Hello everyone ♥, Happy Sunday, I hope your preparations for Christmas are going well.
Today’s temptation, divinity, is the perfect Christmas sweet treat! Divinity is quite sweet because it is made with lots of sugar, I dipp these into dark chocolate and rolled in crushed candy canes.

A “southern treat” originally from the Savannah area in the USA, and it is so delicious.



See the video below how to make these.

 Divinity ( Recipe courtesy of Paula Deen)

  • 4 cups (900 g)sugar
  • 1 cup ( 312 ml ) white corn syrup
  • 3/4 cup (200 ml )cold water
  • 3 egg  ( 100 ml) whites
  • 1-2 teaspoon pure vanilla bean paste
  • 2 cups ( 250 g)chopped pecans


  • dark chocolate, for dipping
  • candy canes, crushed ( optional)
  1. In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. This step is so important so please make sure the sugar is totally dissolved before you proceed. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.
  2. While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 F / 121 C°.
    carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.
  3. Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy.
  4. After you spoon the cooked sugar and nuts onto a silicon matts or a waxed paper, you’re done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.
  5. Dipp the end in melted dark chocolate, and add some crushed candy cane on the chocolate let set and enjoy.





  1. Oi oi oi…disse tror jeg kan bli farlige her hjemme, hihihi 😉 TAKK for at du deler og at DU er DU, vakre Manuela <3 

    TLC fra Cat 🙂 

  2. Nina Elena Belseth Reply

    Ser kjempegode ut! Disse skal prøves ut! Men kan man kutte ut nøttene? Blir de like gode da, eller kan man ha noe annet oppi?  🙂 Har en kjæreste som er allergisk mot alle slags nøtter… 

  3. Åh vad goda de ser ut!! Tack för en superfin och bra blogg! Du hjälper mig att stilla mitt bakbegär nu när jag inte har någon ugn! Tack! 

  4. Heisann.
    Gleder meg til å sette igang å bake og å kose meg.

    Er disse sprø, og ikke så langt unne pikekyss?

    Nyt dagen, 
    Hilsen Åse

  5. Jeg fant bare vanilje essens på butikken, en flaske ser ikke ut til å inneholde stort mer enn 2 ts, kan jeg bruke dette i stedet for pure vanilje ekstrakt som du skriver? Tusen takk for svar:)

  6. Dear Manuela
    Greetings ,
    thanks for your best recipes all of them are delicious , yesterday i made fransk nougat every thing was good i also bought Wilton thermometer candy and did everything exactly what you said but after putting in refrigerator for one night the next day i found it still a little bite sticky and i couldn’t cut them like you well what should i do for next time to make it better i will appreciate if you help me . best regards mehraban

  7. Dear Manuela
    can i Use candy thermometer in oven for measuring oven temperature ? if yes how many minutes i should keep it inside oven ? well i just started to cook 3 or 4 month an there is a lot of point i don know i am really thank you for your kindness to answering my question , i love you

  8. Hei, 

    Hvordan oppbevares disse best og hvor lenge holder de?

    Ser fantastisk godt ut! 🙂

  9. Hei! Har bakt disse nå og gleder meg til i morgen når vi kan smake 🙂 Men… de fløt utover og ble flate… Hva kan jeg ha gjort galt? Røren ble jo ble veldig varm, var jeg for rask kanskje til å ta dem på bakepapir? Setter pris på svar 🙂

  10. Manuela…. Du er heeeeeeeeeelt fantastisk!!!!! Alle disse fantastiske oppskriftene dine!!! Du er en pen, søt og nydelig sjeni!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Lov meg at du ALDRI legger denne bloggen ned!!!!!!! Du har de beste oppskriftene og du bruker kun naturlige varer!!!!!!!!!!! Du er min store bake idol!!!!!!!!!!!!!! Klem Viktoria!!!

    • Åh skjønn du er Viktoria, lover deg så lenge jeg kan og har muligheter og folk besøker min blogg jobber jeg så mye jeg kan for å friste dere. God klem fra meg

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