Jello Divinity Candy is an old-fashioned Southern classic candy dessert that’s perfect for occasions and holidays. Almost like a meringue, soft and chewy nougat style treat. After one bite it’s easy to see where it gets its name because it’s simply divine!
Old Fashioned Divinity Candy Recipe
Growing up, jello divinity was a staple at our family gatherings. It was always made by my grandma and it was total perfection every time. I couldn’t get enough of this sweet treat as a kid. Now, making it as an adult, I find that not much has changed!
These simple jello candies are so delicious. The texture is a perfect mix of soft and chewy inside and crunchy on the outside. And, divinity can be made with any flavor of jello, so it’s easy to customize for your occasion!
Why We Love This Divinity Candy Recipe
- Can be made with a different jello flavor for a different divinity every time!
- Only requires 5 ingredients.
- Great for holidays like Easter or gatherings like a baby or bridal shower.
- Fun and easy classic candy dessert recipe.
- No-bake recipe
Ingredients / Shopping List
- Egg whites -room temperature
- Flavored jello -pink, yellow, or purple
- Granulated sugar
- Light corn syrup
- Chopped pecans (optional)
Substitutions and Additions
- JELLO: You can use whatever flavor you like for this recipe. I have made it using pink, yello, and purple jello which would be strawberry, lemon, and grape. You could also use blue raspberry, lime, or orange.
- NUTS: You could use any nuts of your choosing for this recipe, or leave them out all together!
Recommended Tools to Make this Recipe
- 3-4 quart heavy bottomed saucepan
- Candy thermometer
- Hand mixer or standing mixer
- Heat-safe bowl
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make Jello Divinity Candy
- Stir together granulated sugar, corn syrup, and water in a saucepan over medium heat.
- Clip a candy thermometer to the side of the pan. Cook mixture until it reaches 260*.
- Using a mixer, whip the egg whites just before the syrup mixture reaches heat.
- Add jello powder to the egg whites.
- Once the syrup is ready, slowly drizzle the syrup into the jello and egg mixture.
Pro-Tip: The divinity should hold its shape when you remove the whisk. Continue to beat for a few more seconds if it does not. - Mix for 4-5 minutes.
PRO-TIP: Look for stiff peaks to form - Then, fold in the pecans. (Nuts are optional)
- Prepare a lined baking sheet. Quickly use a buttered spoon to scoop out 1-1 ½ tablespoons of the mixture and drop onto a prepared baking sheet.
Pro-Tip: You can also drop the divinity spoonfuls on a generously sprayed piece of aluminum foil or parchement paper. - Repeat all above steps for your other jello flavors.
PRO-TIP: You will want to work quickly. If the mixture begins to harden, just add a few drops of warm water - Let the divinity rest for 2-4 hours, or until dry.
Tips
- High humidity can adversely affect the consistency of these. So, it’s good to keep an eye on the weather when you plan to make this recipe!
- While you can use a large heatsafe mixing bowl and a handheld mixer on high speed, it is hard to drizzle the scalding hot syrup into egg whites/jello mixture, it will be difficult and you may need someone to help mix or drizzle. Using a stand mixer on high speed and a whip attachment, beat the egg whites until they are foamy.
Storage Tips
- To Store: Store any leftovers in an airtight container, at room temperature, for up to 1 week.
- To Freeze: If you plan to keep your divinity for more than two weeks, it’s best to freeze it. Line an airtight container with layers of divinity separated by a piece of wax paper. It will last up to a year in the freezer this way!
Frequently Asked Questions
Why is it called jello divinity?
The name divinity comes from the simple fact that this dessert is divine! If you’ve never had it before you are truly in for a treat. The cross between meringue and candy is soft and chewy on the inside, but hard and crunchy on the outside! It’s so delicious.
Why is my jello divinity chewy?
The texture and consistency of your divinity will depend on the ratio of syrup to egg whites. If you follow the recipe correctly they should turn out light and fluffy. Be sure not to overmix the egg whites, and as we said above keep an eye on the weather when you’ll be making these.
Is divinity the same as meringue
Meringue and divinity candy are similar, but they are not the same. Meringue is baked and divinity is a no-bake dessert.
Other Easy Candy Recipes
- Cookie Monster Fudge
- Chocolate Dipped Meringue Cookies {Meringue Kisses}
- DIY Peppermint Candy Spoons
- Easy Oreo Fudge
- The Perfect Meringue Cookies Recipe
- Chocolate Cashew Clusters
- Buckeyes
- Old Fashioned Peanut Brittle
- Homemade Caramels
Jello Divinity
Serves — 36
Jello Divinity Candy is an old-fashioned Southern dessert that’s perfect for occasions and holidays. After one bite it's easy to see where it gets its name because it’s simply divine!
Prep Time 15 minutes
Cook Time 10 minutes
Rest Time 2 hours
Total Time 25 minutes
Ingredients
- 2 large egg whites room temperature
- 3 3-ounce boxes flavored jello 3 boxes total of your choice or all of one flavor (we used – pink, yellow, purple which would be strawberry, lemon, and grape flavors)
- 2½ cups granulated sugar
- ½ cup light corn syrup
- ½ cup water
- ½ cup finely chopped pecans (or whatever nut you choose)
Instructions
- Using a 3 – 4 quart heavy bottomed saucepan, over medium heat, stir together the granulated sugar, corn syrup and water. Continue to stir until the sugar dissolves.
- Clip a candy thermometer to the side of the saucepan, and do not stir once the sugar dissolves and begins to boil. You will continue to cook the syrup mixture until it reaches the hard ball stage which is 260*.
- Either spray 2 teaspoons with nonstick cooking spray or butter the spoons and set them aside.
- Line 2 baking sheets with either parchment paper or wax paper and set them aside.
- Just before the syrup reaches the hard ball stage, you will need to begin to whip the egg whites. While you can use a large heatsafe mixing bowl and a handheld mixer on high speed, it is hard to drizzle the scalding hot syrup into egg whites/jello mixture, it will be difficult and you may need someone to help mix or drizzle. Using a stand mixer on high speed and a whip attachment, beat the egg whites until they are foamy.
- Lower the mixer speed to medium-low and slowly add the jello powder (first color/flavor). Increase the mixer speed back to high.
- Once the syrup is ready, remove the candy thermometer and remove the pan from the heat.
- Keeping the mixer speed on high, slowly and carefully drizzle the syrup into the jello egg whites. Continue mixing on high for 4 – 5 minutes or until the mixture is no longer shiny.
- Fold in the chopped nuts.
- Quickly use one of the prepared spoons to scoop out 1 – 1 ½ tablespoons of divinity and use the 2nd spoon to help scoot the divinity off the spoon.
- Repeat the above steps for the other two colors/flavors.
- Allow the divinity to rest for 2 – 4 hours, or until “dry”.
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container, at room temperature, for up to 1 week.
- To Freeze: If you plan to keep your divinity for more than two weeks, it’s best to freeze it. Line an airtight container with layers of divinity separated by a piece of wax paper. It will last up to a year in the freezer this way!
- High humidity can adversely affect the consistency of these. So, it’s good to keep an eye on the weather when you plan to make this recipe!
- While you can use a large heatsafe mixing bowl and a handheld mixer on high speed, it is hard to drizzle the scalding hot syrup into egg whites/jello mixture, it will be difficult and you may need someone to help mix or drizzle. Using a stand mixer on high speed and a whip attachment, beat the egg whites until they are foamy.
Nutrition Info
Calories: 105kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 39mg | Potassium: 10mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
when you say repeat above steps for other two flavors of jello do you mean 3 more egg whites and more syrup and sugar to boil to temp. will I be tripling the ingredients?
Yes! If you read through the steps instead of skipping to the recipe she has step by step photos.
Unless you have two or three stand mixers or 2 friends whipping jello in other bowls when that sugar reaches consistency you have to use it, right then! There is no sitting aside and remaking with that same candy mixture. Also your egg whites should be the consistency of meringue for perfect divinity. If not the it won’t set up right. It’ll look like poop candies 😳🤪😉
Love these recipes
how would i make this a lower surgar one?
Erin,
You could use sugar free Jello and then use the sugar substitute of your choice.
I prefer truvia or stevia when baking because they have a an equal measurement when baking. Unlike Sweet n Low etc., where you have to guess 1/4 might equal 1/2 🤦🏻♀️🤦🏻♀️🤦🏻♀️
Good luck!
I found sugar free jello works best. It’s not as gritty as the regular jello