DIVINITY (White Fudge)
a generations old family recipe
Combine first 3 ingredients in saucepan and heat over low heat, stirring until fully blended. Insert candy thermometer and let cook until it reaches 238 degrees Fahrenheit. Do not stir. Mix half of hot mixture into stiffly beaten egg whites and beat with electric mixer (cover bowl with wax paper to prevent splatter). Cook other half to 265 degrees Fahrenheit. Add to egg white mixture and whip with electric mixer until fluffy. Fold in vanilla and walnuts and pour into buttered pan. Cut into squares as soon as possible then knife and spoon soft squares onto a sheet of wax paper until it hardens.
Hints: I use a buttered Pyrex (clear glass) roasting pan. I also need to re-cut into squares several times as this candy sets up slowly, as I now live on the ocean in the tropics. I spoon and knife the candy onto wax paper when it’s firm enough not to flatten out. I then leave it out overnight before peeling from wax paper into candy dishes. Candy is difficult. If you’re not already a pretty good cook, you may not like the results. This candy is well worth the effort. I always receive rave reviews on both this and my chocolate fudge (posted earlier).