Basic Divinity

Be sure to make divinity on a dry day; candy will not harden on a humid day. In a medium saucepan over medium high heat, heat sugar, salt, syrup and water to boiling, stirring constantly until sugar is dissolved. Set candy thermometer in place and continue cooking over medium low heat, not stirring, until the temperature reaches 266°. When the temperature reaches 260° beat the egg whites with electric mixer at high speed, until stiff peaks form. While beating, pour the hot syrup slowly into the egg whites. Beat for about 2 to 3 minutes, until mixture isn't glossy. Add vanilla and turn to low speed. Continue beating until the mixture holds its shape when dropped from a spoon. It will probably be too thick for the mixer at this point. Stir in pecans or chopped candied cherries with a wooden spoon. With a lightly buttered teaspoon, drop onto waxed paper. Work as quickly as possible. If mixture gets too thick to work with, add a few drops of water. Let stand until dry. Store in tightly covered containers. More Fudge Recipes
Brown Sugar Fudge Recipe
Sour Cream Fudge
Eggnog Fudge Recipe
Peanut Butter Fudge Recipe
Karo Chocolate Fudge Recipe
Microwave Fudge Recipe
Haystacks Microwave Candy
Easy Cream Cheese Fudge
Velveeta Fudge
Brown Sugar Fudge
Sour Cream Fudge, Vanilla or Chocolate
New Orleans Fudge
Marbled Peanut Butter Fudge
Strawberry Fudge Balls
Favorite Peanut Butter Fudge
Peanut Butter Fudge

Fudge Recipes Index
Chocolate Recipes
Bourbon Balls
Pralines
Candy Recipes
Cookie Recipes Index

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter