Divinity

Divinity

135

"White divinity which I used to call divinity fudge. Absolutely divine! Store in an airtight container."
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Ingredients

servings 67 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 67 kcal
  • 3%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 0.4 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

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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Directions

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  1. Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
  2. Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
  3. Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.

Reviews

135
  1. 170 Ratings

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Most helpful positive review

I think this recipe needs some detail instructions for first timers. Cook the sugar mixture briskly, unstirred and undisturbed, for 10-15 minutes, until the temperature reached 255 degrees on a...

Most helpful critical review

I've tried a dozen divinity recipes including this one & they all turned out like Polar Bear vomit! Had to resort to asking someone back home in the deep South who actually knows how to make it...

I think this recipe needs some detail instructions for first timers. Cook the sugar mixture briskly, unstirred and undisturbed, for 10-15 minutes, until the temperature reached 255 degrees on a...

I've tried a dozen divinity recipes including this one & they all turned out like Polar Bear vomit! Had to resort to asking someone back home in the deep South who actually knows how to make it...

Even if you follow the recipe exactly and don't make it on a rainy or humid day, you have to accept that sometimes it won't work. That is just the nature of making divinity and has nothing to do...

The divinity turned out great! My first attempt at candy, too. This is the same recipe as the one in my Betty Crocker cookbook. I used one cup of pecans and one T less water, b/c it is always h...

First rule of divinity: don't try making it when it's raining or the humidity is high...even the best recipe will fail. I've not tried the "humidity version" with a tablespoon less water; so bew...

The first review, by TXLadyBug, was spot on. I followed the recipe as given by Kimberly, but I removed the syrup from the heat at 255 to prevent it from overheating. I used an old trick from my...

This is a good recipe. My first attempt at Divinity. I was always afraid to try. Made it today with my 10-year-old granddaughter. I couldn't call it really easy because it does require close...

I tried your recipe last night and it turned out great! I had no problem with it setting up and getting the right firmness. It tastes great also. It was the first time that I had ever attempted ...

The definative Divinity recipe. I couldn't find my great grandmothers and this worked out great! Mad it on a rainy day in Washington state!