Monday, October 26

Perfect Divinity

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Perfect Divinity Recipe

By Tammy Algood Published: December 1, 2015

  • Yield: 38 candies



  1. Cover a large baking sheet with waxed paper and lightly coat with cooking spray. Grease 2 small spoons and set aside.
  2. In a large, heavy saucepan, combine the sugar, corn syrup, water and salt. Place over medium-high heat and attach a candy thermometer (see note below). Stir only until the sugar dissolves.
  3. As the temperature approaches 240 degrees, place the egg whites in the bowl of a stand electric mixer and beat at high speed until stiff peaks form.
  4. When the temperature of the sugar mixture reaches 250 degrees, very gradually add it in a steady stream to the egg whites, beating at medium-high speed. Add the extract and continue beating until the candy holds its shape, around 5 minutes.
  5. Quickly drop onto the waxed paper using the greased spoons. Cool completely (see note below), then store in an airtight container at room temperature.
  6. Variation: Butter Pecan Divinity — Substitute butter extract for the vanilla and add 1/2 cup coarsely chopped pecans.
  7. Variation: Brandied Walnut Divinity — Substitute brandy extract for the vanilla and add 1/2 cup coarsely chopped walnuts.
  8. Variation: Almond Divinity — Substitute pure almond extract for the vanilla and add 1/3 cup slivered almonds.
  9. Variation: Cherry Divinity — Substitute maraschino cherry juice for the vanilla and add 1/3 cup chopped maraschino or candied cherries and 1/3 cup chopped nuts.
  10. Variation: Peppermint Divinity — Decrease the vanilla extract to 1/2 teaspoon and add 1/2 teaspoon of peppermint extract. Also add 1/3 cup crushed peppermint candy.
  11. Variation: Chocolate Divinity — Add 1/2 cup of semisweet chocolate pieces to the mixture at the same time as the extract and stir until melted.
  12. Variation: Cinnamon Red Hot Divinity — Add 1/3 cup cinnamon red hot candies to the syrup mixture.
  13. Variation: Tropical Divinity — Decrease the vanilla extract to 1/2 teaspoon and add 1/2 teaspoon of rum extract. Also add 1/3 cup diced candied pineapple and 1/3 cup coarsely chopped walnuts.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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