DIVINITY FUDGE
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
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.
DIVINE DIVINITY
Provided by Food Network
Categories dessert
Time 1h30m
Yield 25 to 30 squares
Number Of Ingredients 5
Steps:
- In a small heavy-bottomed pot dissolve the sugar in the corn syrup and water. Bring to a boil. Boil to thread stage (the candy thermometer should read between 223 to 234 degrees F). Brush down the inner wall of the pot with a heat-proof pastry brush and a small amount of water to prevent crystal formation.
- In the meantime beat egg whites with mixer and whisk attachment until they hold stiff but not dry peaks. Pour 2/3 of the boiled syrup mixture in a thin stream over the beaten egg whites, whisking all the time on high speed. Put the remaining mixture back on the heat and cook to soft ball stage (the candy thermometer should read between 234 to 240 degrees F). Whisk into the egg white mixture with the mixer on high speed. Add extract. Continue whisking until mixture forms stiff peaks.
- Pour into a buttered 9 by 13-inch pan. Let cool and cut. Store in an airtight container for chewier divinity or leave uncovered for a crispier texture.
ELLA MAE'S DIVINE DIVINITY FUDGE
This is one of my wife's most delicious fudge recipes. I have always liked divinity, and you can't go wrong with the way she cooks this one. Bon Appetit!!
Provided by Lane Harris
Categories Candy
Time 25m
Yield 36 pieces, 36 serving(s)
Number Of Ingredients 6
Steps:
- Cook sugar, corn syrup and water over medium heat until it forms a soft ball when dropped in water.
- Over the egg whites which have been beaten stiff, pour 1/2 of mixture and cook remaining half until it will crack when dropped in water.
- Pour other half over first mixture, beating constantly.
- Add vanilla flavoring and nuts.
- Drop on cookie sheet.
Nutrition Facts : Calories 90.5, Fat 1, SaturatedFat 0.1, Sodium 18.8, Carbohydrate 20.8, Fiber 0.2, Sugar 18, Protein 0.5
DIVINE DIVINITY FUDGE
Provided by Emeril Lagasse
Categories dessert
Time 25m
Yield about 24 pieces
Number Of Ingredients 6
Steps:
- Beat the egg whites with an electric mixer until stiff. Line a baking sheet with parchment or waxed paper. Put the sugar, corn syrup, and water in a medium-size heavy saucepan over medium-high heat. Stir to dissolve the sugar, bring to a boil and cook until the temperature reaches 260 degrees F on a candy thermometer, or the hard-ball stage, when a bit of the mixture dropped into cold water holds its shape, 10 to 15 minutes. Remove from the heat. Pour in a thin steady stream into the beaten egg whites and beat with an electric mixer on high for about 3 minutes, scraping down the sides of the bowl. Add the vanilla, and continue beating on high just until the candy starts to lose its gloss, 5 to 6 minutes. When the beaters are lifted, the mixture should fall in a ribbon that mounds on itself.
DIVINITY
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
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
GRANDMA ELZEY'S DIVINITY FUDGE
This was my grandma's recipe. It was handed down to me still on the original recipe card. Gosh, I miss her.
Provided by Mindi Bunch
Categories Candy
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook syrup, vinegar, and salt to 265 degrees.
- Beat slowly into well-beaten egg whites.
- Add walnuts and vanilla.
- When mixture begins to thicken, drop by the spoonful onto heavy waxed paper.
- Pack fudge in airtight tin boxes or cans.
DIVINITY FUDGE
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
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.
ELLA MAE'S CREAMY-SURE FUDGE
I like this recipe because it is easy to prepare, no-fail recipe. This was given to me by a friend many years ago, and I would like to pass it on to others. It is a chocolate confection that candy lovers will enjoy.
Provided by Lane Harris
Categories Candy
Time 25m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Mix first five ingredients in saucepan, stirring.
- constantly, heat to boiling, and boil five minutes.
- Remove from heat, add chocolate and stir till melted.
- Stir in vanilla and walnuts/or pecans.
- Spread in buttered 8" pan.
- Cool until firm.
- Makes about two pounds of fudge.
Nutrition Facts : Calories 184.8, Fat 9, SaturatedFat 3.9, Cholesterol 8, Sodium 53.7, Carbohydrate 26.8, Fiber 0.9, Sugar 24.3, Protein 2
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