Reviewed: Dec. 21, 2011

This was my first attempt at making divinity and it turned out great! Very easy using a stand mixer and a candy thermometer. A couple of tips I followed from the reviews of several other recipes were to use egg whites that are room temperature and to add the syrup to the egg whites slowly, in a very thin stream. Definitely will be making this again!

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Reviewer:

doodle's mom

Cooking Level: Intermediate

Reviewed: Nov. 8, 2011

Okay so I have been making this recipe for 30 or so years and I got it out of the Better Crocker Cookbook. Anyway I have added walnuts (this version takes longer to set) and crushed soft peppermint sticks to change the recipe. This year I am going to try cinnamon. I also upped the cooking temp to 265 it seems to help it set better.

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Vicki3502

Reviewed: Dec. 27, 2010

I changed this recipe to 6 servings as I had 3 egg whites and it turned out great. I needed to beat it between 5-10 min. I discovered that you needed to wait until it kind of lost the gloss and started to look dry. It made 38 large (too large) pieces.

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Mary

Reviewed: Dec. 23, 2010

This was my first time making divinity . . . . I have always been scared to even try it based on horror stories I've heard! Followed the recipe and it was perfect - I think you do need a good candy thermometer though!

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msfittstein

Reviewed: Dec. 22, 2010

Have made 2 batches using this recipe. They have both turned out like marshmellow cream. I lost my recipe that was my grandmothers. This was the closest one. Not impressed with it!

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Tina66482

Reviewed: Dec. 19, 2010

This was the first time I made divinity. Everything worked out just like the recipe and reviews said. I let it cook for 15 minutes and got to the hard ball stage, very good recipe, I will make it again

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Reviewer:

Claudia M.

Cooking Level: Expert

Reviewed: Jul. 17, 2010

I chose this recipe because my dad was the one to make the divinity and his name was Bill too. My first attempt won his approval!! My only tip is to make sure you store this in an airtight very clean container. I kept it in a plastic container that evidently still had a bit of dishsoap film clinging to it and after a couple days the candy had absorbed the soap flavor

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Becco T

Cooking Level: Beginning

Reviewed: Dec. 27, 2009

Even on a rainy day, this recipe was successful! (minus the tablespoon of water). Thanks, you have given me faith that I can make divinity! :D

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Reviewer:

amandolynnd

Living In: Cordova, Alaska, USA

Reviewed: Dec. 23, 2009

Fabulous! It like the divinity i had when i was a kid and fell in love with! The only change I made was I added chopped walnuts and doubled the vanilla! My mouth is soooo happy! Thanks

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Reviewer:

netterz

Reviewed: Dec. 6, 2009

This didn't set up for me. I let it cook until 260 degrees, and beat it for longer than the 5 minutes the recipe suggests. I know that divinity is ready to be spread when it loses its gloss, but this never did, and how long are you gonna run your Kitchenaid until you admit defeat? I did after about 10.

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