Divinity (old fashioned)

(A)

• 5 lbs. sugar
• 4 lbs. glucose
• 1 1/2 pts. water

(B)

• 2 1/2 lbs. boiled icing
• (See formula below)

(C)

• 1/4 lb. butter (slightly melted)
• 1/2 oz. vanilla
• 1/3 oz. salt
• 4 lbs. fondant

Preparations

1. Obtain 3 medium flat pans.  Line with paper.
2. Prepare boiled icing (formula below)

Step I

Place (A) in kettle and mix well.  Cook to 250° F.  (252°) F.  Do not stir while cooking.

Step II

Remove from fire at 250° F.  Let stand 10 min. and add (B).  Mix B in well and let stand 10 min.  Stir at least three times during standing period.

Step III

Add (C) and mix well again.  Allow to stand 10 min. more.  The batch must be stirred at least 3 more times during this 10 min. or until batch becomes “heavy”.

Step IV

Pour into greased pans dusted with corn starch.  The divinity takes 12 hrs. to set.

Step V

To remove from pans, run a knife around edge and turn over on table.  Peel off wax paper.

Boiled Icing

(A)

• 1 lb. sugar
• 1 lb. glucose
• 1/2 pt. water

(B)

• 8 egg whites

Step I

Mix (A) in copper kettle.  Cook to 240° F.

Step II

Beat egg whites at high sped til a peak.

Step III

After egg whites reach a peak, slowly pour syrup (in step I) into egg whites, beating constantly at high speed.  After all syrup is added, beat for 1 more minute.

Special Comments

1. Divinity can be sold as fudge or used as center in pecan rolls.
2. Fruits & pecans maybe used.  Only candied fruits are used.  Fruits or nuts are chopped up and added in Step III after divinity has stood 15 min.

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• California Pecan Fudge
• Pecan Rolls
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Original Recipe