Those of you that regularly read my blog know that I cannot make candy.  I fail at candy making !  I have tried my entire life to make fudge and divinity.  Well I made this fudge a couple of months ago and it worked.   Yesterday it turns out was the perfect day to make divinity.  There was not a drop of humidity anywhere near my house and I was not a failure at making divinity AGAIN!  I’m so happy with myself.  So you ask what does it take to have perfection at Divinity?  First of all follow the recipe to a T.  I have to laugh at this because I pulled out my mother-in-law’s recipe and the directions are so vague.  I had to fill in the gaps which was quite scary because none of the previous recipes that I used were a success.  Second, choose a day that is dry and clear.  Absolutely no humidity is best.  Third,  be patient.

The first step in making these pillows of sweetness is to separate 2 eggs.  For best results separate them while cold.  Do not get one iota of yolk in the white.  If you do, then put them in the fridge and scramble for breakfast the next morning.  One little tiny bit of yolk will stop the production of the egg white foam.  Next combine sugar, water, and Karo syrup and bring it to a boil over medium low heat stirring constantly.  I have read not to use a wooden spoon to stir with because wood will tend to hold moisture.  Yesterday I used a metal spoon.  Now I’m not here to say that the metal spoon helped me make perfect divinity, but next time you can bet I’m using a metal one.  Several recipes that I have read say to wipe the excess sugar from the sides of the pan with a pastry brush dipped in water.  I did not do this because I found a really old recipe that stated to leave the sugar on the side of the pan.  Do not scrape down the sides.  I went with not scraping down the sides.  It worked!!  This next step is very critical.  Insert a candy thermometer in the syrup as soon as the liquid starts to bubble on the surface.  DO NOT stir anymore!   Here’s where you have to be patient.    Cook until the temperature reaches 260 degrees.  It will take a while.  It could be 30-40 minutes, but don’t walk away during that time.  The time could vary widely depending on your heating unit.   In the meantime beat egg whites until they hold a peak .  Lastly, when the syrup reaches 260 degrees pour the syrup in a pencil width stream while the mixer is running.  Beat the mixture until it starts to lose its gloss.  Again be patient it could take a while.    One recipe said it would take 5 minutes, but mine was more like 15 minutes.

Divinity from many sources along with Hattie Bell Lupo

Yield:  30 pieces of lusciousness


  • 2 1/2 cups sugar
  • 1/2 cup water
  • 1/2 cup light Karo syrup
  • dash salt
  • 2 egg whites
  • 1 teaspoon vanilla
  • 1/2 cup finely chopped pecans


  1. In a heavy saucepan mix sugar, water, Karo syrup, salt.
  2. Cook over medium heat stirring constantly until mixture starts to boil.  This will take about 10 -15 minutes.
  3. Insert a candy thermometer according to directions.  Usually attach to side of the pan.  Adjusting so the bulb is in the liquid ,but not touching the bottom of pan.
  4. DO NOT stir anymore.  Do not scrape the sugar from the sides of the pan.
  5. At medium to medium low temperature let the syrup cook until the mixture reaches 260 degrees.  Make sure it reaches this hard ball stage.  This could take about 30-40 minutes.  Be patient.  Your heating unit may heat a little slower or faster than mine.
  6.  In the meantime beat egg whites until they hold a peak when you lift the beaters out.
  7. When the syrup reaches 260 degrees very carefully pour the hot syrup in a steady stream about pencil width into the egg whites while the mixer is running.  Be careful this syrup is dangerously hot!
  8. Beat at high-speed until the mixture starts to lose its gloss.  Add vanilla and stir in nuts.
  9. Drop on waxed paper using one teaspoon to dip and the another teaspoon to push out the candy.  Try to make it look like little puffs of clouds.
  10. You may have to work really quick before it sets up.
  11. Let it dry completely before storing in a tightly covered container.

Ya’ll just don’t know how excited I am to have made this candy successfully!  If you don’t get it the first time keep trying.  I did not give up!  Good luck!





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