Part I.
Mix together sugar, corn syrup, and water and bring to a boil slowly.
Cook to 230 degrees (or soft ball stage). Beat egg whites and salt
until stiff yet moist. Remove one cup of this syrup and add slowly to
the stiffly beaten whites.
Part II.
Continue to boil remaining syrup until it reaches 250 degrees (or hard
ball stage). Then pour this slowly over first egg mixture. Add 1
teaspoon of vanilla and 1/2 cup chopped nutmeat. Beat until mixture
loses its glaze. Dried or candied fruit may be dropped from the
teaspoon or kneaded and shaped into a roll coated with finely
chopped nutmeats or dipped in melted chocolate.
Originally Submitted
8/15/2016
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