The sweet tooth gene skipped a generation with me I think, because I am definitely not a fan of candy in general and fudge in particular. I do, however, like divinity fudge, and we usually make a batch for Christmas each year. My sons used to call it “cloud candy.” This fudge is creamy and light and somehow doesn’t seem as sweet to me as most candy. It’s also very easy to make and is fat and soy free.
2 1/4 cups sugar
1/3 cup light corn syrup (I made my own GMO free corn syrup substitute that works wonderfully in this recipe)
1/4 teaspoon salt
1/3 cup water
2 egg whites
1 teaspoon vanilla
2/3 cup chopped pecans or walnuts (I always add at least one cup of nuts and prefer walnuts)
Combine sugar, corn syrup, salt, and water in a heavy sauce pan. Cook over high heat, stirring until the sugar is dissolved. Then continue cooking WITHOUT stirring over medium heat until the syrup reaches 255°F or the “hard ball” stage. Wipe off any sugar crystals as they form on the side of the pan with a dampened paper towel or brush.
Beat the egg whites until they are stiff. Pour the hot syrup directly over the egg whites while continuing to beat the mixture at medium speed. Use a large bowl because the candy mixture will suddenly increase tremendously in volume as the syrup and egg whites combine. Add the vanilla and continue to beat at medium speed until the mixture loses its gloss and a small amount dropped from a spoon holds its shape. Fold in the nuts.
Turn the candy mixture into a lightly buttered 8-inch square pan. Cool until the surface is no longer sticky, then use a sharp knife to cut the candy into pieces. This recipe makes approximately one pound of divinity fudge. It freezes beautifully!