My Moms Divinity Recipes
MOM'S DIVINITY FUDGE
This is a very special Holiday candy that mom and I make...I love this recipe...It is very delicate and has a dreamy taste to it...It is also very rich....
Provided by JoSele Swopes
Categories Candies
Time 55m
Number Of Ingredients 6
Steps:
- 1. In sauce pan on low heat, stir sugar, water, and syrup till sugar dissolves...Bring to boil and let boil with out stirring, temp should come to 265* use a candy thermometer...
- 2. While it is boiling beat egg whites to stiff peaks...in a medium size bowl...
- 3. Syrup mixture should be 265* or form a brittle ball...I use a glass of cold water this cools it off faster when checking for a brittle balls...
- 4. While beating egg whites gradually pour syrup into bowl while beating or stirring constantly... Beat until creamy and add nuts or what ever else you are planning to add...Do this quickly before it sets on you...
- 5. if using a tin butter it first before pouring fudge into it..If using wax paper for drops, place waz paper out on to counter or table...
- 6. Using tsps (2) spoon out of bowl quickly before it has time to set...It does set fat...Let cool and put into an airtight container...If you used a tin you may cut as you do with regular fudge...
MOMS DIVINITY RECIPE - (4/5)
Provided by jasonhewitt
Number Of Ingredients 6
Steps:
- Heat oven to 325°F. Beat dry frosting mix, corn syrup, vanilla and boiling water until blended. Beat on high for 5 minutes or until stiff peaks form. Gradually beat in sugar on low. Stir in 1 cup chopped nuts, if desired. Drop by teaspoons onto wax paper-lined cookie sheet. Bake for 5 minutes. Let cool for about 4 hours or until firm. Turn to all bottom to dry. Air dry for about 12 hours. Store in air-tight container. (Doesn't work well when humid out!)
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Cuisine American
Total Time 45 mins
Category Candy
Calories 67 per serving
- In a heavy saucepan, combine 1 cup sugar, 1/2 cup water & cream of tarter, stir, bring to a boil and cook to 240 degrees (medium ball), remove from heat.
- When first mixture is done, place the second mixture over the heat and boil with occasional stirring until syrup reaches 280 degrees (medium crack stage).
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