Divinity Fudge

Ingredients

• 2 1/4 cups white sugar
• 1/2 cup white Karo syrup
• 2 1/2 cups cold water
• 2 egg whites
• 1 teaspoon vanilla
• 1 cup nuts
• 1 teaspoon baking powder

Method

1. 1

   Stir sugar, Karo and water well, boil without stirring until it forms hard ball in water.

2. 2

   Pour over stiffly beaten egg whites.

3. 3

   Do not scrape pan.

4. 4

   Beat continually.

5. 5

   When cool add vanilla, nuts and baking powder.

6. 6

   Drop by teaspoon on wax paper or cut in squares.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 15. The excerpt below is the record exactly as published.

2 cups white Karo syrup 2 cups sweet cream Cook to 234°, let cool. Then add 2 cups chopped meats of nuts. Add flavoring —1 teaspoonful of vanilla and 1 of lemon extract. Do not beat until perfectly cool. A wonderful Christmas candy. HATTIE FIDLER (Mrs. Isaac) PEANUT BUTTER TWIRLS 1 box confectioners’ sugar 2 tablespoons melted butter or 1 tablespoon vanilla margarine Milk Peanut butter To box of sugar (save out just enough to sprinkle on rolling board) add vanilla and melted butter or margarine. Add just enough milk to get mixture to consistency for handling. This will be a very scant amount. Keep mixture more on the dry side, yet not crumbly. Roll out entire mixture or pat out to about 342 to 4 inches in diameter—not thin. Spread whole surface with peanut butter. Now roll into long roll to about 4% inch in diameter. Cut into pieces about an inch long or as desired. May be stored in refrigerator for short while to firm. FLORINE OLIVE (Mrs. H. K.) BUTTERMILK FUDGE 3 cups white sugar 1 box Baker’s Coconut or 1 2 tablespoons butter (or butter cup nuts substitute ) Y2 cup buttermilk Mix sugar and buttermilk. Cook until small quantity will form soft ball in water. Remove from over heat, add butter and beat until creams. Add coconut or nuts and pour into shallow pan and let stand few minutes then cut into squares. i Mary ALICE SICELOFF 40 CANDIES CREAMY CHOCOLATE FUDGE 2 cups sugar (white) 4 heaping tablespoons cocoa 2 cups brown sugar 14% cups milk 1 teaspoon salt Mix the first four ingredients together. Add milk and stir until smooth, Cook on medium heat until forms soft ball in cold water. Remove from fire and add 1 teaspoon vanilla. Pour into three plates. Add 2 tablespoons butter on each plate. Cool for thirty minutes. Beat each plate, one at a time, until candy thickens. Drop with teaspoon to wax paper. ELIZABETH R. POSTON CHOCOLATE FUDGE 2 cups sugar 1% cup walnut meats, if 4 tablespoons cocoa desired 2 teaspoon salt 14 stick butter 1 teaspoon vanilla 44 cup top milk Mix together well sugar, cocoa and salt. Add cream. Put over fire and stir constantly until a little dropped in cold water forms a soft ball. Remove from fire. Add butter and let stand until rather thick. Do not stir while cooling. Beat till thick and pour on waxed paper. Cut in squares. BESSIE JOHNSON (Mrs. Roy) DIVINITY FUDGE 224 cups white sugar 1 teaspoon vanilla 24 cup white Karo syrup 1 cup nuts 2% cup cold water 1 teaspoon baking powder 2 egg whites

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