Old Fashioned Divinity Recipe
We love this divinity recipe... it's just like grandma used to make.
Do you remember when divinity was a must-have during the holidays? We do, and we're bringing those days back with this old fashioned divinity recipe. Light and fluffy, with a gorgeous pink color, you'll find that divinity has never been more popular at your holiday candy table. There's no better time to introduce old time recipes to your family than the holidays!
We've made this classic recipe using easy-to-find ingredients, so you can come home from the grocery store and start your candy making tradition. Maraschino cherries provide great flavor and that delightful pink color, and we do recommend adding a few sprinkles. They just add that extra decoration that's perfect for the holiday season. Enjoy making this old fashioned divinity recipe with your family!
Preparation Time15 min
Cooking Time35 min
- 3 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/4 teaspoon kosher salt
- 2 egg whites
- 1 teaspoon vanilla
- 1/2 cup maraschino cherries, drained and patted dry
- white sprinkles (optional)
If you love vintage dessert like divinity, then you're going to adore this collection.21 Vintage Desserts To Take You Back In Time
Line 1-2 baking sheets with parchment paper.
In a 2-quart heavy pot combine the sugar, corn syrup, water and salt.
Cook over low heat and stir until the sugar fully dissolves.
Increase the heat to high and cook the mixture until it reaches 260 degrees (hard ball stage). Do not stir!
While the sugar mixture is cooking place the egg whites in a very clean and dry bowl of a stand mixer.
When the sugar mixture reaches about 230 degrees start to beat the egg whites until stiff peaks form.
Very carefully pour the hot sugar mixture in a steady stream over the egg whites while the mixer is running at high speed.
Add in the vanilla and continue to beat for 5-10 minutes until the mixture is stiff enough to shape and is no longer shiny.
Stir in the cherries.
Using a small ice cream scoop or a tablespoon drop mounds onto the parchment lined baking sheets.
Top with sprinkles if using.
Let rest at room temperature until set.
You can use chopped pecans in the mixture and/or top with a pecan half.
Do not try and make this confection on a hot, humid, or rainy day. It will affect the outcome of the candy.
Use a well calibrated candy thermometer when making this confection.
This recipe is inspired by Robyn from Add a Pinch, who makes great divinity!
It's time for another throwback! Try this retro recipe for red hot applesauce this holiday season.Red Hot Applesauce