Sweet Divinity

Ingredients

• 2/3 cup water
• 3 cups granulated sugar
• 1 cup Karo Corn Syrup
• whites of 3 eggs
• 1 cup of nutmeats

Method

1. 1

   In a saucepan, put 2/3 cup water, 3 cups granulated sugar, and 1 cup Karo Corn Syrup.

2. 2

   Let cook until the mixture will make a soft ball when tested in cold water.

3. 3

   Twelve minutes after starting, in a second saucepan, put 1/2 cup water and 1 cup granulated sugar, and set to cook.

4. 4

   When the first is ready, pour it slowly over the whisked egg whites, beating briskly.

5. 5

   Then add the second mixture and stir in the nutmeats.

6. 6

   Turn out in a buttered tin and score in squares when cool.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 51. The excerpt below is the record exactly as published.

Sweet Divinity. In a saucepan put 2/3 cup water, 3 cups granulated sugar, and one cup Karo Corn Syrup. Let cook until the mixture will make a soft ball when tested in cold water. Twelve minutes after first saucepan lias been started, into a second one put y2 cup water and 1 cup granulated sugar, and set to cook. When this mixture threads, when dropped from a spoon, it is done. This will be very nearly the same time as the first is in proper condition. When the first is ready, the mixture should be poured slowly over the whites of 3 eggs whisked to a stiff froth, beating briskly the whites. When it has reached a satisfactory stage, turn in slow- ly the contents of the second saucepan, still beating constantly, and stir in a cup of nutmeats. Turn the mass out in a buttered tin and score in squares when suffi- ciently cool. MISS E. LOUDON. MRS. ALFRED SCHMIDT. Divinity Candy* 2 2/3 cups sugar ; 2/3 cup corn syrup ; 2/3 cup water ; whites of 2 eggs. Cook sugar, syrup and water until if forms hard balls, when dropped into cold water. Have the whites of 2 eggs, beaten stiff, in a vessel large enough to hold all the candy. Pour candy over eggs slowly, beat- ing hard all the time, and continue beating till almost — 148 — hard. Then turn into a buttered dish to chalk. Cut into squares when cold. You may add any kind of nuts or raisins, before turning candy into buttered dish. MRS. OTTO KOLMEIER. Fig Fudge. Two pounds light brown sugar; cover with rich sweet milk, one large tablespoonful butter. Cook until it will gum in cold water. Add a package of figs, chopped; flavor with vanilla; beat until stiff and pour on buttered plates. MRS. LOUIS STIELER. Genesee Squares. 2 cups sugar: 1 cup molasses; y2 CUP butter; 1 cup milk; 2 cakes good sweet chocolate; 2 teaspoonfuls vanilla. Grate chocolate and let the mixture come slowly to a boil. Let it boil until it will form a ball in cold water. Remove from fire, add vanilla and stir until it is thick and shows signs of sugaring. Spread in tins and cut into cubes. MISS ELSBETH HANISCH. Molasses Fudge. 3 cups of granulated sugar ; 1 cup of milk or cream: 1 tablespoonful of butter: 2 tablespoonfuls of molasses; y2 teaspoonful of soda, dissolved in a little milk. Boil 10 minutes. Beat until creamy: add 1 tea- spoonful of vanilla and 1 cup of nut meats

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