| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 1/3 |
|
Granulated sugar |
| 2/3 |
c |
White corn syrup |
| 1/2 |
c |
Water |
| 1/4 |
ts |
Salt |
| 2 |
|
Egg whites |
| 1/2 |
c |
Chopped Brazil nuts or walnuts; (or flaked coconut) |
| 1/2 |
ts |
Vanilla or almond extract |
INSTRUCTIONS
Good Housekeeping Cookbook
In 2-qt saucepan, combine sugar, corn syrup, water, salt; stir over low
heat until sugar dissolves. Cover; boil 1 minute or until all sugar
crystals on side of pan have dissolved. Uncover; cook gently, without
stirring, to 265 degrees F. on candy thermometer, or until a little
mixture, dropped into cold water, forms almost brittle ball.
Meanwhile, in a large bowl, with mixer at high speed (or with hand beater),
beat egg whites until stiff. Slowly pour on syrup, beating, until mixture
loses gloss and small amount dropped from spoon holds its shape. Add nuts,
vanilla. Drop by teaspoonfuls onto greased shallow pan (don't scrape
saucepan; leavings may be sugary). If desired, sprinkle with chopped nuts,
chocolate, or tinted coconut. Makes about 1 1/2 lb.
Divinity Fudge: Pour mixture into a greased 9" x 9" x 2" pan. Cool; cut
into squares.
Posted to EAT-L Digest by Al & Diane Johnson <johnson@NEGIA.NET> on Dec 5,
1997
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