Divinity

Divinity

135

"White divinity which I used to call divinity fudge. Absolutely divine! Store in an airtight container."

Ingredients

{{adjustedServings}} servings 67 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
  2. Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
  3. Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.
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Reviews

135
  1. 170 Ratings

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I think this recipe needs some detail instructions for first timers. Cook the sugar mixture briskly, unstirred and undisturbed, for 10-15 minutes, until the temperature reached 255 degrees on a...

I've tried a dozen divinity recipes including this one & they all turned out like Polar Bear vomit! Had to resort to asking someone back home in the deep South who actually knows how to make it...

Even if you follow the recipe exactly and don't make it on a rainy or humid day, you have to accept that sometimes it won't work. That is just the nature of making divinity and has nothing to do...