DIVINITY FUDGE
My mother was known for her divinty and this recipe always came out perfectly. It melts in your mouth and is a holiday favorite. Also, this makes a great gift.
Provided by Melissa Spangler
Categories Candy
Time 35m
Yield 1 1/2 Pounds
Number Of Ingredients 7
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.
MOM'S DIVINITY FUDGE
This is a very special Holiday candy that mom and I make...I love this recipe...It is very delicate and has a dreamy taste to it...It is also very rich....
Provided by JoSele Swopes
Categories Candies
Time 55m
Number Of Ingredients 6
Steps:
- 1. In sauce pan on low heat, stir sugar, water, and syrup till sugar dissolves...Bring to boil and let boil with out stirring, temp should come to 265* use a candy thermometer...
- 2. While it is boiling beat egg whites to stiff peaks...in a medium size bowl...
- 3. Syrup mixture should be 265* or form a brittle ball...I use a glass of cold water this cools it off faster when checking for a brittle balls...
- 4. While beating egg whites gradually pour syrup into bowl while beating or stirring constantly... Beat until creamy and add nuts or what ever else you are planning to add...Do this quickly before it sets on you...
- 5. if using a tin butter it first before pouring fudge into it..If using wax paper for drops, place waz paper out on to counter or table...
- 6. Using tsps (2) spoon out of bowl quickly before it has time to set...It does set fat...Let cool and put into an airtight container...If you used a tin you may cut as you do with regular fudge...
DIVINITY FUDGE
My grandmother used to make this all the time when I was little. It always reminds me of her when I see it in the fudge store windows.. So easy to make too. The picture I found on another site.
Provided by Mary Beam
Categories Candies
Time 45m
Number Of Ingredients 7
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.
DIVINITY FUDGE (KITCHENAID)
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.
Provided by Chef burnt toast
Categories Candy
Time 45m
Yield 30 candies
Number Of Ingredients 6
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, Fat 2.6, SaturatedFat 0.2, Sodium 9.1, Carbohydrate 27.1, Fiber 0.3, Sugar 22.4, Protein 0.8
OLD-FASHIONED DIVINITY CANDY
This is a soft white candy made with light corn syrup.
Provided by Lisa H.
Categories Desserts Candy Recipes Divinity Recipes
Time 50m
Yield 18
Number Of Ingredients 6
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.
Nutrition Facts : Calories 114.3 calories, Carbohydrate 29.3 g, Protein 0.4 g, Sodium 44.3 mg, Sugar 24.7 g
DIVINE DIVINITY
Provided by Food Network
Categories dessert
Time 1h30m
Yield 25 to 30 squares
Number Of Ingredients 5
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.
ELLA MAE'S CREAMY-SURE FUDGE
I like this recipe because it is easy to prepare, no-fail recipe. This was given to me by a friend many years ago, and I would like to pass it on to others. It is a chocolate confection that candy lovers will enjoy.
Provided by Lane Harris
Categories Candy
Time 25m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Mix first five ingredients in saucepan, stirring.
- constantly, heat to boiling, and boil five minutes.
- Remove from heat, add chocolate and stir till melted.
- Stir in vanilla and walnuts/or pecans.
- Spread in buttered 8" pan.
- Cool until firm.
- Makes about two pounds of fudge.
Nutrition Facts : Calories 184.8, Fat 9, SaturatedFat 3.9, Cholesterol 8, Sodium 53.7, Carbohydrate 26.8, Fiber 0.9, Sugar 24.3, Protein 2
DIVINITY
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 48
Number Of Ingredients 6
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, Carbohydrate 14.9 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 5.2 mg, Sugar 12.4 g
DIVINITY FUDGE
Make and share this Divinity Fudge recipe from Food.com.
Provided by Aroostook
Categories Candy
Time 25m
Yield 45 serving(s)
Number Of Ingredients 7
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.
More about "ella maes divine divinity fudge recipes"
THE BEST DIVINITY CANDY RECIPE - MOM ON TIMEOUT
From momontimeout.com
5/5 (31)Calories 94 per servingCategory Dessert
DIVINITY FUDGE | THE DOMESTIC REBEL
From thedomesticrebel.com
OLD FASHIONED DIVINITY CANDY RECIPE - A TRULY DIVINE …
From homemade-dessert-recipes.com
OLD FASHIONED DIVINITY CANDY | AN EASY CANDY RECIPE
From cookiesandcups.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
BEST DIVINITY: SOUTHERN OLD-FASHIONED CANDY RECIPE - BAKE IT WITH …
From bakeitwithlove.com
DIVINITY CANDY RECIPE - NERDY MAMMA
From nerdymamma.com
ELLA MAES CREAMY SURE FUDGE RECIPES
From tfrecipes.com
OLD FASHIONED DIVINITY FUDGE SISTER CORA MAE LONGS RECIPE!
From youtube.com
DIVINE DIVINITY FUDGE | PUNCHFORK
From punchfork.com
DIVINITY FUDGE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
DIVINITY CANDY RECIPE - SOUTHERN LIVING
From southernliving.com
ELLA MAE’S DIVINE DIVINITY FUDGE - LUNCHLEE
From lunchlee.com
You'll also love