Divinity Fudge Recipes

DIVINITY

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.

DIVINITY FUDGE

Steps:

• Mix sugar, white corn syrup, water, and salt in a saucepan over low heat until sugar dissolves. Then boil to 265°F/130°C on a candy thermometer without stirring. If you don't have a candy thermometer, test the temperature by dropping a little bit of mixture into cold water - a hard, almost brittle ball should form.
• Beat the egg whites stiff and pour the hot syrup over them, all the while beating with a mixer. Beat until the mixture loses its glaze, and a small amount dropped from a spoon keeps its shape. Add the nuts and the vanilla.
• Put the mixture into a greased 9x9x2-inch (23 x 23 x 5 cm) pan, let it cool, and then cut into squares. Alternatively, drop the mixture using a spoon onto waxed paper. Store the fudge in tins.

DIVINITY FUDGE

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 FUDGE

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 FUDGE (KITCHENAID)

Steps:

• Place sugar, corn syrup and water in heavy sauce pan. Cook and stir over medium heat until hard ball stage (248oF). Remove from heat and let stand until temperature drops to 220oF. Do not stir.
• Place egg whites in bowl of electric mixer. Turn to high and whip until soft peaks form, about 1 minute. Gradually add syrup mixture in fine stream and white about 2 ½ minutes longer.
• Reduce speed to medium-low. Add almond extract and whip until mixture starts to become dry (20-25 minutes). Turn to low and add walnuts (if desired), mixing just until blended.

DIVINITY FUDGE

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.

DIVINITY

Steps:

• Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260°F on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.
• Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.
• Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.

GRANDMA ELZEY'S DIVINITY FUDGE

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.

OLD-FASHIONED DIVINITY CANDY

Steps:

• In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
• Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
• Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.

GRANDMA'S DIVINITY

Steps:

• Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15x10x1-in. pans with waxed paper., In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form., Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans., Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between sheets of waxed paper in an airtight container at room temperature.