(from Layne R’s recipe box)

Source: Farm Journal Candy Cookbook

Serves 12 people

Categories: Candy


  • 2 1/4 C sugar
  • 1/3 C light corn syrup
  • 1/4 t salt
  • 1/2 C water
  • 2 egg whites
  • 1 t vanilla
  • 2/3 C chopped pecans or walnuts


  1. Place sugar, corn syrup, salt and water in a 2 Quart heavy saucepan; cook and stir over high heat until sugar is dissolved. Continue cooking without stirring over medium heat until syrup reaches the hard ball stage (255 degrees). Wipe off any sugar crystals that form on sides of pan.

  2. Meanwhile, beat egg whites until stiff. Pour hot syrup slowly over egg whites and beat on medium speed of mixer until candy fluffs up. Add vanilla and continue beating on medium speed, or by hand, until mixture begins to lose ots gloss and a small amount dropped from a spoon holds soft peaks. (If the candy gets too stiff for the mixer, complete the beating with a wooden spoon.) fold in nuts.
  3. Working quickly, drop candy by teaspoonfuls onto waxed paper or turn into lightly buttered 8" square pan. If divinity becomes too stiff, stir in a few drops of hot water. Makes about 24 pieces or 1 pound.

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