• Serves 30
  • 1 hours
  • Difficulty Medium
  • 7 Ingredients


An Aussie twist on an American Favourite at Christmas Time. Beautiful Australian Golden Macadamia's and Australian Cherries nothing could be more wonderful.

Ingredients (serves 30)

  • 1large egg white
  • 11/2 cups castor sugar
  • 1/3 cup water
  • 1/4 cup corn syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped macadamia nuts
  • 1/2 cup glace cherries


  1. Traditional way: Place egg white in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line two 15x10x1-in. pans with baking paper.
  2. In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form.
  3. Slowly add hot sugar mixture in a thin stream over egg white, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, about 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in macadamia's and cherries.
  4. Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between baking paper in an airtight container at room temperature.
  5. Note: I prefer to actually spoon the mixture into small paper cases and smooth out , then when they are dry gently flip over remove the case and place on to a tray and let the bottom have a good dry out. This way they are in a lovely round flat state but it is a little more time consuming and if dollops are your preference then by all means go the traditional way.


History:Believed to have originated in the U.S. during the early 1900s, the candy's current form can be traced to a recipe from 1915. Another earlier version, which included the use of milk, can be traced to around 1907. One proposed theory for its origins is that in the early 20th century, corn syrup (a major ingredient) was starting to be used as a popular sugar substitute. New recipes for its use were being frequently created by the major manufacturers, one of which may have been divinity. The origins of the name are not clear. The most popular theory is simply that when first tasted, someone declared it to be, "Divine!" and the name stuck. Divinity has at times been referred to as a "Southern candy", most likely because of the frequent use of pecans in the recipe. It eventually made its way north. Wonderful for Festive Feasts or Ideal for gift giving. Wishing one and all a Blessed and Joyous Christmas.

  • I found this sweet and delightful Christmas candy recipe during a search for Christmas recipes. It sounds wonderful and it looks beautiful. Looking forward to making this candy and trying it out – thank you!


  • Such a lovely and divine treat…such a shame it got lost in the system.


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