Delectablefudgepecanpie Food

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DIVINITY



Divinity image

White divinity which I used to call divinity fudge. Absolutely divine! Store in an airtight container.

Provided by Cathy

Categories     Desserts     Candy Recipes     Divinity Recipes

Yield 48

Number Of Ingredients 6

2 ⅔ cups white sugar
⅔ cup light corn syrup
½ cup water
2 egg whites
1 teaspoon vanilla extract
⅔ cup chopped walnuts

Steps:

  • Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
  • Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
  • Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.

Nutrition Facts : Calories 67.4 calories, Carbohydrate 14.9 g, Fat 1.1 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 5.2 mg, Sugar 12.4 g

DELECTABLE CAROB FUDGE



Delectable Carob Fudge image

I saw my recipe for Vegan Fudge had already been posted by Recipezaar (from The Compassionate Cook) so here is another recipe for vegan fudge. It's from Jeanne Marie Martin, "Vegan Delights". Enjoy! Cook time includes chilling time.

Provided by basia1

Categories     Candy

Time 3h5m

Yield 24 squares

Number Of Ingredients 8

1 1/4 cups maple syrup
1 cup peanut butter
1 cup carob powder
1/2 cup sesame seeds
8 drops peppermint extract
2 tablespoons arrowroot
1 teaspoon vanilla
nuts or coconut (for topping) (optional)

Steps:

  • Heat the maple syrup and peanut butter on low to medium heat until hot and soft.
  • Remove from heat and stir in the remaining ingredients.
  • Press the mixture into a 9" or 10" glass pie plate or similar pan.
  • If topping, press coconut or nuts on top.
  • Chill thoroughly.
  • Cut and serve.
  • Keeps up to 3 months refrigerated.

Nutrition Facts : Calories 127.4, Fat 6.9, SaturatedFat 1.3, Sodium 51.2, Carbohydrate 14.7, Fiber 1, Sugar 11, Protein 3.2

FUDGE BUTTER PECAN PIE



Fudge Butter Pecan Pie image

This takes Pecan Pie to a whole 'nother level!!!! Played with the recipe til I got it just right! ;)

Provided by Wildflour

Categories     Pie

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup chocolate chips
1/2 cup butterscotch chips
2/3 cup evaporated milk
2 tablespoons unsalted butter
2 eggs
1 cup light brown sugar
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon cinnamon
2 teaspoons good quality vanilla essence
1 1/2 cups chopped pecans
1 (9 inch) unbaked pie shells

Steps:

  • Combine chips, evaporated milk and butter in small saucepan.
  • Cook over low heat, stirring constantly, til mixture is smooth and creamy.
  • In medium to large bowl, lightly beat eggs.
  • Add/ whisk in rest of ingredients til well mixed.
  • Gradually stir in chocolate mixture then pour into unbaked pie shell.
  • Bake in 375F oven for 40 minutes, or til just set.
  • Cool on rack (top will look shiny like a brownie).
  • This pie is nicknamed by a friend of mine as "Better than Sex Pie!".
  • (She's 84, we'll give her a break!).

Nutrition Facts : Calories 598.7, Fat 37.3, SaturatedFat 12.6, Cholesterol 66.6, Sodium 252.3, Carbohydrate 64.1, Fiber 4.1, Sugar 46.1, Protein 7.6

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