Recipe by Christine
"My brother used to make this every year."
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2 1/2 cups
light corn syrup
MY husband and I made this recipe with the help of a heavy duty Kitchenaid mixer. It is smooth and creamy and has a very good flavor. We will definately make it again.
I've tried this recipe twice and it does not set up for me. Mine was a gooey, sticky mess. I've always seen divinity recipes that went to about 248 degrees for half the syrup, then about 272 for the other half.
This is the same recipe that my mom used for over 30 years and now I have used it for almost 10 years. It has been fail-proof for me. I live in the south with more humidity and I have to beat it at least 10 - 15 minutes. The trick is to keep beeting it until it works right. You should also use a stand mixer.
I've been making divinity since I was nine years old. I'm now 65 and never had a failure with any recipe. This recipe is fine as written. Just don't ever make divinity on a rainy or humid day. It won't set up or at the least it will be difficult to get it to set up. As others have said apply ingredients in slow stream.
I have been making bill's divinity now for three years, it's never been a problem, in fact it's very easy (with a candy thermometer) everyone loves it!
Really great recipe! Never made divinity myself, but loved it for years. Very easy - those who posted they ended up with a gooey mess probably didn't beat it long enough. I made one batch as advised and another substituting the vanilla for peppermint extract & added just a few drops of red food coloring for a holiday twist. Cinnamon flavoring also good! Excellent - thank you for sharing Christine!
Cool, I watched my stepdad mess up on divinity a few times and here I did it right on my first try. Yay, it works!
I really enjoyed making this Divinity..
was very good and easy to make...
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: < 1
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