"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Divinity Fudge, by Dorothy Siegel, is from The Siegel Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups sugar 1/2 cup cold water 1/2 cup light corn syrup 2 egg whites 1 teaspoon vanilla
Place sugar, syrup and water in pan over slow fire. Stir only until sugar is dissolved. Then cook until soft ball stage. Beat egg whites at high speed until stiff; continue beating and pour 1/2 of syrup slowly over beaten egg whites. Continue beating while cooking remainder of syrup until hard crack stage. Add this syrup gradually to other mixture being beaten. Add vanilla and continue beating until candy is thick enough to drop from spoon. Pour into buttered pan or drop by tablespoon onto cookie sheet.
For chocolate divinity: Add 2 squares melted unsweetened chocolate immediately after last addition of hot syrup; beat until mixture starts to lose its gloss.
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