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This recipe is made with crushed peppermint candy and milk chocolate bars.
Line a 9 x 9 x 2 inch baking pan with foil, extending foil over edges of pan. Butter foil; line with chocolate bars. Set pan aside.
In a heavy 2 quart saucepan combine sugar, corn syrup, and water. Cook over medium high heat to boiling stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium heat without stirring to 260 degrees F, hard ball stage. Mixture should boil at a moderate steady rate over entire surface. Reaching hard ball stage should take about 15 minutes.
Remove pan from heat; remove thermometer. In a large mixer bowl immediately beat egg whites with a sturdy, free standing electric mixer until stiff peaks form (tips are standing straight).
Gradually pour hot mixture in a thin stream (slightly less than 1/8 inch diameter) over egg whites, beating on high speed and scraping bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.) Add unsweetened chocolate and peppermint extract. Continue beating on high speed, scraping bowl occasionally just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.
Immediately spread over chocolate bars in prepared pan. Sprinkle with crushed candies. When firm lift out of pan; cut into 1 inch squares. Store tightly covered.
Nutritional Information: Calories 62, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 9 mg, Carbohydrate 11 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin C 0%, Calcium 1%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
TIP: Prepare divinity up to 3 days ahead. Store at room temperature in a tightly covered container.
By Jim from Kansas City, KS
Don't try to make divinity or fudge when it's raining cats and dogs! In my previous life (young and dumb as opposed to old-er and smart) I tried to make divinity and totally burned up a mixer trying to get it firm, wound up eating it with a spoon. A good friend tried to make fudge at about that same time (also young and dumb) and she ate that with a spoon. Young cooks take a lesson from us old-er gals! :-p
Source: Source is my own personal trails and errors which have been many!
By Judi from Elgin, Oregon
By Robin from Washington, IA
It's easy to make, has few ingredients and is an all time favorite of mine.
In medium sauce pan mix water, syrup, sugar and salt. Over medium heat stirring until sugar is totally dissolved. Let come to boil until 160 degrees F.
While waiting for mixture to reach 160 degrees, beat egg whites in glass bowl until stiff peaks form. Then remove hot mixture from heat and pour in a thin stream into egg whites while beating with a mixer on high setting for 5 minutes. Add vanilla and beat additional 3-4 minutes. Add nuts or dried cherries. Mix 1 minute longer. Spoon onto waxed paper or foil using cookie scoop or teaspoon. Let set for 15 minutes. For high humidity reduce water by 1-2 teaspoons.
|Time:||15 Minutes Preparation Time|
30 Minutes Cooking Time
Source: Old recipe from Aunt
By Carlan W. from Crane, MO
Line an 8x12 inch baking dish with foil so that foil extends over sides of pan; butter foil.
In 2 qt. microwave-safe glass measuring cup, combine sugar, corn syrup and water. Microwave on high for 17 to 18 minutes, or until microwave candy thermometer reaches 260 degrees (hard ball stage), stirring twice during cooking.
Meanwhile, in a large bowl, beat egg whites until soft peaks form. Gradually add gelatin, beating until egg whites are stiff and glossy.
Pour syrup mixture in steady thin stream over egg whites, beating at highest speed until mixture holds it's shape, about 3 to 6 minutes.
Stir in almonds and almond extract. Spread evenly in foil-lined dish.
Let stand at room temperature until completely cool and set, about 4 hours or overnight. Cut into 1 inch squares.
Store in airtight container in cool dry place. Makes 2 lbs.
Note: An electric stand mixer is required for this candy since a portable hand mixer might not be powerful enough to beat the thick mixture. When cutting candy, dip knife into hot water to eliminate sticking.
By Robin from Washington, IA
A candy thermometer will insure good luck with this recipe.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
I am searching for divinity in a pan recipe (like fudge). That's for me. My husband gets the Chex mix snack in my other request. LOL
By Lou Ann from Cozad, NE
This is my mom's recipe from when I was little. I am 70 years old, and this was her mom's recipe. Guess it is an antique recipe, right?
1/2 Cup white corn syrup
1/2 Cup water
1/2 TBS. almond extract
2 egg whites
3/4 Cup walnuts, chopped
3/4 Cup maraschino cherries, drained
Place sugar, water and corn syrup in saucepan, over low fire, stirring until sugar dissolves. Boil on low heat to light crack stage, or 265 degrees F on candy thermometer. Meanwhile, beat egg whites to stiff stage and when syrup is ready, pour over egg whites, beating constantly until creamy. Add the almond flavoring and the nuts and cherries and spread in a buttered pan. I believe it is an eight inch square pan. Enjoy! Granny Beth
Divinity Fudge ( from 1950)
3 cups sugar
½ cup light corn syrup
¾ cup hot water
3 egg whites
1 cup chopped walnuts
½ teaspoon vanilla
Mix sugar, water and syrup, over medium heat , stir until dissolved.
Cook without stirring until the syrup forms a firm ball in cold water, or 250ºF
Pour syrup slowly onto the stiffly beaten egg whites, beating (medium speed) constantly.
Beat until candy will not adhere to the fingers when the surface is gently touched.
Add vanilla (and food coloring if you like) nuts and spread on buttered pan.
Cut in squares when firm or drop from teaspoon.
Makes 2 pounds.
This is what I've been searching for! thank you!
Why won't my Divinity Fudge set up?
Cathy from St. Marys, Ohio
One year I had the same problem and I did a very stupid thing and I threw the fudge in the garbage. Since your fudge didn't set up, don't throw it away but use the fudge as frosting. Bake a batch of chocolate brownies and frost them.
One thing that might cause it is to not beat it long enough...or perhaps you didn't drizzle the syrup slowly enough into the egg whites. Also, I recommend using a candy thermometer instead of relying on the "cold water" method that was used years ago. On occasion, I, too have had a batch that doesn't want to set up. I usually "fix" it by adding powdered sugar to the recipe until it will hold its shape and then spoon it out as usual.
Harlean from Arkansas
Divinity will not set up if the weather is humid or it is raining. Never make it on a humid day.
When cooking microwave divinity do you use the same time given regardless what the power level on your oven?
By Mary from Meridian, MS