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.
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.
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
DIVINITY FUDGE (KITCHENAID)
This is a divinity fudge recipe that I use with my Kitchenaid mixer. It makes a nice divinity fudge recipe that mimics my friend's grandmother's very closely. I use a candy thermometer when making it. I don't put the nuts in it. My friend's grandmother used to colour it pink or green with food colouring.
Provided by Chef burnt toast
Categories Candy
Time 45m
Yield 30 candies
Number Of Ingredients 6
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.
Nutrition Facts : Calories 128.6, Fat 2.6, SaturatedFat 0.2, Sodium 9.1, Carbohydrate 27.1, Fiber 0.3, Sugar 22.4, Protein 0.8
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
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