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Jello Divinity

close up overhead shot of a bowl of colorful Jello Divinity
Jello divinity candy is a light and airy treat of pastel colors and fruity flavors that you are sure to adore.
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Table of Contents
  1. JELLO DIVINITY INGREDIENTS
  2. HOW TO MAKE THIS JELLO DIVINITY RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

This jello divinity candy is sure to delight everyone who lays eyes on it. The gorgeous colors, fruity fun flavors and cloud-like shapes will make these light airy confections an often requested treat.

Jello offers so many options for creative dessert ideas. Our jello salad and jello pie are two recipes that are so easy to make, my littlest kiddo can handle it on her own. 

JELLO DIVINITY INGREDIENTS

You’ll need:

  • 2 large egg whites, room temperature
  • 3 (3-ounce) boxes flavored jello (we used pink, yellow and 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)

SUBSTITUTIONS AND ADDITIONS

JELLO: You can choose any flavor of jello you’d like for these simple jello candies. If you are making these for the holiday season, try green and red for a festive touch.

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HOW TO MAKE THIS JELLO DIVINITY RECIPE

PRO TIP:

High humidity can adversely affect the consistency of the divinity, so pay close attention to the weather and pick a day with low humidity to make these treats.

STEP ONE: Using a 3 to 4-quart heavy saucepan, over medium heat, stir together the granulated sugar, corn syrup and water. Continue to stir until the sugar dissolves.

STEP TWO: 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 until the sugar syrup reaches the hard-ball stage, which is 260°F.

STEP THREE: Either spray 2 teaspoons with nonstick cooking spray or butter the spoons and set them aside.

STEP FOUR: Line 2 large baking sheets with either parchment paper or waxed paper and set them aside.

PRO TIP:

You can also use aluminum foil that is generously sprayed to drop the divinity spoonfuls on.

STEP FIVE: Just before the hot syrup mixture reaches the hard-ball stage, you will need to begin to whip the egg whites. While you can use a large heat-safe mixing bowl and a handheld mixer on high speed, it is hard to drizzle the scalding hot syrup into egg whites/jello mixture, and you may need someone to help mix or drizzle. In the bowl of a stand mixer on high speed and a whip attachment, beat the egg whites until they are foamy. 

STEP SIX: Lower the mixer speed to medium-low and slowly add the jello powder (first color/flavor). Increase the mixer speed back to high. 

STEP SEVEN: 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.

STEP EIGHT: Continue mixing on high for 4 to 5 minutes or until the candy mixture is no longer shiny. 

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.

STEP NINE: Fold in the chopped nuts.

STEP TEN: Quickly use one of the prepared spoons to scoop out 1 to 1½ tablespoons of divinity and use the second spoon to help scoot the divinity off the spoon onto the prepared pan

STEP ELEVEN: Repeat the above steps for the other two colors/flavors

STEP TWELVE: Allow the divinity to rest for 2 to 4 hours, or until “dry”.

HOW TO SERVE

These light and airy pastel candies treats are so beautiful, they would be fun to make any time of year but especially for the Easter holiday or baby showers where pastel colors tend to be the theme. Serve it with our rainbow punch for even more whimsical colors.

STORAGE

ON THE COUNTER: Store any leftovers of this sweet treat in an airtight container, at room temperature, for up to 1 week. We’d suggest adding wax paper between the treats so they don’t stick together.

IN THE FREEZER: Freeze your jello divinity in an airtight container for up to two months.

If you have never tried classic divinity candy, you are in for a treat. There is nothing like biting into the slightly crisp outer shell and discovering the chewy nougat center. These treats are absolutely divine and certainly live up to their name.

FREQUENTLY ASKED QUESTIONS

Can I choose a different jello flavor

Any flavor of jello would be a perfect choice for this candy treat. Pick your favorite flavors, or base it on the holiday and choose colors that will color your treat for the season.

What is the “hard-ball stage”?

The “hard-ball stage” is the stage or temperature at which a small quantity of heated sugar syrup forms a hard ball when dropped into cold water. That temperature is approximately 260°F on a candy thermometer.

Can I freeze jello divinity?

This divinity candy made with jello can be frozen for up to 2 months stored in an airtight container.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of a bowl of colorful Jello Divinity

Jello Divinity

5 from 2 votes
Jello divinity candy is a light and airy treat of pastel colors and fruity flavors that you are sure to adore.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings 36

Ingredients
  

  • 2 larg egg whites room temperature
  • 3 3-ounce box flavored jello (pink, yellow, purple which would be strawberry, lemon, and grape flavors)
  • cups granulated sugar
  • ½ cup light corn syrup
  • ½ cup water
  • ½ cup pecans finely chopped, or whatever nut you choose

Instructions
 

  • Using a 3 to 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°F.
  • 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 to 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 to 1½ tablespoons of divinity and use the second 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 to 4 hours, or until “dry”.

Notes

PRO TIP: High humidity can adversely affect the consistency of the divinity, so pay close attention to the weather and pick a day with low humidity to make these treats.
 
PRO TIP: You can also use aluminum foil that is generously sprayed to drop the divinity spoonfuls on.
 
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.

Nutrition

Calories: 78kcal | Carbohydrates: 18g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 9mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
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  1. Gail says

    Can you clarify the recipe please? Is the ingredient list for 1 batch or all 3 and we should devide? It calls for 3 boxes of jello but doesn’t specify measurements for each batch.

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