Divinity Fudge

Ingredients

• 2 lbs. sugar
• % lbs. glucose or Karo syrup
• 1% C. water
• whites of 3 eggs
• 1 C. cut nuts

Method

1. 1

   Cook to 240° F.

2. 2

   Pour 1/3 of this slowly over the stiffly beaten whites of 3 eggs.

3. 3

   Let other 1/3 get cold.

4. 4

   After the first batch has been beaten 10 minutes, add cut nuts.

5. 5

   Bring the remaining syrup to a good boil and pour slowly into the candy while beating.

6. 6

   Continue to beat until it stiffens, then pour into a buttered pan or a pan lined with waxed paper.

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 24. The excerpt below is the record exactly as published.

Divinity Fudge. 2 lbs. sugar % lbs. glucose or Karo syrup or Velva (about li/4 C.). 1% C. water Cook to 240° F. Pour % of this slowly over the stiffly beaten whites of 3 eggs. Let other 1/3 get cold. After the first batch has been beaten ID minutes add 1 C. cut nuts

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