Recipe By Lisa H.
Rating
Published Nov 22nd
Prep 20m Cook 30m Additional - Ready In 50m
Servings 1 1/2 dozen Calories 114.3

This is a soft white candy made with light corn syrup.

Recipe Ingredients

  • 2 cups white sugar
  • ½ cup light corn syrup
  • ½ cup hot water
  • ¼ teaspoon salt
  • 2 egg whites
  • 1 teaspoon vanilla extract

Cooking Directions

  1. 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. 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. 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.

Nutrition Facts

  • Calories 114.3
  • Carbohydrate 29.3 g
  • Protein 0.4 g
  • Sodium 44.3 mg
  • Sugar 24.7 g

Reviews

  1. 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 like others have said the key is pouring in the cooked syrup very slowly in a slim stream while - Read more ...
  2. 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 HALF of the syrup SLOWLY over the egg whites beating continuely, return the other half of the syrup and continue - Read more ...
  3. Perfect Recipe!!! I takes about 20 min. though to loose it's gloss and then it doesn't totaly loose it. Wonderful!!!
  4. 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 whites, followed the instructions to the letter except that I allowed the sugar mixture to cool to 110 before - Read more ...
  5. 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 burning. Oddly enough, I didn't need to mix it as long with the hand mixer. The - Read more ...
  6. 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 mixer. However, the directions in this recipe were crystal clear and correct, based on my memories of making divinity - Read more ...
  7. 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..
  8. 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 sometimes difficult process. Have a deep bowl when you start the 'hot pour' and pour slow in a thin stream. Make - Read more ...
  9. 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) is NEVER attempt it during rainy weather or whenever the humidity is high. I live in Louisiana so that limits - Read more ...
  10. 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 into the beaters alittle at a time, if you pour it to fast it will - Read more ...

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