Recipe Snoop Forum

[Peggy]

Divinity Fudge

1/2 c. white corn syrup
2 c. sugar
1/2 c. water
2 egg whites
Pinch of salt
1 tsp. vanilla
1/2 c. chopped nuts

Boil syrup, sugar and water, using a candy thermometer to hard boil stage. Beat egg whites until stiff. Pour sugar mixture over beaten egg whites slowly while continuing to beat mixture. Beat until it begins to look dull and gets stiff. Add salt, vanilla and nuts, stir well. Drop by teaspoonful onto wax paper.

[lucky]

Divinity Fudge
2 1/2 c Sugar
1/2 c Water; hot
1/2 c Corn syrup; white
1/4 ts Salt
1 ts Vanilla
1/2 c Nut meats
1/4 c Candied cherries
1/4 c Candied pineapple

Put sugar, hot water, corn syrup into saucepan, heat slowly to boiling, stirring until sugar
is dissolved. Wipe down sugar crystals from side of pan before syrup starts to boil. When
syrup begins to boil, beat egg whites with salt until foamy. Pour 2 T. of syrup on egg
whites and continue beating. Cook syrup to soft ball stage, 234 F. Pout half syrup onto
beaten egg whites very slowly and continue beating.

[lucky]

DIVINTY FUDGE



Ingredients
2 cups sugar
1/2 cup corn syrup
1/2 cup water
3/4 cup candied cherries
2 egg-whites
3/4 cup blanched almonds
1 tablesp almond or lemon extract

Procedure
Put the sugar, water and corn syrup into a saucepan. Stir it while it dissolves over the fire, then let it boil without stirring to the light crack stage (265degrees F.) While it is cooking, beat the whites of eggs stiffly and when the syrup is ready pour it over them, beating constantly. Beat until creamy, add nuts, cherries and extract and pour into buttered tins.

MAPLE DIVINITY FUDGE
Follow preceding recipe using in addition one-half cup maple syrup.

Other VARIATIONS OF FUDGE
Brown sugar may be used partly or entirely in place of white or maple sugar. If brown sugar is used the cream of tarter or corn syrup should be omitted.
Condense milk may be used instead of fresh milk. It should have water added according to the directions on the can.
Peanut butter may be used instead of chocolate using two tablespoons of the butter to each cup of sugar in the recipe.
Like butter or other fat it should be added after the fudge is cooked.
Marshmallows or marshmallow cream may be added to any fudge after it has been taken from the fire. One cup of marshmallow to two cups of sugar is a good proportion.
Any kind of broken nuts, including coconut, may be added to the fudge just before it is turned into the pan.
Candied cherries, or other fruits, chopped candied orange-peel or citron may be added. Dates and raisins are often used. Flavoring may be varied to suit. Orange extract is good
with brown sugar, chocolate or molasses. Lemon extract or lemon-juice is good in a white-sugar fudge from which the chocolate is omitted.