Ruth Schmidt's Fudge, Penuche, and Divinity

Fudge

2 1 ounce squares unsweetened chocolate

2/3 cup milk, scalded

2 cups sugar

3 tablespoons white Karo syrup

pinch of salt

2 tablespoons butter

1/2 teaspoon vanilla

1/2 cup nuts

Melt chocolate in milk. Add sugar, salt, Karo, and cook to soft ball. Add butter, vanilla, and cool. Beat and add nuts.

Penuche

2 1/2 cups brown sugar

pinch salt

1 tablespoon light Karo syrup

1 tablespoon butter

3/4 cup milk

1/2 teaspoon vanilla

1/2 cups nuts

Divinity

5 cups sugar

1 1/4 cup corn syrup

1 1/4 cup hot water

1/2 teaspoon salt

5 egg whites

1/2 cup or more chopped nuts

Combine sugar, corn syrup, hot water, and salt in saucepan. Cook and stir until sugar dissolves and mixture comes to boiling. Cook to hard-ball stage (250 degrees) without stirring. Wipe crystals from sides of pan now and then with fork wrapped in damp cloth. Remove from heat.

Immediately beat egg whites stiff. Pour hot syrup slowly over beaten whites, beating constantly at high speed on mixer (about 5 minutes). Add 1 vanilla and beat until mixture forms soft peaks and begins to lose its gloss. Add 1/2 cup chopped nuts, if you wish. Drop divinity from a teaspoon, pushing off with a second spoon, onto a cooky sheet covered with waxed paper. Twirl top! If divinity becomes too stiff for twirling, add a few drops of hot water.