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8 Recipes for Divinity

I can remember when Christmas came around, how we looked forward to this sweet treat called Divinity. Some people think it is too sweet, but I never did. I especially liked the way it just melted in your mouth.

The recipe below is for a holiday divinity. You use colored flavored Jello to give them the fruit taste and the Christmas colors.

Holiday Divinity

  • 2 egg whites
  • 1 - 3 oz package fruit flavored gelatin
  • 3 cups sugar
  • 3/4 cup light corn syrup
  • 3/4 cup water

Beat egg whites until light. Add gelatin and beat until stiff. Cook remaining ingredients. Stir until mixture reaches hard ball stage, 250 on a candy thermometer. Beat in the egg whites and pour into a 8 inch buttered pan. Cool and cut into squares.
Recipe from 1974

Easy Divinity

  • 2 3/4 c. sugar
  • 3/4 c. white corn syrup
  • 3/4 c. water
  • 2 egg whites, beaten
  • 1 tsp. vanilla
  • Desired amount of nuts

Mix sugar, syrup and water. Cook this mixture until it forms a soft ball. Pour 2/3 of this mixture over the egg whites, beating constantly. Cook the other 1/3 until it forms a hard ball (continuing to beat egg whites) and pour slowly over the egg whites. Continue beating until very stiff and creamy. Add nuts. Pour in buttered pan or may be dropped on waxed paper.
Recipe from a 1970 Rapid City SD recipe book.

Strawberry Divinity

Makes 2 1/4 pounds
  • 3 cups sugar
  • 1/4 cup light corn syrup
  • 3/4 cup water
  • 2 egg whites
  • 1 pkg. strawberry flavored gelatin
  • 1/2 cup flaked coconut
  • 1 cup chopped pecans

Combine sugar, corn syrup, and water in a 2 quart saucepan and heat to boiling, stirring constantly. Continue cooking, stirring occasionally, until a small amount of the mixture forms a hard ball when tested in cold water (252 on a candy thermometer)

Beat egg whites until foamy, add gelatin, beating until mixture forms peaks. Slowly pour hot syrup into beaten egg whites. Beating constantly on high speed of electric mixer. Beat until candy begins to hold shape.

Fold in coconut and nuts. Place in a greased 9 inch square pan. Cool and cut into squares.
Recipe from a 1974 recipe book

Divinity Puffs

  • 3 c. brown sugar
  • Pinch of salt
  • Enough water to cover (cold)
  • 3 egg whites, beaten stiff
  • 1 tsp. vanilla
  • Chopped nuts (optional)

Cook brown sugar, salt, water to hard ball stage. Then pour over egg whites beating in slowly and add vanilla then beat until it holds shape. (Forms fairly stiff peaks.) Then spoon onto wax paper.
Recipe from a 1970 Rapid City SD recipe book


  • 1 1/2 cups sugar
  • 1/2 cup water
  • Pinch of salt
  • 1 pint marshmallow cream
  • 1 tsp. vanilla

Combine sugar, water and salt in a pan and bring to boil without stirring. Continue to boil until it reaches hard ball stage. Pour over the marshmallow creme and beat until consistency to drop from teaspoon onto waxed paper. Add vanilla.
See the recipe: Divinity

Here's a recipe for making homemade Marshmallow Creme


  • 2 1/2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 tsp. salt
  • 1/2 cup water
  • 2 egg whites
  • 1 tsp. vanilla

In a 2-quart saucepan, combine sugar, corn syrup, 1/2 tsp. salt, and 1/2 cup water.

Cook to hardball stage (260 degrees) stirring only until sugar dissolves. Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer.

Add vanilla and beat until candy holds it's shape, 4 to 5 minutes.

Quickly drop from a teaspoon onto waxed paper. Makes about 40 pieces.
See the recipe: Divinity Candy

Temperature Tests for Candy Making

There are two different methods of determining when candy has been cooked to the proper consistency. One is by using a candy thermometer, the other is by the cold water test.

I always use the cold water test. Here's how it works:

When cooking your candy, place a small bowl of cold water near your pot. As you are stirring with a spoon, let some of the syrup on the spoon drip into the cold water. Then use your fingers to feel how hard it is.

So, there is generally a soft ball stage, where you can form the syrup into a soft ball, and a hard ball stage, where the drop forms into a hard ball.

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Here's a page to start making some easy Christmas Crafts. Easy Christmas Crafts for Kids and Homemade Christmas Ornaments


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