"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 Clear Creek Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Amber Patrick


2 large egg whites
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon pure vanilla extract
1/2 cup pecans

Beat egg whites until stiff.
Line a baking sheet with parchment or waxed paper.
Bring sugar, corn syrup, and water to a boil over medium-high heat and stir to dissolve the sugar.
Cook until temp reaches 260 degrees and remove from heat.
Slowly pour mixture into egg whites while beating on high.
Add vanilla and continue beating on high for 5 to 6 minutes or until fudge beings to lost its shine.
When the beaters are lifted, the mixture should fall in a ribbon that mounds on itself.




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