1-First step: Get your pans and tools ready Line two baking sheets with parchment paper and set them aside. This matters more than it sounds, because once the candy hits the right texture, it will not politely wait around while you hunt for parchment like a raccoon in a junk drawer. Grease two spoons with cooking spray too, since that makes scooping much easier later. Before you start, make sure your candy thermometer is nearby, your mixer is clean, and your ingredients are measured out. Divinity moves fast once the syrup is ready, so this is the time for calm kitchen energy. If you are making candy for a spring gathering, this also pairs nicely with other make-ahead treats like creamy strawberry Jello pie.

2-Second step: Cook the syrup In a large saucepan over medium heat, combine the granulated sugar, water, and light corn syrup. Stir occasionally until the mixture reaches 260 degrees Fahrenheit on a candy thermometer, which usually takes about 7 to 10 minutes. You want the syrup hot and ready, but not scorched, because burnt sugar has the charm of a smoky sock. Keep an eye on the thermometer and do not wander off to answer a text, feed the dog, or “just check” your social media feed. Candy waits for no one. A few quick stirs are enough to keep everything smooth as it heats.

3-Third step: Whip the egg whites Just before the syrup reaches the correct temperature, whip the egg whites in a stand mixer until stiff peaks form, usually about 3 to 5 minutes. The bowl should be large enough to handle the volume, because the mixture will puff up before your eyes like it is showing off. Sprinkle in the flavored gelatin powder and salt, then beat again until combined. The color should look cheerful and even. If you do not have flavored gelatin powder, you can substitute 1/2 to 1 teaspoon of flavored extract and a drop or two of food coloring. That swap is especially handy if you are outside the US and cannot easily find Jello powder.

4-Fourth step: Add the hot syrup slowly With the mixer on medium-low, slowly drizzle in the hot syrup over a minute or two so it blends gradually. This part matters because dumping it in too fast can make the mixture cranky and uneven. Slow and steady wins the candy race. When the syrup is fully incorporated, increase the mixer speed to medium-high and keep beating until the candy loses its gloss and holds its shape. This usually takes about 6 to 10 minutes. A good test is to scoop a little onto the parchment; if it sits up like a proper candy cloud, you are ready to move on.

5-Fifth step: Shape the candy Use the greased spoons to scoop the candy onto the prepared baking sheets in desired sizes. About 2 tablespoons per piece is common, but you can go a little larger or smaller depending on your crowd and your patience level. Flicking your wrists slightly as you scoop helps create those swoopy, classic divinity shapes. Work quickly here because the candy can start setting fast. If it gets too stiff while you are spooning, add a teaspoon of hot tap water and mix until it looks shiny again. Smaller batches are also easier to manage if you are new to this candy.

6-Final step: Let it set and store Allow the candy to set at room temperature for 2 to 3 hours, or preferably overnight, until firm. Do not rush this part unless you enjoy sticky fingers and disappointment. Once set, store the pieces in an airtight container. This recipe has been adapted from a traditional Christmas divinity recipe, but the fruity gelatin version is a fun fit for spring, Easter, and any table that needs a little color. If you want another festive party treat, these Lucky Charms marshmallow treats are also a crowd favorite.