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Divinity

Divinity

Kimberley

Kimberley

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Elizabeth Specht
369

Elizabeth Specht

12/23/2003

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 candy thermometer, or a drop of the mixture in cold water forms a firm almost brittle ball. I found the 10-15 minutes, was just as important as the temperature. Next, beat the second mixture for another 10 minutes or so (very important time), loses its gloss and is firm enough to hold its shape in a spoon. Stir in the nuts at once. Great taste and texture. Hope this helps.

MARKWPATTERSON
186

MARKWPATTERSON

12/23/2003

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. The golden key is the temperature...THREE HUNDRED DEGREES!!! I don't know how anyone makes divinity by stopping the cooking at the "mostly prescribed temperatures" of 235, 250, 255, 260 & so forth. If you've never been able to make divinity, join the club but try one more time & cook the sucker to 300 degrees. I think you'll be happy.

Shoegirl
112

Shoegirl

12/14/2005

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 with the recipe. That's just something you have to be aware of before you take on ANY divinity recipe. If you don't accept that fact...make something else. You have to be a good sport when attempting a divinity recipe! That being said... I love this recipe!!!! I like chocolate chips rather than nuts in it....although just plain is wonderful as well!

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