Directions: |
Directions:Cook sugar, syrup and water until it spins a long thread, 230º. Add one third of this syrup to the egg whites, which have been beaten into stiff peaks. Place remaining syrup back on fire and let it cook for another minute, then add one third more to the egg whites, beating constantly. Boil the remaining syrup one minute more then add this syrup and continue beating until the candy is creamy. Add flavoring and nuts (pecans or black walnuts) and pour into buttered pans to cool. Cooking the syrup in this way eliminates a lot of beating and still the divinity is creamy. |
Personal
Notes: |
Personal
Notes: Grandma wrote about fudge on the same re-used envelope recording her Divinity recipe. "Always cool fudge to lukewarm (about 100º) because beating hot fudge takes longer and makes it more grainy. My trick is to put a drop of fudge on my tongue after I've been beating awhile and rub it around my mouth to feel if any crystals are starting to form. As soon as I feel any crystals, I pour the fudge onto prepared platter and it continues to set. Before this, the fudge will go from syrupy to heavy and thicker and begin to mound up as you beat. Taste for crystals while it's shiny because the candy can change from shiny to dull before you get it out of pan. Always cook with a candy thermometer that you test every day you make candy. If 212º is not what your thermometer reads for boiling water that day, adjust as needed. Cook to 234º, the soft-ball stage. Corn syrup or cream of tartar helps delay crystal formation. Use either 1/4 tsp. cream of tarter or at least 1 tsp. corn syrup in recipe (not both). If your fudge is hard because it got too hot, return it to pan with 1 or 2 T. water; re-cook to 234º, re-cooling and beating again. Soupy fudge can be re-cooked in same way, or use it on ice cream or cake. A couple degrees really matters! Finally, if arm tires out before you taste crystals pour on platter after beating as long as possible; refrigerate several hours. Often it sets up there, if not, re-cooking is in order."
Memory: In assorted recycled cans, tubs, and jars, Grandma tucked away pounds, pounds, and more pounds of homemade candies and cookies in her house; cooking and baking for weeks ahead of special seasons and occasions. Diligent (sneaky) grandchildren frequently assumed "covert quality control" responsibility. Ymm. -BAS
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