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Peanut Butter Divinity

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  • 2 1/2 cups granulated sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 2 egg whites at room temperature
  • 1/2 cup chunky peanut butter


  1. In a 9-quart saucepan combine sugar, corn syrup, and water. Bring to a boil and cook until it reaches the hard-ball stage (260 degrees F on a candy thermometer), stirring constantly until sugar dissolves. After that point stir frequently and test by dropping a bit from your spoon into a cup of cold water. When the syrup forms a hard ball after submersion in the cold (but not ice) water, it is ready.
  2. In a large bowl beat egg whites until they form stiff peaks.
  5. When candy is ready, quickly drop from a teaspoon onto wax paper.