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.

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 (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.

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.