Gelatin Divinity Recipe -
  • READY IN 25 mins

Gelatin Divinity

Recipe by  

"Use any flavor of gelatin mix for these sweet treats. Similar to fudge, this fun and flexible candy may become a holiday tradition."

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Ingredients Edit and Save

Original recipe makes 24 candies Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  1. Butter a 9x13 inch glass baking dish, and set aside. Combine the sugar, corn syrup, and water in a saucepan over medium-high heat. Stir just to blend, then bring to a boil. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  2. Meanwhile, whip egg whites with an electric mixer until foamy. Sprinkle in the gelatin powder, and continue whipping until peaks form when the beaters are turned off and lifted.
  3. When the syrup reaches temperature, pour in a thin stream into the egg white mixture, mixing constantly on low speed. Increase to high speed once the syrup is in, and whip until the candy is stiff and loses its gloss. Fold in nuts, and spread into the prepared pan. Allow to stand until firm, then cut into squares.
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Reviews More Reviews

Most Helpful Positive Review
Dec 22, 2004

This divinity is fail proof. Even when I didn’t cook it long enough the taste was in-creditable. I used strawberry jell-O… and it tasted great too. It is also beautiful to serve. Special note: When cutting the divinity, dip knife in large glass of cold water. This will help keep the knife clean between slices.

Most Helpful Critical Review
Aug 03, 2007

oh wow. I just got finished fighting this out of the mixing bowl and it is delicious! although quite the sticky confection, it is really tasty - reminds me slightly of saltwater taffy without the salt mixed with marshmallows...I guess I'm just a northerner new to divinity, but it is definately an entirely new type of candy to be made in my kitchen. I used sugarfree cherry jell o and it made no difference (obviously, since there's three cups of sugar already!). I'm already considering a batch of lime... So I have learned that I don't like divinity after it has set. it's just too sweet for my taste, as well as everyone else in my house.

Sep 21, 2008

I'm giving this 5 stars for ease of preparation and texture, but know that it will taste like jello since you are using gelatin to flavor it. I made a double batch of cherry and had a blast whipping it up and prying it out of the bowl. I used a dry wooden spatula to spread it better in the pan (I used 2 cookie sheets) once it set slightly. The next time I made a batch of cherry, I put several drops of peppermint oil in the boiling sugar mixture. As far as cutting and packaging this candy, I've cut into squares and I've also handrolled small tubes using confectioner sugar coated hands.

Nov 10, 2006

Excellent... I'm getting the my Christmas candy list prepared and test out new recipes to use at the holiday. This one is a keeper. I used strawberry banana jello and it was pretty & good. I think I'll try to dry out some cherries and mix those in with the nuts. Oh and since it is humid out here in southeast Texas, I did keep out 2 tablespoons of water.

Dec 09, 2004

I'm so glad i came across your gelatin divinity recipe. The candy is so pretty and the fruity taste from the gelatin just makes it more tasty than plain old divinity. Just a tip, when I make divinity or fudge I turn on my dehuidifier,as high humidity can cause the candy to not set up. This recipe will definitely become a holiday tradition in my home.

Dec 02, 2008

This is the same recipe that my grandmother used. She passed many years ago when I was still in grade school and I have tried several times to make this. Thank you so much for bringing me back to a christmas tradition that I have missed for so long. AMAZING!

Dec 02, 2006

Wonderful recipe! I made it with lime gelatin, and also with raspberry. Both taste fantastic. As a newbie to candy making, I was not too sure about the whipping "until the candy loses its gloss," so each batch I made came out a little different texture-wise. But all the candy was deliciously edible.

Nov 16, 2009

Not the divinity I am used to, being from Ga. but more of a salt water taffy consistency. Maybe I didn't beat the mixture enough, it's still a tiny bit glossy but my electric beater sounded like it was going to blow so I stopped. I may add salt next time and create a salt water taffy. PS: I left out nuts for the kids. Overall 5 stars, loved it.


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  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 36.6 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.6 g
  • 5%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 27 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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