Divinity is well named – it tastes like heaven. But it’s also difficult to master.

This heavenly candy is made every Thanksgiving and Christmas by our Gram, Doris Palmer. It is also my Dad’s favorite candy. I know my Mom attempted the recipe and gave up. I made it with Gram and my Aunt Anne three times before I was brave enough to try. I also failed a few times before succeeding. Once I mastered it, I couldn’t help but to make it now a staple for our holidays.

In a 2-quart sauce pan over low heat, mix 2 1/2 cups of sugar, 2/3 cups of corn syrup and 1/2 cup of water and stir it until all the sugar is dissolved completely.

Use a candy thermometer! Cook over the low heat once all the sugar is dissolved – without stirring – until the sugar mixture reaches 260F.

In the Stand Mixer bowl, beat 2 egg whites until you get stiff peaks.

Keep beating on medium speed, and pour the sugar syrup mixture very slowly, in a small stream, over the egg whites.

Add 1 teaspoon of vanilla and keep mixing.

Beat it until the mixture becomes slightly dull and holds its shape. It might be too hard to continue to beat it any longer with the mixer.

Fold in the nuts (if using them)

Using buttered spoons, drop onto wax paper into 1 inch balls and let it stand at room temperature for at least 12 hours or overnight.

Place in a tupperware container to keep fresh. Makes around 4 dozen 1 inch balls.

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White Divinity

by: Doris E. Palmer

4.0 rating based on 1 rating

• Difficulty:Hard
• Prep Time:30 mins
• Cook Time:45 mins
• Serves:20
• Freezable:No

Nutrition per portion

Ingredients

• 2 1/2 Cups of Sugar
• 2/3 Cup Light Corn Syrup
• 1/2 Cup Water
• 2 Egg Whites
• 1 Tsp. Vanilla
• 1/2 Cup Finely Chopped Walnuts (optional)

Method

1. In a 2-quart sauce pan over low heat, mix the sugar, corn syrup and water until all the sugar is dissolved completely.
2. Use a candy thermometer! Cook over the low heat - without stirring - until it reaches 260F.
3. Beat the egg whites in a large bowl until you get stiff peaks.
4. Keep beating and pour very slowly, in a small stream, the sugar syrup on medium speed.
5. Add the vanilla and keep mixing.
6. Beat it until the mixture becomes slightly dull and holds its shape. It might be too hard to continue to beat it any longer with the mixer.
7. Fold in the nuts (if using them)
8. Using buttered spoons, drop onto wax paper and let it stand at room temperature for at least 12 hours or overnight.
9. Place in a tupperware container to keep fresh. Makes around 4 dozen 1 inch balls.