Volume 12 , Issue 48

Home Comfort Cookbook (1934) - Divinity Fudge

Remember when your grandmother or mother would make Divinity and other sweet goodies over the Christmas Holidays? We have submitted another Candy recipe to our ParisTimes Cookbook. It comes from the 1934 Wrought Iron Range, Home Comfort Cookbook.

Recipe: Divinity Fudge
Source: 1934 Home Comfort Cookbook

Ingredients:
1 cup granulated sugar
1 cup water
1 cup brown sugar
1 cup corn syrup
2 egg whites
1 teaspoon flavoring

Instructions: Cook white sugar and water until syrup, tested in cold water, is crisp; in separate pan. Cook brown sugar and corn syrup until crisp in cold water. Have egg whites beaten to lightness; add gradually and beat in the white syrup; then, add and beat in the brown syrup, beating until very stiff.

Flavor. Pour, or spread, in a buttered pan to about three-quarters inch thickness; when half cold, cut into squares.

Granulated sugar maybe used instead of the brown sugar in second syrup.

Variations: Vanilla -- use white sugar and vanilla extract; Lemon -- white sugar and lemon extract; maple -- brown sugar and maple flavoring, or use maple syrup instead of water in first syrup; Caramel -- caramelize white sugar in first syrup before adding the water; Cherry -- use one cup juice from canned cherries instead of water and use white sugar in second syrup; Chocolate -- add two squares melted chocolate to second syrup and flavor with vanilla; Nut -- add one half to three quarter cup broken nut-meats during final beating; Fruit -- add choice of chopped fruit instead of nuts.

Description: This Divinity Fudge recipe is from the 1934 Home Comfort Cookbook, page 129, in the Candy and Candy Making section.   |  View or Add Comments (0 Comments)   |   Receive updates ( subscribers)  |   Unsubscribe

---