Aunt Fran's Divinity Fudge by Kim

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Fall brings more than just pumpkins and's the beginning of sweet season.

My great aunt Fran (who happened to be diabetic) used to make the best divinity fudge. Not sure how she pulled that off, but I was always delighted to eat the results. She and my grandma would pack it into large round tins with layers of wax paper in between. It's a happy memory when I think of hearing the sound of the tin lid being pried off, the rustle of the wax paper, and the delighted smiles as we all got to pick a piece of the coveted divinity. This probably explains my fondness for vintage tins.

Aunt Fran's Divinity Fudge

21/2 cups sugar
1 cup Karo.
3/4 cup water

Bring to a boil, 250 degrees on a candy thermometer, until it makes a firm ball (not brittle).

Beat 2 eggs until stiff.
Slowly stream sugar mixture into egg whites while beating on high speed.
The candy will begin to lose it's shine (about 10-15 minutes).

Quickly fold in:
Pinch of salt
1 tsp vanilla
1 cup chopped nuts (Fran used pecans)

Drop by teaspoonfuls onto waxed paper

Just remember to never make this on a rainy day...