Before mixing the ingredients, prepare a large baking sheet or flat tray by lining it with parchment paper or a silicone baking mat.

Make sure the surface is clean, dry, and large enough to hold all the candy pieces without crowding them.

Measure the powdered sugar into a separate bowl. Keep the marshmallow creme, softened butter, vanilla extract, and optional chopped pecans close at hand.

Preparing everything in advance makes the process easier because the candy mixture may become thicker as you work.

If you plan to make decorative candy shapes, prepare a small cookie scoop or two spoons. A cookie scoop helps create more uniform portions, while two spoons are useful for shaping small mounds.

Step 2: Soften and mix the butter

Place the softened butter in a medium mixing bowl.

Using a hand mixer or sturdy spoon, beat the butter until it becomes smooth and creamy. This helps it blend evenly into the marshmallow creme.

Scrape down the sides of the bowl with a spatula as needed.

The butter should be soft enough to mix easily but not melted or oily. If it has become very warm, let it cool slightly before continuing.

Step 3: Add the marshmallow creme

Add the marshmallow creme to the bowl with the softened butter.

Mix slowly at first, then increase the speed slightly until the ingredients are reasonably well combined.

The mixture should look thick, creamy, and sticky. It may not become completely smooth immediately, but continued mixing and scraping the sides of the bowl should help distribute the butter.

Add the vanilla extract and optional pinch of salt. Mix again until the flavorings are evenly incorporated.

At this stage, the mixture will still be too soft to shape. The powdered sugar will provide most of the structure needed for the finished candy.

Step 4: Gradually add the powdered sugar

Add approximately 1 cup of powdered sugar to the marshmallow mixture and mix on low speed until incorporated.

Continue adding the powdered sugar in small batches, mixing after each addition. Scrape down the sides of the bowl to ensure that no pockets of dry sugar remain.

After approximately 3 cups, check the consistency before adding more.

The mixture should become thick enough to hold a mound when scooped. If it remains extremely sticky and soft, add more powdered sugar a tablespoon or two at a time.

Avoid adding all the sugar at once because this can create lumps and make it difficult to judge the final texture.

The goal is a soft, pliable mixture that can be shaped without spreading excessively. It should not be so dry that it crumbles when handled.

Step 5: Fold in the chopped pecans

If you are using pecans, add the chopped nuts to the thickened mixture.

Fold them in with a sturdy spatula until they are evenly distributed. Avoid excessive mixing, which can make the process unnecessarily difficult as the candy becomes thicker.

For a more decorative appearance, reserve a few pecan pieces to place on top of each candy before it sets.

If you prefer plain vanilla divinity-style candy, skip the pecans and continue to the next step.

You can also divide the mixture into two portions and add pecans to only one half, creating two different varieties in the same batch.

Step 6: Shape the candy

Use a small cookie scoop or two teaspoons to portion the mixture onto the prepared parchment paper.

Aim for approximately 1 tablespoon per piece for small candies, or slightly more if you prefer larger portions.

Leave a little space between the candies so that they are easy to lift once set.

If the mixture is sticky, lightly grease the spoon or scoop with a small amount of butter. Use only a little, since excess butter can make the candy greasy.

Shape each portion into a soft mound. Traditional divinity often has a fluffy, irregular appearance, so the pieces do not need to be perfectly smooth.

If desired, press a few chopped pecans gently onto the top of each piece.

Step 7: Allow the candy to set

Leave the shaped candies at room temperature until they become firm enough to handle.

Depending on the moisture in the ingredients, the amount of powdered sugar used, and the temperature of your kitchen, setting may take approximately 1–3 hours or longer.

The finished candies should hold their shape when lifted carefully. They will generally remain softer and denser than traditional cooked divinity.

If the surface stays excessively sticky, the mixture may need additional powdered sugar or more time to set. Add any extra sugar gradually rather than mixing in a large quantity at once.

Avoid covering the candy tightly while it is still warm or very moist, because trapped moisture can make the surface sticky.

Step 8: Decorate and finish

Once the candies have set, you can decorate them with a small amount of melted chocolate, white chocolate, or additional chopped pecans.

For a simple holiday presentation, place the candies in small paper candy cups and arrange them on a platter.

If using melted chocolate, allow it to set completely before stacking or packaging the candies.

Keep decorations light so that the vanilla flavor remains noticeable.

Step 9: Serve or package the candy

Once the candy is firm and the decorations have set, transfer the pieces to a clean, food-safe container.

If stacking the candies, place parchment paper between layers to help prevent sticking.

Serve the candy at a gathering, arrange it on a holiday dessert tray, or package it in decorative boxes as a homemade gift.

Because this recipe uses a marshmallow-creme base and butter, store it according to food-safety guidance for the products used. Refrigeration may be appropriate, especially in warm conditions, although chilling can make the candy firmer.