Divinity Fudge

Ingredients

• Two cups sugar
• one cup Karo syrup
• one tablespoonful vinegar
• one-half cup water
• one cup sugar
• one pinch cream of tartar
• whites of two eggs

Method

1. 1

   Boil until it balls.

2. 2

   Pour the second mixture over whites of two eggs and beat awhile.

3. 3

   Then pour the first mixture over that and whip twenty minutes.

4. 4

   Then pour in one cup English walnuts and pour into a platter to cool.

5. 5

   Cut in squares and wrap in oil paper.

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 29. The excerpt below is the record exactly as published.

DIVINITY PUDGE. Two cups sugar^ one cup Karo syrup, one tablespoon- ful vinegar. Boiling till it balls. One-half cup water, one cup sugar, one pinch cream of tartar. Pour the second mixture over whites of two eggs and beat awhile. Then pour the first mixture over that and whip twenty minutes. Then pour in one cup English walnuts and pour into a platter to cool. Cut in squares and wrap in oil paper. — Mrs. E. W. Morris. MAPLE SUGAR CAXDY. One cupful maple sugar, small bit of butter, one- half cup water. Boil about ten minutes. When done add one teaspoonful vanilla and pour into buttered pans. Do not stir. — Mrs. M. P. Carlton. TAPPY CANDY. Pour cups granulated sugar, one cup molasses, three- fourths cup vinegar, a good pinch of salt, a good pinch of soda. Small lump of butter. Cook all together until crisp in cold Avater, cool on piece of marble, pull quickly. Cut into small strips. A tried and true recipe. — Mrs. J. P. Harvey. BROWN SUGAR TAPPY.- Two pounds or four large cups of brown sugar, two large tablespoonfuls vinegar

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