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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 till 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 Mrs. F A Bleeker, Oklahoma City, OK in a 1970 Rapid City SD recipe book.

Divinity Fudge

Boil 2 cups of light brown sugar and 1/2 cup cold water until mixture forms a firm ball when tried in cold water.

Beat 1 egg white until stiff, add syrup slowly, beating until creamy.

Add one 1/2 cup chopped nut meats and 1 teaspoon of any desired flavor.

Drop onto wax paper in lumps. Candied fruit or coconut may be substituted for nut meats.
Recipe circa 1919

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

More Recipes for Divinity!

Here's an old recipe for Divinity that uses marshmallow creme.

Here's a recipe for making homemade Marshmallow Creme!

Here's another recipe for making Divinity Candy using light corn syrup and egg whites.

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 nto 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.