Description
No Fail Jello Divinity is a sweet, colorful, and chewy candy made with granulated sugar, corn syrup, egg whites, Jello powder, and optional chopped nuts. It’s perfect for holiday gifting or simply satisfying your sweet tooth. The candy has a soft, melt-in-your-mouth texture with a fun fruity flavor from the Jello powder.
Ingredients
Scale
- 3 cups granulated sugar
- ¾ cup light corn syrup
- ¾ cup water
- ⅛ teaspoon salt
- 2 egg whites (room temperature)
- 3 tablespoons Jello powder (flavor of your choice)
- 1 teaspoon vanilla extract (or other flavor, clear vanilla extract preferred)
- 1 cup chopped nuts (optional, pecans recommended)
Instructions
- Line 2 large baking sheets with waxed paper and butter two large spoons. Set aside.
- In a 3-quart saucepan, bring the sugar, corn syrup, water, and salt to a boil, stirring frequently to dissolve the sugar.
- Once at a boil, stop stirring and cook to 250°F (hard ball stage). Attach a candy thermometer to the side of the pot. The thermometer will beep when the correct temperature is reached.
- While the syrup mixture is coming to temperature, whisk egg whites on high speed in a heavy-duty mixer until very stiff peaks form.
- Whisk in the Jello powder until well blended.
- Once the syrup has reached 250°F, remove from heat and carefully and slowly pour the syrup into the egg white and Jello mixture. This should take about 2 minutes to pour the syrup in slowly.
- Add the vanilla extract to the mixture.
- Continue mixing until the mixture loses its shine and holds its shape when dropped from a spoon. This should take 4-6 minutes. Test the mixture by dropping it onto waxed paper—if it looks like a puddle, continue beating for another minute or two.
- Mix in the chopped nuts (if using).
- Spoon out heaping teaspoons or tablespoons of the mixture and use the other spoon to scrape the candy off. Ensure the spoons are buttered to prevent sticking.
- Let the candies cool on the waxed paper for at least 4 hours, preferably overnight, before storing in an airtight container. They can sit out in the open without becoming sticky.
Notes
- Ensure your candy thermometer is clipped securely to the side of the pot to monitor the syrup temperature accurately.
- Use buttered spoons to scoop and shape the candies, as the mixture will be sticky.
- If you stop the mixer and the candy is still too runny, continue beating for a minute or two before testing again.
- These candies can be stored in an airtight container and do well sitting out without becoming sticky.
Nutrition
- Serving Size: 1 piece
- Calories: 90
- Sugar: 18g
- Sodium: 35mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg