DIVINITY FUDGE RECIPE RECIPES

DIVINITY RECIPE | ALLRECIPES

Divinity Recipe | Allrecipes image

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 4 dozen (approximately)

Number Of Ingredients 6

Ingredients

2?? cups white sugar
? cup light corn syrup
½ cup water
2 egg whites
1 teaspoon vanilla extract
? cup chopped walnuts

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, CarbohydrateContent 14.9 g, FatContent 1.1 g, FiberContent 0.1 g, ProteinContent 0.4 g, SaturatedFatContent 0.1 g, SodiumContent 5.2 mg, SugarContent 12.4 g

DIVINITY FUDGE (KITCHENAID) RECIPE - FOOD.COM

Divinity Fudge (Kitchenaid) Recipe - Food.com image

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.

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 30 candies

Number Of Ingredients 6

Ingredients

3 cups white sugar
3/4 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon almond extract
1 cup of chopped walnuts or 1 cup pecans

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, FatContent 2.6, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 9.1, CarbohydrateContent 27.1, FiberContent 0.3, SugarContent 22.4, ProteinContent 0.8

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