Never-Fail Divinity


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


Boil sugar, syrup, water and salt until mixture spins a 4" thread (260 degrees F or hard ball stage). Then add to the egg whites that are beaten foamy. Beat the mixture until stiff; add vanilla and nuts if desired. Drop by spoonfuls onto waxed paper.


By Robin from Washington, IA

December 20, 20080 found this helpful

Yes, this is the "real thing." Be sure, though, to make it on a clear day; humidity is fatal to divinity and most other rather fragile candies.

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December 20, 20080 found this helpful

I forgot to mention: pour the hot syrup in a thin, steady stream onto the beaten egg whites, beating further at the same time. This will keep the whites from collapsing.

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December 20, 20080 found this helpful

Third tip: You can add a drop or two of food coloring while beating. Don't add too much, as you want the result to be airy pastels, not in-your-face color!

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December 21, 20080 found this helpful

A tasty tip. Cover a sheet of foil with confectioners sugar. When your divinity is ready to drop, instead, spoon out a big dollop on to the conf sugar, and roll it out with a rolling pin, as though you were rolling dough, maybe an 1/8 in. thick. Cover with creamy peanut butter. Roll up like a jelly roll. . This can be tricky, since it wants to stick to the foil. I use a spatula along the rolling edge to loosen from the paper as I roll.

Wrap each roll with wax paper or foil, and refrigerate a few minutes (not necessary, but that's what I do since it seems to slice neater) and then slice into 1/2 inch slices. You might just want to do part of your divinity to try this, and drop the rest as usual. This is our favorite peanut butter roll.

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