Recipes > Desserts > Candy > Divinity > Divinity


An excellent confection known as divinity can be made with very little difficulty if the accompanying recipe is carefully followed. Nuts and raisins are used in this confection, but if desired they may be omitted. As divinity is dropped from a spoon on oiled paper, care should be taken not to boil the mixture too long, or it will be necessary to work very rapidly in order to drop all of it before it becomes too dry.


  • 1/3 cup corn sirup
  • 1/2 cup water
  • 2 cups sugar
  • 1 egg white
  • 1 teaspoon vanilla
  • 1/4 cup nuts
  • 1/4 cup raisins


Boil the sirup, water, and sugar together until a fairly hard ball will form in cold water or the mixture registers 240 degrees on the thermometer, which is a trifle harder than the fudge mixture. Beat the egg white until it is stiff but not dry. Over this pour the hot mixture a drop at a time until it can be added faster without cooking the egg white. Beat rapidly until all the sirup is added, stir in the vanilla, and when fairly stiff add the nuts and raisins. Continue beating until the mixture will stand alone, and then drop by spoonfuls on oiled paper or a buttered surface. When dry enough to handle, divinity may be served.


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Woman's Institute Library of Cookery, Volume 5.

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