Best 6 Divinity Fudge Recipes

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.

DIVINITY FUDGE

Steps:

• 1. Mix sugar, corn syrup and water together and cook, stirring constantly, until tested by dropping a teensy bit into cold water. When done, it will crack against the side of a cup (270 degrees on a candy thermometer).
• 2. Beat the egg whites until very stiff.
• 3. Add the salt and vanilla to the egg whites.
• 4. When the syrup is ready, pour very slowly into the stiffly beaten whites. Beat until creamy.
• 5. Add 1 cup chopped walnuts.
• 6. Pour into a buttered 8x8 inch pan, or you can drop them my teaspoonful onto waxed paper. Let cool.

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 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.

DIVINITY FUDGE

Steps:

• Combine in sauce pan the sugar, syrup and water. Cook, stirring well, until sugar is dissolved, then cook over low heat without stirring to hard ball stage. Meanwhile: put into large mixing bowl: egg white and salt and beat until stiff but still moist. Slowly pour hot syrup over egg whites while continuing to beat until mixture begins to thicken. Add vanilla and nuts. Beat until mixture will hold it's shape. Drop onto wax paper or spread in buttered pan.