Divine Divinity Fudge Food

DIVINITY

Divinity image

White divinity which I used to call divinity fudge. Absolutely divine! Store in an airtight container.

Provided by Cathy

Categories Desserts Candy Recipes Divinity Recipes

Yield 48

Number Of Ingredients 6

Ingredients

2 ⅔ cups white sugar
⅔ cup light corn syrup
½ cup water
2 egg whites
1 teaspoon vanilla extract
⅔ cup chopped walnuts

Steps:

Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.

Nutrition Facts : Calories 67.4 calories, Carbohydrate 14.9 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 5.2 mg, Sugar 12.4 g

DIVINITY FUDGE

Divinity Fudge image

My mother was known for her divinty and this recipe always came out perfectly. It melts in your mouth and is a holiday favorite. Also, this makes a great gift.

Provided by Melissa Spangler

Categories Candy

Time 35m

Yield 1 1/2 Pounds

Number Of Ingredients 7

Ingredients

2 1/3 cups sugar
2/3 cup white corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1 cup chopped pecans
1/2 teaspoon vanilla

Steps:

Stir the first four ingredients together in a saucepan over low heat until the sugar is dissolved.
Boil without stirring to 265 degrees on a candy thermometer or until a little mixture that is dropped in cold water forms a hard, almost brittle ball.
Remove syrup from heat and slowly pour over stiffly beaten egg whites, while beating with a mixer until mixture loses its gloss and a small amount that is dropped from a spoon holds its shape.
Fold in nuts and vanilla.
Pour into a greased 9"x9"x2" pan or drop by spoonfuls onto waxed paper to cool.
Store in tins.

DIVINITY FUDGE

Divinity Fudge image

Make and share this Divinity Fudge recipe from Food.com.

Provided by Aroostook

Categories Candy

Time 25m

Yield 45 serving(s)

Number Of Ingredients 7

Ingredients

3 cups granulated sugar
1/2 cup light corn syrup
1/2 cup cold water
2 egg whites (room temp when beaten)
1/4 teaspoon salt
1/2 cup walnuts
1 teaspoon vanilla

Steps:

Combine corn syrup, water, salt and sugar.
Cook to 234°F.
Beat egg whites until stiff and pour 1/2 the syrup into them slowly, beating as you pour.
Cook the remaining syrup to 280°F then add it to the white mixture the same way as before.
Add vanilla and nuts.
Continue beating until mixture is thick enough to hold its shape when dropped by a spoon.
Pour into a buttered 9x9-inch pan.
Cool and cut into squares.

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