Divinity

Divinity

76

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

Ingredients

50 m {{adjustedServings}} servings 114 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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

76
  1. 86 Ratings

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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 HA...

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 sometime...

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 in...