Successful Divinity Fudge Recipes

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.

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

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.

FANTASY DIVINITY

Steps:

• In a large heavy saucepan or Dutch oven, stir together the water and sugar. Bring to a boil, and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove from the heat, and stir in the marshmallow creme, vanilla, food coloring and pecans. Let the mixture sit for about 5 minutes until slightly cooled and thickened. Drop by spoonfuls onto waxed paper. Chill until firm before storing in an airtight container.

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.

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

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.