▢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:
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