Divinity Fudge (Alternate)

Ingredients

• two and one-half cups sugar
• one-half cup cold water
• one-half cup Karo Syrup
• one teaspoonful vanilla
• one cup nuts chopped fine

Method

1. 1

   Boil syrup, sugar, and water until it reaches the soft ball state.

2. 2

   Pour half onto beaten egg whites, beating constantly.

3. 3

   Cook remaining syrup until brittle, then pour into the first mixture.

4. 4

   Add vanilla and nuts, and pour into a cooled platter.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 32. The excerpt below is the record exactly as published.

one teaspoonful vanilla, one-half cup chopped walnut meats, and one-half pound dates stoned and cut up small. Spread quite thick on shallow, buttered tin. W^hen cool cut into large squares. — Mrs. M. F. Markham. 33 USE DAN VALLEY SUPERLATIVE FLOUR Ask your grocer for KNOX GELATINE— take no other KARO BUTTEE SCOTCH. (Excellent.) To one cup granulated sugar, add one cup Karo Syrup, one teaspoonful vinegar and one-half cup butter. BoiJ until it becomes instantly brittle when dropped in ice Avater. Pour thinly into buttered pans. If desiring to make in squares, it should be done at once, as it cools almost at once. — Mrs. M. F. Markham. FONDANT. One -half cupful Karo Syrup, one and one-half cups granulated sugar, one-fourth teaspoonful cream of tartar and one-third cup hot water. Boil without stirring until the mixture has reached the threading stage. When par- tially cool, beat until creamy. Keep cool and dry till needed. CHOCOLATE CARAMELS. Scrape fine or grate four squares of chocolate into one cup of milk. Set to boil, and when chocolate is entirely melted, add one cup Karo Syrup, one cup brown sugar, heaping tablespoonful butter and vanilla extract. (If desired chopped nuts may be added.) Pour into buttered pan to harden and mark in squares Avhen cool. — Mrs. D. F. Parker. FRENCH VANILLA CREAM. Break into a bowl the whites of two eggs, add to this an equal quantity of ice water and a few drops of vanilla, then stir in confectioner 's sugar until stitf enough to mould into shape with the fingers. Make in balls and lay in wax paper. This is the foundation for all candies made on French cream. CHOCOLATE FUDGE. Three cupfuls white sugar, three-fourths cup water, six tablespoonfuls cocoa, one-fourth teaspoonful cream of tartar, one tablespoon- ful butter, one teaspoonful vanilla. Put sugar, water, cocoa and cream of tartar on and cook until a soft ball may be formed in cold water. Take from stove, add butter and flavoring. Place aside until cool (about fifteen or twenty minutes.) Then beat. Never beat or stir until cool. — Mrs. M. F. Yearby. CHOCOLATE FUDGE. Two and one-half cups (one and one-fourth pounds) sugar, one level teaspoonful Royal Baking PoAvder, two squares (tAvo ounces) chocolate grated, one cupful (one-half pint) milk, one tablespoonful butter, one teaspoonful vanilla. Put sugar, baking poAvder, milk and butter into a saucepan and bring to boiling point, then boil until it forms a soft ball Avhen tested in cold water. Remove from fire, add flavoring, and beat until creamy. Put into buttered tins and mark into squares when half cold. — Mrs. M. N. Gaerard. HOME-MADE COCOANUT SWEETS. A neAv recipe for candy never comes amiss; here is an ideal sAA'eet for the little folks: Put into a porcelain-lined saucepan tAA'o cups of granulated sugar and one cup of milk, stir until the suaar is dissolved, add tAA-o tablespoonfuls of butter and cook Avithout stirring fur about fifteen minutes, until it forms a creamy ball, Avhen it is dropped into cold Avater. Take off from the fire, add one-half cupful of shredded cocoanut. Beat until the mixture is creamy, pour into a buttered pan, cool, cut in squares and roll in shredded cocoanut. This is delicious, either fresh or AA'hen several days old. — Mrs. E. G. Belvin. MINTS. Tavo cups sugar, three-fourths cup boiling AA'ater, small piece of butter, about tablespoonful. Cook Avithout stirring, till it forms hard ball in cold Avater, pour on marble slab, and as soon as cool enough to handle, pull till it begins to stiffen, then cut in small pieces Avith scissors. Flavor Avith essence of mint soon after beginning to pull. Put in coA'ered glass jar to cream. — Mrs. M. F. Markiiam. DIVINITY FUDGE. Tavo and one-half cups sugar, one-half cup cold Avater, one-half cup Karo Syrup, one teaspoonful A'anilla, one cup nuts chopped fine

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