Divine Divinity Fudge Recipes

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.

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.

Steps:

• In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.
• Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with the electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes. Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water.
• Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the top with the spoon when dropping. Let stand until set. Store in an airtight container at room temperature.

Steps:

• In a small heavy-bottomed pot dissolve the sugar in the corn syrup and water. Bring to a boil. Boil to thread stage (the candy thermometer should read between 223 to 234 degrees F). Brush down the inner wall of the pot with a heat-proof pastry brush and a small amount of water to prevent crystal formation.
• In the meantime beat egg whites with mixer and whisk attachment until they hold stiff but not dry peaks. Pour 2/3 of the boiled syrup mixture in a thin stream over the beaten egg whites, whisking all the time on high speed. Put the remaining mixture back on the heat and cook to soft ball stage (the candy thermometer should read between 234 to 240 degrees F). Whisk into the egg white mixture with the mixer on high speed. Add extract. Continue whisking until mixture forms stiff peaks.
• Pour into a buttered 9 by 13-inch pan. Let cool and cut. Store in an airtight container for chewier divinity or leave uncovered for a crispier texture.

Steps:

• Cook sugar, corn syrup and water over medium heat until it forms a soft ball when dropped in water.
• Over the egg whites which have been beaten stiff, pour 1/2 of mixture and cook remaining half until it will crack when dropped in water.
• Pour other half over first mixture, beating constantly.
• Add vanilla flavoring and nuts.
• Drop on cookie sheet.

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.

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.

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.