Description
White divinity which I used to call divinity fudge. Absolutely divine! Store in an airtight container.
Ingredients
- 2 ⅔ cups white sugar
- ⅔ cup light corn syrup
- ½ cup water
- 2 egg whites
- 1 teaspoon vanilla extract
- ⅔ cup chopped walnuts (Optional)
Instructions
- Heat sugar
- corn syrup
- and water in a 2-quart saucepan over low heat; stir continuously until sugar is dissolved and mixture comes to a boil. Continue to cook
- without stirring
- until the mixture reaches 250 degrees F (120 degrees C) or until a small amount of syrup dropped into cold water forms a rigid ball.
- Beat egg whites in a 1-1/2-quart glass
- metal
- or ceramic bowl until stiff peaks form. Continue to beat while slowly pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and begins to lose its gloss. Fold in walnuts.
- Drop from a greased spoon onto waxed paper. Let stand at room temperature
- turning candy over once
- until the outside of candy is firm
- at least 12 hours. Store in an airtight container.
Servings: 48