place 2 large egg whites and 1/4 teaspoon cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.
7. Beat the egg whites on medium-high speed until they form stiff peaks, about 3-5 minutes.
8. Once the syrup hits 260°F, immediately remove it from the heat.
9. With the mixer running on low speed, slowly pour the hot syrup in a thin stream into the beaten egg whites.
10. Increase the mixer speed to high and beat the mixture for 5-7 minutes until it becomes thick, glossy, and holds its shape.
11. Add 1 teaspoon vanilla extract and 1/4 cup finely ground espresso beans to the divinity mixture.
12. Beat for another minute on medium speed until the espresso is fully incorporated.
13. Using a small cookie scoop or two spoons, drop rounded tablespoons of the divinity mixture onto the prepared baking sheet, spacing them about 1 inch apart.
14. Let the divinity mounds set at room temperature for 30 minutes until firm to the touch.
15. While the divinity sets, create a double boiler by placing a heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water.
16. Add 12 ounces semi-sweet chocolate chips and 1 tablespoon vegetable shortening to the bowl.
17. Stir the chocolate mixture constantly with a rubber spatula until it melts completely and becomes smooth, about 5-7 minutes.
18. Remove the bowl from the heat and let the chocolate cool slightly for 2-3 minutes until it’s warm but not hot.
19. Using a fork or dipping tool, dip each set divinity mound into the melted chocolate, coating it completely.
20. Allow any excess chocolate to drip off back into the bowl.
21. Place each dipped truffle back on the parchment-lined baking sheet.
22. Immediately sprinkle the truffles with 1/4 cup unsweetened cocoa powder before the chocolate sets.
23. Let the truffles sit at room temperature for 1 hour until the chocolate coating is fully set and firm.
24. Transfer the finished truffles to an airtight container, separating layers with parchment paper to prevent sticking.
After setting, these truffles develop a wonderfully crisp chocolate shell that gives way to a soft, melt-in-your-mouth espresso divinity center. The bold coffee flavor cuts through the sweetness perfectly, making them ideal for serving with after-dinner coffee or gifting in decorative boxes during the holidays.
Lemon Meringue Divinity Bars
Unexpectedly delightful, these Lemon Meringue Divinity Bars combine the bright zing of lemon with a fluffy, sweet meringue topping. You get a buttery shortbread crust, a tangy lemon curd layer, and a cloud-like finish that’s easier to make than a full pie. Perfect for holiday potlucks or a sunny afternoon treat.
Serving: 16 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, cold and cubed
– 4 large eggs
– 1 cup granulated sugar
– 1/2 cup fresh lemon juice
– 2 tbsp lemon zest
– 1/4 tsp salt
– 4 large egg whites
– 1 cup granulated sugar
– 1/4 tsp cream of tartar
Instructions
1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a medium bowl, combine 1 1/2 cups all-purpose flour and 1/2 cup granulated sugar.
3. Add 1/2 cup cold, cubed unsalted butter and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
4. Press the mixture evenly into the bottom of the prepared pan to form the crust.
5. Bake the crust at 350°F for 15 minutes, or until lightly golden around the edges.
6. While the crust bakes, separate 4 large eggs, placing the yolks in a medium saucepan and the whites in a large, clean bowl for later.
7. To the saucepan with the egg yolks, add 1 cup granulated sugar, 1/2 cup fresh lemon juice, 2 tbsp lemon zest, and 1/4 tsp salt.
8. Cook the mixture over medium heat, whisking constantly, for 5-7 minutes until it thickens enough to coat the back of a spoon; tip: avoid boiling to prevent curdling.
9. Remove the lemon curd from heat and let it cool slightly for 5 minutes.
10. Pour the warm lemon curd over the baked crust, spreading it evenly with a spatula.
11. In the large bowl with the 4 egg whites, add 1/4 tsp cream of tartar and beat with an electric mixer on medium speed until foamy, about 1 minute.
12. Gradually add 1 cup granulated sugar while beating on high speed, continuing for 5-7 minutes until stiff, glossy peaks form; tip: ensure the bowl is grease-free for maximum volume.
13. Spread the meringue over the lemon layer, creating swirls with the back of a spoon.
14. Bake at 350°F for 25 minutes, or until the meringue peaks are lightly browned.
15. Let the bars cool completely in the pan on a wire rack for at least 2 hours, then refrigerate for 1 hour before slicing; tip: use a sharp knife dipped in hot water for clean cuts.
Buttery and bright, these bars offer a creamy lemon filling with a crisp crust and a melt-in-your-mouth meringue that’s not too sweet. Serve them chilled with a dusting of powdered sugar or alongside fresh berries for a refreshing contrast.
Toasted Marshmallow Divinity
Remember those campfire nights with gooey toasted marshmallows? This Toasted Marshmallow Divinity brings that cozy flavor into a light, fluffy candy that’s perfect for holiday gifting or a sweet treat. It’s surprisingly simple to whip up, and the toasted marshmallow twist makes it extra special.
Serving: 24 pieces | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups granulated sugar
– 1/2 cup light corn syrup
– 1/2 cup water
– 2 large egg whites, at room temperature
– 1/4 teaspoon cream of tartar
– 1 teaspoon vanilla extract
– 1 cup mini marshmallows
Instructions
1. Line a 9×9-inch baking pan with parchment paper and set it aside.
2. In a medium saucepan over medium heat, combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water, stirring until the sugar dissolves.
3. Attach a candy thermometer to the saucepan and cook the mixture without stirring until it reaches 260°F (hard-ball stage), which takes about 10-15 minutes.
4. While the syrup cooks, use a hand mixer or stand mixer to beat 2 large egg whites and 1/4 teaspoon cream of tartar on high speed until stiff peaks form, about 3-4 minutes.
5. Once the syrup hits 260°F, remove it from heat and slowly pour it into the egg whites while mixing on low speed to prevent splattering.
6. Increase the mixer speed to high and beat for 5-7 minutes until the mixture becomes thick, glossy, and holds its shape.
7. Gently fold in 1 teaspoon vanilla extract and 1 cup mini marshmallows until just combined, being careful not to overmix and deflate the divinity.
8. Quickly spoon the mixture into the prepared pan, spreading it evenly with a spatula before it sets.
9. Let the divinity cool completely at room temperature for at least 2 hours until firm.
10. Cut into 24 squares and store in an airtight container at room temperature for up to a week.
Just imagine biting into a piece—it’s airy and melt-in-your-mouth with a subtle crunch from the toasted marshmallows, offering a nostalgic campfire sweetness. Serve it alongside hot cocoa for a cozy winter snack or package it in cute boxes as homemade holiday gifts that’ll impress everyone.
Pistachio Rosewater Divinity
Craving a holiday treat that feels both nostalgic and exotic? This pistachio rosewater divinity is a fluffy, cloud-like candy that’s surprisingly simple to make. You’ll love the delicate floral aroma paired with crunchy nuts—it’s a festive showstopper that’s perfect for gifting or enjoying with a cup of tea.
Serving: 24 pieces | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 2 cups granulated sugar
– 1/2 cup light corn syrup
– 1/2 cup water
– 2 large egg whites, at room temperature
– 1/4 teaspoon cream of tartar
– 1 teaspoon rosewater
– 1/2 cup chopped pistachios
– 1/4 teaspoon salt
Instructions
1. Line a baking sheet with parchment paper and set it aside.
2. Combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water in a medium saucepan over medium heat.
3. Stir the mixture constantly until the sugar dissolves completely, about 3–5 minutes.
4. Attach a candy thermometer to the saucepan and bring the syrup to a boil without stirring.
5. Cook the syrup until the thermometer reads 260°F (hard-ball stage), which should take 10–12 minutes.
6. While the syrup cooks, place 2 large egg whites and 1/4 teaspoon cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.
7. Beat the egg whites on medium speed until stiff peaks form, about 3–4 minutes.
8. Once the syrup reaches 260°F, remove it from the heat immediately.
9. With the mixer running on low speed, slowly pour the hot syrup in a thin stream into the beaten egg whites.
10. Increase the mixer speed to high and beat the mixture until it becomes thick, glossy, and holds its shape, about 5–7 minutes.
11. Add 1 teaspoon rosewater, 1/2 cup chopped pistachios, and 1/4 teaspoon salt to the mixture.
12. Fold the ingredients gently with a spatula until evenly combined, being careful not to deflate the mixture.
13. Drop tablespoon-sized portions of the divinity onto the prepared baking sheet, spacing them about 1 inch apart.
14. Let the divinity set at room temperature until firm to the touch, about 1–2 hours.
15. Store the divinity in an airtight container at room temperature for up to 1 week.
Keep in mind that this candy has a light, airy texture that melts in your mouth, with a subtle rose fragrance that complements the salty crunch of pistachios. Try serving it alongside dark chocolate or crumbling it over ice cream for an elegant dessert twist—it’s sure to impress at any holiday gathering.
Brown Butter Divinity Clusters
Brace yourself for the easiest, most addictive holiday treat you’ll ever make. These brown butter divinity clusters are like little clouds of caramelized nutty sweetness, and they come together with minimal fuss. You’ll be the star of any cookie swap or cozy night in with these.
Serving: 24 clusters | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 cup unsalted butter
– 1 cup granulated sugar
– 1/4 cup light corn syrup
– 1/4 cup water
– 2 large egg whites, at room temperature
– 1/4 teaspoon cream of tartar
– 1 teaspoon pure vanilla extract
– 1 1/2 cups chopped pecans, toasted
Instructions
1. Place 1 cup unsalted butter in a light-colored saucepan over medium heat.
2. Melt the butter, then continue cooking for 5-7 minutes, stirring frequently, until it turns a deep golden brown and smells nutty. Tip: Use a light-colored pan so you can easily see the color change.
3. Immediately pour the brown butter into a heatproof bowl to stop the cooking, and let it cool for 10 minutes.
4. In a separate medium saucepan, combine 1 cup granulated sugar, 1/4 cup light corn syrup, and 1/4 cup water.
5. Cook the sugar mixture over medium-high heat, without stirring, until it reaches 260°F on a candy thermometer.
6. While the sugar cooks, place 2 large egg whites and 1/4 teaspoon cream of tartar in the bowl of a stand mixer fitted with the whisk attachment.
7. Beat the egg whites on medium-high speed until they form stiff, glossy peaks.
8. With the mixer running on low, very slowly and carefully drizzle the hot sugar syrup in a thin stream into the whipped egg whites.
9. Increase the mixer speed to high and beat for 5-7 minutes, until the mixture is thick, glossy, and holds its shape. Tip: The bowl should feel cool to the touch when it’s ready.
10. Reduce the mixer speed to low and slowly pour in the cooled brown butter and 1 teaspoon pure vanilla extract.
11. Beat just until the butter is fully incorporated and the mixture is smooth.
12. Use a rubber spatula to fold in 1 1/2 cups chopped toasted pecans. Tip: Toasting the pecans first in a 350°F oven for 8-10 minutes deepens their flavor.
13. Drop heaping tablespoonfuls of the mixture onto parchment paper-lined baking sheets.
14. Let the clusters set at room temperature for at least 2 hours, or until firm.
15. Store the clusters in an airtight container at room temperature for up to 1 week.
Light and airy with a deep, toffee-like flavor from the brown butter, these clusters are pure magic. They have a melt-in-your-mouth texture that’s perfectly balanced by the crunchy toasted pecans. Try crumbling them over vanilla ice cream or gifting them in festive tins for a truly special homemade present.
Spiced Chai Divinity Balls
Mmm, picture this: you’re curled up on the couch with a cozy blanket, and you reach for a sweet, spiced treat that tastes like the holidays in a bite. These Spiced Chai Divinity Balls are exactly that—a no-bake, energy-boosting snack that comes together in minutes. They’re perfect for when you need a little pick-me-up or want to impress guests without any fuss.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup pitted dates
– 1 cup raw almonds
– 1/4 cup unsweetened shredded coconut
– 2 tbsp chia seeds
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground cardamom
– 1/4 tsp ground cloves
– 1/4 tsp vanilla extract
– 1 pinch salt
Instructions
1. Place 1 cup pitted dates in a medium heatproof bowl and cover them with hot water to soften for 10 minutes, which makes them easier to blend and helps bind the mixture.
2. Drain the dates thoroughly and pat them dry with a paper towel to remove excess moisture, preventing the balls from becoming too sticky.
3. Add 1 cup raw almonds to a food processor and pulse until they form a coarse meal, about 10-15 seconds, for a nice texture without turning into butter.
4. Add the softened dates, 1/4 cup unsweetened shredded coconut, 2 tbsp chia seeds, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cardamom, 1/4 tsp ground cloves, 1/4 tsp vanilla extract, and 1 pinch salt to the food processor.
5. Process all ingredients on high speed for 1-2 minutes, stopping to scrape down the sides with a spatula as needed, until the mixture is well combined and holds together when pressed.
6. Scoop out about 1 tablespoon of the mixture and roll it between your palms into a smooth, round ball; if it’s too sticky, chill the mixture in the refrigerator for 15 minutes first to make handling easier.
7. Repeat step 6 until all the mixture is used, placing the balls on a parchment-lined tray or plate.
8. Refrigerate the balls for at least 30 minutes to firm up before serving, which helps them set and enhances the flavors.
Unbelievably soft and chewy, these balls have a warm, aromatic spice blend that’s balanced by the natural sweetness of dates. For a festive touch, roll them in extra shredded coconut or drizzle with melted dark chocolate after chilling—they’re a delightful treat that stores well in the fridge for up to a week.
Raspberry Swirl Divinity Chews
Wondering how to make a holiday treat that’s both elegant and easy? These raspberry swirl divinity chews combine chewy meringue with sweet-tart fruit for a festive bite. You’ll love how they melt in your mouth with just the right amount of sweetness.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 large egg whites
– 1/2 cup light corn syrup
– 1 1/2 cups granulated sugar
– 1/4 cup water
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
– 1/4 cup seedless raspberry jam
– 2-3 drops red food coloring
Instructions
1. Line a 9×9-inch baking pan with parchment paper, letting it overhang the edges for easy removal.
2. In a large heatproof bowl, combine 1 1/2 cups granulated sugar, 1/2 cup light corn syrup, and 1/4 cup water.
3. Place the bowl over a saucepan of simmering water to create a double boiler, ensuring the bottom of the bowl doesn’t touch the water.
4. Heat the mixture, stirring occasionally, until the sugar dissolves completely and a candy thermometer reads 260°F (hard-ball stage), which takes about 10-15 minutes.
5. While the sugar heats, beat 2 large egg whites with 1/4 teaspoon salt in a stand mixer on medium speed until stiff peaks form, about 3-4 minutes.
6. Once the sugar syrup reaches 260°F, slowly pour it into the egg whites with the mixer running on low speed to prevent splattering.
7. Increase the mixer speed to high and beat until the mixture becomes thick, glossy, and holds its shape, about 5-7 minutes.
8. Add 1 teaspoon vanilla extract and beat for 30 more seconds until fully incorporated.
9. In a small bowl, mix 1/4 cup seedless raspberry jam with 2-3 drops red food coloring until smooth.
10. Pour half of the divinity mixture into the prepared pan and spread it evenly with a spatula.
11. Drop spoonfuls of the raspberry jam mixture over the first layer, then top with the remaining divinity mixture.
12. Use a knife or skewer to gently swirl the layers together, creating a marbled effect without overmixing.
13. Let the divinity set at room temperature for at least 2 hours until firm to the touch.
14. Lift the parchment paper to remove the slab from the pan and cut it into 1-inch squares with a sharp knife.
Tip: For clean cuts, wipe the knife with a damp cloth between slices. Store the chews in an airtight container at room temperature for up to a week.
These chews have a light, airy texture that’s delightfully chewy with a subtle crunch from the sugar crystals. The raspberry swirl adds a tangy burst that balances the sweetness perfectly—try serving them on a platter with dark chocolate truffles for a festive contrast.
Salted Caramel Divinity Squares
Aren’t you tired of complicated holiday desserts that take all day? These salted caramel divinity squares are the perfect solution—they’re rich, sweet, and come together with minimal fuss. You’ll love how the chewy base, gooey caramel, and crunchy topping create the ultimate treat.
Serving: 16 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups graham cracker crumbs
– 1/2 cup unsalted butter, melted
– 1/4 cup granulated sugar
– 1 (14 oz) can sweetened condensed milk
– 1 cup caramel sauce
– 1 tsp sea salt flakes
– 1 cup semi-sweet chocolate chips
– 1/2 cup chopped pecans
Instructions
1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium bowl, combine 2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, and 1/4 cup granulated sugar until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan using the back of a measuring cup to create an even, compact layer.
4. Bake the crust for 10 minutes at 350°F (175°C) until lightly golden and set, then remove it from the oven and let it cool slightly on a wire rack.
5. Pour 1 (14 oz) can sweetened condensed milk evenly over the cooled crust, spreading it with a spatula to cover the surface completely.
6. Drizzle 1 cup caramel sauce in a zigzag pattern over the sweetened condensed milk layer, using a spoon to guide it for even distribution.
7. Sprinkle 1 tsp sea salt flakes evenly over the caramel layer to enhance the sweet-salty flavor balance.
8. Scatter 1 cup semi-sweet chocolate chips and 1/2 cup chopped pecans over the top, pressing them gently into the caramel with your fingers.
9. Return the pan to the oven and bake for 20 minutes at 350°F (175°C) until the edges are bubbly and the topping is lightly toasted.
10. Remove the pan from the oven and let it cool completely at room temperature for 2 hours to allow the layers to set properly.
11. Use the parchment paper overhang to lift the dessert from the pan, then transfer it to a cutting board.
12. Cut into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges.
What makes these squares so irresistible is the contrast between the crisp graham cracker base and the soft, fudgy caramel center. They’re perfect for gifting in festive boxes or serving with a scoop of vanilla ice cream to balance the richness—just try not to eat them all at once!
Vanilla Bean Divinity Clouds
Okay, so you know those holiday treats that look way too fancy to make at home? Vanilla bean divinity clouds are the delicious exception. They’re light, fluffy, and melt in your mouth, and honestly, they’re easier than you think.
Serving: 24 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups granulated sugar
– 1/2 cup light corn syrup
– 1/2 cup water
– 2 large egg whites, at room temperature
– 1/4 teaspoon salt
– 1 whole vanilla bean, seeds scraped
– 1/2 cup chopped pecans (optional)
Instructions
1. Line two large baking sheets with parchment paper and set them aside.
2. In a medium saucepan, combine 2 cups granulated sugar, 1/2 cup light corn syrup, and 1/2 cup water.
3. Place the saucepan over medium heat. Stir the mixture gently just until the sugar dissolves, about 3-4 minutes.
4. Once the sugar dissolves, stop stirring. Attach a candy thermometer to the side of the pan, ensuring it does not touch the bottom.
5. Continue cooking the syrup without stirring until the thermometer reads 260°F (hard-ball stage). This will take about 10-12 minutes.
6. While the syrup cooks, place 2 large egg whites and 1/4 teaspoon salt in the bowl of a stand mixer fitted with the whisk attachment.
7. Begin beating the egg whites on medium-high speed until they form stiff, glossy peaks, about 3-4 minutes. Tip: Room temperature egg whites whip up higher and faster than cold ones.
8. Once the syrup reaches 260°F, immediately remove it from the heat.
9. With the mixer running on low speed, very slowly and carefully pour the hot syrup in a thin stream into the beaten egg whites. Avoid pouring onto the whisk.
10. Increase the mixer speed to high and beat the mixture for 5-7 minutes, until it becomes very thick, glossy, and holds stiff peaks. It will cool down significantly.
11. Split 1 whole vanilla bean lengthwise and scrape out the seeds with the back of your knife.
12. Reduce the mixer speed to low and add the scraped vanilla bean seeds. Beat for 30 seconds until fully incorporated. Tip: Using the seeds from a real bean gives a much richer, more complex flavor than extract.
13. If using, gently fold in 1/2 cup chopped pecans with a spatula until just combined.
14. Working quickly, drop heaping tablespoonfuls of the mixture onto the prepared parchment-lined sheets. Tip: If the mixture starts to set and becomes difficult to scoop, you can briefly re-whip it on low speed to loosen it up.
15. Let the divinity clouds sit at room temperature, undisturbed, for at least 2 hours until they are completely set and firm to the touch.
Because they’re so light and airy, these clouds practically dissolve on your tongue with a pure, sweet vanilla flavor. They make a gorgeous edible gift piled high in a tin, or try crumbling one over a bowl of vanilla ice cream for an extra-special treat.
Dark Chocolate Divinity Bark
Ever had one of those days where you just need a little chocolate magic? This dark chocolate divinity bark is your answer—it’s rich, crunchy, and ridiculously easy to whip up. You’ll love how it turns a few simple ingredients into something totally show-stopping.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 12 oz dark chocolate chips
– 1/2 cup roasted almonds, roughly chopped
– 1/4 cup dried cranberries
– 1/4 cup mini pretzel twists, broken into pieces
– 1 tbsp flaky sea salt
Instructions
1. Line a baking sheet with parchment paper and set it aside.
2. Place the dark chocolate chips in a microwave-safe bowl.
3. Microwave the chocolate chips on high for 30 seconds, then stir well with a spatula.
4. Repeat microwaving in 15-second intervals, stirring after each, until the chocolate is completely melted and smooth—this usually takes about 1-2 minutes total. Tip: Avoid overheating to prevent the chocolate from seizing.
5. Pour the melted chocolate onto the prepared baking sheet.
6. Use the spatula to spread the chocolate into an even layer about 1/4-inch thick.
7. Immediately sprinkle the roasted almonds evenly over the chocolate.
8. Scatter the dried cranberries and mini pretzel pieces on top, pressing them lightly into the chocolate.
9. Finish by sprinkling the flaky sea salt over the entire surface. Tip: The salt balances the sweetness and adds a nice crunch.
10. Let the bark sit at room temperature for 1 hour until fully set, or place it in the refrigerator for 20 minutes to speed it up. Tip: For clean breaks, chill it until firm.
11. Once set, break the bark into irregular pieces by hand or with a knife.
12. Serve immediately or store in an airtight container at room temperature for up to a week.
Buttery notes from the almonds and a hint of tartness from the cranberries make each bite a delightful contrast to the deep chocolate base. Break it into big shards for a party platter or keep it stashed for a quick sweet fix—either way, it’s pure indulgence.
Summary
These 18 heavenly divinity recipes are your perfect answer to sweet cravings! From classic fudge to creative twists, there’s a treat for every taste. I hope you’ll whip up a batch, share your favorite in the comments, and pin this roundup on Pinterest to save for your next baking day. Happy cooking!
