"Angel Farts" Homemade Divinity Candy




About: Hands-on DIY lover and borderline crazy crafter. I love Halloween and creepy food.

Much like a true angel fart, these whipped up fluffy candies are sweet, rich, and lighter than air. With a hint of flavor and a soft, cloud like texture, these nougat treats will melt in your mouth and make the perfect heavenly addition to any holiday treat tray.

So go ahead, gather your ingredients, set aside an hour or two, and whip up a batch of these "tootin-good" tributes to our favorite celestial friends.

Step 1: Gather Your Ingredients and Tools

Before you begin you'll need a few basic supplies and ingredients.


2 Cups sugar

1/4 Cup LIGHT Corn Syrup

1/4 Cup HOT water (boiling is the best)

2 Egg whites

1/4 teaspoon salt

1 teaspoon vanilla OR almond OR peppermint extract


Large pot

Candy Thermometer

Pastry brush

Small cup of water for your pastry brush...not to be confused with the 1/4 cup water in your ingredients.

Stand mixer (definitely a job for one of these big boys...and NOT your little hand mixer...this stuff is tough!)HER WE


This is NOT a rainy day recipe. Or actually any sort of high humidity day recipe. The day I made it we had zero humidity and there was so much static electricity in the air (because it was so dry) the powdered sugar in the kitchen was leaping out of the Tupperware box. If you just can't help yourself and you're living in Seattle in the middle of monsoon season or Hawaii in April or any other high humidity location and just HAVE TO MAKE THIS RIGHT NOW...be prepared to end up with a very labor intensive, long term project that will most likely end up in consistency like extremely thick (yet still absolutely delicious) marshmallow cream.

Step 2: What Came First? Chicken or the Egg?

Eternal debate aside, our recipe starts with our eggs.

Separate your eggs into a cup or small bowl. I save my unused egg yolks as a breakfast treat for my dogs, but you can do what you want with yours.

Put your now separated egg whites out on your counter for about 30 minutes or until they're room temp. Don't leave them out any longer than this. All you want to do is get them room temp so they'll whip up easier. The goal is to get them to a nice 70 degrees, not get you a good dose of salmonella...so be smart.

Step 3: Oh Sugar Sugar!

While your eggs are warming up, mix your hot water, sugar, salt and corn syrup in your pot. Place the mixture onto the stove.

Bring to a boil while stirring constantly. Occasionally dip your pastry brush into your small cup of water and use it to clean the sugar crystals that have stuck to the side of your pot.

Step 4: Is It Getting Hot in Here?

Now that all the sugar crystals are fully dissolved, STOP STIRRING!

That's right, put down your spoon. Go on, put it away. Your job is to keep an eye on the candy thermometer. Allow the mixture to boil and come to 250-60 degrees (hard ball stage).


Step 5: Whip It..whip It Good!

...whip those room temp egg whites!

Using your stand mixer*, start those egg whites a whippin'!

Whip them until they become white and can easily form stiff peaks.

*Note: Because this is a nougat style candy and it does get a little stiff at the end, I can't suggest using a stand mixer enough. There are plenty of stories out there of people literally burning up the motors of their hand mixers, so really think twice before whipping out (no pun intended) your handy dandy hand mixer.

Step 6: Pour Some Sugar on Me...

Okay, your eggs are whipped and your sugar is right at the hard ball stage. Time to marry these two together in a perfect blend of sweet sugary happiness.

With your mixer on medium, SLOWLY drizzle in your sugar mixture. And when I say slowly, I mean ssssllllloooowwwwwllllllyyyyy. Because you're adding this MOLTEN HOT syrup to RAW EGG WHITES, going too fast will get you nothing more than the world's most disgusting scrambled eggs.

Drizzle in a small thin stream. It took me about 2 minutes to put all the sugar syrup into the eggs.

SAFETY NOTE: This stuff is HOT. I mean like RIDICULOUSLY HOT...exercise caution because nothing will ruin your day quite like getting screaming hot molten sugar on any part of your body.

Step 7: Flavor Party!

Once your sugar mixture is all added into your whipped eggs, turn your mixer up to high for 5 minutes.

At the 5 minute mark, add in one teaspoon of your chosen flavor. For the holidays I love using peppermint, but almond or vanilla are equally good. Almond gives you a marzipan flavored candy and vanilla is reminiscent of marshmallows, so it's all up to personal preference.

Step 8: Faster...faster...faster!

Now that your flavors are all incorporated, it's time to ignore your mixer for about 10-15 minutes. Leave it on as high as you feel comfortable and just let it do its magic.

Your Divinity will start out smooth and shiny with an almost satin sheen to it. The goal is to whip in as much air as possible without turning it to a grainy mess and the only way to do that is to whip it...whip it good!

Once your Divinity transforms from its original satin smooth oozy stage to a thicker, stiffer almost spackle like texture, you'll know you're almost done!

One easy way to check is to stop the mixer and poke your Divinity. If it sticks to your finger and forms a long sticky string from your finger to the beater, it's not done. If you can poke it and it has a thick texture like frosting without forming sticky strings, then you're done!

Step 9: Plop 'till You Drop

Now that your Divinity is nice and fluffy, drop it in rounded spoonfuls onto a piece of waxed paper. I like to use two spoons at a time, one to scoop out of the bowl and the second to shape it and drop it onto the wax paper.

For a festive touch, and to really sell the idea that they're a heavenly treat, you can sprinkle them while they're nice and sticky with a light dusting of edible glitter.

Let your candies rest on your counter for a good 12 hours, being sure to turn over once at the 6 hour mark. They'll develop a nice slightly crunchy outer shell while helping to ensure that the center stays soft and chewy.

Step 10: Share the Bounty!

Once your Angel Farts are fully cured, store them in an airtight container for up to two weeks!


UNICORN FARTS: Substitute rainbow sprinkles for the glitter in step 10.

LEPRECHAUN FARTS: Add in a few drops of green food coloring and Peppermint flavoring in step 7.

CUPID FARTS: Same as Leprechaun Farts, but add in red food coloring and cinnamon flavoring in step 7.

Feel free to add in your own variations as well. Traditional Divinity contains nuts but you can add in crushed candy canes, red hots...really anything your heart desires!



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    18 Discussions


    4 months ago

    This is one of the best written recipes I've ever seen so glad I found this site!!!!


    4 years ago on Introduction

    When my mother made divinity, she added chopped black walnuts, which were my dad's favorite. Nothing angelic about those!


    4 years ago on Introduction

    Which came first?

    The answer is so simple, the chicken must come first or there would be nothing to incubate and roll the egg!

    Cool 'ible, these are similar to Australian Meringues! (muh-rangs)

    2 replies

    Reply 4 years ago on Introduction

    The chicken either evolved or was created, you choose!

    The chicken had to come first as in the above comment because the egg can't survive in the open and the chick doesn't know how to forage properly :)


    4 years ago on Introduction

    Awesome. Had me at the name! This is going to be perfect for my sweet-toothed family for christmas, thanks! Also that farting angel is now the desktop background on my computer. You're awesome.

    1 reply

    I love that you're making this for your family...sounds like we might have some relatives in common! And the fact that this is your new background totally made my day! Happy holidays!

    I vote you make your Unicorn Barf and I will make my Angel Farts and we will have the most awesomely disgusting and yet tasty bake sale ever!


    4 years ago on Introduction

    My mum made divinity fudge years ago & blew out a stand mixer... not as big as a Kitchen Aid, but still. And the thing I can't wrap my head around, was that my grandmother used to make it, and I'm pretty sure she did it by hand... :-O If I get the nerve up to make it, I'll only share with people I REALLY like... LOL!

    Loved the instructions.

    Is this weather/humidity sensitive like other candies? I'm thinking probably...

    1 reply

    I know...right?! I have nothing but respect for our grandparents and all the other brave souls who made candy like this before the invention of heavy duty mixers...much less by hand. I mean, seriously, who was the first person who made this and started stirring it and went "Hmm, you know what this really needs? How about another 20 minutes of arm crushing hand mixing..." Wow.
    And yes, you are absolutely right about the humidity thing and I am so glad you brought that up because I was going to put that in the original Instructable. This is NOTa rainy day recipe. Or actually any sort of high humidity day recipe. The day I made it we had zero humidity and there was so much static electricy in the air (because it was so dry) the powdered sugar in the kitchen was leaping out of the Tupperware box.
    If you just can't help yourself and you're living n Seattle in the middle of monsoon season and just HAVE TO MAKE THIS RIGHT NOW...be prepared to end up with a very labor intensive, long term project that will most likey end up in consistency like very thick marshmallow cream.
    Good luck!


    4 years ago on Introduction

    Yesssss!!! I love these. We would call them angel farts, too. My gram made these every Christmas growing up. :D


    4 years ago

    These sound amazing. I've made a lot of candy over the years, but divinity is one I've never tried. These are going on my candymaking list for the holidays this year!


    4 years ago

    The corn syrup is there to prevent recrystalization from happening, which gives an unpleasant grainy texture at best or ruins the batch at worst. There are other ways to do this, though they're all going to make the candymaking more difficult. A small amount of acid will work. Cream of tartar is your best bet - it is the easiest to work with and has the least effect on the finished flavor. You can google around for how much to use, and might have to play around with the recipe to get a result you like. You'll need to be much more vigilant and careful about the cooking and mixing processes, because with these methods you have a much smaller margin of error. Good luck!


    4 years ago

    I think I'd find a better name for them. Angel Farts are kinda unappetizing !


    4 years ago on Introduction

    These things are amazing! You definitely need a heavy duty mixer for them. They're like mixing concrete.

    hey jack

    4 years ago

    Bruuuuuh I love these best dessert EVER!!!!!! You did great