This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

Divinity

Read Reviews (119)

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

Ingredients Edit and Save

Watch video tips and tricks

My Amish Friend’s Caramel Corn

Cookies Across America

Hedgehogs

Coconut Macaroons III

Aunt Teen's Creamy Chocolate Fudge

Mom's Best Peanut Brittle

Microwave Peanut Brittle

How to Make Caramel Chocolate Coins

World's Best Peanut Fudge

Sugar and Sweeteners

All about Eggs

Vanilla Extract vs Vanilla Bean

Original recipe makes 4 dozen (approximately) Change Servings

2 2/3 cups white sugar
2/3 cup light corn syrup
1/2 cup water

2 egg whites
1 teaspoon vanilla extract
2/3 cup chopped walnuts (optional)

Check All Add to Shopping List

Directions

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).
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).
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.

Kitchen-Friendly View

ADVERTISE WITH US

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 candy thermometer, or a drop of the mixture in cold water forms a firm almost brittle ball. I found the 10-15 minutes, was just as important as the temperature. Next, beat the second mixture for another 10 minutes or so (very important time), loses its gloss and is firm enough to hold its shape in a spoon. Stir in the nuts at once. Great taste and texture. Hope this helps.

—Elizabeth Specht

See full review »

Most Helpful Critical Review

Dec 23, 2003

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. The golden key is the temperature...THREE HUNDRED DEGREES!!! I don't know how anyone makes divinity by stopping the cooking at the "mostly prescribed temperatures" of 235, 250, 255, 260 & so forth. If you've never been able to make divinity, join the club but try one more time & cook the sucker to 300 degrees. I think you'll be happy.

—MARKWPATTERSON

See full review »

150 Ratings

See other versions of this recipe!

Dec 14, 2005

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 with the recipe. That's just something you have to be aware of before you take on ANY divinity recipe. If you don't accept that fact...make something else. You have to be a good sport when attempting a divinity recipe! That being said... I love this recipe!!!! I like chocolate chips rather than nuts in it....although just plain is wonderful as well!

—Shoegirl

See full review »

Dec 23, 2006

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 humid where I live. I didn't have a candy thermometer, so I used the cold water/soft ball test. When I dropped it in the water, it formed a rope on the bottom of the glass that I was able to form into a squeezable ball. The syrup was also about to turn color. Don't be in a hurry when you are making this candy. It takes time, be patient and you will be rewarded.

—Ginger

See full review »

Dec 13, 2005

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 beware if you're attempting it. This is an excellent recipe! I use a cup of pecans instead of walnuts. Also, I don't use a candy thermometer, just test a bit of the syrup in ice water; if you can gather it up and it forms a hard ball that you can "hear" when you drop it on the counter, it's ready.

—AnnainOK

See full review »

Aug 25, 2003

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 attention to the directions. If you beat it too long after adding all the hot syrup and the vanilla, it may become a very sticky, gooey mess (as noted in reviews of other Divinity recipes here). I got mine into the pan in time, but what remained in the bowl couldn't be budged without hot water. I'm just guessing that if I had beat it much longer and it had cooled any more, it would have been very difficult to get into a pan.

—MARGE12

See full review »

Oct 06, 2003

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 to make divinity, I had always heard that it was very difficult, but your recipe worked great for me. Thanks, and have a Merry Christmas !

—MROSSON

See full review »

Dec 22, 2002

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!

—Gina

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Bill's Divinity

Gelatin Divinity

Dad's Divinity

Divinity

Gelatin Divinity

Microwave Divinity

Peanut Butter Divinity Roll

Fantasy Divinity

Creamy Divinity

Divinity Cookies

ADVERTISE WITH US

Nutrition

Calories
67 kcal
3%

Carbohydrates
14.9 g
5%

Cholesterol
0 mg
0%

Fat
1.1 g
2%

Fiber
0.1 g
< 1%

Protein
0.4 g
< 1%

Sodium
5 mg
< 1%

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

Nutritional Information

Divinity

Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories: 67
Calories from Fat: 10

% Daily Value *
Total Fat 1.1g 2 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 5mg < 1 %
Potassium 10mg < 1 %
Total Carbohydrates 14.9g 5 %
Dietary Fiber 0.1g < 1 %
Protein 0.4g < 1 %
Sugars 12.4g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium < 1 %
Iron < 1 %
Thiamin < 1 %
Niacin < 1 %
Vitamin B6 < 1 %
Magnesium 1 %
Folate < 1 %

* 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.