"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Divinity Fudge Recipe

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This recipe for Divinity Fudge, by , is from Recipes from the Rogers Family and Beyond!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Rice
Added: Sunday, July 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 c. sugar
1/2 c. white corn syrup
2/3 c. water
1/4 tsp. salt
2 egg whites
1 tsp. vanilla
1 c. chopped nuts, optional

Directions:
Directions:
Boil sugar, syrup, water and salt until the mixture forms a hard ball in cold water (270 F). Beat egg whites in a separate bowl until stiff (not dry). Remove syrup from heat and slowly pour over egg whites while mixing with a hand mixer. After all syrup is added, continue to beat until mixture becomes stiff. Add vanilla and nuts, if desired. Drop by teaspoonfuls onto waxed paper and let dry before storing in an airtight container

Personal Notes:
Personal Notes:
This recipe is a lot easier with two cooks in the kitchen. Be sure to make it on a dry day or it won't set up properly.

 

 

 

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