Vintage strawberry divinity fudge recipe

Vintage Recipe Thursday is meant to preserve your own original vintage family recipes, or out-of-print, copyright-free recipes from old cookbooks, magazines, newspapers, and postcards. You're invited! Get the details by clicking to the Vintage Recipe Thursday Homepage. I post recipes from the Household Searchlight Recipe Book, first published in 1931. My 16th printing is from 1943. What will you post?

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I'm keeping with the strawberry theme from yesterday.  I love fruit, and spring and summer's bounty will only get better as the sunshiny days go by.  Time to rejoice with lots of fruit eaten out of hand, and added to all sorts of wonderful desserts, too.

Do you love divinity fudge?  These days making your own is just about the only way you can find it without any corn syrup.  So get yourself a candy thermometer if you are not used to the sugar stages, and go for it.  Don't be afraid.  Be bold. 

 

Strawberry Divinity Fudge

2 cups sugar

1/2 cup water

1/4 tsp. cream of tartar

1 cup preserved strawberries

2 egg whites

Boil sugar, water, and cream of tartar to firm stage (248 F.).  Add strawberries which have been drained as dry as possible.  Let come to a boil again.  Pour slowly, beating constantly, over stiffly beaten egg whites.  Beat until thick and fluffy.  Pour into well-buttered pans.  When firm cut in squares.  Any thick preserves or candied fruit may be substituted for strawberries.  Phoebe Journey, Stratton, Nebr.

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