Goddess fudge is a sweet confection made of air, egg whites, and sugar that is whipped and cooled into puffs or squares. It includes ingredients like nuts, dried fruit, and chocolate chips and is sensitive to humidity. The batter is made by heating sugar, water, and corn syrup, whipping egg whites, and combining the two mixtures. The batter can be shaped and flavored with various ingredients.
Goddess fudge is a type of sweet confection made primarily of air, egg whites, and sugar that are cooked and whipped together and then allowed to cool into light, fluffy puffs or squares. The candies bear a more resemblance to a sugary meringue than the traditional chocolate-flavored melts that often come to mind when discussing fudge. Most often, divinity fondant also includes ingredients such as nuts, dried fruit, chocolate chips, or even small premade candy pieces. Extra flavorings can be placed on top of the candy while it’s drying or incorporated directly into the batter. One notable aspect of divinity fudge is that the candy will not dry properly if there is a high level of humidity in the area, especially since the sugars in the batter will draw moisture from the air, leaving the fudge sticky even after several hours of drying.
Like many candies, divinity fondant begins by combining water, sugar, and corn syrup in a pan and then heating the mixture until it has reached the solid ball sugar stage, one of the earliest stages you may encounter when making candies. . The heated sugar mixture is then divided in half. Meanwhile, the egg whites are whipped until they’ve reached their soft peak level, so they’re firm but still sagging. Half of the hot sugar mixture is then carefully poured into the egg whites as they are constantly being beaten, both to incorporate as much air as possible and to ensure that the whites don’t overcook.
The remaining half of the sugar mixture is reheated until the sugar has reached the soft-crack candy stage. At this point, the sugar mixture is slowly incorporated into the egg whites in the same manner as before. Once the sugar is completely combined, all other ingredients that are used are also mixed. The mixture is then whipped for a very long time in order to get as much air into the batter as possible. Once the batter is done, the sugary, glossy sheen will have faded from the surface and the batter will hold its shape when scooped up with a spoon.
The divinity fudge batter can be formed into cookie-like or puffy puffy shapes, or it can be poured into a shallow sheet pan to create a solid layer that can be sliced later. After some time, the fondant will dry and the surface will not be sticky when touched. Some of the more common ingredients that can be placed on top of the divinity fondant — or worked into the batter near the end — are pecans, walnuts, vanilla, chocolate chips, and dried cherries. If the batter doesn’t dry properly, the weather may be too humid, meaning the divinity fudge will stay sticky on the outside, though it can be dusted with peanuts to help reduce stickiness during consumption.
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