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Divinity Candy RecipeEnjoy An Early 1915 Divinity Fudge RecipeThe vintage recipe for divinity candy given below says to spread the cooked candy mixture on a buttered platter for cutting into squares. However, divinity recipes published after 1915 began to call for pouring or dropping the mixture by spoonfuls onto waxed paper for cooling. Squares or drops; it's all delicious! Tips For Making Divinity DandyFor divinity to harden properly, it's always best to make it on a day that's not too humid. Finish beating the divinity mixture, then work quickly to pour or drop the mixture onto a buttered platter or waxed paper, since it is quick to harden.Add several drops of water if the divinity mixture becomes too thick. Continue beating if the mixture remains too thin. It is best to store divinity candy in an airtight container until ready for serving. Some experimentation can be expected if you are inexperienced in making divinity, since misjudging its cooking time can greatly affect the results. Undercooking can leave divinity too soft whereas overcooking can leave it too hard.
Divinity Candy RecipeThis vintage divinity fudge recipe is taken from the "Second Edition of The Neighborhood Cookbook" published by the Council of Jewish Women, Portland, in 1914.Three cups sugar, one cup Karo corn syrup, three-quarters cup water, three well-beaten whites of eggs, two cups of chopped walnuts, one tablespoon vanilla. Boil first three ingredients until quite brittle in cold water, then pour slowly and gradually into the eggs and beat until it stiffens. Add vanilla and nuts and pour onto a buttered platter. When cold cut in squares. 
Thanks to a vintage divinity candy recipe, you can enjoy the to-die-for taste of homemade divinity fudge candy exactly as Grandma enjoyed it.
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