Mama's Divinity

Total Time:
40 min
10 min
30 min

8 to 10 servings

  • 4 cups sugar
  • 1 cup white corn syrup
  • 3/4 cup cold water
  • 3 egg whites
  • 1 teaspoon pure vanilla
  • 2 cups chopped pecans
  • In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.

  • While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.

  • Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.

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4.5 140
This is the worst candy recipe I've ever made. I'm going to try again but follow the tips in the comments. This was a sticky mess!!! item not reviewed by moderator and published
This recipe was a disaster!  Followed the recipe exactly and it turned out as a white, sticky, mess.  I cook and bake all of the time and have never had a Food Network recipe fail like this!!  Very disappointing. item not reviewed by moderator and published
I followed recipe, including temp, nothing but big globs that we will have to use a spoon to eat. Wasted ingredients  item not reviewed by moderator and published
This divinity recipe failed.  I ended up w/ tasty globs . After researching found out the temperature for Divinity Fudge should be 270-290, not 250. What a waste of ingredients. item not reviewed by moderator and published
Mine didn't turn out right . It's white bubble gum white a hint of pecans . I don't understand why though.  item not reviewed by moderator and published
Turned out great, just like my grandpa used to make! item not reviewed by moderator and published
delicious just like my mom made. item not reviewed by moderator and published
.... item not reviewed by moderator and published
You either do the temp as stated as 250 or the hard temp which is 260. Did the 250 and its a gloppy mess so far. Yes I know about outside temps, all the wives tale stuff and its not that at all. item not reviewed by moderator and published
I had tried to make divinity before with a passed down recipe, but kept "cooking" the egg when I added the ingredients. This recipe was clearly detailed and my divinity came out perfect (in my humble opinion). Very tasty. item not reviewed by moderator and published
First time I ever made divinity and it came out great. item not reviewed by moderator and published
I make double batches a lot(which this is) and here's how you can guarantee your success. 1. Add an additional egg white 2. Heat syrup to 260 3. Beat in syrup slowly, your arm should get tired holding the pot up while you pour a steady stream for a few minutes, pour between the side and the whip so it doesn't splatter. 4. Beat in half the syrup then heat the rest to 272 and slowly add the rest to mixer. 5. Don't worry about it being completely dull, it may be harder to work at that point anyway, as long as it holds it's shape and is more on the satin side it should be good to go and at that point I find as I spoon it out it gets duller and tougher with each spoonful. 6. I use a spatula to mix in the nuts before I spoon them out, if you heavily mix them in the oil in the nuts can deflate all your hard work. 7. If you just can't get it to set up or want them done sooner and its still fluffy, pop it in the oven under 200 and take one out every half hour, let cool and see if there done. item not reviewed by moderator and published
Its a great recipe. Ive made it before in the past. Only this time I over beat it and it became crumbly but still edible!! item not reviewed by moderator and published
This is a good recipe, but I think divinity recipes that "twice cook" the syrup are much better and have a more old-fashioned taste. I tested 5 recipes and by far the twice-cooked or Double Divinity was much better. A good one is Mrs. Floyd's Divinity from Southern Living. Paula's is good, but the other is definitely better. Some tips: a. Check your humidity and make on a day with less than 40% humidity. b. Once the sugar/water/corn syrup is dissolved and boiled, cover the pan and "steam" the sugar crystals down from the sides for 1 1/2 minutes. c. When spooning the divinity, have a glass of ice water nearby to dip your spoons in. It will aid in your "scooping and pushing" off to make prettier candy. d. I like using a Thermapen thermometer. Its very accurate and makes cooking candy a breeze. Happy Cooking! item not reviewed by moderator and published
This works. You have to beat it a long time with a stand mixer to get it to set up. If you over beat, add a few drops of hot water at a time to get it creamy again. Final tip, don't mix in chopped nuts. Add a pecan or walnut half on top. This way won't "dirty" the pretty white candy. item not reviewed by moderator and published
Perfect! Just don't give up, keep beating it in your stand mixer, it took me a super long time, patience and it WILL set up. item not reviewed by moderator and published
I've always made it with almond extract, as that is how my mom made it every Christmas. Make sure you have a good, heavy duty stand mixer. My first attempt about 25 years ago, all I had was a little hand mixer. Oh my! What work that was. Love love love divinity! item not reviewed by moderator and published
This recipe is yummy and just like my grandmother made! I have relied on it two years in a row! item not reviewed by moderator and published
Awesome! item not reviewed by moderator and published
I had a lot of egg whites left over so I made this. i use my old pressure cooker to heat syrup in the gasket is removed I never stirred it I put the lid on for 5 minutes then removed lid and put in candy thermometer, cooked to 260 which is the hard ball stage and I added toasted walnuts I beat it on high for 20 minutes I took out a scoop every 5 minutes the last time when I raised the beater it did not move at all it still looked glossy but when I made the first one it was dull. I will take these to work cause I will not be able to have just one GRIN. item not reviewed by moderator and published
Divine! My mom use to make this every Christmas. This is the first year that I tried and it turned out just as I remember. Be sure to beat it til it loses it gloss. The first few we put on sheets were a bit glossy still and they ended up being sticky. We stirred it a bit more and it lost its gloss and they hardened and turned out light and delicious. I used walnuts instead of pecans as that is what my mom use to make. I love walnuts, but my husband not so much. Since we have been married, this is the first cookie/candy that I have made for us with walnuts. Thankfully he likes it. Oh, he poured the hot sugar mixture into the egg for me as he is much taller - I think that helped alot. Wishing you the best of luck with this. As for my family, I can now carry on mom's tradition. item not reviewed by moderator and published
My grandmother always made Divinity when we were young and I had never tried making it until today. I had decided it must be very difficult to do, but I just surprised myself.(I have made marshmallow fluff before, so...anyway.I do not have a candy thermometer, so I believe I cooked the syrup past 250. The actual candy is probably a wee bit stiffer than it should be, but it still tastes as I remember it & looks pretty. I would make Divinity again, but I would invest in a candy thermometer first. item not reviewed by moderator and published
Wow ! I love this recipe !!! Like others I took it to 260 but went higher to 265 due to higher elevation. This came out perfect, and can't say enough about it. I divided the finished divinity into 3 bowls to mix in different mixes like - Dried Blueberry's - (chopped and Walnuts; another was Dried Cherry's and Almonds, and the last was classic with walnuts. It took 3 trays to dry them on, and made 45 perfect fluffy mounds ( some were too big, but trial and error. I could probably do this again and get 50 + out of the recipe. item not reviewed by moderator and published
My husband and I just made this candy together, and we're blown away, it's fantastic! Thankfully, I read a few prior reviews and waited for the candy thermometor to reach 260. We opted to spread it on a parchment-lined sheet pan for our first effort to optimize our time, then we'll cut it into squares when it cools, which is how I remember it from my childhood. I think I'll try the next batch with almond extract, as another reviewer wrote. Yes, there will absolutely be a next batch, and many more after that. It's a cool night in Napa, CA, with 53% humidity and no problems at all. Thank you, Paula! item not reviewed by moderator and published
Followed the recipe...perfect. item not reviewed by moderator and published
Very Good recipe, except you need you need to cook the sugar, water and syrup until it reaches 260 degrees F which is Hard Ball stage. Also you may add a few drops of food coloring for the holidays. item not reviewed by moderator and published
I just made this and I think it's going to turn out great. However, I have to laugh at the instructions! Beat on high for 5 min? In what universe? I have a professional Kitchen Aid and it took more like 20-30 min. Anyway, I think the hardest part is knowing when it's done. Now mine are still warm mind you, so I can't vouch for the fact that they are perfect. But I can say that even wet they have that divinity "feel" in your mouth which, makes me think they are going to be fine. Some better ways to know it's finished: 1. It will reduce in volume by almost half 2. it starts getting the consistency of thick butter cream 3. When you think you are close, plop some out on wax paper. If it hold its shape it's done…if not keep beating!!!! You will notice that it isn't as sticky which, is really nice when spooning it out. Also, I had no problem managing this recipe on my own. You don't need 2 people…that's just silly! item not reviewed by moderator and published
This recipe is great!! The first time was shiny runny and flat. But I figured out the problem. The recipe was too much for my $15 mixer. So I cut the recipe by 1/3 and it worked great. I did heat the syrup mixture to 265 degrees which is the max point of the hard ball stage. But with 1/3 the recipe, it took less time to get to the 265 degrees and less time to mix to the dull stage. The mixing time for the dull stage was about 7 minutes. My hand mixer was very warm but it worked. Total time 20 minutes for 20 pieces of divinity. Try it!! item not reviewed by moderator and published
Followed to the T, and FAIL miserable fail. However first time at candy making, try and try again, which i will do tomorrow. BUT..... what to do with this mess, well basically if yours did not fully set as mine, what you have is pretty much fresh marshmallow creme. .... SO.... what are you sitting there for, dont throw it away, just take the mess scrape it back into a tall pot with a 1/2 stick of unsalted butter, heat slowly till butter melts and add your favorite crisp rice cereal, i used coca flavored... and WOW, you have great, crisp rice treats item not reviewed by moderator and published
First batch was a flop...shiny, sticky, pancakes. Second batch was divine. The second go-round, I heated the sugar to 260 degrees which is 'hard ball' on my candy thermometer. I don't think 250 is enough. I also beat it for 9-10 minutes instead of 5 as that wasn't enough time for it to become "dull" instead of glossy. By that time it was dull and when I did a test, it stayed in the ball shape. My Grandma used to make these, so glad to be able to do it for myself 20 years after her passing. Also, I'm in GA, and I'm making these at night with 52% humidity. Followed the ingredients for the most part except only 1 cup of pecans and imitation vanilla. item not reviewed by moderator and published
I thought this was yummy. I can't make it very often in the Pacific Northwest but tried it in Palm Springs on vacation - less humidity. Yum. Didn't I hear Paula say that you could also make vanilla extract with bourbon instead of vodka? I can't find a recipe for it. Do I just substitute the vodka with the same amount of bourbon? item not reviewed by moderator and published
Addictive!! I love this Divinity recipe. I live in Florida and have tried several but have had problems due to the humidity. I thought I would try this one since Paula is from the south and probably use to cooking in the humidity. It was GREAT!! item not reviewed by moderator and published
Fabulous!!! I just made it. It came out perfectly. My mother in law, love divinity and I made it for her. She will be so excited. Thank you Paula. item not reviewed by moderator and published
Amazing to do.... Very easy had everything messured before starting helped. Had the mixer stiffening eggs. Added a twist about 6 drops of orange lixer with the nilla. Ohhhhh item not reviewed by moderator and published
I made this recipe tonight and it turned out perfectly. This is only my second time making divinity and my first time using Paula's recipe. I boiled my sugar to hard ball stage using the cold water test method, then because it was raining outside, I continued to boil the mixture for an extra 20 seconds. I also had to beat the candy for close to 20 minutes using my Kitchen Aid mixture. The key really is to beat it until it is dull and no longer shiny. The recipe turned out wonderfully and my father in law is going to love this Christmas gift!!! item not reviewed by moderator and published
NEVER even THINK about making this on a day that has ANY humidity.. it simply will not work and will fail each time.... the recipe is a winner!! but I wanted to stress how important it is to *not* do this if there is any chance of humidity in the forecast, you'll be wasting your time and ingredients... yes, it really is that important lol. Thank you Paula for something I've missed since my grandmother passed away.. it was one of her favorites to make each Christmas and give as small gifts to friends and family! item not reviewed by moderator and published
Paula, I have to say, this is the best I have had since my grandmother passed on. She always had the best divinity, dipped in chocolate, no less, and no nuts! I do not like pecans or walnuts, and she always made chocolate dipped divinity. Our efforts since she passed have never been even close to hers, until now! I have stood here and eaten 5 pieces, and I haven't even dipped them in chocolate, yet!!! Thank you, thank you!! Lisa in KS item not reviewed by moderator and published
Because I live in the south I had to cook to soft crack stage . This is a large recipe , and you have to work very fast when putting it on wax paper .I prefer almond extract to vanilla . item not reviewed by moderator and published
WOMP WOMP WOMP... Just tried to make Paula Deen's Divinity... I also added dried apricots along with the pecans. This stuff never firmed up like the recipe... I followed the instructions to a "T"... It looked 1/2 to firm but never got there. So I wound up pouring in in to sheet tray and hope it will firm up enough to cut into bars. What went wrong? Could it be like other recipes say? "PICK A WARM DRY DAY". (It was cold and over cast and drizzling here in Los Angeles... WOMP WOMP WOMP!!! item not reviewed by moderator and published
This was the first time making divinity. A little scared, but I must say the directions were perfect and the divinity turned out perfect. I did this with my daughter and let me tell you, I thought it was a task for two. It was lots of fun, and the results were yummy! Would definitely recommend this recipe to everyone. PS. MAKE SURE YOU USE A CANDY THERMOMETER!!!! item not reviewed by moderator and published
This is a very simple and very tasty recipe! A candy thermometer and mixer is key to making this turn out perfectly! Just when you think it's not mixed long enough, it will start to form. So act fast after adding the nuts. It's the best recipe!!! item not reviewed by moderator and published
I had never tried making Divinity before. My digital candy thermometer reads hard ball at 260 instead of 250 so that is the temp I used. My dad stated "It's better than Grandma's, but don't tell her that." That is about as good a review as one can get as my grandmother is fantastic in the kitchen! item not reviewed by moderator and published
Wow! This recipe brings me back to my childhood. The first bite was heavenly. I made sure to watch the candy thermometer. If you don't have one, don't make this. You NEED one. I was very discouraged at first, because I mixed it for well over five minutes and it still looked runny. Then, I let it sit for a while (thinking I had ruined it, and came back to a perfect looking product! I hurried and spooned it onto pans and it came out awesome!! The first time I tried spooning it out, it became flat like a frisbee. So, I thought it was wrong. So glad I let it sit for just a few minutes. I used 1 cup instead of 2 cups of pecans and used an old fashioned nut chopper which worked perfectly! So happy. I made it for my grandma! item not reviewed by moderator and published
WOW!! First time to ever attempt this candy making thing!! It turned out GREAT!! I even pulsed the pecans in the processor a few times...That made it even more nutty flavored!! item not reviewed by moderator and published
I used this recipe for the first time to make divinity. It turned out wonderful. After mixing the sugar with the egg whites and mixing it for five minutes the candy was still not setting right I just let it rest and let the temperature come down periodically steering it with a spoon. My mom has taught me to mix the candy for five minutes with the electric mixer. Then do the rest by hand it is a lot easier on your mixer item not reviewed by moderator and published
So not only had I never made divinity before, I had never made a meringue before. I watched the video, made 1/3 for a practice batch and it turned out perfectly! Great recipe. item not reviewed by moderator and published
My mother use to make divinity when I was young. Hers had the color and taste like it was made from brown sugar. Does anyone out there know that recipe??? item not reviewed by moderator and published
As good as its name! Divinity can be a terrifying prospect, particularly if you haven't made a lot of candy before. The best way to begin is to choose a dry, sunny day. You might not think that the outdoor conditions have much effect, but they do. I would never consider making divinity on a cloudy or humid day - asking for trouble. Otherwise, give it a try. Friends and guests are always in awe of pretty, tasty homemade candy, but divinity seems to be the royalty of homemade gifts. Go on - you can do it!!!! item not reviewed by moderator and published
Awesome flavor, reminds me so much of my favorite childhood divinity that Grandma made. I did have some issues in regards to beating it enough. Maybe if using a commercial size mixer it can be done in 5 minutes, it took more like 15 minutes and had to use two mixers to keep from overheating them. The end result however was worth it!!!!!! item not reviewed by moderator and published
awesome and easy! hubby was craving a candy from his childhood and asked me to make this. never did it on my own before until i found this recipe and it turned out perfect. my hubby and family thank you for sharing this! its soooo easy even beginners can do it really. item not reviewed by moderator and published
The best! Here in Arkansas we have so much humidity and I have had flops before but this was so easy and Tasty! My candy turned out just like Paula's! item not reviewed by moderator and published
Wonderful divinity recipe!!! I finally found a divinity recipe that was successful. My husband loved it, and he is a divinity critic. I knew it had to be great because it came from Paula!!!! item not reviewed by moderator and published
I've made candy for years, but never had much success with divinity. I tried Paula's recipe for Christmas, and it turned out perfect!! I used a candy thermometer, and my KitchenAid mixer, and I think that was the key because I've always used a hand mixer. The KitchenAid frees up your hands while pouring and much easier. I omitted the nuts from the mixture, but topped each piece with a pecan half or cherry...Yummy! item not reviewed by moderator and published
It was awesome! I have been making divinity for a long time at Christmas and I liked this recipe because it made enough to give as gifts to friends and family members. I followed the directions exactly except I had walnuts on hand instead of pecans, but it came out great! I guess the temp outside was perfect for making it because I beat it for the 5 minutes and it was ready. Thanks Paula! item not reviewed by moderator and published
I have made Divinity every Xmas over the last 20 years for friends and family. When I saw Paula's recipe for a larger batch, I thought i would try it and I am never going back!! Beating it (usually 15+ min) to just the right texture/consistency is always the tricky part. With this recipe, I beat it for under 10 minutes and it was easy to deal with and handle right to the last spoonful. Perfect texture! I am thrilled to be able to serve and gift this perfect, old-fashioned divinity this year. item not reviewed by moderator and published
I used another recipe to make divinity for the first time and ended up throwing it in the garbage. I then found Paula's recipe and instructions and was able to produce the divinity that my husband wanted like his late mother used to make when he was a child. Thank you Paula item not reviewed by moderator and published
Paula, as much as you cook you must know that when you print a reciept you only want the reciept. I enjoy the comments people write I really don't want to print 3 pages of commemts just to get one of your reciepts.. I love you website and recieipt but fix it so we can read the comments and only print the reciepts.thank you. from Texas item not reviewed by moderator and published
I use 5 cups instead of 4 cups of sugar. Also, to get it to the right consistency, I had to beat it for way more than 5 minutes. It was almost 15 minutes until the mixture started to hold it's shape. I know this depends on humidity levels. It's a great candy & I love it! item not reviewed by moderator and published
Great recipe! My daughter had an assignment for her fifth grade class to create a unique candy. We adjusted this recipe by leaving out the nuts, adding some drops of purple, green, and pink food coloring, and topping the divinity with fruity pebbles! I'll try it for Christmas as it is written, and I can hardly wait! Thanks, Paula!! We set the bowl in a larger bowl and surrounded the mixing bowl with ice. I only had to mix for about 5-7 minutes using my $10.00 Wal-Mart mixer. We also put the candy in a zip-lock and squeezed it onto the wax paper in that manner. I squeezed, and she cut the candy off with a lightly buttered knife. Great mother-daughter event! item not reviewed by moderator and published
I tried this recipe last week, and mine also came out a little too soft. I think I should have cooked it a little longer. The taste was definitely there though. So I ate it with a spoon.:) item not reviewed by moderator and published
I checked my 50 year old Betty Crocker cook book that I got in high school and the recipe in my book is exactly like Ms. Deen's except Ms. Deen uses 2 cups of nuts. item not reviewed by moderator and published
I tried this recipe and it came out just a teensy bit too soft (it was probably a bit too humid). It just wouldn't hold it's shape. Since I hate to throw food away, I stuck the whole bowl of it in the fridge, and the next day it had stiffened up enough to stay in balls, but they melted when I left them on the counter. My mom had the brilliant idea to dip the balls in melted semi-sweet chocolate, and it's so good, I don't think I'll ever make plain divinity again! So if your divinity fails, try this before tossing the whole batch down the drain. item not reviewed by moderator and published
My divinity turned out "rubbery"... :( What did I do wrong? I don't think it's the recipe....I think I def did something wrong although I followed the directions carefully. Any ideas? item not reviewed by moderator and published
This was my first atempt and I viewed Paula's video first. It was the lifeline! I followed everything exactly right down to the temperature and the 2 cups of chopped pecans. Only thing differently was that I used a 2 oz. cookie scoop on waxed paper. They set up fantastically! Will definitely do this again. My husband thought they were just like his Mama's! item not reviewed by moderator and published
I made this on Christmas Eve. The only thing I changed was the pecans - rather than adding them to the candy, I put a pecan half on every piece. I LOVE pecans, but didn't have enough to mix in the candy AND put on top because I ate half the bag while making the candy! hahaha! My hand mixer pooped out within the first 3 minutes, so I did the rest by hand with a wooden spoon. TALK ABOUT EXERTING! After a couple of blisters, 'noodle arms' and the lack of desire to move for the rest of the night..... I tried a piece. It turned out SO great! I was pleasantly surprised at how fluffy and wonderful the texture was since I mixed it by hand. It would probably be fluffier if my mixer didn't die on me, but I'm darn pleased with the recipe! Oh, the memories it brings back of growing up in Texas! item not reviewed by moderator and published
I never thought I'd make a Paula Deen recipe without a "sticka butta" but my sister -in-law and I made this today and it is fantastic! I read all the reviews before making - definitely recommend reading other users' ideas. Here's our tips - boil to 255 degrees and test a drop of the candy in a small bowl of ice water to ensure it comes to a hard ball stage before you take it off the burner - do not stir between the sugar melting and the hard ball stage (as the recipe says) - pour VERY slowly into your mixing bowl. Recommend a stand mixer because otherwise there's NO way you could do this alone. - use small flexible icepacks to cool the bowl, cuts down on mixing time - definitely mix more than 5 minutes - until the candy is dull and forms peaks (just when it starts to conform to the mixer attachment). We mixed about 14 minutes. - add vanilla at the very end, just before you STIR in pecans - we found two cups of pecans to be a little much - having two cooks in the kitchen is key because otherwise it's very hard to spoon it out fast enough (before it dries in the bowl) For first time divinity makers - we were thrilled! item not reviewed by moderator and published
I tried to make tonight, which was a bad idea because I live in New Orleans and it's raining outside. I had a problem before I even really got started...just wondering how the sugar mixture doesn't burn in the pot while heating up to temp when it specifically says not to stir. I did have kids running everywhere while I was trying to work, but one minute I was 200 degrees and in the next second it was at like 275 and completely ruined. I rated it excellent because I expect when I actually get it to work properly, it will be great. This was my favorite Christmas candy when I was a child, made by my great-grandmother, and I'd love to be able to share with my own children. Any hints? item not reviewed by moderator and published
i had an old receipe and fail 2 out 5 times. tried this receipe it worked fine but i had to beat it for 20 min. it was quite good. item not reviewed by moderator and published
Divinity was my Great Grandmothers favorite candy. I made it this year for Christmas and gave it away in mason jars for presents. Everyone loved it, even the people who had never heard of it, lol. I live in Tennessee and didn't have any trouble with the humidity, but I did keep an ice pack under my mixing bowl to keep the Temp down. This recipe turns out great every time if you follow the directions exactly. I will say that having a big kitchen aid mixer helps out tremendously. Someone had posted to wait until the candy is DULL in color, and they couldn't have been more right. You have to be patient and keep an eye on it, but it should be dull and semi-firm before you start to work with it. item not reviewed by moderator and published
I made divinity for the first time using this recipe. I made it in Texas, and the humidity was 89%! I think I over beat it (20 minutes), because it looks a little too dull compared to the video of Paula making it. But, it set up and tastes great. For a first timer, I am very pleased! item not reviewed by moderator and published
I just made this divinity and it is wonderful. I live in Oklahoma so it iis usually very humid here so I had to make a couple of small changes. One.... I boiled my syrup mixture to 260 instead of 250. Second..... I had to mix my divinity in the mixer for almost 20 minutes to get it "dull". With these changes, it has came our light and delicious. Thanks Paula! item not reviewed by moderator and published
I have tried and tried to make divinity and now I know why it wouldn't work. You have to beat and beat it until you can't beat it anymore. I suggest a good, heavy duty mixer becuase my dollar store one just burnt out trying to beat this. My husband took over and it turned out beautifully. I used a small fan to blow onto it while beating. This helped it cool down faster. Be patient and hang in there - it's worth it. item not reviewed by moderator and published
I LOVE IT!!!!!!!!!!! its so good and very easy to make... you go girl ( Paula )!!! Love It Renee item not reviewed by moderator and published
This is the same basic recipe I've been using for years, with varying success. After doing some research, the key is temperature--obviously it's important what you cook it to, but it also has to cool down during the beating phase. The glossy white puddle (tasty, but not what we're looking for!) happens when the divinity isn't cool enough, and like most candy it should lose its gloss when it's ready. I think you'd have to be cooking in an ice box for this to happen in five minutes. It often takes more than 20 for me. Sometimes if I'm getting frustrated I'll take an ice pack and run it around the sides of the mixing bowl while it's working. I also sometimes add peppermint or almond extract for variety, with food coloring to show the difference (half vanilla, half other). item not reviewed by moderator and published
My recipe calls for one envelope of gelatin which is supposed to eliminate failure in rainy/wet weather. It is called Rainy Day Divinity. I have made this recipe every year to share for the holidays for over 30 years and have never had a failure (even the 11 years I lived in Oregon). item not reviewed by moderator and published
This is the EXACT recipe I have used for years, and for those who have difficulty I have some tips for you. 1) when you add the sugar mix to the egg whites make sure you pour very slooooow. Pouring slow will allow it to cool as you add it (especially if you are using a metal bowl. 2) Once you have added all of the sugar to the egg whites keep beating the mixture until it become DULL. This is not supposed to be a shiny candy. Remember: dull = dry & fluffy (perfect) and shiny = a gooey mess that will pull the fillings out of your teeth! 3) Move fast when you spoon it out, and let it cool completely before packaging it or the heat of the candy will create condensation in the container and ruin your candy. 4) ENJOY!!! item not reviewed by moderator and published
I tried this recipe two times and it was a failure both times. I must be doing something wrong. item not reviewed by moderator and published
I followed the recipe to the letter and it turned out great. Family could not stop eating it!! The only variation was making it in a tray vs. spooning each one...saved loads of time. Highly recommend this recipe. item not reviewed by moderator and published
This is the recipe I have used for years and it is by far the absolute best. My Grandmother said,"successfully making this little delicacy is the mark of a true Southern cook!". She also taught me that until I could master the art of getting the candy onto the waxed paper, the easy way to do it was to line a cake pan with buttered foil, pour the divinity in and let it set, then lift it out by rhe edges of the foil or turn the pan upside down to remove it, peel off the foil and cut into squares. Store in airtight container at room temerature. I noticed that a few cooks had trouble with the candy not setting up properly so I will pass along another of Granny's pearls of wisdom. If you have cooked the mixture to the correct temperature, don't get frustrated, just keep beating. Nine times out of ten it will eventually set up. I have had to beat it, on occasion, upwards of 20 minutes when using a lower powered mixer. item not reviewed by moderator and published
imso happy i found this recipe my mother use to make it when i was a child at christmas. thank you so much. item not reviewed by moderator and published
I've made divinity a few times before, but using different recipes; I was looking forward to trying this one. Since I live in Texas, waiting for the humidity to get low took a while. Cooked the syrup mixture to hard ball stage (water test and temperature), and then beat 10 minutes. Turned out gooey, sticky and disgusting. Absolutely horrible. item not reviewed by moderator and published
I have always wanted to try and make divinity for my dad. He LOVES it and the only one who has ever taken the time to make it for him is my aunt. This year, due to health reasons, she wasn't able to do it and I wanted to attempt it. I am SO glad I came across this recipe! I was nervous the whole time I was doing it and I kept preparing myself for it not to work. (I'm one of those wanna-be-perfectionist types) lol But guess did!!!! I did it! My little guys face is covered in white divinity from "yickin" the beater when I was done and the ensuing video will be one of our most prized holiday videos! Thank you, Paula! This recipe rocks!!! As do you! item not reviewed by moderator and published
My Granma made Divinity every Christmas! I loved it and begged her to make it and to teach me how to make it myself. She never taught me, but this recipe is the closest I have ever come to my Granma's candy! Light and fluffy and melts in your mouth. I have an industrial kitchenaid and when it heats up I start stirring by hand, but it is well worth the effort. Be prepared to spoon it out fast after you add the nuts, as it sets up rapidly. Enjoy this little piece of heaven!! item not reviewed by moderator and published
I found this recipe last Christmas and we are using it again this year. I have made this probably 4-5 times and it has only not turned out once. Its super easy and tastes delicious ! ! ! item not reviewed by moderator and published
I made this today while it is 71% humidity outside and it turned out perfectly! I had to give it a shot today because tomorrow is the last day I can mail it out to my Gramma for Christmas and it's her favorite candy! I did have to beat it longer than 5 minutes, maybe due to the humidity, but it turned out perfectly. I knew Paula was the answer. THANK YOU!! item not reviewed by moderator and published
This is a wonderful recipe, just like my Mom made as I was growing up. I think I know why some people had problems with this recipe. My mother always told me that if the Humidity was high, that it wasn't proper Divinity making time. Try making this when the humidity is below 40 percent. I always wait for the perfect day! Thank you again for a wonderful recipe. item not reviewed by moderator and published
I cook candy and cooked icings all the time. So this was not a first time for me. It was an awful bowl full of goop. I cooked it to 250 exactly as instructed. The only pieces that "set" enough to pull off the waxed paper were the last five. The others were pretty puddles of white sugar. I ened up rolling it all up and throwing it in the trash. My mother said "hard ball" is 260 and cooking it to that temperature would have made it set up. Conditions were perfect and I used a kitchen aid also. I beat the mixture for 15 minutes trying to get it to stiffen not the 5 minutes suggested. Better luck next time. I should have read the reviews. item not reviewed by moderator and published
WE LOVE YOU PAULA!!!! MERRY CHRISTMAS!!! For the first time EVER in 20years My Mom and I made Divinity that turned out to be Divinity!!!! This recipe works!!!! I wish there were 10 stars because Girl, you would get em..... Thanks Paula Becky Evans and Jeannie Price item not reviewed by moderator and published
I just moved and couldn't find my Momma's recipe for divinity. She made it every year for Christmas for as long as I can remember. My sister and I helped her by holding the bowl while she stirred it by hand until it lost it's gloss. And then we had to help drop the candy on to wax paper. The best part of helping was licking the bowl afterwards! Momma finally let me make the whole batch of candy by myself, with her watchful eye to make sure it was done right, the Christmas just before she passed away. One hint I have to help drop the candy from the spoons onto wax paper is this: Momma always had a little cup of water and butter set aside next to the wax paper and the bowl. We would spread just a little bit of butter on each spoon, then scoop the divinity up on one spoon and push it off with the other. If it started to get a little sticky on the spoon, we would dip the spoon in the water to get the sticky candy off and then rebutter the spoon,. You do n't want to use so much butter that it leaves butter on the candy, just a teeny tiny bit of butter. Then, after they were all dropped off, we lightly pressed a walnut piece onto the top of the candy and then set it aside to dry and set up. I hope this helps. item not reviewed by moderator and published
This is a great candy recipe. It tastes just like divinity that my great grandmother used to make. However, in reading the comments I noticed that some had trouble. My grandmother always told me to make divinity or any candy on a clear day and the humidity needs to be low or else you'll end up with a sticky mess. She always stored her finished candy in a cool pantry as well. Hope these tips help others! I know that if I hadn't followed her little tips and Paula's awesome recipe I probably would have ended up with a bad batch! item not reviewed by moderator and published
Wonderful recipe! I remember my mother beating this candy by hand until the candy became stiff enough to drop by spoonfuls on waxed paper. It seemed like it took hours to make. she would make on batch with black walnuts and another with maraschino cherries. I tried this recipe with black walnuts and the cherries and it came out perfect. item not reviewed by moderator and published
WONDERFUL, AIRY, SWEET AND NUTTY! I had tried to make divinity from other recipes twice before, both times were a flop. This recipe is so delicious and tastes just like my grandma's divinity that I haven't had for more than 30 years. What a pleasure to have created that taste from my childhood again. Thanks Paula! item not reviewed by moderator and published
I have a small bakery outside of Houston, TX and like to offer candy as well as baked goods. I tried this recipe and one lady (in her late 60's) tasted it and squealed, "This is just like Mama used to make". I have been keeping it on the shelves ever since. I thought that this was one of the highest compliments that I could have received. item not reviewed by moderator and published
I was excited about trying this recipe, but it turned into a sticky, gooey mess. I followed the directions to the tee, but it just didn't work for me. I will stick to candies I know next time. item not reviewed by moderator and published
My mother-in-law always made divinity for Christmas and other special occasions. She died earlier this year and we realized that no one had thought to get her recipe. I was very pleased to discover that this recipe is right on the mark. I did have a little trouble in getting it all spooned out before it got VERY thick. I added the hot water, and I was back in business. This is a keeper. item not reviewed by moderator and published
This is the best recipe for divinity I have ever tried. You rock Paula. item not reviewed by moderator and published
This was my first time to make divinity, and I have never made any type of candy (except fudge before - this was very easy to make with my Kitchenaid mixer. The hardest part is getting the candy off the spoons and placing on wax paper...get a helper (Jamieson helped me and it went much faster. Thanks for such a delicious recipe!! Try it out - you won't be disappointed. item not reviewed by moderator and published
My father used to make divinity, never heard of it until about a year ago! When I told my parents that I was going to try making it my mother kept telling me that it wasn't going to work and that I should just avoid it. I thought, no way, I'm trying it! I am SO glad I did! It turned out fantasic - the only thing was that I hated spooning everything so I decided on piping it with a baggie (SO much easier and less messy!!!) item not reviewed by moderator and published
well , making divinity is tricky. i have made it many times before, sometime it was a hit , sometime it was a miss. this time it was a miss. mine ended up glossy and sticky, not that nice fluffy crumbly airy texture they normaly have. i used a kitchen aid which had a metal bowl. it was so easy to pour the syrup mixture in, but the bowl was very hot even in the end. i dont know if that had anything to do with it. and i mixed it for the time recommended on the recipe. after i made it i saw the reviews about how they mixed their's way longer.... so i definatly will try again item not reviewed by moderator and published
My Grandmother was a great divinity maker - so when I saw this recipe of Paula Deen's I just HAD to try it. The candy was too sticky, too messy & difficult to handle! Research tells me the mixing time isn't long enough - instead of "approx 5 mins" it should be more like 10-15 mins. Baker beware!!! item not reviewed by moderator and published
8. If all else fails, pour your mix that just won't set up on a pan and try the oven trick, whatever comes out will be tasty either way. Or make something with the cream like another poster said, it's always good for something. Even with humidity these tips should get you a perfect divinity no matter what, the oven trick solves the humidity problem every time. Also this recipe uses 1/4 less water than most so you should never have a problem. item not reviewed by moderator and published
Just wanted to clarify, the oven under 200 isn't cooking them longer, it's dehydrating them which is why it works well when the humidity is high and works with all but the runniest mix, though you can make a dense sugar fudge in the oven if it turns runny. item not reviewed by moderator and published
You're comment was the first that popped up and it's EXACTLY what I needed to see! I'm at 10 minutes and it's only now starting to firm up - I was just about ready to throw it out and start over! UGH! item not reviewed by moderator and published

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