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"This is a soft white candy made with light corn syrup."
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50 m servings 114 cals
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Original recipe yields 18 servings



  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 44 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
  2. Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
  3. Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.


  1. 86 Ratings

Most helpful positive review

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 HA...

Most helpful critical review

Tasty, but goopy, and made me a little sickish... hmm.. should it be cooked? We tried cooking it (I forget how much/long) and it was somewhat better..

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 HA...

This is BY FAR THE BEST divinity recipe! Contrary to what one reviewer stated, this recipe is very specific. I was very happy with the end product. Candy making is a very tedious and sometime...

This is like my mom's recipe I used for along time. Divinity is a challenge, but well worth the effort. When I am pouring the hot syrup into my egg whites, be sure and pour it slow, I pour it in...

This is very close to the recipe I have used for years. (Mine calls for 2 1/2 cups sugar) It really is wonderful. The most important thing to remember when making divinity (actually most candies...

I've made this recipe 5 times now. Only once did I use a stand alone mixer (Xmas present!). The hand mixers worked ok for me, though the last time I used a hand mixer, I could smell the motor ...

This recipe worked great. But it took a few tries. The first time I used pasturized egg whites from a carton and it flopped. You can't uses pasturized eggs!! The next time I used real egg wh...

Mine didn't exactly turn out, but that wasn't any fault of the recipe....my ancient mixer gave up on me. I'll wait to try this again when I've finished moving and have access to my nice stand mi...

Perfect Recipe!!! I takes about 20 min. though to loose it's gloss and then it doesn't totaly loose it. Wonderful!!!

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...

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