Good recipe but lots of sugar to start. I found a fix for gooey divinity flops after 4 different attempts from various Divinity recipes. Like others have said the key is pouring in the cooked syrup very slowly in slim streams while beating with the eggs whites. Pouring too much at once will cook the egg whites. Then keep beating (in my case it took 15 minutes) until it starts to lose its gloss. But if it is still gooey, here's how to save it: Reheat the mixture - microwave if you have a glass bowl or put metal pan in very hot water, so it gives your mixer a rest and makes the candy warmer and more pliable. Then start mixing again. If it still wont set up, add about 1/2 to 1 tsp of hot water to the mix then sprinkle in about 1/2 to 1 cup powdered sugar while mixing ON SLOW. It will start to set up much faster now and it changes the texture from a smooth chewy candy to a more fudge-like texture, which I actually like better. I know this is just adding more sugar but other Divinity recipes call for less sugar in the original list of ingredients. ALSO: Try this for a wonderful new flavor. When it's time to add the Vanilla, instead add the following: 1/4 tsp. Peppermint Extract 1/4 tsp. Butter flavor Extract 1/2 tsp. Vanilla Extract (more or less peppermint or butter extract to taste) 5 - 7 drops Yellow Food Coloring BUTTER MINT DIVINITY! You won't go back to plain.

This Divinity is delicious!!! And it's absolutley goof proof...Great for a quick party take-along!!!!

Use 1 cup of syrup instead of 3/4. Also add 1/4 tsp. salt. I wouldn't bother cooking the syrup in two different stages. Just cook the mixture to 250 degrees. Otherwise, I think it gives it more potential for failure. Don't stir the syrup mixture while it's boiling or it can sugar. Add 1 tsp. vanilla or almond extract at the very end. Doing it this way has made some fantastic divinity. Remember, don't make divinity when it's humid outside or it will flop.

These are really good but I found that they took a while before they would keep there shape so I would just let the mixture sit in the bowl for a couple of minutes and then go back and finish mixing. That's what worked for me.

This turned out perfect! The consistency turned out exactly like it should, and all in all, it was very yummy! I found the directions a LITTLE hard to follow, as "soft ball stage" is harder in my book than just saying "330-340 degrees"..

Cooking the sugar mixture to the two different stages was difficult since it got too hot between trying to finish step 2 and starting step 3. The result was more like taffy. Though, I know divinity is not an easy candy to make anyway.

I have not tried this recipe as it is very similar to the one I have used for years. You are not supposed to make divinity when it rains as it supposedly will not set BUT my recipe says that if it is humid remove 1 tablespoon of water. Since I live in Texas where it is always humid, I always remove the water and my recipe works even when it is raining!!!

This is a really great divinity. I added a 1/2 cup of dried blueberries and 1/2 cup of walnuts. To add a little more zip. The little blueberries made the candy even sweeter. However, I had guests from Maine that loved this that is why I used the blueberries.