Divinity Candy

Ingredients

• 2 cups white sugar
• 1/4 cup corn syrup
• 1/4 cup cold water
• 1/4 cup chopped walnuts (if desired)

Method

1. 1

   Boil until it becomes brittle in cold water or forms a thread.

2. 2

   Have ready whites of 2 eggs beaten stiff.

3. 3

   Pour boiling syrup into eggs and beat well.

4. 4

   Flavor with vanilla.

5. 5

   Add nuts.

6. 6

   Beat again very stiff.

7. 7

   Cool on buttered platter.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 52. The excerpt below is the record exactly as published.

Divinity Candy. 2 cups white sugar, 14 cup corn syrup, 4 cup cold water, 14 cup chopped walnuts (if desired). Boil until it becomes brittle in cold water or forms a thread. Have ready whites of 2 eggs beaten stiff. Pour boiling syrup into eggs and beat well. Flavor with vanilla. Add nuts. Beat again very stiff. Cool on buttered platter. MRS. J. H. REDD. Pinouche. 1 cup sweet milk, 2 cups light brown sugar, lump of butter size of walnut. Boil these, stir often; test by dropping a teaspoonbul in 14 teacup of cold water and when it forms a soft ball remove from fire. Add 1 teacup of chopped walnuts. Beat until it grains and is quite stiff. Spread on buttered platter. Mark into squares and set away to cool. | MRS. W. F. MYERS. Fudge. 214 heaping teaspoons cocoa, 2 cups sugar, 1 cup of weet milk, 1 teaspoon butter. Boil until teaspoon of the mixture Takes a soft ball when dropped in 14 cup cold water

Cook this with the app: pantry check, scaling, and the assistant.