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E-Z Gel Divinity
Creamy, soft candy made from a sugar syrup and egg whites
Course Desserts
Servings
pieces
Ingredients
Course Desserts
Servings
pieces
Ingredients
Instructions
  1. Line a 15" x 10" jellyroll pan with wax paper; set aside. Place egg whites in a large bowl, preferably the bowl of a stand mixer, set aside. In a heavy 4-quart saucepan combine sugar, salt and E-Z Gel and mix well. Add corn syrup and water and mix well. Place over low heat and stir until sugar is dissolved.
  2. Remove spoon and wash. Increase heat to medium-high and cook without stirring until mixture reaches a rolling boil. Cover with tight lid and allow to boil for 2 minutes to remove sugar crystals from the side of the pan. Clip on candy thermometer. Reduce heat to maintain full boil. If needed, wash down sides of pan with a wet pastry brush. Cook syrup to 252 degrees (125 degrees C) - remember to calibrate your thermometer - or hard ball stage. Just before syrup is ready, beat egg whites until stiff but not dry. Remove syrup from heat.
  3. With mixer on high speed, gradually add hot syrup to egg whites. Do not scrape the pan. Continue beating until mixture begins to lose its gloss and holds shape. Add vanilla, and fold in nuts, if desired. A few drops of food coloring may also be added for a tinted divinity. Drop by spoonfuls onto wax paper.
Recipe Notes

This candy is known for destroying hand mixers. A stand mixer with a whisk attachment tends to work best.

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