| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 24 candies |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 24 candies |
Ingredients
- Butter, for the pan
- 2 1/2 cups granulated sugar
- 3/4 cup light corn syrup
- 2 large egg whites
- 1 tablespoon vanilla extract
- 1 1/2 cups gummy candies, such as Dots or Jujubes
Instructions
- Butter a straight-sided 8-inch square cake pan and set aside. Line with a single sheet of parchment paper.
- Attach a candy thermometer to the side of a saucepan. Add the sugar, corn syrup and 1/4 cup water to the pan and bring to boil, stirring until the sugar has just dissolved. Continue to cook until the syrup reaches 255 to 260 degrees F on the candy thermometer.
- Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form.
- When the syrup reaches temperature, slowly (and carefully) drizzle it into the egg whites with the mixer on high. Once the syrup is fully added, pour in the vanilla and continue to beat until the mixture is no longer glossy and holds its shape, 7 to 8 minutes.
- Remove the bowl from the stand mixer and, moving quickly, fold 1 cup of the gummy candies into the mixing bowl using a wooden spoon. Transfer the mix to the prepared pan and do your best to spread into an even layer–it will be very sticky. Sprinkle the remaining candies over the top, lightly pressing them in to ensure they stay.
- Allow the divinity to cool completely, about 1 hour. Cut into 1 1/2-inch squares and store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 128 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 0 g |
| Sugar | 29 g |
| Protein | 0 g |
| Cholesterol | 1 mg |
| Sodium | 12 mg |
| Serving Size | 1 of 24 servings |
| Calories | 128 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 0 g |
| Sugar | 29 g |
| Protein | 0 g |
| Cholesterol | 1 mg |
| Sodium | 12 mg |
Reviews
This turned out great! Just an observation, On the video you say to beat it until super glossy but in the directions it says until not glossy and holds it’s shape. I beat it til it held shape. Turned out fine. Best way to cut it is to spray the knife lightly and often with a cooking spray.
Ree was not kidding when she said it was STICKY! Mine turned out great. I think the divinity base would make an awesome frosting if you added butter to it. Definitely going to make this again!
I followed the recipe exactly but at the end it was challenging to cut (the candy got stuck to the knife) and the top of it cracked when I was cutting it. Did not turn out pretty. The taste was meh. Not worth the effort to me.
Looks wonderful. Be aware of the humidity when making candy. High humidity will make candy making difficult. I will make this for Christmas when our humidity is low.
I cannot have egg whites raw….are the egg whites, cooked once the hot candy syrup goes in? Thank you.
My grandmother taught me to make this recipe but we added green and red cherries
I need to try this recipe- have not had this for many many years
I love this recipe! This was my very first attempt at candy and it turned out perfect. Next time I’m using pecans instead of the candies; can’t wait.
Festive and fun! Love them-my mom loves divinity so she is getting a container of them this Christmas!
It’s ok not what expected