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  • Writer's pictureBobbi Jo Lathan

Divinity Fudge

Updated: Dec 29, 2023

This Christmas holiday candy is a family recipe from my Aunt Ina of the Watson Clan! Once you make this festive Divinity Fudge, all your clan will insist you make it your new holiday candy tradition, too. Happy holidays to all my readers!

Divinity Fudge

Recipe by: Bobbi Jo Lathan

Recipe type: Dessert

Cuisine: American

Serves: 8-10


10 mins


1 hour 10 mins


1 hour 20 mins


2 cups sugar

1⁄2 cup Karo light corn syrup 1⁄8 teaspoon salt

1 teaspoon vanilla

1⁄2 cup water

2 egg whites

1⁄2 cup walnuts or pecans, finely chopped


  1. Boil the sugar, corn syrup and water together in a medium-sized saucepan, stirring constantly, over a low heat until the sugar is dissolved. To check if it is done, spoon some out (a drop or two) into a glass of cold water and if it forms a hard ball, it’s done. On a candy thermometer, it should read 260°.

  2. In a separate saucepan, beat the egg whites ‘til they’re stiff.

  3. Pour the hot sugar-corn syrup mixture, in a stream, or a little at a time, over the stiffly beaten egg whites that are in their own saucepan. Keep beating until it’s all incorporated and the mixture begins to thicken.

  4. Stir in the vanilla and the mixture will get a little dull-looking. Then, fold in the nuts ‘til blended.

  5. Grease an 8X8 pan and spread the fudge mixture into it.

  6. The fudge will begin to harden in about an hour (or longer, depending upon the weather!) and be divinely delicious!


Instead of pressing the Divinity into a pan and cutting it into squares, you can drop it by spoonfuls (use an oiled spoon) onto a greased sheet of parchment or waxed paper. Transfer the hardened rounds to an airtight container for storing.


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