Old Fashioned Divinity Fudge Sister Cora Mae Longs Recipe!

2 & 1/2 cups of sugar
1/2 cup of water
1/2 cup of karo syrup
1 teaspoon of pure vanilla extract
2 & 1/2 cups of pecans or walnuts

#divinity
#fudge
#pecans
#walnuts
#candy
#holidaycandy
#Christmascandy
#thanksgiving
#madefromscratch
#homemade
#southalabamacooking

[renesteitz]

Thank you, I loved watching you cook this. An absolute pro!!! And it helps yo k ow you are a brethren in Christ as well 🙏

[janewilson]

Your welcome sweet lady I enjoy watching your videos God bless you

[anncrabtree]

I’m so glad you popped up on my search for divinity! My kind of woman! When you told the story of the way you got the recipe and that dear Saint of God I was 100% in love with listening to you! I’m in TX and this will be my recipe for divinity…a divinely inspired meeting no doubt! Praise the Lord!

[annettehawkins]

I love watching you cook Candy. I learn so much. I'm from Mississippi. I have been watching you for years and it has been a pleasure and I have learned a lot especially on making candy. Keep up the good work and may God bless you, darling🍬

[pamelapelech]

That turned out beautifully. Will try it. Thank you.

[miam]

I am so thankful I stumbled on your vid. I truly enjoyed watching.

[kellyratliff]

First time watching you. Following you now subscribed. I seen divinity listed and made me think of my mom she used to make it. Mom passed away 8-19-2018. Thank you for showing us how to make it. God bless you all

[melissaevans]

I know this video is 3 years old at this point but I had to comment when I saw you hold up that spoon over the pot! I knew in an instant what you’re doing because my grandma taught me to hold up the spoon and let the mixture fall back into the pot and look for strands that slowly stream into the pot like a spiderweb. You’re the first person I’ve seen do this on the internet. It brought back so many memories of my grandmother. I was 8 when she passed away and I’m 57 now and I still miss her terribly. Thanks for the memories.

[janewilson]

your a beautiful lady inside and out . Thank you for sharing this

[louisdevalois]

Oh my goodness, I think you have done it! When I was a little kid, my mother would make an icing/frosting for my Birthday Cake, and she would slather it on the cake, in nice swirls, and her icing/frosting would be hard and crusty on the outside and wonderful on the inside. You just can't imagine how I have searched high and low, for the recipe that my mother made. and you won't believe how many YouTube cooks & bakers that I have asked the question about how to replicate that icing/frosting recipe that I have asked about, all to no avail. No one that I asked ever had an answer. Believe me, I explained that I was just after getting the recipe that would make the icing/frosting a little crunchy on the outside, but like I said, no one ever knew how to answer my question. Just by watching you do this divinity recipe, I feel certain that you have provided me with the answer to my woes. I just have a few more questions regarding this question of mine, and I think we'll have it cinched up. My mother never put nuts in the icing/frosting but like I said, it would dry hard and crunchy on the outside swirls of my cake. When do you think I should stop boiling the syrup, and start going forward with frosting it? It looks like, from what I saw from your work, that I could stop right when you were done with your divinity, just as long as I work fast when the divinity is done. When you were finished making your batch of divinity there, would you say that it was at a nice and easy texture to spread on a Birthday Cake? Or do you think I should stop a little earlier, depending on the texture you got. I'm fixing to get ready to make a Birthday Cake for my husband, and I really want to have a frosting like the one I asked you about. What do you recommend? Will I need to put cream of tartar to keep it from seizing up on me, or does the Karo syrup prevent that from happening? If you have any tips or suggestions I sure would be very, very thankful. I am so fortunate to have run into you, because now I am going to be going through your recipes with a fine toothed comb. Your the bomb for sure, and I have a weakness for sweets. Thank 💕 you so very much for helping me get the answer to that ever present question that has been on my mind for years now! Have a very blessed day and a huge thank you to your wisdom and expertise. I sure would be mighty thankful if there is any suggestion, comment, or additional idea, or info that I would need to know, in order to get it right, if you would please let me know. Again, tbank you, and best wishes to you and your family!🥰😘💖☺😋💖💯

[JDKent-tzof]

My Mother taught me how to make all kinds of candy. We ALWAYS use waxed paper but ALWAYS put a piece of newspaper or roll out paper towel then put your waxed paper on top and tape corners to hold your paper.
I agree with you on making candy while raining. Our homes have much less humidity now with A/C. We live in Louisiana too!!

[vickihayes]

I love the way u cook ! Just like my precious Grandma did !

[louisdevalois]

About 3 weeks ago I asked you if i could use your divinity recipe as a frosting/icing for a cake. You said that all I needed to do was to stop at the point I think that the consistency is jusr right. I'm sorry for bugging you again, but I know that you are the only person that will be able to answer my question.
So, I am looking for a frosting/icing that dries up kind of a little crunchy or a crust. I've searched high and low and maybe your divinity recipe is the way to go. When I was a kid my cake was always crusty and crunchy. If i make the divinity and stop right when I know that it will be sreadable on a cake and it will render a crunchy result. I know that it fill probably be crunchy. Thank 💕 you so much for your help, from a fan that believes in you and your opinion 🥰😍😘😗😚😋❤🎉❤

[vickiestephens]

I love divinity, whit pecans or black walnuts

[bobbyhousley]

I also go to a pentacostal church. Church of God from Cleveland Tennessee. My pastor has been at our church for 57 years. We have always cooked and baked for them. They are good people. Glad you are a Christian.

[stephaniehill]

Thank you sister for sharing your love and stories. And the candy looks great too

[joanspicer]

My favorite Divinity Candy was sold in Macys Cellar store decades ago. It was cherry flavored. Throughout this whole time, I’ve searched stores and cookbooks and online videos. Only recently did I discover a note to use the juice from a jar of Maraschino Cherries to add to the mixture, to flavor the Divinity! You could probably try the green jar of cherries for the Christmas holidays and St. Patrick’s Day. The red cherries for Christmas and Valentines Day and even the US patriotic holidays like Memorial Day, July 4th. Plus the White ones. Don’t know about a blue version. Blueberries? Maybe a blue raspberry syrup like for the snow cone flavorings.

[lovest]

I look forward to trying this recipe! I have great memories of my aunt making this when I was a little girl and I was basically there to lick the spoon and enjoy the divinity. We made it without any nuts and it’s the way that I will make it too. It’s my favourite fudge/candy of all time. May the Lord bless you and keep you!

[brendamurray]

I'm making this for my family for Christmas. Thank you for sharing.

[beckyhyde]

Love this Sister. Thanks for sharing with this Sister