Marshmallowy Soft - Aunt Mary's Divinity Fudge

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.

Aunt Mary’s Divinity Fudge:

2 1/2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 egg whites
1 tsp vanilla
1/2 cup chopped candied fruit or chopped nuts (optional)

Directions:

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.