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Gelatin Divinity

Gelatin Divinity

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
BRIANDANIELSMOM

BRIANDANIELSMOM

Use any flavor of gelatin mix for these sweet treats. Similar to fudge, this fun and flexible candy may become a holiday tradition.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 36.6g
  • 12%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Butter a 9x13 inch glass baking dish, and set aside. Combine the sugar, corn syrup, and water in a saucepan over medium-high heat. Stir just to blend, then bring to a boil. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  2. Meanwhile, whip egg whites with an electric mixer until foamy. Sprinkle in the gelatin powder, and continue whipping until peaks form when the beaters are turned off and lifted.
  3. When the syrup reaches temperature, pour in a thin stream into the egg white mixture, mixing constantly on low speed. Increase to high speed once the syrup is in, and whip until the candy is stiff and loses its gloss. Fold in nuts, and spread into the prepared pan. Allow to stand until firm, then cut into squares.
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Reviews

Linda
10

Linda

12/22/2004

This divinity is fail proof. Even when I didn’t cook it long enough the taste was in-creditable. I used strawberry jell-O… and it tasted great too. It is also beautiful to serve. Special note: When cutting the divinity, dip knife in large glass of cold water. This will help keep the knife clean between slices.

JuliaLC
9

JuliaLC

9/21/2008

I'm giving this 5 stars for ease of preparation and texture, but know that it will taste like jello since you are using gelatin to flavor it. I made a double batch of cherry and had a blast whipping it up and prying it out of the bowl. I used a dry wooden spatula to spread it better in the pan (I used 2 cookie sheets) once it set slightly. The next time I made a batch of cherry, I put several drops of peppermint oil in the boiling sugar mixture. As far as cutting and packaging this candy, I've cut into squares and I've also handrolled small tubes using confectioner sugar coated hands.

HARLOW2
6

HARLOW2

12/9/2004

I'm so glad i came across your gelatin divinity recipe. The candy is so pretty and the fruity taste from the gelatin just makes it more tasty than plain old divinity. Just a tip, when I make divinity or fudge I turn on my dehuidifier,as high humidity can cause the candy to not set up. This recipe will definitely become a holiday tradition in my home.

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