Divinity Fudge
Divinity Fudge is a easy American recipe that serves 12. 50 calories per serving. Recipe by Vintage Lifestyle USA on YouTube.
Prep: 5 min | Cook: 7 min | Total: 17 min
Cost: $2.40 total, $0.20 per serving
Ingredients
- 1 cup Light Corn Syrup (measure in a liquid measuring cup)
- 1 cup Granulated Sugar (white granulated)
- 3 large Egg Whites (room temperature, separated from yolks)
- 1 teaspoon Vanilla Extract (pure vanilla)
- 1/2 cup Pecans, toasted and chopped (optional, adds crunch and flavor)
Instructions
Prepare work area
Line a baking sheet with waxed parchment paper and have all ingredients measured and ready.
Time: PT2M
Heat syrup and sugar
Combine corn syrup and granulated sugar in the saucepan over medium heat. Stir until sugar dissolves, then attach the candy thermometer and bring to a gentle boil.
Time: PT5M
Temperature: 235°F
Whip egg whites
While the syrup is heating, place egg whites in the mixing bowl and beat with the electric mixer on high speed until stiff glossy peaks form.
Time: PT3M
Combine hot syrup with egg whites
When the syrup reaches the soft‑ball stage (235°F), remove the pan from heat. With the mixer running on low, slowly drizzle the hot syrup into the whipped egg whites, allowing it to stream down the side of the bowl.
Time: PT2M
Add flavorings and nuts
Add vanilla extract and the chopped toasted pecans, folding gently with a spatula until evenly distributed.
Time: PT1M
Form the divinity
Using a tablespoon or small ice‑cream scoop, drop spoonfuls of the mixture onto the prepared parchment. The drops will spread slightly into irregular peaks.
Time: PT2M
Cool and set
Allow the candies to sit at room temperature for 2–3 minutes until they harden completely. Then transfer the sheet to a sealed container.
Time: PT2M
Nutrition Facts
- Calories
- 50
- Protein
- 0g
- Carbohydrates
- 12g
- Fat
- 0g
- Fiber
- 0g
Dietary info: Vegetarian, Gluten‑free
Allergens: Eggs, Tree nuts
Ingredient Substitutions
- Instead of Light Corn Syrup: Golden syrup, maple syrup (will alter flavor)
- Instead of Granulated Sugar: Superfine sugar
- Instead of Egg Whites: Pasteurized egg whites (liquid)
- Instead of Vanilla Extract: Vanilla bean paste
- Instead of Pecans, toasted and chopped: Walnuts, almonds
Equipment Needed
- Saucepan (medium)
- Candy thermometer (optional)
- Large mixing bowl
- Electric mixer (hand)
- Spatula
- Tablespoon or small ice‑cream scoop
- Baking sheet
- Waxed parchment paper
Critical Steps — Do Not Skip
- Heat syrup to the exact soft‑ball stage (235°F).
- Whip egg whites to stiff peaks before adding syrup.
- Drizzle hot syrup slowly while mixing to avoid deflating the meringue.
Chef Tips from the Video
- For extra sparkle, dust the finished divinity with a pinch of powdered sugar before storing.
- Use a silicone baking mat instead of parchment for easier cleanup.
Troubleshooting
Candies remain soft and never harden.
Check that the syrup reached the soft‑ball stage; if not, re‑heat to 235°F. Also, high humidity can prevent setting—move the candies to a cooler, drier area or refrigerate briefly.
Mixture collapses after adding syrup.
Make sure egg whites are fully whipped to stiff peaks before adding syrup. Add the syrup very slowly while the mixer is on low speed.
Storage
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Can be frozen for up to 2 months; thaw at room temperature before serving.
Room temperature: Best consumed within 1 day if humidity is low; otherwise keep refrigerated.
Make-Ahead Tips
- Make the divinity a day ahead and store in the refrigerator; the texture improves as it fully sets.
Last updated: August 21, 2026
