Bill's Divinity

Rating: 4.17 stars
52 Ratings
  • 5 star values: 30
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 6

My brother used to make this every year.

By Ann
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a 2-quart saucepan, combine sugar, corn syrup, salt, and water. Cook to hard-ball stage (260 degrees F, or 125 degrees C), stirring only until sugar dissolves.

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  • Meanwhile, beat egg whites to stiff peaks. Gradually pour syrup over egg whites, beating at high speed on electric mixer. Add vanilla and beat until candy holds its shape, about 4-5 minutes. Quickly drop from a teaspoon onto wax paper; cool.

Nutrition Facts

Per Serving:
610.9 calories; 1.8 g protein; 156.7 g carbohydrates; 0 mg cholesterol; 199.5 mg sodium. Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

shirley
Rating: 4 stars
12/09/2003
MY husband and I made this recipe with the help of a heavy duty Kitchenaid mixer. It is smooth and creamy and has a very good flavor. We will definately make it again. Read More
Helpful
(36)

Most helpful critical review

prissycat
Rating: 1 stars
12/30/2003
I've tried this recipe twice and it does not set up for me. Mine was a gooey sticky mess. I've always seen divinity recipes that went to about 248 degrees for half the syrup then about 272 for the other half. Read More
Helpful
(13)
52 Ratings
  • 5 star values: 30
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 6
Reviews:
Most Helpful Most Positive Least Positive Newest
shirley
Rating: 4 stars
12/09/2003
MY husband and I made this recipe with the help of a heavy duty Kitchenaid mixer. It is smooth and creamy and has a very good flavor. We will definately make it again. Read More
Helpful
(36)
Jennifer Hitt Staton
Rating: 5 stars
12/19/2004
This is the same recipe that my mom used for over 30 years and now I have used it for almost 10 years. It has been fail-proof for me. I live in the south with more humidity and I have to beat it at least 10 - 15 minutes. The trick is to keep beeting it until it works right. You should also use a stand mixer. Read More
Helpful
(31)
mermaid
Rating: 4 stars
08/04/2008
I've been making divinity since I was nine years old. I'm now 65 and never had a failure with any recipe. This recipe is fine as written. Just don't ever make divinity on a rainy or humid day. It won't set up or at the least it will be difficult to get it to set up. As others have said apply ingredients in slow stream. Read More
Helpful
(29)
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THEBERGS
Rating: 5 stars
11/16/2005
I have been making bill's divinity now for three years it's never been a problem in fact it's very easy (with a candy thermometer) everyone loves it! Read More
Helpful
(15)
prissycat
Rating: 1 stars
12/29/2003
I've tried this recipe twice and it does not set up for me. Mine was a gooey sticky mess. I've always seen divinity recipes that went to about 248 degrees for half the syrup then about 272 for the other half. Read More
Helpful
(13)
Sara B.
Rating: 5 stars
12/13/2005
Really great recipe! Never made divinity myself but loved it for years. Very easy - those who posted they ended up with a gooey mess probably didn't beat it long enough. I made one batch as advised and another substituting the vanilla for peppermint extract & added just a few drops of red food coloring for a holiday twist. Cinnamon flavoring also good! Excellent - thank you for sharing Christine! Read More
Helpful
(11)
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SWEETTOOTHEVIE
Rating: 5 stars
12/10/2003
Cool I watched my stepdad mess up on divinity a few times and here I did it right on my first try. Yay it works! Read More
Helpful
(9)
WANDA PANTER
Rating: 5 stars
12/23/2003
I really enjoyed making this Divinity.. was very good and easy to make... Read More
Helpful
(8)
CATTYLL
Rating: 5 stars
12/18/2005
Wonderful recipe and very tasty... I made a double batch... it took me forever to mix it lol... My mom adores this candy and this recipe is the tops in her book. Read More
Helpful
(7)
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