Title: Divinity Fudge
Categories: Candy
Yield: 24 Servings

2 1/3 c White sugar
2/3 c Corn syrup
1/2 c Water
1/4 ts Salt
2 Egg whites
1/2 ts Vanilla or other desired
-flavoring

From: Another message from Rosemary!

Date: Tue, 6 Dec 1994 19:57:33 GMT

Source: Kate Aitken's Cookbook (1964), Yield: 1.25 lbs.

Measure sugar, corn syrup, water, and salt into saucepan; cook and stir
over low heat until dissolved. Increase heat until mixture boils; cook,
without stirring, to the very hard ball stage (265F). During this cooking
the crystals which form on sides of pan should be wiped down with a damp
cloth wrapped around the tines of a fork. Have egg whites stiffly beaten;
gradually pour hot syrup over them. Add flavoring. Pour into oiled pan 8"
square. While still warm, cut into squares.

Variations:

1. Orange: Replace vanilla with 3 tbsp grated orange rind.

2. Almond: Add 1/3 cup almonds which have been blanched and finely
chopped. Also use almond flavoring instead of vanilla if desired.

REC.FOOD.RECIPES ARCHIVES

/CANDY

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.