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Divine Divinity Fudge

 

Ingredients:

2 large egg whites

2 cups sugar

1/2 cup light corn syrup

1/2 cup water

1 teaspoon pure vanilla extract

1/2 cup pecans

 

Directions:

    1. Beat the egg whites with an electric mixer until stiff.

    2. Line a baking sheet with parchment or waxed paper.

    3. Put the sugar, corn syrup, and water in a medium-size heavy saucepan over medium-high heat. Stir to dissolve the sugar, bring to a boil and cook until the temperature reaches 260 degrees F on a candy thermometer, or the hard-ball stage, when a bit of the mixture dropped into cold water holds its shape, 10 to 15 minutes. Remove from the heat.

    4. Pour in a thin steady stream into the beaten egg whites and beat with an electric mixer on high for about 3 minutes, scraping down the sides of the bowl.

    5. Add the vanilla, and continue beating on high just until the candy start to lose its gloss, 5 to 6 minutes. When the beaters are lifted, the mixture should fall in a ribbon that mounds on itself.

 

**TIP: 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. Add the pecans, stir to mix, and quickly drop the mixture by tablespoons onto the prepared sheet. Place the candies on a serving candy dish and pass. **(If the candy is poured into a pan and cut into squares, you should have about 48 pieces.)

 

Yield: about 24 pieces

 

 

Easy No-beat Fudge

 

Ingredients:

1 & 1/3 cup Sugar

2/3 cup Evaporated milk (small can)

3 tablespoons Butter or margarine

3 pkg. Semi-sweet chocolate pieces -6 oz each

3 cup Miniature marshmallows

1/2 cup Chopped walnuts

1/2 cup Candied cherries; halved

 

Directions:

  1. Combine sugar, milk and butter or margarine in a medium-size heavy saucepan; heat to boiling over medium heat, stirring constantly; cook for 6 minutes, or until candy thermometer reaches 227F.

  2. Remove from heat; add chocolate pieces and marshmallows; stir until chocolate and

    3. marshmallows are melted & mixture is smooth; quickly stir in walnuts and cherries.

  3. Spoon into buttered 8x8x2" pan; let stand until set; cut into squares. You may press

this fudge into tiny tart pans, then decorate with nuts.

Yield:  Makes about 3 pounds (1 servings)

 

 

Heavenly Hash

 

Ingredients:

2 cup Sugar

1 tablespoon Butter or butter substitute

1/2 cup Blanched and roasted almonds

2 tablespoons Marshmallow cream

1 teaspoon Vanilla

1/2 cup Chopped pecans

4 tablespoons Grated unsweetened chocolate

24 Marshmallows

1 cup Cream

 

Directions:

  1. Combine chocolate and sugar.

  2. Add cream, and butter.

  3. Boil to soft ball stage (234 - 238 F). Remove from fire.

  4. Add marshmallow cream, nuts, and flavoring. Beat until mixture begins to thicken.

  5. Place marshmallows on well-buttered dish evenly. Pour mixture over them.

  6. Let cool, cut in squares with a sharp knife.

 

Yield: 6 servings

 

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