Ella Maes Divine Divinity Fudge Recipes

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

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.

ELLA MAE'S CREAMY-SURE FUDGE

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.

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.

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.

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.

ELLA MAE'S DIVINE DIVINITY FUDGE

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.