DIVINITY FUDGE,
SWEET AND LUSCIOUS.


DIVINITY FUDGE has a basic recipe.
People don't vary the recipe to much.
Usually the differents is in the tints, flavorings, or nuts.



Here is a basic recipe for:

DIVINITY FUDGE

1 cup water
3 cups sugar
1 cup corn syrup
3 stiffly beaten egg whites

Combine water, sugar, and syrup in a sauce pan over low heat.
Cook these ingredients until a soft ball forms. (test a few
drops in cold water)
Then slowly pour over stiffly beated egg whites. Beat until
cool. Do not stir. Add nuts and flavoring. Drop by spoonfuls
when stiff enough onto wax paper.
Now here is where you can do a little change in the recipe.

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, whatever your hearts
desire.
FLAVORINGS:Vanilla, Almond, Peppermint,Strawberry,
Pineapple, Rum, Chocolate, etc.
NUTS AND FRUITS:Walnuts, Almonds, Pecans, Chopped
Cherries, Apricots, Pineapple. etc.




MARSHMALLOW DIVINITY

1/2 cup water
Pinch of salt
2 cups sugar
1 Pint jar Marshmallow creme
Flavorings, nuts, or fruit(your choice)

Combine sugar, water, and salt in a sauce pan. Bring to a
boil, let it boil until it reaches 250 degrees. Add boiling
mixture to the marshmallow cream all at once. Stir until it
forms soft peaks. Add nuts, fruit and flavoring. Stir well
and be fast, because it sets up fast. Drop by spoonfuls onto
waxed paper.



CHOCOLATE DIVINITY

6 oz. semi-sweet chocolate....................Dash of salt
2 cups sugar................................1 large egg white
1/2 cup water.................................2 tsp. vanilla
1/2 cup light corn syrup

Shave the chocolate with a knife and set aside. In a saucepan
over low heat, mix the sugar, water, corn syrup and salt,
stirring until the sugar dissolves. Cook to 262 degrees
without stirring. Beat the whites until stiff.
When the syrup reaches the proper temp. pour it over the
whites, beating constantly.
Add vanilla; beat until mixture loses its gloss and holds
peaks.
Fold in the chocolate. Drop by spoonfuls onto waxed paper.



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