Make this Jello Divinity and watch it disappear! Choose a different jello flavor for a new divinity flavor!
This post and recipe were created for #EasterSweetsWeek. I was sent samples by some of the sponsor companies but as always, opinions are 100% mine.
Jello Divinity
Do you have recipes that anytime you make them reminds you of someone or reminds you of a place? This is one of those recipes for me.
Growing up in Florida, most of our family lived in the Midwest, so visits were far and few between. However, my Dad’s grandparents (Yes, my great-grandparents!!) lived in central Florida, and we had the ability to visit them more often. I have so many treasured memories from those visits. Great Grandma was known for her divinity, and she often had a batch ready and waiting for us when we would come to visit.
This Jello Divinity is one of those recipes that takes me back to my childhood and my Great Grandma’s kitchen. Although it’s great all year long, I really love it around Easter time. The pastel colors of the Jello gelatin make the perfect spring treat.
Other recipes you may enjoy
Jello Divinity
Make this Jello Divinity and watch it disappear! Choose a different jello flavor for a new divinity flavor!
Ingredients
- 2 large egg whites
- 3 cups Dixie Crystals granulated sugar
- 3/4 cup water
- 3/4 cup light corn syrup
- 1 package (3 oz.) any flavor Jello gelatin
- 1/2 cup chopped walnuts
Instructions
- Place egg white in the bowl of a stand mixer and let them stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-inch baking sheets with parchment paper and set aside.
- In a heavy saucepan, combine the sugar, water, and corn syrup, Stir. Bring the mixture to a boil. Continue to cook over medium heat, without stirring, until a candy thermometer reads 250°F (hard-ball stage).
- Shortly before the temperature is reached, beat egg whites until they are foamy. Gradually beat in the Jello gelatin and continue to beat until stiff peaks form. With the mixer running at high speed, carefully pour the hot syrup in a slow, steady stream into the bowl. Beat just until the candy loses its gloss and it holds its shape, about 5-7 minutes. Immediately mix in the walnuts.
- Working quickly, drop the mixture by tablespoonfuls onto the prepared pans. Let the candy stand at room temperature overnight or until it is dry to the touch.
- Store in an airtight container at room temperature.
Notes
It is recommended to test your candy thermometer before each use by bringing water to a boil. The thermometer should read 212°F. Adjust the recipe temperature up or down based on your test.
Nutrition Information:
Amount Per Serving: Calories: 75Total Fat: 1gSaturated Fat: 0gCholesterol: 0mgSodium: 9mgFiber: 0gSugar: 16gProtein: 2g
I love how cute and playful Easter treats are, so I can’t wait to see what everyone makes this week. This divinity looks awesome! We usually have a lamb cake for Easter, but his year I’m whipping up an April fools/Easter surprise!
What a wonderful memories of your great grandmother! This divinity looks perfect for Easter!
I don’t think I’ve ever had these! But I feel you on the foods that remind you of people. I have been digging through old family recipes and enjoying the trips down memory lane (my recipe posted for today for example).
I have been making this for 50 years. My recipe is the same ingredients but a little difference on the amount of water and corn syrup. I always made a batch with raspberry Jell-O and one with lime Jell-O for Christmas. Haven’t made it for a few years. Thanks for reminding me how good it is. Maybe I’ll get some made for Christmas this year.
My mom and dad this for years. Always a favorite. Now I make it! Yummy
Diane Bentley
Can you use sugar free jello?
I have never used it but I think it should work. I would love to know how it turned out for you if you did this.
Is Dixie cane sugar the same as Domino cane sugar?
Yes. You can use any white granulated suagr.
I have been making these for over 50 years. They are fail proof
What a dream this recipe is to make (eat). Have made regular divinity for years but this recipe is sooo easy. Gave some to various neighbours for Christmas and have had nothing but compliments. Thank you for sharing.
I love how this came together but I used the refrigerated egg whites and never saw stiff peaks. Next time i will use REAL egg whites.
I just made this because I got my first ever candy thermometer. It came together beautifully and I got a lot more than 50 (some pieces are pretty large too). I’m looking for any suggestions on techniques for getting the spoonfuls onto the pan. I used parchment but had to take a dab of the mixture to each corner to anchor it on to the cookie sheet because each drop wanted to come back up with the spook and moved the paper around. . I used two spoons but I feel like those of you more experienced makers might have a different technique for this as it seems a bit awkward and as the mixture begins to harden, the process is a bit tiring.