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DIVINITY FUDGE
3 cups granulated sugar
2 egg whites
1h
cup white corn syrup
cup chopped nut meats
~3
cup water
teaspoon vanilla
1/4
teaspoon salt
Boil
s uga r,
syrup, water
and
salt together until
syrup
forms
a hard
ball
when tried
in
cold
water.
If
us
ing
a
candy thermometer cook to
270'
. Just
be
fore removing
syrup
from the
range,
place
the
unbeaten
egg
whites in
a
large mixing
bowl and
beat until
eggs are stiff but
not dry.
Slowly
pour
the
hot
syrup over
th
e
egg whites,
t
a
king care
not to
pour
too much
syrup at a
time
or
the
egg
whites
will
curdle.
After the
syrup
is
all added,
continue
to
beat until the mixture
becomes stiff.
Add
vanilla
and
nut meats and
continue to beat until
mixture will hold
its shape.
Drop by teaspoonfuls
on a buttered
surface. Top each piece
with
a
pecan half if desired
.
CHOCOLATE FUDGE
3 squares unsweetened
chocolate
2112
cups granulated sugar
1/4
teaspoon salt
1 cup milk or light cream
2 teaspoons corn syrup
2112
tablespoons butter
1 teaspoon vanilla
1 cup chopped pecans or
walnuts
(optional)
Cut
chocolate into small pieces
and
place
in
3-quart saucepan
with
sugar, salt,
milk
and
corn syrup.
Place
over
heat
and stir
until
mixture begins
to
boil.
Cook
until soft ball forms
when
tested in cold
water,
stirring
frequently to prevent
scorching.
If
using a
candy
thermometer
cook
to
234
'
. Remove from
heat.
Add butter
and
vanilla.
Cool
to lukewarm. Beat until fudge becomes
thick
and loses
its gloss. Add
nuts
if desired and quickly
spread
in greased pan.
When firm
,
cut
in
squares.
ENGLISH TOFFEE
8-inch
unit ... 10-inch
skillet
or 3-quart
saucepan
2 cups granulated sugar
1 pound butter
1/4
teaspoon salt
1h
pound semi-sweet chocolate
(melted)
cup finely ground nut meats
Put
sugar in
skillet
first,
then
add
butter
and
salt, a
nd
cut
butter
into
small
pieces,
coating
well with
the sugar.
Turn
control
to
"High"
heat,
stirring
constantly.
When butter is melted
and
well
blended with
the
sugar,
turn to
"
Medium
,"
cook mixture until it is
a
deep
amber.
If
using
a
candy
thermometer,
cook to about 285
'
.
This mixture must be
stirred
constantly.
Be
sure to work the mixture
away
from
the sides of the skillet so
it will not
burn
or
become
too
dark in
color. Pour
into
an
ungreased
tray,
or onto
a
marble
slab.
When
set,
brush
with melted chocolate
and sprinkle
with finely
ground
nut
meats,
pressing
the nuts
down
firmly into the
chocolate.
When the
chocolate
is
hardened,
turn
candy
over and
repeat
on
other side
if
desired. Break
into
small
irregular pieces. This candy
will keep for
several
weeks if
stored
in
a
dry,
cool spot.
Requires
from 10
to 12
minutes
to
make.
candies
25
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