First Lady Double Divinity Fudge
This is a recipe for Double Divinity Fudge
by Lady Byrd Johnson, from a
newspaper article published in 1963.
Double Divinity Fudge
2 cups white granulated sugar
2/3 cup water
1/2 cup light corn syrup (like Karo)
2 egg whites, slightly beaten
1 tsp vanilla extract
dash salt
Combine 1/2 cup of sugar and 1/3 cup of water in a saucepan and cook to 240 degrees F, until a small amount of syrup forms soft ball in cold water.
In another saucepan, cook the remaining 1 1/2 cups of sugar, 1/3 cup of water and corn syrup to 254 degrees F, until it forms a hard ball in cold water.
Cool first syrup slightly. Add slowly to beaten egg whites and salt, beating constantly about 1 or 2 minutes or until mixture loses its gloss; add second syrup in same way. Add vanilla.
Turn into buttered 8 inch square pan. Cut into squares when cold.
This candy is softer and creamier than regular divinity.
Approximate yield, about 40 pieces (1" x 1 1/2").
Source: St Petersburg FL Times newspaper, Dec 20, 1963.
Not part of the original recipe, but you can stir in 1 cup of chopped walnuts or pecans, while adding the vanilla, if desired.