Reviewed: Dec. 5, 2009

I beat this for 20 minutes, still just as shiney and deflated as can be. I don't know what went wrong, but this isn't divinity.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Nov. 28, 2009

All seemed perfect, until I poured the vanilla, and wallnuts in, beat it for another 20 minutes, runny as could be, poured it into a 4x8 pan @ 300 degrees for 20 mn, turned oven off and left pan in oven, looked great on the sides, middle was a little mushy looking with a start of a crust on the top. I figured if I left it in the oven with it off it would contintu to bake without burning. WoW how delicious nouget.

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are you kidding me?

Cooking Level: Expert

Home Town: Brainerd, Minnesota, USA

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Reviewed: Sep. 29, 2009

One suggestion... if it doesn't quite set up it is the PERFECT frosting for angel food cake!!!!

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Auberina

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Reviewed: Apr. 8, 2009

Made this divinity and followed the "foolproof' tip by Aunt Nayne, (pouring in 1/2 the syrup & cooking the rest to 290) and it was a flop...more like taffy than divinity. I think cooking the second half of the syrup longer may have been the problem. I will still give the recipe the benefit of the doubt and try to remake it again this weekend following the original recipe exactly and see if it's any better. I've made divinity 10 times with a different result every time!

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Partyof5

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Ellijay, Georgia, USA

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Reviewed: Dec. 28, 2008

Ok. I'm going to post my personal review. I have never made or HEARD of Divinity before today. My boyfriend mentioned that he likes it, but told me it was too hard for me to try making, and that his mother's was the best in the world so not to bother. I took this as a challenge, and found this recipe. And Oh My GOD is this stuff heaven! I'm diabetic, so I can't eat more than a piece or two. Made 2 revisions to this recipe. At the last minute or 2 of mixing, I added about 3/4 cup of finely chopped almonds, and 3-4 drops of red food colouring (to give it a very festive look). Here in a few minutes I'm going to make 2 more batches, one using almond extract, and the other using cherry extract and diced marachino cherries. Awesome recipe! Very easy to make (but for impatient people like me it can be a bit tedious). Thanks for a great addition to my holiday treats!!!

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Nevaeh

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Reviewed: Dec. 18, 2008

What a wonderful big sticky mess! Make sure the bowl you're mixing it in has a handle - I found the bowl a little hard to hold onto since mine didn't. I followed the directions as stated and added in pecans before dropping onto the wax paper to let them set.

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bekah

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2008

I did make this as stated, and couldn't get it the candy to mix up for anything. So I changed it. 3 cups sugar, 1/2 c. syrup, 1/2 c. water, 3 egg whites, and 1t. vanilla. I cooked the syrup to 270. And I don't have anything but a cheap hand mixer. It firmed up in about 4 minutes, I scooped it all out onto buttered wax paper then cut into squares so I could put them in paper cups. Maybe with a different mixer, as written, it would have worked for me. Maybe not. But the "flop" is working great for hot cocoa.

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mamakittyto3

Cooking Level: Expert

Home Town: Montrose, Iowa, USA

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Reviewed: Dec. 1, 2008

This recipe was easy and very good. I have never had good luck with divinity, but this one turned out great!! I used a hand mixer and had no problems. Will definately make again. Thank you for sharing recipe!!!

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andlynch06

Cooking Level: Expert

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Reviewed: Nov. 25, 2008

Absolutely wonderful!!! I did use the 2 1/2 cup sugar tip but thats the only change! Its raining lol I used a dehumidififer in the room turned it on for an hour before and keep it going thru whole process! Like a dream! and way easy with a stand mixer (kitchenaide) A+++

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tess73

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Reviewed: Sep. 6, 2008

This is a great 'softer" version. With Divinity, it all depends on what you expect the end result to be. Do you like a moist, chewy candy? Or are you looking for a crisp, airy candy? Adding half the sugar mixture to egg whites, then returning the rest to the heat and increasing it's temperature before also adding that does help with the crispness. A big hint also is Don't underbeat divinity.. some may take 15 to 20 minutes or even more.

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JuliaLC

Cooking Level: Expert

Home Town: Estell Manor, New Jersey, USA

Living In: Brigantine, New Jersey, USA

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Reviewed: Jan. 23, 2008

I made this for my niece, who is a new mom, and she thought it was "the bees knees', better than any candy store divinity.

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Lynne Garrison

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Ridgecrest, California, USA

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Reviewed: Jan. 1, 2008

I think I found a fix for gooey divinity flops after 4 different attempts from various Divinity recipes, the first attempt I burned up my mixer! SO I got a Kitchen Aid. Needed one anyway. Anyway like others have said the key is pouring in the cooked syrup very slowly in a slim stream while beating with the eggs whites. Pouring too much at once will cook the eggs. Then keep beating the sucker (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 you still think it 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. ALSO: Try this for a new flavor twist: When it's time to add the Vanilla, instead of 1 tsp, add the following: 5 - 7 drops Yellow Food Coloring 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) BUTTER MINT DIVINITY! You won't go back to plain.

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T. Tranum

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Reviewed: Dec. 20, 2007

GREAT!

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kokoskorner

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Dec. 15, 2007

Good recipe for old fashion divinity---I have a couple of suggestions to make it fool proof. These always work for me. 1. Cook just as the recipe says until you reach 250 degrees, pour just HALF of the syrup SLOWLY over the egg whites beating continuely, return the other half of the syrup and continue to cook to hard crack stage, 285 to 290 degrees and pour the rest slowly over the egg white mixture. Beat until mixture starts to lose it's gloss, add flavoring, vanilla, almond, etc and 1 tbls. butter or margerine. drop or pour and cut in squares or roll like a log and slice or use log as middle of caramel nut roll. I've even added some chocolate chips after the syrup and made it chocolate flavored. Good with chopped marachino cherries and pecans.

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aunt nayne

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Reviewed: Dec. 9, 2007

Tastes good - reminds me of marshmallow fluff. However, remember relatives making this when I was a child WITH A HAND MIXER and theirs always turned out -stiff and kept it's form. I mixed mine for about 30 minutes and it still would not keep its form. Either I didn't have enough patience or I'm not cut out for this particular item! 2nd try making it and I remember now why it's not an annual thing.

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clarice71

Cooking Level: Intermediate

Home Town: Horicon, Wisconsin, USA

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Reviewed: Nov. 10, 2007

Mine turned out like something akin to a good quality adhesive caulk. Why? Second attempt was the same. I mixed it for nearly 15 minutes. Maybe I just don't have the knack.

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George

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Reviewed: Oct. 24, 2007

This was very good and VERY easy!! I used 2 1/2 cups sugar, and it came out sweeter than I like, so next time I'll use the recommended 2 cups. I also used almond extract in place of vanilla, although vanilla would be great as well. Thanks!

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SStephan

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jan. 13, 2007

I am sure the recipe was fine, but dont even attempt if you dont have something like a kitchen aide. I burned up a mixer and wasted two batches, and it still never made.

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Canfern

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Denton, Texas, USA

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Reviewed: Dec. 21, 2006

I loved this recipe and it was easy to make. I used almond extract instead of vanilla for the second batch and it added so much flavor!

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Kimberly F.

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Reviewed: Dec. 21, 2006

My favourite thing to make during the holidays (good dry winters). I agree, an upright, stand mixer is required to keep your hands free. I added small baking jujubes to the divinity right before dropping them to set - so much better! Absolutely love them this way. Yum!

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