Recipe: Divinity Fudge, Dormeyer method

DIVINITY FUDGE, DORMEYER METHOD



3 cups sugar
1/2 cup light corn syrup
1/2 cup cold water
2 egg whites
1 tsp vanilla

Place sugar, syrup and 1/2 cup cold water in a pan over slow fire (electric stove will also work!), stir only until sugar is dissolved, then cook until a little tried in cold water forms a soft ball (236-238 degrees F).

Beat egg whites 2 minutes at high speed (Dormeyer no. 8 speed) until stiff, continue beating and pour one half the syrup slowly over the beaten egg whites, continue beating while cooking the rest of the syrup until it forms a soft crack when tried in a cup of cold water and cracks (or rings) when hit against side of the cup (280 degrees F). Add this syrup gradually to the syrup and egg mixture you are beating, add vanilla, and continue beating until candy is thick enough to drop from a spoon; coloring may be added.

Place by spoonful on a buttered platter.

VARIATION:
Nuts may be added if desired just before candy is ready to spoon.

Makes 35-40 pieces