Dad's Divinity Recipe -
Dad's Divinity Recipe
  • READY IN 30 mins

Dad's Divinity

Recipe by  

"This was the only thing I remember Dad cooking around the holidays. And if HE could do it... Just remember my mom's tip: never, never, never try to make candy when it's raining. I don't know why, but it seems to be true!"

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Ingredients Edit and Save

Original recipe makes 40 pieces (approximately) Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Cook syrup, sugar, and water to soft ball stage (a small amount dropped into cold water forms a soft ball).
  2. Pour half of this mixture over stiffly beaten egg whites. Stir.
  3. Cook remaining sugar mixture to brittle stage (a small amount dropped into cold water turns immediately brittle).
  4. Add to previous mixture and beat until candy will hold its shape. Beat again by hand to re-aerate it. Drop by spoonfuls onto waxed paper. Allow to harden as it cools. Store in refrigerator with waxed paper between layers.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2008

Good recipe but lots of sugar to start. I found a fix for gooey divinity flops after 4 different attempts from various Divinity recipes. Like others have said the key is pouring in the cooked syrup very slowly in slim streams while beating with the eggs whites. Pouring too much at once will cook the egg whites. Then keep beating (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 it still 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 and it changes the texture from a smooth chewy candy to a more fudge-like texture, which I actually like better. I know this is just adding more sugar but other Divinity recipes call for less sugar in the original list of ingredients. ALSO: Try this for a wonderful new flavor. When it's time to add the Vanilla, instead add the following: 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) 5 - 7 drops Yellow Food Coloring BUTTER MINT DIVINITY! You won't go back to plain.

Most Helpful Critical Review
Aug 29, 2002

Cooking the sugar mixture to the two different stages was difficult since it got too hot between trying to finish step 2 and starting step 3. The result was more like taffy. Though, I know divinity is not an easy candy to make anyway.


15 Ratings

Feb 12, 2004

Use 1 cup of syrup instead of 3/4. Also add 1/4 tsp. salt. I wouldn't bother cooking the syrup in two different stages. Just cook the mixture to 250 degrees. Otherwise, I think it gives it more potential for failure. Don't stir the syrup mixture while it's boiling or it can sugar. Add 1 tsp. vanilla or almond extract at the very end. Doing it this way has made some fantastic divinity. Remember, don't make divinity when it's humid outside or it will flop.

Nov 12, 2006

This Divinity is delicious!!! And it's absolutley goof proof...Great for a quick party take-along!!!!

Dec 14, 2008

I have not tried this recipe as it is very similar to the one I have used for years. You are not supposed to make divinity when it rains as it supposedly will not set BUT my recipe says that if it is humid remove 1 tablespoon of water. Since I live in Texas where it is always humid, I always remove the water and my recipe works even when it is raining!!!

Dec 16, 2002

These are really good but I found that they took a while before they would keep there shape so I would just let the mixture sit in the bowl for a couple of minutes and then go back and finish mixing. That's what worked for me.

Dec 29, 2008

This is a really great divinity. I added a 1/2 cup of dried blueberries and 1/2 cup of walnuts. To add a little more zip. The little blueberries made the candy even sweeter. However, I had guests from Maine that loved this that is why I used the blueberries.

Sep 13, 2008

This turned out perfect! The consistency turned out exactly like it should, and all in all, it was very yummy! I found the directions a LITTLE hard to follow, as "soft ball stage" is harder in my book than just saying "330-340 degrees"..


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  • Calories
  • 509 kcal
  • 25%
  • Carbohydrates
  • 131.6 g
  • 42%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0 g
  • 0%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 43 mg
  • 2%

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

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