Perfect is right. If you don't have a stand mixer, find something to rest your pot-bottom on while you're tipping the hot syrup into the egg whites; pouring gradually, it gets heavy. Better yet would be another helping pair of hands.
I added chopped black walnuts to make this taste just like my grandma's, and I poured the candy out in a rectangle, to cut when it was cooled, like she did. Very nostalgic, thank you.
I have known not to make divinity in rainy weather. Well had a request from new daughter-in-law to help her make it this Christmas. Told her Thursday 23, as the only sunny day. Weather pattern changed. So surfed the internet, found some odd bits of info., tried this and it worked. Using one teaspoon Knox Gelatine, I added 2 T water and deleted 1 T water out of 1/4 cup. While the syrup was cooking I microwaved Gelatine for 10 sec. Stirred and let cool When eggs were whipped and just before adding the syrup I added the dissolved and cooled gelatin. It set up so well, I actually had to add a Tablespoon of hot water to the last 1/3 batch so that I could spoon it out. Also two spoons dipped in cold water is the ticket to dropping on waxed paper. If I want more even swirled divinity I stuff in Freezer bag and cut tip off. (I do this when I don't use nuts.)
First batch used whole package of gelatin, but felt it was a bit rubbery texture.
Easy and delicious. I followed another reviewer's suggestion to dip the spoon in cold water while scooping it onto the wax paper to prevent sticking. My friend who doesn't like sweets couldn't get enough.
I Have tried making divinity for years and it never worked! This did, and I used a Kitchen Aide mixer too, and didn't take too long at all and turned out perfect. Only thing I'd advice is get that waxed paper out before, because it begins to dry out. Also use a heavy saucepan. And don't use the packaged egg whites supposedly for meringues and such. Powder was terrible and changed to the regular egg whites.
I ruined it! While letting the syrup get to 260 and beating the egg whites my syrup burnt and it all came out yellowish and unedible. Now Ive got all this mess thats hard as a rock yo clean up. Dont know if ill try again. I was hoping just once i could make this. My great aunt tried to teach me and she made the best by adding raspberry jello and nuts or cherry jello. I got her fudge perfected by no divinity. I purchased a new mixer on the stand hoping that was my problem but no i dont suggest mixing egg whites while cooking syrup.
Great recipe. A little weird though, same recipe that has been passed down through my family. I have my great grandmothers hand written card with the same recipe as above.
I don't know how anyone is getting this recipe right. Far too much water.
Turned out just like my Grandma's!
I'm giving this a 5 star for taste. Mine turned out horrible but tastes terrific. Its like puddles of white marshmallow. I beat it till my mixer got HOT! The gloss never went away. I poured it in a pan hoping it will be able to be cut in squares. I wish I could figure out where I went wrong.