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Divinity

Divinity

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Lisa H.

This is a soft white candy made with light corn syrup.

Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

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  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
  2. Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
  3. Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.
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Reviews

aunt nayne
233
12/15/2007

Good recipe for old fashion divinity---I have a couple of suggestions to make it fool proof. These always work for me. 1. Cook just as the recipe says until you reach 250 degrees, pour just HALF of the syrup SLOWLY over the egg whites beating continuely, return the other half of the syrup and continue to cook to hard crack stage, 285 to 290 degrees and pour the rest slowly over the egg white mixture. Beat until mixture starts to lose it's gloss, add flavoring, vanilla, almond, etc and 1 tbls. butter or margerine. drop or pour and cut in squares or roll like a log and slice or use log as middle of caramel nut roll. I've even added some chocolate chips after the syrup and made it chocolate flavored. Good with chopped marachino cherries and pecans.

REBEKAH39
122
12/24/2003

This is BY FAR THE BEST divinity recipe! Contrary to what one reviewer stated, this recipe is very specific. I was very happy with the end product. Candy making is a very tedious and sometimes difficult process. Have a deep bowl when you start the 'hot pour' and pour slow in a thin stream. Make it take about 3 to 4 minutes to pour it all. Thanks for a great recipe! :-))))))))) A+++++++++

KAREN1250
77
12/20/2003

This is like my mom's recipe I used for along time. Divinity is a challenge, but well worth the effort. When I am pouring the hot syrup into my egg whites, be sure and pour it slow, I pour it into the beaters alittle at a time, if you pour it to fast it will cook your egg whites. If in the 5 minutes it hasn't lost the gloss, keep mixing, and if your mixer gets to hot, I stir by hand until the divinity just starts to loose its gloss and it is time to drop on your waxed paper. In rainy weather I have had to stir by hand for quite some time, but I have never had trouble making it when it rains except for having to stir it longer.