Cherry Divinity Recipe
Cherry Divinity Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
It's just not a party without these light and airy confections on my dessert platter. The recipe is versatile because you can replace the cherry gelatin with any flavor that suits your taste. —Crystal Ralph-Haughn, Bartlesville, Oklahoma
MAKES:
60 servings
TOTAL TIME:
Prep: 35 min. Cook: 25 min. + standing
MAKES:
60 servings
TOTAL TIME:
Prep: 35 min. Cook: 25 min. + standing

Ingredients

  • 2 large egg whites
  • 3 cups sugar
  • 3/4 cup water
  • 3/4 cup light corn syrup
  • 1 package (3 ounces) cherry gelatin
  • 1 cup chopped walnuts

Directions

Place egg whites in the bowl of a large stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. baking pans with waxed paper.
In a heavy saucepan, combine the sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage).
Just before the temperature is reached, beat egg whites until foamy. Gradually beat in gelatin. Beat until stiff peaks form. With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the bowl. Beat just until candy loses its gloss and holds its shape, about 5 minutes. Immediately stir in walnuts.
Quickly drop by tablespoonfuls onto prepared pans. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature. Yield: 5 dozen.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Cherry Divinity in Country Woman Christmas Annual 2010, p70

Nutritional Facts

1 piece: 69 calories, 1g fat (0 saturated fat), 0 cholesterol, 8mg sodium, 15g carbohydrate (12g sugars, 0 fiber), 1g protein.

  • 2 large egg whites
  • 3 cups sugar
  • 3/4 cup water
  • 3/4 cup light corn syrup
  • 1 package (3 ounces) cherry gelatin
  • 1 cup chopped walnuts
  1. Place egg whites in the bowl of a large stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. baking pans with waxed paper.
  2. In a heavy saucepan, combine the sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage).
  3. Just before the temperature is reached, beat egg whites until foamy. Gradually beat in gelatin. Beat until stiff peaks form. With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the bowl. Beat just until candy loses its gloss and holds its shape, about 5 minutes. Immediately stir in walnuts.
  4. Quickly drop by tablespoonfuls onto prepared pans. Let stand at room temperature overnight or until dry to the touch. Store in an airtight container at room temperature. Yield: 5 dozen.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Cherry Divinity in Country Woman Christmas Annual 2010, p70

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