Hello everyone ♥

Happy Monday, I hope your weekend was great and that your preparations for Christmas are going well.

Today’s temptation, peppermint divinity, is the perfect Christmas sweet treat!

Divinity is quite sweet, dipped in dark chocolate and rolled in crushed candy canes.

A “southern treat” originally from the Savannah area in the USA.

Manuela’s Peppermint Divinity

  • 4 cups (900 g) regular sugar
  • 1 cup + 1 tablesooon (250 ml) light corn syrup or liquid glucose
  • 3/4 cup + 1 tablespoon (200 ml) cold water
  • 3 egg whites
  • 2 teaspoons pure vanilla extract
  • 5-7 oz. (150-200 g) pecans, chopped


  • dark chocolate, for dipping
  • candy canes, crushed


Put the sugar, corn syrup and cold water into a pan and place on a medium heat.

Stir until the sugar has dissolved.

Now you’ll need a sugar thermometer.

Heat the sugar syrup until the temperature reaches 248 ˚F (120 ˚C).

When it’s 235 ˚F (113 ˚C) it’s time to start whisking the egg whites.

Put the 3 egg whites into a mixing bowl and whisk until very fluffy.

When the sugar syrup has reached 248 ˚F (120 ˚C), carefully pour into the egg whites while still whisking.

Pour in the syrup little by little, then continue whisking for another 5 minutes, adding the vanilla at the end.

Mixture done.

Tip in the chopped pecans.

Stir until the pecans are well blended into the mixture, but do this quickly as it starts to set straight away.

Place mounds of the mixture onto lined and greased baking trays, approx. 2 tablespoons per mound.

You have to work quickly here!

Leave to dry overnight.

And then they’re done and ready to be enjoyed…

I like to dip these into some melted dark chocolate and roll into crushed candy canes.

Place on a sheet of baking paper and leave to set.

Sooo good!

Perfect with a cup of tea or coffee.

The perfect Christmas sweet treat.

These peppermint divinity treats make a cute homemade Christmas present.

I hope you’re inspired!

You are precious ♥ – never forget that.

Hugs from me to you.

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