Unwrap a taste of old-fashioned Christmas with this Cherry Divinity Candy — a delightfully festive combination of creamy nougat and juicy cherries.
Cherry Divinity Candy
Creamy, melt-in-your-mouth nougat studded with bursts of ruby-red cherries, this Cherry Divinity is sweet, fruity, and decadent. It really reminds me of the filling inside a chocolate-covered cherry, with its luscious fondant and real cherry center. The flavors and texture are very similar, so if you love chocolate covered cherries or cherry cordials, you’re going to love this recipe too!
This cherry divinity recipe comes from Mémère, my great-grandmother. She used to make divinity candy during the holidays; she made both pecan divinity and cherry flavor. While I was too little to remember this special treat, my mom talks about how delicious she remembered it to be. I couldn’t wait to try it, because I absolutely love maraschino cherries so I knew I would love it too!
— Stacey
Ingredients
- 2 cups sugar
- ½ cup light corn syrup
- ¼ + 1/8 cup water (3/8 cup total)
- 2 egg whites
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 cup maraschino cherries, drained well
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Instructions
To Prep: Drain cherries and then put on top of paper towels to get them as dry as possible. Line an 8-inch square pan with parchment paper and lightly spray with non-stick cooking spray.
- Measure out the granulated sugar, corn syrup, and water directly into a medium saucepan. Stir until everything is well combined. Place the saucepan on the stovetop over medium heat and do not stir again. Allow the sugar mixture to heat up to 265°F (about 10 minutes). It will bubble, this is normal, and again, do not stir.
- While the sugar mixture is boiling, prepare the egg whites in a heat-proof bowl. Beat the egg whites with an electric mixer until stiff peaks form. You could also use a stand mixer.
- When the sugar mixture reaches 265°F, remove pan from heat. Carefully pour the hot sugar mixture into the egg white meringue, mixing with an electric mixer on low speed as you pour. Once all the sugar is mixed into the egg whites, continue to mix the divinity for about five minutes until it thickens and no longer looks glossy.
- Stir in the cherries and pour the divinity mixture into the prepared pan. Allow to set up for a few hours until you can cut and store.
Prep Tips
- Cherries – I used maraschino cherries since that is what our family traditionally used and I love the taste of the finished divinity. You could also use candied cherries if that is your preference. If using maraschino cherries, you really want to make sure that you get as much moisture out as possible before adding them to the recipe.
- Humidity matters – Aim for a dry day to make your divinity candy, as high humidity can make it sticky and less likely to set well. This is one of the tips I’ve heard again and again from the pros!
- Temperature Matters – A candy thermometer is necessary for this recipe because you have to heat the sugar mixture to 265°F exactly to get the right consistency.
- Storage – Once the divinity is completely cool and set, cut into squares and place each one inside a cupcake liner. Keep in an airtight container at room temperature for 3-5 days. Because the cherries contain moisture, even after drying them out as much as possible, cherry divinity doesn’t generally last quite as long as plain divinity.
More Homemade Candy Recipes
Cherry Divinity Recipe (Printable Recipe Card)
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Cherry Divinity Candy
Equipment
- medium saucepan
- stand mixer
- Candy Thermometer
- 8-inch square pan lined with parchment paper
- mixing bowl
Ingredients
- 2 cups sugar
- ½ cup light corn syrup
- 3/8 cup water
- 2 egg whites
- Pinch salt
- 1 teaspoon vanilla extract
- 1 cup maraschino cherries drained well
Instructions
- To Prep: Drain cherries and then put on top of paper towels to get them as dry as possible. Line an 8-inch square pan with parchment paper and lightly spray with non-stick cooking spray.
- Measure out the granulated sugar, corn syrup, and water directly into a medium saucepan. Stir until everything is well combined. Place the saucepan on the stovetop over medium heat and do not stir again. Allow the sugar mixture to heat up to 265°F (about 10 minutes). It will bubble, this is normal, and again, do not stir.
- While the sugar mixture is boiling, prepare the egg whites in a heat-proof bowl. Beat the egg whites with an electric mixer until stiff peaks form. You could also use a stand mixer.
- When the sugar mixture reaches 265°F, remove pan from heat. Carefully pour the hot sugar mixture into the egg white meringue, mixing with an electric mixer on low speed as you pour. Once all the sugar is mixed into the egg whites, continue to mix the divinity for about five minutes until it thickens and no longer looks glossy.
- Stir in the cherries and pour the divinity mixture onto your prepared surface. Allow to set up for a few hours until you can cut and store.
Notes
Nutrition
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