Mama's Divinity

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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.

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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.

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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.

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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.

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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!

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Followed the recipe...perfect.

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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.

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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!

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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!!

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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