Ingredients for Divinity Fudge
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How to Make Divinity Fudge
- In a medium saucepan, combine 1 cup granulated sugar, 1/2 cup light corn syrup, 1/4 cup water, and a pinch of salt.
- Clip a candy thermometer to the side of the pan, ensuring it doesn't touch the bottom. Cook over medium heat, stirring occasionally, until the mixture reaches 234°F (112°C) – the soft-ball stage.
- While the syrup is cooking, beat 3 large egg whites in a clean, grease-free bowl with an electric mixer until stiff, glossy peaks form.
- Slowly pour approximately half of the hot syrup into the beaten egg whites, beating constantly on low speed. Pour slowly to prevent scrambling the eggs.
- Continue cooking the remaining syrup until it reaches 280°F (138°C) – the hard-crack stage.
- Gradually pour the remaining hot syrup into the egg white mixture, beating constantly on low speed then increase to medium-high speed.
- Stir in 1 teaspoon vanilla extract and 1/2 cup chopped nuts (walnuts or pecans recommended).
- Continue beating until the mixture is thick enough to hold its shape when a spoonful is lifted – about 5-7 minutes.
- Grease a 9x9 inch baking pan with butter or cooking spray.
- Pour the fudge mixture into the prepared pan and spread evenly.
- Let the fudge cool completely at room temperature (at least 2-3 hours) before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
57g
Fat
0g
Carbs
5g
