Cherry flavored confectionery with a nougat-like smoothness. This art sugar based Cherry Divinity is fabulous for gift giving or having all for yourself!
Whether it’s Valentine’s Day or Christmas, I love making special sweet treats all year long.
Please, don’t be intimidated by the sense of making candy. It’s easier than you think.
Divinity is a type of candy that no matter the size, shape or form, it’s so delicious!
This was the type of candy I grew up on. The good old fashion homemade kind.
We rarely got to go to the store and buy a candy bar or some sort of treat. Everything was homemade. The only time we had store bought cookies, even the sandwich kind, was when we’d raid our grandmother’s cookie jar. Other than that, it was always homemade cookies, cakes, brownies, etc. Maybe that’s why I love baked goods from scratch.
We lived very close to all of our cousins, growing up. In fact, they were the only ones we’d play with because our school friends lived too far away. I became very close to my Aunt Penny.
My aunt was the one that would french braid my hair before the school bus came to pick all of us up. She would be my mother when my own mother was checked out. She did everything for us kids.
But, among everything that my aunt was to me, she was always making divinity candy in every flavor, and color.
My favorite was always Cherry Divinity.
This divinity recipe is very versatile. You may substitute the Jello for any flavor and color. Stir in some coconut or your favorite kind of nuts!
There are a few stages to making this fun divinity.
The divinity has a fluffy and marshmallowy kind of texture, because of the egg whites are mixed in with hot sugar. Make sure to have your eggs at room temperature.
Combine the sugar, corn syrup, water, and salt in a large sauce pan. Just stir it all over medium heat until all of the sugar has dissolved. This takes about 6-7 minutes.
If you remember, I don’t own a candy thermometer. So, if you just happen to have one laying around while you’re whipping up this Cherry Divinity… then clip it to the pan and let it get to 252 degrees Fahrenheit without stirring.
But, if you’re like me, I test the temperature the old fashion way. Let the sugar mixture continue to boil in the pan without stirring it. Check it every few minutes with the back of a small spoon. If it is still watery as it slides off the spoon, then it still needs to cook. When it is at a brittle ball stage, you’ll be able to see how it is turning into a syrup. It will hold a ball shape, but still be sticky. You may drop some in a tiny bowl of cold water to test the sugar. Please be very careful! Sugar burns are not fun at all!
While the sugar mixture is cooking, beat the egg whites in the mixing bowl until you have stiff peaks. Gradually beat in the Jello and cherry juice.
When the syrup is ready, start the beater again on high. Slowly drizzle in the hot syrup into the egg white mix. Do not scrape down the sides of the bowl or the pan. Just keep beating until the mix looses its gloss.
This all moves along very quickly. Make sure to have some wax paper already laid out and nearby. Or, on a clean marble slab.
Quickly stir in the nuts, optional. Drop the mixture by teaspoons with two small spoons. Or, you could pipe through a bag like I did. If piping, the divinity will set up (and hold it’s defined shape) better if cooled for 2 minutes in a large piping bag.
The divinity is ready to enjoy instantly!
- 3 cup granulated sugar
- 1 cup water
- 1/4 cup light corn syrup
- 2 egg whites, room temperature
- 1 (3 ounce) package Cherry favored Jello
- 1 tablespoon cherry maraschino juice
- your favorite kind of nuts, optional
- Place egg whites in a mixing bowl. Set aside.
- Combine sugar, corn syrup, water, and salt in a large sauce pan. Stir over medium heat until sugar dissolves. This takes about 6-7 minutes.
- Clip on a candy thermometer to the pan and let it get to 252 degrees Fahrenheit without stirring.
- Or, Let the sugar mixture continue to boil in the pan without stirring it. Check it every few minutes with the back of a small spoon. If it is still watery as it slides off the spoon, then it still needs to cook. When it is at a brittle ball stage, you’ll be able to see how it is turning into a syrup. It will hold a ball shape, but still be sticky. You may drop some in a tiny bowl of cold water to test the sugar.
- While the mixture is cooking, beat egg whites until stiff peaks form.
- Gradually beat in Jello, then cherry juice. Set aside.
- When syrup is ready, start beater again on high speed.
- Slowly drizzle the hot syrup into egg white mix as you continue beating on high speed.
- Do not scrape sides of bowl or pan. Let it just beat and let the hot sugar pour out.
- Continue beating until mix loses its gloss.
- Quickly stir in the nuts (optional) and drop by teaspoons (or bigger) onto a waxed paper or a marble slab.
- Let stand until firm.
- If putting sprinkles on the divinity, do it as you put each one onto the wax paper. Otherwise the divinity sets up too fast and the sprinkles won't stick.
Have a blast with this fun candy!
What would you mix into your creation?
This recipe was included in with this collection: