Published Feb 08, 2010 in Candies

This recipe was typed onto an index card and found in a large collection, date unknown. Recipe is typed below along with a scanned copy.


3 cups sugar
3/4 cup light corn sirup
3/4 cup water
1 package Cherry Jello
3 egg whites
1 cup broken pecans

Mix sugar, sirup, & water. Cook to 236 degrees. Beat egg whites until stiff. Beat gelatin into egg whites gradually, about 2 tablespoons at a time. Pour sirup in gradually, beating constantly. Beat until stiff & dull. Add nuts.

Drop from a teaspoon on waxed paper. Makes 140 pieces.

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