  | First, this isn't the easiest candy to make. You do need a candy thermometer, and then you'll be beating hot syrup into egg whites (similar to a homemade marshmallow recipe) ** AND, the weather can affect these (should not be too humid) ... But, if you can handle that, then Divinity Fudge is truly impressive to give as a gift, and also delicious to eat! ** PECANS ** There's no chocolate at all in here, so a perfect "fudge" for people who are allergic to it. You CAN change out the flavors and colors for different holidays too. Divinity Fudge just screams CHRISTMAS and HOLIDAY ** It's an OLD recipe that my grandmother would make in the 1950's (and probably much earlier than that) |
Divinity Fudge
2 large egg whites ………………..................…………. 2 cups sugar
1/2 cup light corn syrup ………..................…………… 1/2 cup water
1 tsp pure vanilla extract ….................……………….. 1/2 cup pecans (optional)
For mounded candy: line a baking sheet with parchment or waxed paper. For squares (my preference): Line a square pan with parchment paper or sprayed foil, extending over the sides of pan ~ when candy is set, pull out by the tabs and cut into about 24-36 pieces)
Beat egg whites with electric mixer until stiff. Put sugar, corn syrup and water in medium-size heavy saucepan over medium-high heat. Stir to dissolve the sugar, bring to boil ~ cook until the temperature reaches 260 degrees F on a candy thermometer (or hard ball stage) when a bit of the mixture dropped into cold water holds its shape, 10 to 15 minutes. ( TIP: I recommend CONSTANTLY stirring so it doesn’t burn. Do what I do: put a magazine on the counter and stir with one hand, flip pages with the other.)
Remove from heat. Pour in thin steady stream into beaten egg whites and beat with electric mixer on high about 3 minutes, scraping down sides of the bowl. Add vanilla, and continue beating on high just until candy starts to lose its gloss, 5 to 6 minutes. When beaters are lifted, mixture should fall in a ribbon that mounds on itself.
(TIP: If the mixture flattens out, beat again for 1 minute more. If the mixture is too thick to drop, beat in a few drops of hot water until the candy is a softer consistency.)
Add the pecans, stir to mix, and quickly drop the mixture by tablespoons onto sheet. Let harden and serve ~ OR, for squares: QUICKLY spread the fudge mixture into the prepared pan, making sure to get into the edges (may be easiest to do it with a dampened finger). Let harden on the counter (can be instantly, or take over-night, depending on humidity).
VARIATIONS:
TINTS:You can change the color to suit the holiday.
Red or Green for Christmas, Orange for Thanksgiving, Blue for
a baby boy, Pink for a baby girl, etc.
FLAVORINGS: Vanilla, Almond, Peppermint,Strawberry,
Pineapple, Rum, Chocolate, etc.
NUTS AND FRUITS: Walnuts, Almonds, Pecans, Chopped
Cherries, Apricots, Pineapple. etc.
IMPORTANT: Do NOT make divinity on a humid or rainy day
2 large egg whites ………………..................…………. 2 cups sugar
1/2 cup light corn syrup ………..................…………… 1/2 cup water
1 tsp pure vanilla extract ….................……………….. 1/2 cup pecans (optional)
For mounded candy: line a baking sheet with parchment or waxed paper. For squares (my preference): Line a square pan with parchment paper or sprayed foil, extending over the sides of pan ~ when candy is set, pull out by the tabs and cut into about 24-36 pieces)
Beat egg whites with electric mixer until stiff. Put sugar, corn syrup and water in medium-size heavy saucepan over medium-high heat. Stir to dissolve the sugar, bring to boil ~ cook until the temperature reaches 260 degrees F on a candy thermometer (or hard ball stage) when a bit of the mixture dropped into cold water holds its shape, 10 to 15 minutes. ( TIP: I recommend CONSTANTLY stirring so it doesn’t burn. Do what I do: put a magazine on the counter and stir with one hand, flip pages with the other.)
Remove from heat. Pour in thin steady stream into beaten egg whites and beat with electric mixer on high about 3 minutes, scraping down sides of the bowl. Add vanilla, and continue beating on high just until candy starts to lose its gloss, 5 to 6 minutes. When beaters are lifted, mixture should fall in a ribbon that mounds on itself.
(TIP: If the mixture flattens out, beat again for 1 minute more. If the mixture is too thick to drop, beat in a few drops of hot water until the candy is a softer consistency.)
Add the pecans, stir to mix, and quickly drop the mixture by tablespoons onto sheet. Let harden and serve ~ OR, for squares: QUICKLY spread the fudge mixture into the prepared pan, making sure to get into the edges (may be easiest to do it with a dampened finger). Let harden on the counter (can be instantly, or take over-night, depending on humidity).
VARIATIONS:
TINTS:You can change the color to suit the holiday.
Red or Green for Christmas, Orange for Thanksgiving, Blue for
a baby boy, Pink for a baby girl, etc.
FLAVORINGS: Vanilla, Almond, Peppermint,Strawberry,
Pineapple, Rum, Chocolate, etc.
NUTS AND FRUITS: Walnuts, Almonds, Pecans, Chopped
Cherries, Apricots, Pineapple. etc.
IMPORTANT: Do NOT make divinity on a humid or rainy day
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