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Divinity (Norma Delores Tite Frankford)

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Homemade divinity is so delicious. You can try different nuts, or with no nuts -- your preference!

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Ingredients

  • 4 cups sugar
  • 1 cup white corn syrup
  • 3/4 cup cold water
  • 3 egg whites
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pure vanilla
  • 1 cups chopped black walnuts

Details

Servings 8
Preparation time 20mins
Cooking time 90mins

Preparation

Step 1

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, salt and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 260°F on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 260°F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in black walnuts.

Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy.

After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.

This recipe yields 8 to 10 servings.

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