Amy Cook Provstgaard Recipe

High Altitude Divinity

By Amy Cook Provstgaard amypro83

I found this recipe at I live at 7000 feet above sea level so making candy can be a challenge. This recipe worked perfect for me! Divinity is a touchy candy, make sure you use a candy thermometer and that the humidity is less than 50%. The egg whites need to be at room temp when you whip them or else the syrup will not mix well into them.

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Prep Time:
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2 2/3 c
white sugar
1/2 c
1 tsp
2/3 c
light corn syrup (karo)
egg whites (make sure they are at room temp)
2/3 c
broken nuts (optional)
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Directions Step-By-Step

Stir sugar, corn syrup, and water over low heat until sugar is dissolved. Cook, without stirring, to 245 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball.
In mixing bowl, beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a very thin stream into egg whites. Add vanilla and beat until mixture holds its shape and becomes slightly dull. Mixture may become too stiff for mixer.
Fold in nuts. (Note: divinity will not set up if nuts are added before candy is stiff.) Drop mixture from tip of buttered spoon onto waxed paper.

About this Recipe

Course/Dish: Candies