Mama's Divinity

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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.

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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!

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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!

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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.

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I LOVE IT!!!!!!!!!!! its so good and very easy to make... you go girl ( Paula !!! Love It Renee

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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.

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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.

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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!!!

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I tried this recipe two times and it was a failure both times. I must be doing something wrong.

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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.