RECIPE FOR DIVINITY FUDGE RECIPES

Name: Peanut Butter Fudge
Prep time: 10 min
Total time: 10 min
Yield: 64 pieces
Ingredients: 1 pound white candy coating; 1 cup creamy peanut butter; 1 cup coarsely chopped walnuts

PEANUT BUTTER FUDGE RECIPE: HOW TO MAKE IT

Peanut Butter Fudge Recipe: How to Make It image

This peanut butter fudge is a favorite "never fail" quickie recipe. —Eleanore Peterson, Fort Atkinson, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 64 pieces

Number Of Ingredients 3

Ingredients

1 pound white candy coating
1 cup creamy peanut butter
1 cup coarsely chopped walnuts

Steps:

Melt coating in a saucepan over medium-low heat, stirring constantly until smooth. Remove from the heat; stir in peanut butter and walnuts. Spread into a greased 8-in. square pan. Chill until firm. Cut into 1-in. squares.

Nutrition Facts : Calories 147 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 37mg sodium, CarbohydrateContent 12g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

PERFECT DIVINITY RECIPE - FOOD.COM

Perfect Divinity Recipe - Food.com image

This delicious recipe came from my sis in law and turns out perfectly every time and is soo easy to make! I get many requests for this recipe.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 40 serving(s)

Number Of Ingredients 7

Ingredients

2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
1/2 cup chopped pecans (optional) or 1/2 cup cherries (optional)

Steps:

In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
Add vanilla and beat until candy holds its shape, 4-5 minutes.
Stir in the chopped nuts or cherries, if desired.
Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.
Let cool.

Nutrition Facts : Calories 61.6, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 20.1, CarbohydrateContent 15.8, FiberContent 0, SugarContent 13.6, ProteinContent 0.2

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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.

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