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| Donna Madsen Bartram 1919-1966 |
Too bad I've sworn off sugar for the time being -- just typing this up for you all has my sweet tooth craving some!
Divinity FudgeFrom the kitchen of Donna Madsen Bartram
- 2 cups sugar
- ½ cup white syrup (I think she means corn syrup)
- 2 egg whites
- ½ cup water
- ½ cup chopped nuts
- 1 tsp. vanilla
Boil sugar, water and syrup until it cracks when drizzled in cold water (this would be hardball stage, or 250 degrees with a candy thermometer). Add slowly to egg whites. Add nuts and vanilla and beat until creamy. Be sure to boil and beat long enough (I’m not sure what Grandma meant by “long enough,” but I’d start with about five minutes on high speed).
Grandma didn't write down what to do next with this concoction, but my guess is that it should be spread out into a pan to cool and harden, and then cut into pieces. Or, you could spoon the mixture out into bite-sized drops on a sheet of wax paper. Either way, I’m sure this Divinity will taste truly divine (ba-DUM-bump!)
Enjoy!
Yum!!! I reserve fudge for the Christmas season - I'll have to keep this recipe in mind. :)
ReplyDeleteMy family also has a divinity fudge recipe in it's yumminess arsenal. Very good stuff!
ReplyDeleteThanks, Jen and Heather! It's killing me that I'm on a "no sugar" kick. I love Divinity SO MUCH!! I think I will make this at Christmas, though -- great idea, Jen.
ReplyDeleteWendy, I was drawn to pull out my divinity fudge recipe and my dad wrote: "beat until mixture loses glossy look." That's his definition for "long enough!"
ReplyDeleteThanks, Heather! I'm going to use your dad's advice when I finally make this. I might actually have to break down and just do it. I can have a bite, and then wrap the rest up to give to my boyfriend's mom (another Divinity fan).
ReplyDelete