- 600 g (3 Cups) Granulated Sugar
- 240 g (3/4 Cup) Light Corn Syrup
- ¾ C Water
- ¼ tsp Salt
- 2 Egg Whites
- 3 Tbsp
- Jell O any flavor full sugar
- 1 tsp Vanilla Extract
- 1 Cup (6 oz) Chopped Dried Fruit or Nuts
Combine sugar, corn syrup, salt and water in a saucepan.
Heat mixture over medium high heat and bring to a boil. Boil to 250 F.
When the mix gets to 220 F, start beating egg whites until stiff peaks. Add Jell O and beat again until stiff peaks.
With egg whites mixing at lowest speed, slowly (and carefully) pour hot syrup in to egg whites. Mix at medium high speed until mix holds its shape.
Add dried fruit, nuts and vanilla and mix again until it holds a shape, is should not be very sticky to gentle touch. Let cool for 5 mins. Use lightly greased spoons to portion out the candy on to lightly greased parchment paper.
Makes 36 Tbsp size candies. Let set for 4+ hours. After set, store airtight for 1 month.
Traditional divinity is a very finicky candy to make. Make it on a hot day, and it won’t work; make it on a humid day and it won’t work; look at it wrong while you are making it and it won’t work. I have steered clear of making divinity in class for that exact reason. That is until I discovered a recipe that had Jell O added to it. The gelatin in the Jell O is the stabilizer making this a no worries divinity. Jell O comes in so many flavors I have made cranberry, cherry, apricot and orange and they look and taste great.