- Cooking Time:
- Servings: 7 dz
- Preparation Time:
- 3 cups granulated sugar
- 3/4 cup light corn syrup
- 3/4 cup water
- 2 egg whites
- 1 (3-ounce) package gelatin (any flavor; not sugar-free)
- 1 cup chopped nuts or mixed candied fruit
- 1 cup sweetened finely grated coconut (see note)
- Generously grease a 9-inch square pan or line baking sheets with waxed paper.
- Mix sugar, corn syrup and water in a saucepan; bring to a boil over low heat, stirring to dissolve sugar. Continue boiling, stirring occasionally, until a little syrup forms a hard ball when dropped in a cup of cold water (252 degrees on a candy thermometer), about 15 minutes.
- Meanwhile, beat egg whites using an electric stand mixer until stiff but not dry. Beat in dry gelatin, 1 tablespoon at a time; beat until mixture will stand in stiff peaks.
- Pour hot syrup in a thin stream over egg-white mixture, beating constantly. Continue beating until mixture will hold its shape and loses its gloss, about 10 minutes. (If candy becomes too stiff, add a few drops of hot water.) Add nuts or candied fruit; quickly pour into prepared pan or drop by teaspoonfuls into waxed paper.
- If using a pan, let stand until candy is firm enough to handle, about 10 minutes. Cut into 8 strips, roll in coconut and cut each strip into 10 to 12 pieces. Roll in coconut again. Allow to dry about 2 hours.
- If making drop candies, roll in coconut.
- Store in a covered container.
- Per candy: 55 calories; 1g fat (16 percent calories from fat); no saturated fat; no cholesterol; 0.5g protein; 11g carbohydrate; 9g sugar; no fiber; 9mg sodium; 2mg calcium; 10mg potassium.
- Note: If you can't find finely grated coconut, whirl regular flaked coconut in the food processor.
NotesThis recipe came from the St Louis Post Dispatch:
Use any fruit-flavored gelatin in this recipe for Divinity Pastels, which has been published with slight variations in several editions of "Joys of Jell-O." Be sure to use the regular variety of gelatin, however. Sugar-free gelatin will not work.
This is also called Rainbow Divinity and has been published in the 1966 Better Homes and Gardens.
"This pretty candy reminds me of the sweet coconut bonbons that Sears used to sell in their candy bins," Bruce wrote.
If you're not an experienced candymaker, a candy thermometer would be a great help when making this recipe. Otherwise, use a metal teaspoon to drop a small amount of the boiling syrup into a cup of very cold water. If the syrup forms a hard ball, it has cooked to the proper stage.