Divinity Fudge

Ingredients

• 4 cups granulated sugar
• 1 cup water
• 4 tablespoonsful Karo syrup
• 4 eggs (whites)
• 11% cups walnut meats

Method

1. 1

   Put sugar, syrup and water in saucepan, stir until sugar melts, then cook until, when dropped in cup cold water, it forms soft ball, then pour one-third of this into the stiffly beaten whites of the four eggs.

2. 2

   Then place pan back on stove and cook sugar again until when dropped in water it forms a hard ball.

3. 3

   Now pour one-half of this into the egg whites, beating all the time, then place the pan again on fire and cook the third time, this time until when dropped in water it forms a very hard ball, then pour the balance of sugar into the eggs and beat hard until creamy.

4. 4

   Drop on a tray or dish in large lumps and cut into small pieces.

Nutrition per serving

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 61. The excerpt below is the record exactly as published.

Divinity Fudge 4 cups granulated sugar. 1 cup water. 4 tablespoonsful Karo syrup 4 eggs (whites). ‘ (red label). 11% cups walnut meats

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