Reviewed: Nov. 9, 2009

As everyone in the humid South knows, you should NEVER attempt divinity in the rain. Well, let me tell you, I live in Alabama and I just made this recipe during a tropical storm with my French doors wide open...It turned out GREAT!! Amazing! I followed the directions exactly, except that I was not sure my thermometer was calibrated exactly right so I also used the ice water (hard ball) technique because it seemed like it was getting very close to the correct temp when my thermometer hit about 255. I stopped at 255, and it turned out just fine. For the person who said they burned up their mixer, you can avoid that by mixing well to the point were it starts cooling and thickening up, and finishing by mixing with a spoon. The whole point is to get it to cool down, and that is done by mixing it with air. Perfect recipe. I'll be using it again and again. Thanks!!

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TALACHEE

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Reviewed: Jun. 2, 2009

Good. I added some chocolate chips to half the batch when hot and they came out surprisingly good and swirly...

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USFCollegeGirl

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

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Reviewed: May 5, 2009

I've had trouble making divinity before, but this recipe was great. My divinity was perfect.

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lynn

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Reviewed: Feb. 28, 2009

Very good if you are sugar addicts like our family:) The light, fudgy texture is interesting. Also, I think it's possible to simply pour the mixture onto waxed paper and cut into squares.

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Samantha

Cooking Level: Intermediate

Living In: Riverview, Florida, USA

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Reviewed: Feb. 14, 2009

Absolutely foolproof!

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Biker Chick

Cooking Level: Expert

Home Town: Elmont, New York, USA

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Reviewed: Feb. 9, 2009

I love this heavenly stuff. It has taken me a few years to really get the art of making this candy down to a science. It's a tough recipe, but it is soooo worth the effort. I've started branching out into different flavors also. Instead of vanilla extract I'll add: almond extract for cherry flavoring, raspberry extract, and mint extract. I'm sure I'll try others in the future as well.

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Joy

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Reviewed: Jan. 22, 2009

I remember my mom making this while I was young. It is perfect as is. I had no trouble with this recipe. I even made it when it was raining.

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puravida555

Cooking Level: Expert

Living In: Maiden, North Carolina, USA

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Reviewed: Jan. 1, 2009

this was not for me at all. ive never tried divinity, so i dont know if it is the recipe or the candy itself. thanks anyways.

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J-Shep

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Dec. 30, 2008

I gave this 4 stars since it took me 4 tries to get the divinity to turn out! I had to do some research to learn that you beat the heck out of it when you mix everything together at the end. Once I knew to do that, it was great. A real hit with hubby's family at Christmas.

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Emily135

Cooking Level: Expert

Home Town: Williamsburg, Virginia, USA

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Reviewed: Dec. 26, 2008

I had, key word HAD, an upright mixer. After 15 min of beating and still glossy look on the candy, the motor on my mixer burned up. The candy works like taffy when trying to get it out of the bowl and formed. I finally let it cool some more and tried to form into balls with my buttered fingers. It held shape for about 2 minutes and then spread out like a little white cow pod. The only reason I gave this a three is because you could still eat it and the flavor was good.

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AZnative

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Reviewed: Dec. 24, 2008

Delicious!

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MAMADINK

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Reviewed: Dec. 17, 2008

I haven't tasted it yet, but the fact that it actually set up and wasn't a mushy mess is a first for me. I have NEVER had success making divinity until now. Great recipe. It is time consuming though and I'm glad I have a kicthen aid mixer, I can't imagine doing this with a small hand mixer.

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KJRMOM911

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Reviewed: Nov. 24, 2008

This is my first time making this recipe and it turned out great! I beat the egg whites for a really long time (while I waited for the sugar mixture to hit 260 degrees) and then added the sugar when it finally hit the right "stage". I was surprised at how long I had to beat the two together. I stood and watched my stand mixer, 5 minutes went by, 10 minutes, 12 minutes and then finally right around the 15 minute mark it started to set. Next time I'll probably just put it into a wax paper lined baking pan vs. spooning it out. My grandmother used to do it that way and I think its a bit easier than spooning it. Thanks for the great recipe!!!

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JacksMama

Cooking Level: Intermediate

Living In: Forest Grove, Oregon, USA

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Reviewed: Nov. 24, 2008

wow i did it i have tried to make divinity before and it never set this time it did i just kept mixing it with my mixer and it worked

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jlanna

Cooking Level: Expert

Home Town: Denison, Texas, USA

Living In: Mckinney, Texas, USA

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Reviewed: Sep. 24, 2008

This sounds almost like my Moms recipe except I believe she used pecans. Anyway, weather is important. I think you need cooler, dry weather which is rare here in Florida. lol Even the "failed" batches were yummy to eat. My brother and I would grab a spoon and enjoy the treat. Oh I would love some divinity.

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Janice A.

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2008

All I can say is....perfection! I have not made divinity in years and I have had success and no success. With this recipe...it was fantastic. You definitely have to have a candy thermometer to get the exact hard ball stage. This will be the only divinity recipe that I use from now on.

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Luvchocolate100

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Reviewed: May 9, 2008

Excellent recipe. Made this for Christmas goody gifts this past year and everyone loved it. I live in a very humid area and usually divinity doesn't quite work - but this one did. Thank you!

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BOBBIBRIDGERS

Cooking Level: Expert

Living In: Newport, North Carolina, USA

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Reviewed: Feb. 19, 2008

This is the classic divinity recipe I was looking for. Excellent texture-great taste.

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catie

Cooking Level: Expert

Living In: Asheville, North Carolina, USA

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Reviewed: Jan. 20, 2008

This recipe has taught me to read the reviews and to dig through my old tried and true recipes. The weather was great out, low humidity, even held off making this a few days because of humidity but it did not hold shape, and looked like round sand dollars. Again I will make sure to read reviews!!!

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Elaine

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Reviewed: Dec. 29, 2007

I agree with MARKWPATTERSON...tried twice now and it does not turn out like I expected." I'm trying to freeze it a bit as I type to see if chilling it will work out in some way that will at least make it edible as long as it doesn't get to warm and turn soft again. Guess, I should of read the reviews or did as MARKWPATTERSON did and call my grandmother (married to my grandfather from the deep south whom the recipe I remembered came from!!) Sorry, I just really wanted to make something around the holidays that reminded me of Xmas from my childhood and this hasn't turned out at all. As others said this is hard to cook. Believe me, it certainly is more than difficult to cook and I followed directions to a T.

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