Introduction

Microwave Divinity Candy is a classic, fluffy treat known for its light, melt-in-your-mouth texture and sweet vanilla flavor. Made easily in the microwave, this recipe offers a quicker way to enjoy traditional divinity without the need for a candy thermometer or stovetop heating.

A dark brown plate filled with a pile of irregularly shaped, white meringue cookies that have a rough, bumpy texture and small brown nut pieces scattered throughout. One meringue is broken in half and placed on top, showing a light, airy inside with more nut bits. The plate sits on a striped cloth on a white marbled surface, with more meringues and a black measuring cup filled with powder in the blurry background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 egg whites (room temperature)
2 ½ cups granulated sugar

½ cup water
½ cup light corn syrup

⅛ teaspoon salt
½ cup finely chopped pecans (optional)

1 ½ teaspoons vanilla extract

Instructions

Step 1: Line a large baking sheet with parchment paper and set aside. Butter two teaspoons and set aside for scooping the candy later.
Step 2: Let the egg whites come to room temperature by standing them out for about 30 minutes.

Step 3: In a large microwave-safe glass measuring cup, combine the sugar, water, corn syrup, and salt. Microwave on high for 4 minutes and then stir the mixture.
Step 4: Continue cooking the syrup in 2-minute increments, stirring between each, until it reaches the hard ball stage at 260°F. When it hits 250°F, switch to 1-minute increments for more precise temperature control.
Step 5: Near the syrup’s completion (when it’s around 240°F to 250°F), start beating the egg whites on medium speed until they form stiff peaks that hold their shape firmly.

Step 6: With the mixer on high, slowly and carefully pour the hot syrup into the stiff egg whites.
Step 7: Beat the mixture for 15 to 20 minutes until it loses its gloss and holds shape well. Test by dropping a spoonful onto the parchment paper; it should set without spreading.
Step 8: Quickly fold in the chopped pecans and vanilla extract once the mixture is ready.

Step 9: Using the buttered teaspoons, scoop out rounded teaspoons of the candy onto the prepared baking sheet until all the mixture is used.
Step 10: Let the divinity sit at room temperature until dry to the touch, usually overnight for the best texture.

Tips & Variations

For a nut-free version, simply omit the pecans or substitute with toasted coconut for a different flavor twist.

Ensure egg whites are at room temperature for better volume and fluffiness.
Use a candy thermometer to accurately monitor syrup temperature for perfect texture every time.
If candy seems too soft after cooling, let it sit a bit longer to fully dry and set.

Storage

Store divinity candy in an airtight container at room temperature. It will stay fresh for up to two weeks. Keep it away from moisture to prevent it from becoming sticky. No need to refrigerate. If the candy softens, allow it to air dry again before serving.

How to Serve

A white plate holds a pile of fluffy meringue cookies with rough, uneven shapes and small brown nut pieces scattered throughout. The cookies have a soft, whipped texture with peaks and swirls. The plate rests on a white marbled surface with a black and white striped cloth underneath. A wire rack on the left also holds some meringue cookies. The scene is bright, with natural light highlighting the airy texture of the meringue. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make divinity without a candy thermometer?

Yes, but it is more difficult to get the perfect texture. You’ll need to rely on timing and visual cues when heating the syrup. Using a thermometer is highly recommended for consistent results.

Why did my divinity turn out sticky?

Sticky divinity usually means it did not cook to the proper temperature or was exposed to humidity. Make sure to cook the syrup to the hard ball stage and store the candy in a dry, airtight container to avoid stickiness.