Divinity Drops

Angelica is a native European herb whose stalks are candied in sugar syrup when they are green. It is available at specialty food stores.2 1/2 cups granulated sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
2 egg whites, beaten until stiff but not dry
1 teaspoon vanilla extract
1 cup nuts, coarsely chopped
About 18 red candied cherries, halved
About 18 green candied cherries or
    pieces of angelica, choppedIn a saucepan, mix the sugar, corn syrup, salt and water. Clip a candy thermometer to the side of the saucepan. Cook, stirring, until the sugar dissolves. Continue cooking, without stirring, until it reaches the firm-ball stage (248 degrees F).Beating constantly, pour about half of the syrup over the egg whites. Cook the remainder of the syrup until it reaches the soft-crack stage (272 degrees F).Add the cooked syrup to the egg-white syrup, beating until the mixture holds its shape. Add the vanilla extract and the nuts. Drop tablespoonsful of the mixture onto sheets of wax paper. Decorate the divinity with the red cherry halves and the chopped green cherries or angelica. Let the divinity stand until it is firm.

Divinity fudge
Divinity Fudge1 1/2 cups firmly packed light brown sugar1/2 cup water1 teaspoon vinegar1 egg white1/2 cup chopped nuts or coconut1/2 teaspoon vanilla extractPut brown sugar, water and vinegar into a saucepan. Clip a candy thermometer to the side of the saucepan

Honey almond divinity
Honey Almond Divinity1 1/4 cups almonds, blanched, peeled and    cut into coarse shreds2 1/2 cups granulated sugar, divided1 cup water, divided1/4 cup light corn syrup1/4 cup honey2 egg whites, stiffly beaten1/2 teaspoon vanilla extractRo

Honey divinity
Honey Divinity2 cups granulated sugar1/3 cup honey1/3 cup water2 egg whites1/2 cup chopped nut meatsBoil sugar, honey and water until syrup spins a thread (278 degrees F).Pour syrup over well beaten egg whites, continuously beating. When mixture crystallizes

Spiced divinity
Spiced Divinity2 cups superfine sugar1/2 cup light corn syrup1/2 cup water1/8 teaspoon cream of tartar2 egg whites1/4 teaspoon mace1/8 teaspoon allspice1 teaspoon vanilla extract1 1/2 cups chopped nutsCombine sugar, corn syrup and water. Bring to a

Strawberry divinity
Strawberry DivinityYou can use any flavor gelatin that you want. This is a delicious recipe.3 cup granulated sugar3/4 cup light corn syrup3/4 cup water2 egg whites, stiffly beaten1 small box strawberry gelatin1/2 cup flaked coconut1 cup chopped pecansp

Yellow divinity
Yellow Divinity2 cups granulated sugar1/2 cup light Karo® syrup1/2 cup milk2 egg yolks1 cup nuts, chopped1 teaspoon vanilla extractCombine sugar, Karo® syrup and milk in a saucepan. Clip a candy thermometer to the side of the saucepan. Cook over low heat until

Marshmallow creme divinity
Marshmallow Creme Divinity2 cups granulated sugar1/2 cup water1/8 teaspoon salt1 pint Marshmallow Cr?me1 teaspoon vanilla extract1 cup chopped pecans or 1 cup coconut    or chopped maraschino cherriesBoil sugar, water and salt in saucepan unt

Raspberry divinity
Raspberry Divinity3 cups granulated sugar1 small box raspberry gelatin1/2 cup flaked coconut2 egg whites, stiffly beaten3/4 cup light corn syrup1 cup chopped nuts3/4 cup waterCombine sugar, corn syrup and water. Bring to a boil, stirring constantly. Reduce

Cappuccino divinity
Cappuccino Divinity2 1/2 cups granulated sugar1/2 cup dark Karo syrup1/2 cup water1/4 teaspoon salt2 egg whites1 teaspoon vanilla extract2 tablespoons dark rum2 teaspoons Instant coffee powder1/2 teaspoon ground cinnamonIn a 2 quart saucepan, stir t

Chocolate divinity
Chocolate Divinity 2 ounces unsweetened chocolate 2 cups granulated sugar 2/3 cup water 1/2 cup light corn syrup 1/4 teaspoon salt 3 egg whites 1 teaspoon vanilla extractMelt chocolate in the top of a double boiler and set aside to cool. Combine suga

Roasted peanut divinity
Roasted Peanut Divinity2 1/2 cups granulated sugar1/2 cup water1/2 cup light corn syrup2 egg whites1 teaspoon vanilla extract1/2 cup peanut butter chips1/2 cup chopped roasted peanutsCombine sugar, water, and corn syrup in a 3 quart saucepan; cook over low

Hints for making good fudge
Hints for Making Good FudgeFudge is made of sugar syrups and requires the use of a candy thermometer. Before making the candy, check your candy thermometer for accuracy by placing it in water and bringing the water to a boil. The thermometer should register 212 degrees F (100 degrees C).

Black walnut fudge
Black Walnut Fudge3 cups granulated sugar2/3 cup evaporated milk3/4 cup margarine1/2 teaspoon black walnut extract1 1/2 cups Marshmallow Cr?me1/2 cup walnuts12 ounces chocolate chipsHeat sugar, evaporated milk and margarine to boil and cook over medium heat

Brazil nut fudge
Brazil Nut Fudge4 (1 ounce) squares chocolate2 tablespoons butter1/4 teaspoon salt1 teaspoon vanilla extract1 pound sifted confectioners’ sugar1/3 cup milk1 cup chopped Brazil nutsWhole Brazil nutsMelt chocolate and butter over hot water. Stir in salt a
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Brown sugar fudge
Brown Sugar Fudge2 tablespoons butter or margarine2 cups brown sugar,  firmly packed1/4 teaspoon salt3/4 cup light cream3/4 cup coconut, pecans or walnutsMelt butter or margarine in saucepan. Add sugar, salt and cream and stir until sugar has dissolved. Clip a

Butter fudge
Butter Fudge2 cups granulated sugar1 cup milk2 (1 ounce) squares chocolate, grated1/8 teaspoon cream of tartar1/2 cup butter1 teaspoon vanilla extract1 cup nut meats, choppedCombine first four ingredients. Boil to soft ball stage (234 degrees F to 236 degre