Divinity Fudge

Ingredients

• 1 cup Light Corn Syrup (measure in a liquid measuring cup)
• 1 cup Granulated Sugar (white granulated)
• 3 large Egg Whites (room temperature, separated from yolks)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 1/2 cup Pecans, toasted and chopped (optional, adds crunch and flavor)

Instructions

1. Prepare work area

   Line a baking sheet with waxed parchment paper and have all ingredients measured and ready.

   Time: PT2M

2. Heat syrup and sugar

   Combine corn syrup and granulated sugar in the saucepan over medium heat. Stir until sugar dissolves, then attach the candy thermometer and bring to a gentle boil.

   Time: PT5M

   Temperature: 235°F

3. Whip egg whites

   While the syrup is heating, place egg whites in the mixing bowl and beat with the electric mixer on high speed until stiff glossy peaks form.

   Time: PT3M

4. Combine hot syrup with egg whites

   When the syrup reaches the soft‑ball stage (235°F), remove the pan from heat. With the mixer running on low, slowly drizzle the hot syrup into the whipped egg whites, allowing it to stream down the side of the bowl.

   Time: PT2M

5. Add flavorings and nuts

   Add vanilla extract and the chopped toasted pecans, folding gently with a spatula until evenly distributed.

   Time: PT1M

6. Form the divinity

   Using a tablespoon or small ice‑cream scoop, drop spoonfuls of the mixture onto the prepared parchment. The drops will spread slightly into irregular peaks.

   Time: PT2M

7. Cool and set

   Allow the candies to sit at room temperature for 2–3 minutes until they harden completely. Then transfer the sheet to a sealed container.

   Time: PT2M

Nutrition Facts

Calories

50

Protein

0g

Carbohydrates

12g

Fat

0g

Fiber

0g