One last recipe.

I thought I’d shared it on the blog before, but when I went to find the post there was nothing?

Shame on me.

This is a fudge my Great-Aunt Mary used to make for my Dad every year for his entire life.  She has left us, but her recipe and the memories it brings up are still a staple at our family Christmas.

Divinity fudge, Aunt Mary's fudge, white fudge, fudge

Aunt Mary’s Divinity Fudge:

Divinity fudge, Aunt Mary's fudge, white fudge, fudge


In a heavy 2 quart saucepan, stir together sugar, corn syrup and water.

Clip a candy thermometer to the side of the pot.  Cook and stir over medium-high heat until the sugar dissolves and the mixture boils. (5-7 minutes)  Yes, this recipe has a lot of stirring (sorry), but it’s SO worth it.

Reduce the heat and cook – without stirring – over medium heat until the candy thermometer  reads 26o degrees (hard ball stage).  The mixture should boil gently over the entire surface.

Immediately begin to beat egg whites in a large mixer bowl on medium speed until stiff peaks form.

Gradually pour the hot syrup in a thin stream (1/8″) over the egg whites beating constantly on high-speed.  Add syrup slowly to ensure proper blending – this should take about 3 minutes.

Add vanilla.

Continue to beat on high-speed until the candy holds its shape – about 5-6 minutes.  The mixture will fall in a ribbon but will mound itself and begin to lose its gloss.

When the candy is beaten enough, the mixture will stay mounded in a soft shape when a spoonful is dropped  on to waxed paper.

The mixture is over-beaten if it is stiff to spoon and the surface is rough.  Beat in hot water, a few drops at a time, until the candy is of a softer consistency.

Drop the divinity fudge, by rounded teaspoonfuls, on to waxed paper.  Top with candied fruit or chopped nuts.

This is so soft and decadent – it will become a Christmas tradition in your home too.

Divinity fudge, Aunt Mary's fudge, white fudge, fudge

Merry Christmas Dad – love Aunt Mary.


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