This Easy Homemade Divinity is incredible! Smooth, fudgy and delectable, this snow-white candy is surprisingly simple to make!
So confession: I’ve only had divinity one time before this, and it was from a local favorite, See’s Candies. Maybe you’ve heard of them?
I also had an ex-boyfriend whose grandma loved divinity, and I remember giving her a box for Christmas. So for me, divinity has always kind of felt like a Christmas candy recipe. Maybe I’m wrong, but there’s something so holiday-ish about divinity. It’s snow-white, which is shocking for a candy, and it looks like little melty snowballs. Plus, it’s kind of like a fudge, which always reminds me of the holidays.
If you don’t know, divinity is typically popular in the South and was invented (we think) by Karo corn syrup as a way to market their new product. It’s a cross between fudge, nougat and meringue and is totally unique and unparalleled. It’s so unlike the usual barks, brittles and fudges that are usually found around this time of year, and if you’ve never made it, I highly recommend you do!
The cool thing about this recipe is it can be customized to your preferences, too. I went with a traditional vanilla pecan divinity, but you can replace the vanilla extract with peppermint extract and add in shredded coconut, or use walnuts instead of pecans. Up to you!
Whatever you do, make yourself a tin of these and thank me later!
*Some Notes: in researching this recipe, I found that a lot of people advise against making this candy on a humid day, such as when it’s raining. The humidity can supposedly affect the way the candy sets up and dries, which is essential for divinity. I have not tested this theory, but I would just heed caution and try and make it on a low-humidity day.
*adapted from here
Easy Homemade Divinity Candy
- 2 egg whites at room temperature
- 2¼ cups granulated sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1/8 tsp salt
- 1/2 cup chopped pecans
- 1 tsp vanilla extract
- Line a large cookie sheet with parchment paper and set aside.
- In a large saucepan, heat together the sugar, water, corn syrup and salt. Cook on medium heat, stirring occasionally, for about 7-10 minutes or until the temperature reaches 260 degrees F. on a candy thermometer. Just before the candy reaches temperature, beat the egg whites on high speed using an electric mixer or stand mixer until stiff peaks form.
- Remove the boiling candy from the heat and, with the mixer on high speed, stream in the hot candy VERY slowly. It should take you at least 2 or so minutes to fully pour the hot candy mixture into the egg whites. Continue beating the mixture until it's no longer glossy and it holds its shape, about 6-10 minutes (it depends on your mixer). Stir in the chopped pecans and vanilla extract until combined.
- Butter two spoons (or grease them lightly with cooking spray) and, working quickly, drop rounded Tablespoonfuls of the divinity mixture onto the parchment-lined baking sheets. You may need to scrape the candy mixture off of one spoon with the other spoon, then quickly flick your wrist to create a soft curl (like soft serve) on top of the candy. It's okay if you don't get it quite right!
- Allow the candy to set at room temperature - maybe overnight, depending on the humidity in your home - until dry to the touch and no longer sticky. Once set and dry, you can keep it at room temperature for up to 5 days in an airtight container.
- NOTES: It is totally okay to take a small teaspoon-sized spoon of candy and test it on the parchment before doing the larger scoops. The divinity is ready when it holds its shape in a mound on the parchment paper. If it turns into a puddle, continue beating the mixture.
Chewy & soft, like nougat-meets-fudge, this is a must-try this holiday season!
Have a super sweet day!
I grew up in MS./aka/ the very deep south, and everybody I knew only made divinity on dry days. Several generations all swore humidity ruined divinity, so who was I to challenge them!! My mom did start making various flavors of divinity, like cherry (maraschinos, chopped and a bit of juice for color), and chocolate, she added a bit of Hershey’s, I use hot chocolate mix cuz it’s sweeter~with divinity a little more sweetness won’t be noticed!!
linda berry says
well LOL I am from MS too and yep I guess I had to try it and Yep its raining; It did quite well since I did not add the hot mixture as slowly as I should but I was frustrated with my brand new stand mixer. I had a six qt. bowl and could never get it to touch those two little egg whites in the bottom of that big bowl. so I got out hand mixer and started to pour the sugar mixture in. it was at that time I decided to return it all to the stand mixture and continue mixing; LOL well I have certainly made worse. at least you don’t have to eat it with a spoon. I think it will be fine after it sits a while; This was my mother candy when she was alive and I use to make it for her. But I said all that to let you know if you just have to have some on a rainy day, you can but it will never look the best, but oh the test is still so good.
Linda if it is a Kitchen Aid mixer there is a screw to adjust where the beater hits the bottom of the bowl. We have had to adjust all of ours from time to time. Tilt the head up (if it is a 5 qt) and you will see it. Hope this helps
Nice I forgot about the head adjustment
I am so glad you said something about the head adjustment! I didn’t know there was one. Now I won’t want to throw it out the window!!! Thanks!!
If humid. T urn on stovetop burners to reduce humidity. Al so maraschino cherry juice adds color to candy. Thanks mon
I just raise the bowl up until the egg whites get a little fuller, then you can put it in its normal position.
I have the professional model and nearly all the recipes look lost in it. I want to make this but now I’m afraid to try. Lol.
Do it! What have you lost if it’s a fail? A few ingredients and a little time? BUT WHAT IF IT TURNS OUT GOOD? Won’t you be proud? Nothing ventured, nothing gained as they say.
Susan Foreman says
I have the professional model and it took about 30 to 40 seconds to start it, but it was fine after that.
Just do it
Thanks for the info to adjust kitchen aid height. I have owned mine for 30 years and didn’t know this. I just now got it adjusted. Thanks again
Marian Bowling says
I had same problem!!
Tracee Pettee says
Ohhhh- I never knew about the screw on my Kitchen Aid! Thank you
Without a doubt humidity affects how this recipe comes out.!!
Alynda M Forrester says
On a rainy day two tablespoons less water.
Jo Ann Boler says
Yes if it’s raining it won’t set rite
I just made some and it came out really nice my first try thanks for this wonderful recipe
MY MOM WOULD ALWAYS TURN A BURNER ON, GAS OF COURSE, AND IT TAKES THE MOISTURE OUT OF THE AIR, THEN YOU CAN MAKE DIVINITY ANYTIME.
Back in Wisconsin my mother called it seafoam
Gebe, funny how it has different names depending on the region!
Jackie Marie says
I am also from Wisconsin, my Grandma made Seafoam and Divinity. I believe she used brown sugar in the seafoam and white sugar in the divinity, There was a slight. but distinctive taste between the two.
Anita Bellefeuille says
Yes sea foam is made from brown sugar and usually includes lemon juice or vinegar.
Judy Sabec says
Seafoam is actually a very different candy. Also affected by humidity.. lots of people call it honeycomb candy or sponge candy.
I love this recipe!! I like the ideas that you ladies have brought to the table. I can hardly wait to try different variations. This is my Mom’s favorite candy. I just made it for the first time today!
I grew up in Cali with my grandmother who was from Kansas—She made dozens and dozens and batch after batch mostly for Christmas or Easter and she said the same thing about rainy and gloomy days—She would not make it until the sun came out or would wait for a better day—She taught me to hold the spoon up sideways until the mixture looked like Angel Hair and the 3 beads came together on the spoon, and that was when it was ready for her to add the meringue/egg whites—I’m getting ready to try making it—No one in my family has ever tried to make it since she passed away almost 20 years ago—It’s going to be a successful Christmas if I can pull this off; I will carry on the family tradition—BTW, that was very sweet of you to teach us about adjusting the heads on the mixers—
I love divinity thank you so mu h for sharing cant wait tto try.
Connie Elder says
My grandmother taught me how to make it, here in Templeton, California. She grew up in Binger, Oklahoma and her grandmother taught her. I wish I had a daughter or granddaughter to teach how to make it, and hand the recipe down too. I always make it at Christmas time in remberance of of her. She always said the humidity was really important when making it. She would say never make it on a Foggy or rainy day, inless I wanted taffy. I’ve always listened to those words and it’s turned out great! Everything my sister has tried, not so great, it turns out taffy, so I make her a small gift box of it for Christmas. It’s my very favorite candy and hers too!!
There is one using the fluffy white frosting the dry box kind but I have lost would you by chance have it thank-you for your time
Elizabeth Davis says
This one uses a box frosting…Ingredients
1 (7.25 ounce) package white frosting mix
1/3 cup light corn syrup
1 teaspoon vanilla extract
1/2 cup boiling water
4 cups confectioners’ sugar
1 cup chopped nuts
Line a 10×15 inch cookie sheet with parchment or waxed paper. Set aside.
Beat frosting mix, corn syrup, vanilla, and boiling water in a mixing bowl until sti樈� peaks form, about 5 minutes.
Mixture will be very thick, and it is helpful to use a stand mixer.
Transfer to a large bowl and gradually beat in sugar; stir in nuts. Drop mixture by teaspoonfuls onto lined pan. Let
stand about 4 hours or until firm. Turn candies over and dry at least 12 hours. Store in an airtight container.
Thanks! Never hea d of this one. Can’t wait to try it.
Just found this and Wow did not know you could make divinity with a box of frosting.
Bee Engel says
Have you priced frosting in a box lately? $10.!!!! I can get you my recipe from my grandmother, but I’m going with this one which is much more cost effective! Fingers crossed it works out since I don’t have a stand mixer!
Just curious: why does the description in the recipe say “microwave divinity”? This seems to be a regular stove-top recipe.
Debbie – thanks for catching that! You could make this in the microwave, but I found the stove-top is easier and this must have been a slip. Will fix it now!
Diane Zambardino says
For humid days, measure water, then remove 2tablespoons. Cook as directed. Have done this numerous times and divinity comes out fine
Joan Dahlen says
I have made this candy at Christmas time years ago and decided to make it again today. I would not say this is an easy recipe and I am a seasoned cook. You must use a candy thermometer and you must make sure it reaches the correct temp which is 260 degrees. Then you pour it in a stream into your already beaten stiff eggwhites in your stand mixer. Your wrist will get tired. Take a few seconds break now and then until all the syrup is in there. Then it is hard to know how long to continue to beat. Paula Dean says five minutes, but my mixer became slow and I did not want to break it (Kitchen Aids are NOT cheap.)so I stopped beating it. I stirred in the pecans which also is hard to do because now the candy is thick as melted marshmellows and it is difficult to stir anything in there never mind the nuts. Then I buttered my spoon as several recipes suggested and began to drop the candy on my waxed paper. Good luck trying to get it off the spoon for the next one. The entire process is horribly sticky and I was so happy when I reached the bottom of the bowl. Now I am drying all my candy plops and sitting down with a cup of tea, thinking I may never make this candy again because it is NOT easy.
Alice Downing says
hi joan, I have made a lot of divinity. When the candy starts losing its gloss and getting hard to beat, that is a sign that it is done. It can thicken VERY quickly as it cools when you are beating it. It is also VERY sensitive to overcooking…cooking above the 260 deg. It can be temperamental but once mastered , the rewards are worth it.
Mary Jane says
I made divinity fuge many times years ago at Christmas time for an elderly gentleman neighbor. He love it! I never dropped it from a spoon…. just poured it in a pan snd cut into squares when it firmed up a bit.
Thanks for this my gram did it this eay & i want the end result to look like hers! Did you grease the pan?
That’s how we have made it for years. In a glass pan then flip it out and cup into square pieces. Never had a problem and I am in PA.
I remember my mom making this without a candy thermometer…I don’t think there were any back then. She was a pro.?
My mom can make it without a thermometer too! She watches it drip from a spoon and when the drip kinda flies away it’s ready. Iv helped her make a lot of it She insists that it be stirred by hand until it gets dull then add nuts and drop it on wax paper
I never use a thermometer. I don’t even own one. I make divinity and fudge several times a year and sometimes other candies. I use a spoon and cup of cold water. Soft ball stage, hard ball stage, etc… Look up what temp is what stage.
I made this recipe last night and I agree with everything you said, Joan. Mine has turned out like marshmallow cream instead of the divinity I made a long time ago. I let it set overnight and it’s still real sticky. I really need to find my recipe or find one that’s not sticky. Oh, and I made it on a “not rainy day”. I don’t know what to do to make it harden up. Guess I’ll find a recipe that requires marshmallow cream. It has a good flavor.
I have made divinity a few times. Everything has to go just right for it to turn out. Even if you get the right consistency your last pieces that you drop can be dry, kinda crumbly where the first pieces are smooth and soft. So I no longer drop by spoonfuls –I quickly pour the mixture onto a buttered pan and spread it with a knife to form a one-inch thick square. The entire batch is the same and easy to cut.
If you have trouble stirring in the nuts, try roasting them in the oven. When you add cold nuts to the mixture it will cool down and stiffen up the candy which makes it hard to handle.
I’ve made lots of Divinity and if you use the 2-step method and just beat the mixture until it loses its “gloss” that is the sure way to know it is ready to pour. I’ve never had a problem with it sticking to the spoon and having a “sticky mess” as described previously. Give this a try and see if it isn’t pretty much fool-proof.
Here are the steps I use for nearly the same recipe that is posted here.
Combine sugar, syrup and water, add 1/2 teaspoon salt.
Bring to boil and boil to soft, crack stage.
Pour 1/2 of boiling sugar syrup into beaten egg whites, beating on high at all times.
Return the rest to stove and boil to hard, crack stage.
Continue beating on high.
Pour the rest of the sugar syrup into egg whites beating until shine leaves candy and it is ready to drop onto waxed paper.
Fold in 1/2 cup chopped walnuts. (optional. Good Luck!
Bonnie Angel says
these are the steps I take.. I do use a candy thermometer…..turns out great each time.
First pieces are a little goopy, but then everything works out fine. Must work quickly :)!
Bee Engel says
Carol, what is “crack stage”? Could you email me please?
AHHHHHH! OK, I tried this today — even looked up how to ck for soft crack and hard crack — and after hand mixing with my Cuisinart hand mixer, FOR 20 MINUTES after I poured the first half, both the mixer and I said ENOUGH. I never did lose the shiny, glossy look. So, I have ended up with what looks like white pralines. But they’re hardening up, at least on the outside, so we’ll see. WHY DIDN’T MY GLOSS GO AWAY?
Christy S says
The syrups may not have been cooked long enough. It may have been a humid day.
Hi! I’m so excited to try this recipe out. I’ve never made divinity before or even eaten it for that matter. I knew this serves 12-16. What’s the serving size? One piece? If they turn out I’m giving them away for Christmas.
I’m a pretty seasoned candy maker. I think 6 minutes was too long to whip after the sugar mixture was added for me. Stepped away for a second and came back and it wasn’t glossy. Mine didn’t stay marshmallow like, it looks dried. Was it whipped too long?
You either beat it too long, which is easy to do OR you could have cooked your syrup a tad too long. It is absolutely necessary to remove it from the heat at 260 degrees.
Christy. S says
It’s supposed to lose its gloss. And look powdery. Not marshmallow like at all in flavor or texture.
Beth McClure says
I have done something very wrong as mine is a gooey slimy mess – tastes good tho! Makes very big thin cookies …
Hi Beth! You can always test the candy, but it sounds like it wasn’t whipped enough.
You may also not have cooked the sugar water enough. I had to make two batches one day because the first one was a mess. I then cooked the sugar water longer than I thought was necessary and it was just right. I don’t use a thermometer, just a glass of cool water to form a very stiff ball the moment you put the sample in the water.
Beth McClure says
I’m thinking I didn’t cook the candy part long enough … ?
Annie Hamblen says
You can roll this candy out on powdered sugar ( like biscuit dough ) . spread soft peanut butter on it .. roll up in big roll – cut into 4″ pieces .. ummm good . ” Peanut Butter Candy ” …. can make with powdered sugar and eve. Milk but not as good . Don’t make on rainy days . Lol
I love this candy and for one batch each year I add chopped up cherries and shaved chocolate. Ohh soo good!
Emad Salem says
i tried this ingredient and it went perfect but at the end it did not hold the shape for more then 1 day. it start to melt. i live in Egypt its hot and humidity is high what i can do to hold the shape.
Add some powdered sugar.
Humidity DOES play a great part in making candies, fudge, it dosent set up.
if your divinity does not set up properly you can save it by adding powdered sugar until it gets to a spoonable consistency. it won’t exactly be the same, but it will save having to throw out the gooey mess. i live in a high humidity area and was always told only to make on days with less humidity.
Shiree burch says
Is there anyway to do this without corn syrup? My kid is allergic.
Shiree, unfortunately I don’t think so! I’m sorry.
I make cane syrup to use in place of corn syrup. It works the same as corn syrup in any recipe I’ve tried it in.
Make “simple syrup” for your candy. In a heavy saucepan, combine 1c. water and 2c. cane sugar. Boil over medium heat until mixture coats spoon evenly.
This syrup can be flavored for any number of candy recipes or mixed drinks. Simply add 1/2t of any flavoring to taste. Simple syrup was around way before Karo or other commercial corn syrups.
T. McGrew says
I have made divinity for years. Sometimes you have to srape it off the wax paper because it all ran together. Others it was perfect. This time it was dry and crumbly. What did I do wrong? It has never been dry. Thanks for suggestions TMc
Hi T! It sounds like it was beaten too long.
It’s true about humidity! Been there done that it WILL NOT set up!
Wiletia Dotson says
I made an angel food cake PAN filled with several different fudges and iced with divinity to send to my then boyfriend in Japan in 1951 for his birthday. That was in the summer and it did travel well. He told me that when it arrived his buddies all wanted a piece of his cake, to when cutting normal size pieces thought it sure was heavy for a cake, not realizing it was pure candy. Of course, had given most of it away and didn’t get to enjoy for very long.
If it didn’t turn out should I serve it anyway? Mine went flat.
Oh no! I’m thinking it wasn’t beaten long enough or it was super humid that day. Divinity is very fickle! Yes, you could still serve though!
This candy has gotten the best of me for years.
This recipe was the best ever.
Hi. Can you use a piping bag to pipe this type of candy?
Hi Zaa, I wouldn’t – I’d just use the spoon method!
Anita Bellefeuille says
If you want to try this you must use a disposable bag and be aware the tip will have to soak to get all the sugar off it.
Can we dry this in the oven during very humid days? My place is always humid.
That’s actually not a bad idea. I haven’t tried that method, but let me know if it works!
Personally I have not tried putting it in the oven, but my sister-in-law has. My brother said the taste was a little different but it was okay.
Rena malinowski says
CAn this candy be frozenrenqa
Hi Rena, I have never tried freezing it, but I don’t think it would do well being frozen.
Susan McIlraith says
I made two batches today. One worked. One didn’t set up. Turned out I used a new thermometer for the second batch that didn’t turn out. I had to throw out the first thermometer because it cracked after I took it out of the hot syrup. I brought a glass of water to boil and checked the new thermometer against another one I had and found out the new thermometer was reading 20 degrees higher that the other one. So, the syrup never reached the proper temp. This is a finicky candy but soooo good when it turns out.
Jennifer Cannon says
Been making divinity for years now but still cannot get it pretty. My issue is, the first few pieces are smooth and pretty but after those first few it is not smooth anymore it has a rough looking texture. I have tried hand mixing when it starts that hoping it will smooth out but that does not help. What can I do to fix that? A couple spoons of hot water? Thank you
Hi Jennifer, I would experiment with a liiiiittle bit of hot water – maybe a teaspoon or so.
Pamela Frizzell says
When I was a little girl , momma would holler for everybody in the house to come dip out candy because it does set up fast. Everybody got 2spoons and went to town scooping. I loved those days.
Kim L says
I live in Louisiana which is French for humid and hot, lol. I make nearly this exact recipe. But when it’s raining I let it go 5 degrees more. NEVER fails.
Great recipe,have made it a few times.I don’t use pecans by choice.If you beat it until the gloss disappears it will form great balls.Never butter a spoon ,just slide it off with your finger onto the parchment paper.Clean up is easy with hot hot water.Enjoy!
Abbie Kerber says
Mine was fine until I added the pecans and vanilla and then it went runny, where did I go wrong?
Hi Abbie, just mix it a touch longer!
Hayley, this looks tasty! These are absolutely mouth watering! It will quickly disappear in our house, very tasty and flavorful!
Hayley, it looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!
This was the best easiest divinity! My first time ever making it. It’s delicious.
Chelle Schade says
I’m really excited and nervous about trying this recipe out, my boyfriend asked for divinity candy for his birthday and then told me his German grandmother made it all the time for him as a child, so it was ok if I bought some instead of making it. So I felt that I could At least try to make it and if it doesn’t work out this time I can then buy some and try again later for a treat At Christmas time.
Thanks for your recipe and all those people who wrote in to share their experiences and stories.I will be back to read more and hopefully share my cooking triumphs and a few tragedies as well.
Cathy Cathey says
For those of you who used a Kitchen Aid – did you use the paddle attachment or the whisk attachment? I used the whisk, which is what I use when I make marshmallows. But I’m wondering if the paddle might be better. For one thing, the whisk holds on to so much product & was hard to empty. I felt like the mix was cooling off too much while I was scraping. Also like someone else said, mine did not look like the gorgeous ones in the photos. They were much grainer looking, although they tasted pretty good and did not have a grainy texture to the mouth. Practice, practice.
Pam Rummel says
I use the paddle attachment I dont go to only 240, not 260 and mine was perfect. I just keep stirring at the end until its the right consistency.
My grandmother made divinity for a catering company and was a master at it. One of my greatest regrets was not having her teach me HOW to do it. I have her recipe which I have tried multiple times but it fails every time. Could you make a video that shows a cold water test for the sugar syrup and the texture of the divinity and what it looks like when it loses its gloss? I live at 7400 feet elevation so boiling it to 260 degrees may be wrong. Please help! Thank you!!
Hi Kate! I will definitely look into making a video for my divinity!
I use divinity to make pecan logs. After it’s done I form it into logs and freeze a couple hours. Melt some caramels to coat the logs and roll in chopped pecans. I won’t say super easy because it can be a bit messy but my husband loves them. I actually just made some last night.
Regina Henderson says
I have a way to make it in high humidity. Cook syrup to hard ball stage. Beat egg whites stiff. Pour one cup of cooked mixture over egg whites beating constantly. Cook remaining mixture to light to medium crack stage. Gradually pour this mixture over eggs whites, beating constantly. Add vanilla Beat until mixture loses its gloss. Drop on your paper.
Regina, thanks for including this! This will definitely be helpful for those in higher humidity areas.
Christine Cooray says
I have never heard about divinity cookies. But it’s very similar to MERINGUE. But don’t have to bake ?? Or did I not read it properly??pl.let me kniw
Hi Christine, this is a candy so it is no-bake.
Teresa Smith says
A friend and I always got together to make divinity as it works well when one pours and one mixes. It’s been many years but going to try again this year with my granddaughter.
I have the professional grade KA mixer and I adjusted the bowl by putting two thin washers, one on each side, where the bowl rests in the arms. Made it a perfect height.
Mine did not set right and I followed the instructions and it wasn’t humid. I’m disappointed. I haven’t had this since my mom passed in 2003. I was so looking forward to eating it again ?
Kellie Black says
I always thought seafoam was the same, except you used brown sugar, not white.
I am from Tennessee and jI have always heard the weather has everything to do with making candy. My mother-in-law always made divity or seafoam which ever came out first. She always said it was easier if you had two people, one to pour while the other person beat it
you can ajust kitchenaid mixer to lower beaters
Tina Jackson says
I just made this. I had a hard time getting mine up to temp. Mine was still glossy but held its shape. I hope it turns out okay.
Sara Watson says
I just made this yesterday. It was fluffy but still glossy after beating on high speed for 10 minutes. I added the nuts and vanilla and beat on high again but it went limp and sorta runny. When I spooned it out it flattened out. Let it rest overnight to see if it would stiffen up but it only was tacky on the surface while still being loose underneath. I used a new candy thermometer to 260 degrees. I live in Georgia. We are having a warmer than average winter. Not humid but still a little dampness in air. The whole thing is a sticky mess. I tried a tablespoon in hot chocolate but it didn’t hold up very well. Any suggestions you might give to save me from having to throw it all out?
Vickie McWhorter says
Divinity always has been my favorite candy and I make it every year at Christmas. It always was a hit and miss for me at first since I didn’t use a candy thermometer. I started looking up different recipes for hints and finally realized that I needed that thermometer. It was coming out good, but I would still be beating and beating to get that gloss to go away. Once I just quit and let it sit for a few minutes and started beating again and that really helped (I use a hand mixer). So I still do that sometimes. I would always round up some help for dropping it onto wax paper because it would set up so fast. Then I found the BEST hint of all from an old cookbook that a little lady and shared! She would have a cup of hot water and a teaspoon handy and when the candy started getting too hard to drop, she just added a teaspoon or two (or three!) of the hot water and stirred it up and kept on dropping the candy. IT WORKS!! I can now drop the whole batch alone and all the candy turns out very pretty.
Girish Jha says
Love this one Easy Homemade Divinity Candy , kind of kid friendly one. Thanks for sharing this one with us.
I always use my hand mixer. My mom burned up two stand mixers makein this candy. But it works out and yes burner works great on rainy day. Makein some candy now..Merry Christmas everyone.
Momma Wifie says
I only have a hand mixer and I tried this receipt, but it didn’t turn out. I used the mixer for 10 min not sure what I did wrong. They were out of light Karo syrup and I had to get dark? Not sure if that is why? If anyone has suggestions I would appreciate it.
Hi Momma Wifie, this takes a long time to beat into the perfect stiff peaks and usually for a hand mixer it’ll blow the motor out. It sounds like yours wasn’t whipped properly so that’s why it didn’t turn out. Also, light corn syrup is what is required for the recipe. Sorry about that!
So, for the second time around, and after I beat it for longer than 10 mins, it was pretty stiff but still ended up puddling. It’s pretty dry out today here in Alaska. The first batch I ended up baking in the oven at 225 for about 40 mins. It dried out perfectly and chewed like dehydrated candy. We all liked it though.