To this day I have come across no one other than Shirley that can make divinity fudge properly. As a child I remember it being such a treat because it was so very sweet. We only got it around the holidays. She would mound dollops of the fluffy fudge with walnuts on wax paper.
Among my many attempts at making divinity I have ended up with flat puddles of pale stickiness or, like my mother, divinity on the ceiling after having a temper tantrum. This try turned more successful. My only gripe is the color of the fudge. My father says that it may be that I cooked the sugar a bit too long giving it more of a caramel color rather than the white color of my grandmothers. I figured that when my grandmother made it they didn't have Kitchen Aid stand mixers so I used my hand beaters. 25 minutes later I had a mixture that would hold stiff peaks and I had a very stiff shoulder!
Grammy Dill's Divinity Fudge
Shirley Dehlia Dill
Yield: 20 or so pieces
2 cups sugar
2 cups brown sugar
1/2 cup light corn syrup
1/2 boiling water
1 t. vanilla
1/2 cup chopped walnuts
Combine sugars, syrup, and boiling water in double boiler. Cook until soft ball stage. Pour very slowly into two slightly beaten egg whites while beating at high speed. Continue to beat until stiff and glossy. (Basically beat until you can beat no more) Add vanilla and nuts and drop onto waxed paper or for those of use more modern...a silpat.
2 comments:
Haha. I love the post title and these look delicious!
Your recipe just says 1/2 boiling water, I am wondering 1/2 what -- cup??
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