FIRST LADY DOUBLE DIVINITY FUDGE

This is a recipe for Double Divinity Fudge by Lady Byrd Johnson, from a newspaper article published in 1963.

FIRST LADY DOUBLE DIVINITY FUDGE

"This candy is softer and creamier than regular divinity."

2 cups white granulated sugar, divided use
2/3 cup water, divided use
1/2 cup light corn syrup (like Karo)
2 egg whites, slightly beaten
Dash salt
1 tsp vanilla extract

Combine 1/2 cup of sugar and 1/3 cup of water in a saucepan and cook to 240 degrees F, until a small amount of syrup forms soft ball in cold water.

In another saucepan, cook the remaining 1 1/2 cups of sugar, remaining 1/3 cup of water and corn syrup to 254 degrees F, until it forms a hard ball in cold water.

Cool first syrup slightly. Add slowly to slightly beaten egg whites and dash of salt, beating constantly about 1 or 2 minutes or until mixture loses its gloss. Add second syrup in same way. Add vanilla.

Turn into buttered 8-inch square pan. Cut into squares when cold.

Approximate yield, about 40 pieces (1 x 1 1/2-inches)
Source: St Petersburg FL Times newspaper, December 20, 1963

VARIATION:
Not part of the original recipe, but you can stir in 1 cup of chopped walnuts or pecans, while adding the vanilla, if desired.