Divinity Fudge
This is traditional fudge of the Southern California made in our family since 1912.
1/3 cup of cold water
1 teaspoon of vanilla
2 cups of brown sugar
1 teaspoon of cream of tartar
1 cup of nut meats
2 tablespoons of unsalted butter
1/2 teaspoon of grated orange peel
1 cup of milk
Mix a teaspoon of vanilla with 2 cups of brown sugar. Add into the sugar 1 teaspoon of the cream of tartar, slowly mix in 1 cup of nut meats and melted 2 tablespoons of butter; add 1/2 teaspoon of grated orange rind peel and add 1 cup of fresh sweet milk . Put the mix of sugar,milk, water, butter, orange peel, and cream of tartar into a deep cast iron stew pan. Boil on the low fire and stir thoroughly, until it begins to boil. Cook the fudge on a very slow fire, until it forms a soft ball when tested in the cold water.
Remove the fudge from the fire while stirring vigorously and add vanilla. Let it cool down a bit. Arrange the half of the nut meats on a greased pan. Pour them over them the fudge.
Cool the fudge down,cut with a sharp knife and roll each piece into the wax paper and put into the tin can. This is a nice dessert for Thanksgiving or Christmas Day.