Total Time
Prep 10 mins
Cook 15 mins

You really need a candy thermometer for this recipe.

Ingredients Nutrition


  1. Combine corn syrup, water, salt and sugar.
  2. Cook to 234°F.
  3. Beat egg whites until stiff and pour 1/2 the syrup into them slowly, beating as you pour.
  4. Cook the remaining syrup to 280°F then add it to the white mixture the same way as before.
  5. Add vanilla and nuts.
  6. Continue beating until mixture is thick enough to hold its shape when dropped by a spoon.
  7. Pour into a buttered 9x9-inch pan.
  8. Cool and cut into squares.
Most Helpful

5 5

I loved it. My hubby and I made it together. It turned out perfect. The candy themometer is a must!

5 5

This is Tish's husband. I have grown up with divinity fudge. My grandmother used to make it every year for Christmas and it was always worth waiting for. I could eat half the batch myself!
This recipe is exactly the same as hers. It turns out light and fluffy, not chalky and grainy. If you're a divinity fan this is the right recipe Thanks!!!

5 5

This is the same recipe my grandmother used except she used 1 cup chopped pecans instead of the walnuts. It's a must have at Christmas at our house! VERY SWEET!