Mom's divinity Fudge
Featured Pinch Tips Video
- 3 c
- 1/2 c
- corn syrup, light
- 1/2 c
- water, cold
- 1 tsp
- vanilla extract
- 2 large
- egg whites
- walnut pieces opt
1In sauce pan on low heat, stir sugar, water, and syrup till sugar dissolves...Bring to boil and let boil with out stirring, temp should come to 265* use a candy thermometer...
2While it is boiling beat egg whites to stiff peaks...in a medium size bowl...
3Syrup mixture should be 265* or form a brittle ball...I use a glass of cold water this cools it off faster when checking for a brittle balls...
4While beating egg whites gradually pour syrup into bowl while beating or stirring constantly...
Beat until creamy and add nuts or what ever else you are planning to add...Do this quickly before it sets on you...
5if using a tin butter it first before pouring fudge into it..If using wax paper for drops, place waz paper out on to counter or table...
6Using tsps (2) spoon out of bowl quickly before it has time to set...It does set fat...Let cool and put into an airtight container...If you used a tin you may cut as you do with regular fudge...