It took me three times and three recipes, but I found the recipe that wasn't really hard, that you didn't need to have that special touch, but you definitely needed a good mixer. They say, "The third time's a charm." (this is true, too!)
Divine Divinity Fudge
2 egg whites
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon pure vanilla extract (not imitation)
1/2 cup chopped pecans
In a heavy saucepan, over medium to medium high heat, stir sugar, corn syrup and water. Stir only until sugar has dissolved . Don't stir after that point. Let syrup mixture cook until the temperature reaches 260 degrees F on a candy thermometer, or the hard-ball stage.
While syrup is cooking, beat egg whites with an electric mixer at high speed until stiff.
Once sugar mixture reaches 260 degrees, remove from heat and pour in a thin steady stream into the beaten egg whites, beating constantly with an electric mixer on high for about 3 minutes, scraping down the sides of the bowl. Add the vanilla, and continue beating on high just until the candy starts to lose its gloss, about 5 - 6 minutes. When the beaters are lifted, the mixture should fall in a ribbon that mounds on itself. Add the pecans, stir to mix, and quickly drop the mixture by tablespoons onto a baking sheet lined with waxed paper or parchment.
(I used two spoons--using one spoon to push the candy off the other.)
**If the mixture flattens out, beat again for 1 minute more. If the mixture is too thick to drop, beat in a few drops of hot water until the candy is a softer consistency.
The recipe also said you could pour the candy into a pan and cut into squares.
Here were some other suggestions:
- Use peppermint extract and tint divinity with green or pink.
- Use almond extract with chopped marishino cherries and tint pink.
- You don't have to use nuts.
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