Divinity fudge answers prayers for those with a sweet tooth
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Hey there, time traveller!
This article was published 16/12/2022 (1376 days ago), so information in it may no longer be current.
Divinity fudge? More like a sticky, marshmallowy nightmare. I’m not sure the task of cleaning rock hard egg whites and syrup from the beaters of my mixer was worth the pretty, but cloyingly sweet results of this recipe (which I had to make twice because the first batch was too runny to cut).
Homemade Holidays: 12 days of vintage treats
To cap off the Free Press’s anniversary year, we’re plumbing the archives for holiday recipes of yore. Follow along until Dec. 23 for a sampling of the sweet, strange and trendy desserts to grace our pages and your tables over the last 150 years.
Longtime Free Press home economist Norah Cherry, however, was a booster of divinity and handmade candy, in general, as the mark of a good host.
“Little dishes of candy placed at strategic points to please everyone, especially those with a sweet tooth,” she writes in her December 1956 column. “Homemade candy, whether packaged in a gift box or in your favourite candy jar, means holiday hospitality.”
She also recommends getting the whole household in on the candy-making action — a sentiment I support wholeheartedly if it means getting a loved one to take care of the cleanup after you’ve covered the kitchen in sugary goo.
Other than being very sweet — which shouldn’t be a surprise, it’s basically sugar and corn syrup — the combination of pecans and candied cherries isn’t totally offensive.
Make at your own risk and if you do, smaller squares might be more appetizing for guests, even those with a sweet tooth.
eva.wasney@freepress.mb.ca
Twitter: @evawasney
Divinity Fudge, 1956
3 cups granulated sugar
1 cup corn syrup
1/2 cup water
1/4 tsp salt
3 egg whites
1/2 cup glazed cherries
1/2 cup chopped pecans
1 tsp vanilla
Combine sugar, corn syrup, water and salt in a saucepan. Bring to a boil and boil without stirring until mixture reads 265 F on a candy thermometer or when candy forms a hard ball in ice water.
Beat egg whites to stiff peaks. Slowly beat in syrup until mixture thickens. Add vanilla, cherries and nuts.
Pour into a greased 8×8” pan. Let cool, then cut into squares.
Recipe by Norah Cherry.
Eva Wasney covers environmental issues in Manitoba for The Narwhal in partnership with the Winnipeg Free Press. Read more about Eva.
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