Jeweled Divinity Candy

Name: Jeweled Divinity Candy
Prep time: 30 min
Total time: 1 h 30 min
Yield: 25
Ingredients: Butter, for the pan; 2 1/2 c. sugar; 3/4 c. light corn syrup; 2 large egg whites; 1 tbsp. vanilla extract; 1 1/2 c. gummy candies, such as Skittles Gummies or Dots; Nonstick cooking spray, for the knife

The cutest addition to your holiday desserts.

By Ree DrummondPublished: Nov 25, 2024

1 Rating

the pioneer woman's jeweled divinity candy recipe

Will Dickey

Yields:

Prep Time:

30 mins

Total Time:

1 hr 30 mins

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Jeweled divinity is such an old-fashioned treat. It reminds me of my childhood because it's a Christmas candy my grandmother and her friends always made. If you've never had divinity, it's sort of like meringue, nougat, and marshmallow all combined in one ultra sweet holiday dessert. These days, I love making a batch to add to Christmas treat boxes or cookie plates. The different colored gummy candies make it look so fun and festive!

If you think you can't make divinity, give this recipe a shot. Many divinity recipes call for forming the sugar mixture into individual little mounds, but I find it's much easier to pour it into a greased pan and slice it into little squares once it's set. That way, you don't have to rush so much, scooping spoonfuls before the mixture dries and hardens.

Do you have to have a candy thermometer to make divinity?

Yes, a thermometer is key to making divinity. If the candy is not cooked to the correct temperature (between 255 and 260 degrees Fahrenheit), it won't set up properly and will end up gooey and not sliceable.

Can you make divinity on a humid day?

Divinity and humidity are enemies; the moisture in the air can stop the candy from setting up. Pick a cool, dry day to make divinity if possible.

Can you freeze divinity?

Freezing divinity can affect its texture, so I like to keep it in a cool, dry place at room temperature. If it's stored in an airtight container, divinity will stay good for up to two weeks.

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Ingredients

Directions

1. Step 1Butter a straight-sided 8-inch square cake pan and set aside. Line with a single sheet of waxed paper.
2. Step 2Attach a candy thermometer to the side of a saucepan. Add the sugar, corn syrup, and 1/4 cup water to the pan and bring to a boil, stirring until the sugar has just dissolved. Continue to cook until the syrup reaches 255 to 260°F on the candy thermometer, about 12 minutes.
3. Step 3Meanwhile, in the bowl of an stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form, about 2 minutes.
4. Step 4When the syrup reaches temperature, slowly (and carefully) drizzle it into the egg whites with the mixer on medium-low speed. Once the syrup is fully combined, add the vanilla, increase the speed to high, and continue to beat until the mixture is no longer glossy and holds its shape, 7 to 8 minutes.
5. Step 5Remove the bowl from the stand mixer and, moving quickly, fold in 1 cup of the gummy candies using a wooden spoon. Transfer the mixture to the prepared pan and do your best to spread into an even layer—it will be very sticky. Arrange the candies evenly in five rows of five, lightly pressing them to ensure they stick.
6. Step 6Allow the divinity to cool completely, about 1 hour. Cut into 1 1/2-inch squares with a knife lightly sprayed with nonstick cooking spray, slicing between the candies on top.