Best 20 Divinity Recipes

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Indulge in the ethereal delight of divinity, a confection that has captivated sweet enthusiasts for centuries. This heavenly treat, often associated with special occasions and celebrations, is characterized by its smooth, creamy texture, delicate flavor, and melt-in-your-mouth sensation. Divinity takes on various forms, ranging from the classic white divinity to enticing variations infused with nuts, fruits, and spices. This article presents a delectable collection of divinity recipes, each offering a unique taste experience. From the traditional Southern divinity to the sophisticated maple pecan divinity, these recipes cater to diverse preferences and skill levels. Embark on a culinary journey and discover the divine essence of this timeless confection.

Let's cook with our recipes!

OLD-FASHIONED DIVINITY CANDY



Old-Fashioned Divinity Candy image

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

Provided by Lisa H.

Categories     Desserts     Candy Recipes     Divinity Recipes

Time 50m

Yield 18

Number Of Ingredients 6

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

Steps:

  • 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.
  • 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.
  • 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 calories, Carbohydrate 29.3 g, Protein 0.4 g, Sodium 44.3 mg, Sugar 24.7 g

DIVINITY



Divinity image

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

Provided by Cathy

Categories     Desserts     Candy Recipes     Divinity Recipes

Yield 48

Number Of Ingredients 6

2 ⅔ cups white sugar
⅔ cup light corn syrup
½ cup water
2 egg whites
1 teaspoon vanilla extract
⅔ cup chopped walnuts

Steps:

  • 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.

Nutrition Facts : Calories 67.4 calories, Carbohydrate 14.9 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 5.2 mg, Sugar 12.4 g

GRANDMA'S DIVINITY



Grandma's Divinity image

Every Christmas my grandmother and I made divinity, just the two of us. I still make it every year. -Anne Clayborne, Walland, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 1-1/2 pounds (60 pieces).

Number Of Ingredients 6

2 large egg whites
3 cups sugar
2/3 cup water
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. pans with waxed paper., In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans., Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between sheets of waxed paper in an airtight container at room temperature.

Nutrition Facts : Calories 61 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.

DIVINITY



Divinity image

These scrumptious swirled confections are wonderful for gift-giving or adding to a plate of homemade candies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 12h55m

Yield 4

Number Of Ingredients 6

2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup coarsely chopped nuts

Steps:

  • Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260°F on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
  • Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.
  • Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.

Nutrition Facts : Calories 70, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg

PERFECT DIVINITY



Perfect Divinity image

This delicious recipe came from my sis in law and turns out perfectly every time and is soo easy to make! I get many requests for this recipe.

Provided by txgammi

Categories     Drop Cookies

Time 35m

Yield 40 serving(s)

Number Of Ingredients 7

2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
1/2 cup chopped pecans (optional) or 1/2 cup cherries (optional)

Steps:

  • In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
  • Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
  • Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
  • When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
  • Add vanilla and beat until candy holds its shape, 4-5 minutes.
  • Stir in the chopped nuts or cherries, if desired.
  • Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.
  • Let cool.

DIVINE DIVINITY FUDGE



Divine Divinity Fudge image

Provided by Emeril Lagasse

Categories     dessert

Time 25m

Yield about 24 pieces

Number Of Ingredients 6

2 large egg whites
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon pure vanilla extract
1/2 cup pecans

Steps:

  • Beat the egg whites with an electric mixer until stiff. Line a baking sheet with parchment or waxed paper. Put the sugar, corn syrup, and water in a medium-size heavy saucepan over medium-high heat. Stir to dissolve the sugar, bring to a boil and cook until the temperature reaches 260 degrees F on a candy thermometer, or the hard-ball stage, when a bit of the mixture dropped into cold water holds its shape, 10 to 15 minutes. Remove from the heat. Pour in a thin steady stream into the beaten egg whites and beat with an electric mixer on high for about 3 minutes, scraping down the sides of the bowl. Add the vanilla, and continue beating on high just until the candy starts to lose its gloss, 5 to 6 minutes. When the beaters are lifted, the mixture should fall in a ribbon that mounds on itself.

DIVINITY FUDGE



Divinity Fudge image

My mother was known for her divinty and this recipe always came out perfectly. It melts in your mouth and is a holiday favorite. Also, this makes a great gift.

Provided by Melissa Spangler

Categories     Candy

Time 35m

Yield 1 1/2 Pounds

Number Of Ingredients 7

2 1/3 cups sugar
2/3 cup white corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1 cup chopped pecans
1/2 teaspoon vanilla

Steps:

  • Stir the first four ingredients together in a saucepan over low heat until the sugar is dissolved.
  • Boil without stirring to 265 degrees on a candy thermometer or until a little mixture that is dropped in cold water forms a hard, almost brittle ball.
  • Remove syrup from heat and slowly pour over stiffly beaten egg whites, while beating with a mixer until mixture loses its gloss and a small amount that is dropped from a spoon holds its shape.
  • Fold in nuts and vanilla.
  • Pour into a greased 9"x9"x2" pan or drop by spoonfuls onto waxed paper to cool.
  • Store in tins.

DIVINITY CANDY



Divinity Candy image

Making this traditional Southern candy works best on a dry day; too much humidity prevents it from setting. For best texture, work quickly when scooping the candy. If it's setting too quickly, stir in a few drops of hot water until smooth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 6h50m

Yield Makes 4 dozen

Number Of Ingredients 6

3 1/2 cups sugar
1 cup light corn syrup
3 large egg whites
Pinch of kosher salt
1 teaspoon pure vanilla extract
48 toasted pecan halves

Steps:

  • In a medium saucepan, combine sugar, corn syrup, and 1 cup water. Bring to a boil, stirring just until sugar dissolves, and cook until syrup reaches 250 degrees (firm-ball stage) on a candy thermometer.
  • Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, starting on low and gradually increasing to high, beat egg whites with salt until stiff peaks form. If peaks form before the syrup reaches 250 degrees, reduce speed and keep mixer running on low.
  • With the mixer on medium speed, add the syrup in a slow, steady stream (taking care not to hit the whisk or side of the bowl). Add vanilla. Increase speed to high and continue to whisk until mixture holds it shape and begins to lose its gloss, 10 to 20 minutes. Prepare a small bowl of hot water for dipping and a 1-tablespoon cookie scoop or two spoons; line up miniature candy cups on a baking sheet.
  • Working quickly, use cookie scoop or spoons to drop 1 heaping tablespoon candy into each cup, dipping scoop into hot water as needed to prevent sticking. Press pecans into candy. Let candy cool completely, at least 6 hours and up to overnight. Candy can be stored in an airtight container at room temperature up to 1 week.

JEWELED DIVINITY



Jeweled Divinity image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h30m

Yield 24 candies

Number Of Ingredients 6

Butter, for the pan
2 1/2 cups granulated sugar
3/4 cup light corn syrup
2 large egg whites
1 tablespoon vanilla extract
1 1/2 cups gummy candies, such as Dots or Jujubes

Steps:

  • Butter a straight-sided 8-inch square cake pan and set aside. Line with a single sheet of parchment paper.
  • Attach a candy thermometer to the side of a saucepan. Add the sugar, corn syrup and 1/4 cup water to the pan and bring to boil, stirring until the sugar has just dissolved. Continue to cook until the syrup reaches 255 to 260 degrees F on the candy thermometer.
  • Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form.
  • When the syrup reaches temperature, slowly (and carefully) drizzle it into the egg whites with the mixer on high. Once the syrup is fully added, pour in the vanilla and continue to beat until the mixture is no longer glossy and holds its shape, 7 to 8 minutes.
  • Remove the bowl from the stand mixer and, moving quickly, fold 1 cup of the gummy candies into the mixing bowl using a wooden spoon. Transfer the mix to the prepared pan and do your best to spread into an even layer--it will be very sticky. Sprinkle the remaining candies over the top, lightly pressing them in to ensure they stay.
  • Allow the divinity to cool completely, about 1 hour. Cut into 1 1/2-inch squares and store in an airtight container.

MICROWAVE DIVINITY



Microwave Divinity image

Easy to make. Tastes like your grandma's divinity. No fail, you'll get it your first try; no more trying several times before it's perfect. Comes out perfectly the first time every time.

Provided by Crystal

Categories     Desserts     Candy Recipes     Divinity Recipes

Time 33m

Yield 24

Number Of Ingredients 5

2 cups white sugar
⅓ cup light corn syrup (such as Karo®)
½ cup water
2 egg whites
1 teaspoon vanilla extract

Steps:

  • Mix sugar, corn syrup, and water together in a microwave-safe bowl.
  • Cook sugar mixture in the microwave until mixture is 250 degrees F (120 degrees C), or until a small amount of sugar mixture dropped into cold water forms a rigid ball, 3 minutes.
  • Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
  • Stir sugar mixture into egg whites until no longer glossy, about 7 minutes. Stir in vanilla extract.
  • Drop candy by teaspoonfuls onto a sheet of waxed paper. Let stand until cooled, 15 minutes.

Nutrition Facts : Calories 79.2 calories, Carbohydrate 20.2 g, Protein 0.3 g, Sodium 7.6 mg, Sugar 17.9 g

MICROWAVE DIVINITY



Microwave Divinity image

Not only is this the best-tasting divinity recipe I've ever made, it's the easiest! Try it with and without the pecans. -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2-1/2 dozen.

Number Of Ingredients 7

2 large egg whites
2-1/4 cups sugar
1/2 cup water
1/2 cup light corn syrup
1/8 teaspoon salt
1/2 cup chopped pecans
1-1/2 teaspoons vanilla extract

Steps:

  • Place egg whites in the bowl of a heavy-duty stand mixer; let stand at room temperature for 30 minutes., In a microwave-safe 2-qt. bowl, combine the sugar, water, corn syrup and salt. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. Cook 6-8 minutes longer or until a candy thermometer reads 260°(hard-ball stage), stirring every 2 minutes. Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the bowl. Beat just until candy loses its gloss and holds its shape, 15-20 minutes. Immediately stir in pecans and vanilla. (Do not overmix, or candy will get stiff and crumbly.), Working quickly, drop by tablespoonfuls onto waxed paper. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature.

Nutrition Facts : Calories 83 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 16mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 0 protein.

PECAN DIVINITY



Pecan Divinity image

The table at our Sunday school Christmas party has a spot reserved for my divinity. I love making candy and have recruited my husband to help...between nibbles.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 5

2 cups sugar
1 cup water
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
1-1/2 cups chopped pecans

Steps:

  • In a large heavy saucepan, combine the sugar and water. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage). , Remove from the heat; stir in the marshmallow creme, vanilla and pecans. Continue stirring until candy cools and begins to hold its shape when dropped from a spoon. , Quickly drop by heaping teaspoonfuls onto waxed paper-lined baking sheet. Store in an airtight container at room temperature.

Nutrition Facts : Calories 72 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.

GELATIN DIVINITY



Gelatin Divinity image

Use any flavor of gelatin mix for these sweet treats. Similar to fudge, this fun and flexible candy may become a holiday tradition.

Provided by BRIANDANIELSMOM

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Time 25m

Yield 24

Number Of Ingredients 6

3 cups white sugar
¾ cup light corn syrup
¾ cup water
2 egg whites
1 (3 ounce) package cherry flavored Jell-O® mix
1 cup chopped pecans

Steps:

  • Butter a 9x13 inch glass baking dish, and set aside. Combine the sugar, corn syrup, and water in a saucepan over medium-high heat. Stir just to blend, then bring to a boil. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  • Meanwhile, whip egg whites with an electric mixer until foamy. Sprinkle in the gelatin powder, and continue whipping until peaks form when the beaters are turned off and lifted.
  • When the syrup reaches temperature, pour in a thin stream into the egg white mixture, mixing constantly on low speed. Increase to high speed once the syrup is in, and whip until the candy is stiff and loses its gloss. Fold in nuts, and spread into the prepared pan. Allow to stand until firm, then cut into squares.

Nutrition Facts : Calories 174.1 calories, Carbohydrate 36.6 g, Fat 3.6 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.3 g, Sodium 26.9 mg, Sugar 31 g

HOLIDAY DIVINITY



Holiday Divinity image

Take one bite of this Southern classic, and you'll see why its name supposedly originated from the word 'divine'! Divinity candy is nougat-like confection that typically has mix-ins like dried fruit and nuts. For a festive holiday version, candied cherries, candied citron, and pecans were chosen to be folded into the light clouds of meringue. Note that the nougat mixture will need at least 8 hours to dry until it is sliceable, so plan accordingly.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield About 50 pieces

Number Of Ingredients 8

Cooking spray, for sheet and hands
3 1/2 cups sugar
1 cup light corn syrup
3 large egg whites
Pinch of kosher salt
1 teaspoon pure vanilla extract
1 1/2 cups chopped toasted pecans
1 cup candied fruit, such as halved candied cherries, diced citron, or a combination

Steps:

  • Spray a 9 1/2‐by‐12 1/2‐inch rimmed baking sheet (also called quarter‐sheet pan) with cooking spray. Line with parchment; spray parchment.
  • In a saucepan, combine sugar, corn syrup, and 1 cup water. Bring to a boil, stirring, just until sugar has dissolved, then cook until syrup reaches 250°F (firm ball stage) on a candy thermometer.
  • Meanwhile, in the bowl of a mixer fitted with the whisk attachment, starting on low speed and gradually increasing to high, beat egg whites with salt until stiff peaks form. If peaks form before syrup reaches 250°F, reduce speed and keep mixer running on low.
  • Reduce speed to medium and add syrup in a slow, steady stream (taking care not to hit whisk or side of bowl). Add vanilla. Increase speed to high and continue to beat until mixture is very thick and begins to lose its gloss, 10 to 20 minutes. Fold in pecans and candied fruit. Scrape mixture into prepared pan, using hands sprayed with cooking spray to press in evenly.
  • Let stand until fully set and dry on top, at least 8 hours. Transfer to a cutting board; cut into 3/4‐by‐3‐inch pieces. Store in a single layer on parchment‐lined baking sheets, wrapped in plastic, at room temperature up to 1 week.

SUPER EASY DIVINITY CANDY



Super Easy Divinity Candy image

I have tried to make divinity a lot, but it never turned out quite right. This recipe is easy to make and delicious!

Provided by Angel Wilkinson

Categories     Candies

Time 50m

Number Of Ingredients 5

2 c sugar
1/2 c water
1 pinch salt
1 jar(s) marshmellow cream
1/2 c pecans, in pieces

Steps:

  • 1. Bring sugar, water, and salt to a rolling boil. Boil for only 2 minutes.
  • 2. Place marshmallow cream in a larger bowl.
  • 3. our hot mixture over cream and beat until mixture becomes dull. Be patient, it does take a while.
  • 4. Add pecans.
  • 5. Drop tablespoon fulls onto wax paper. Let cool fully and refrigerate. Or you also can pour the whole bowl out onto a cookie sheet covered with wax paper and break it apart once it is set up. Let cool. Refrigerate.

DIVINE DIVINITY



Divine Divinity image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 25 to 30 squares

Number Of Ingredients 5

2 1/2 cups sugar
3/4 cup corn syrup
1/4 cup water
2 egg whites
1/2 teaspoon peppermint extract, optional

Steps:

  • In a small heavy-bottomed pot dissolve the sugar in the corn syrup and water. Bring to a boil. Boil to thread stage (the candy thermometer should read between 223 to 234 degrees F). Brush down the inner wall of the pot with a heat-proof pastry brush and a small amount of water to prevent crystal formation.
  • In the meantime beat egg whites with mixer and whisk attachment until they hold stiff but not dry peaks. Pour 2/3 of the boiled syrup mixture in a thin stream over the beaten egg whites, whisking all the time on high speed. Put the remaining mixture back on the heat and cook to soft ball stage (the candy thermometer should read between 234 to 240 degrees F). Whisk into the egg white mixture with the mixer on high speed. Add extract. Continue whisking until mixture forms stiff peaks.
  • Pour into a buttered 9 by 13-inch pan. Let cool and cut. Store in an airtight container for chewier divinity or leave uncovered for a crispier texture.

DIVINITY, OLD FASHIONED CHRISTMAS CANDY



Divinity, Old Fashioned Christmas Candy image

You MUST have a heavy duty stand mixer to make this. It is my absolute all time favorite Christmas candy. Please make sure your walnuts are very fresh. This is a delicate candy and any off taste in the nuts will ruin it. 3 c. sugar 1/2 c. light corn syrup 2/3 c. water 2 egg whites 1/8 tsp. salt 1 tsp. vanilla 1 c. chopped nuts Bring sugar, corn syrup, salt and water to a boil. Cook to hard ball stage, (250-265 F) wiping any crystals from side of pan from time to time. While syrup is boiling, beat egg whites until they form stiff peaks. Very slowly pour a thin stream of syrup into the stiff egg whites keeping mixer at med high speed for as long as possible, reducing speed to med as mixture thickens. Add Vanilla Continue beating until mixture is very thick and loses its gloss. Stir in nuts with spoon. Drop by spoonfuls on greased cookie sheet. Allow to cool completely at room temperature. Store at room temperature for up to 1 week. Can be refrigerated. I have never tried to freeze Divinity, it has never lasted long enough.

Provided by personalchef

Categories     Low Protein

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

3 cups sugar
1/2 cup light corn syrup
2/3 cup water
2 egg whites
1/8 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts

Steps:

  • Bring sugar, corn syrup, salt and water to a boil.
  • Cook to hard ball stage, (250-265°F) wiping any crystals from side of pan from time to time. This will take about 10-15 minute.
  • While syrup is boiling, beat egg whites until they form stiff peaks.
  • Very slowly pour a thin stream of syrup into the stiff egg whites keeping mixer at med high speed for as long as possible, reducing speed to med as mixture thickens. Add Vanilla.
  • Continue beating until mixture is very thick and loses its gloss. This will take quite a while, maybe 15 min, so be patient. Stir in nuts with spoon. Drop by spoonfuls on greased cookie sheet. Allow to cool completely at room temperature.
  • Store at room temperature for up to 1 week. Can be refrigerated.
  • I have never tried to freeze divinity, it has never lasted long enough.

Nutrition Facts : Calories 301.3, Fat 6.4, SaturatedFat 0.6, Sodium 42.6, Carbohydrate 62.3, Fiber 0.7, Sugar 54.1, Protein 2.1

PEANUT BUTTER DIVINITY ROLL



Peanut Butter Divinity Roll image

Loved these as a kid. Mom called them pinwheels. She stopped making them, lost the recipe I guess. So it took a while for me to get it right.

Provided by LUNAWOLVIN

Categories     Desserts     Candy Recipes     Divinity Recipes

Time 35m

Yield 40

Number Of Ingredients 6

2 ½ cups white sugar
⅔ cup light corn syrup
⅓ cup water
2 egg whites
1 tablespoon confectioners' sugar, or as needed
½ cup peanut butter, or as needed

Steps:

  • Mix sugar, corn syrup, and water together in a deep pan; bring to a boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball (hard ball stage), about 15 minutes.
  • Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
  • Slowly pour sugar mixture over egg whites while beating with an electric mixer. Beat until candy clings to a spoon and loses some of its shine. Spread candy mixture onto a sheet of waxed paper; sprinkle with confectioners' sugar. Generously spread peanut butter over candy mixture. Roll candy into one large roll; cut into 2 rolls. Slice each roll into desired pieces.

Nutrition Facts : Calories 84.3 calories, Carbohydrate 17.5 g, Fat 1.6 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.3 g, Sodium 21 mg, Sugar 14.4 g

NO COOK DIVINITY



No Cook Divinity image

Make and share this No Cook Divinity recipe from Food.com.

Provided by Mirj2338

Categories     Candy

Time 13h

Yield 24 serving(s)

Number Of Ingredients 6

1 Betty Crocker fluffy white frosting mix
1/3 cup light corn syrup
1 teaspoon vanilla
1/2 cup boiling water
1 (16 ounce) package confectioners' sugar
1 cup chopped nuts

Steps:

  • Combine frosting mix(dry), corn syrup, vanilla and boiling water in a small bowl.
  • Beat on highest speed until stiff peaks form, about 5 minutes.
  • Transfer to a large mixing bowl, on low speed gradually blend in sugar.
  • Stir in nuts.
  • Drop by spoonfuls on wax paper.
  • When outside of candy feels firm, turn over and allow to dry at least 12 hours.
  • Store in an air tight container.

DIVINITY FUDGE



Divinity Fudge image

My grandmother used to make this all the time when I was little. It always reminds me of her when I see it in the fudge store windows.. So easy to make too. The picture I found on another site.

Provided by Mary Beam

Categories     Candies

Time 45m

Number Of Ingredients 7

3 c white sugar
3/4 c white corn syrup
1/2 c boiling water
2 egg whites
1/4 tsp salt
1 tsp vanilla
1 c chopped walnuts, or whatever kind you like

Steps:

  • 1. Mix sugar, corn syrup and water together and cook, stirring constantly, until tested by dropping a teensy bit into cold water. When done, it will crack against the side of a cup (270 degrees on a candy thermometer).
  • 2. Beat the egg whites until very stiff.
  • 3. Add the salt and vanilla to the egg whites.
  • 4. When the syrup is ready, pour very slowly into the stiffly beaten whites. Beat until creamy.
  • 5. Add 1 cup chopped walnuts.
  • 6. Pour into a buttered 8x8 inch pan, or you can drop them my teaspoonful onto waxed paper. Let cool.

Tips:

  • Use quality ingredients: The better the ingredients, the better the divinity will be. Use real butter, not margarine, and high-quality semisweet chocolate.
  • Cook the sugar syrup to the right temperature: The sugar syrup should reach the soft-ball stage, which is 235 degrees Fahrenheit. If the syrup is not cooked to the right temperature, the divinity will not set properly.
  • Beat the egg whites until stiff peaks form: This will help to incorporate air into the divinity, making it light and fluffy.
  • Add the sugar syrup to the egg whites gradually: This will help to prevent the egg whites from cooking. Stir constantly until the divinity is thick and glossy.
  • Store the divinity in an airtight container: Divinity can be stored at room temperature for up to 2 weeks.

Conclusion:

Divinity is a delicious and easy-to-make candy that is perfect for any occasion. With just a few simple ingredients, you can create a sweet treat that everyone will love. So next time you're looking for a special dessert, give divinity a try.

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