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In a heavy pot, add the sugar, water, salt and corn syrup. Stir until dissolved. Boil to a medium ball stage (240 degrees) test with a candy thermometer. Pour half the syrup over the stiffly beaten egg whites, beating constantly (use a stand mixer) Bring the other half of the syrup mixture to a very hard balled stage (265 degrees)
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Instructions. Line a large baking sheet with parchment paper; set aside. Place marshmallow creme in a large metal or other heat safe bowl; set aside. In a medium saucepan, add the sugar, water and salt. Heat over medium high heat, stirring constantly, until mixture comes to a full rolling boil.
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Place marshmallow crème in large bowl. In large saucepan, cook sugar, salt and water to soft ball stage (235° to 245°F, or until syrup forms a ball in cold water but flattens once removed from water). Pour hot mixture over marshmallow crème; stir until slightly stiff and peaks start to form. Add vanilla and pecans.
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EGG WHITES. Let eggs stand at room temperature for 30 minutes. PREP. Line 3 baking sheets with parchment paper and set aside. SIMPLE SYRUP. In a heavy saucepan over medium heat (with a candy thermometer attached), combine sugar, syrup, and water. Stir constantly to dissolve sugar.
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Cook first 4 ingredients in a heavy 2-quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248°F (about 15 minutes). Remove syrup mixture from heat. Beat egg whites at high speed with an electric mixer until stiff peaks form. Pour half of hot syrup in a thin stream over egg whites, beating constantly at high.
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1. Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260°F on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable. 2.
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Recipe is typed below along with a scanned copy. Twice Cooked Divinity. 3 cups sugar 1 cup syrup 1/2 cup water. Boil to a hard ball stage or 265 degrees. At the same time, in a second saucepan, combine: 1 cup sugar 1/4 cup water Boil this to the thread stage. 3 egg whites 1 teaspoon vanilla Nuts Coloring. Beat egg whites until stiff.
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1) Cook the first 4 ingredients in a heavy 2 quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248 deg F. --about 15 minutes. Remove syrup mixture from heat.
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Cover with saran wrap and microwave on high for 5 minutes. Remove from microwave and take off saran wrap. Stir well and return to microwave uncovered. Cook on high for another 4 to 5 minutes until reaches hard ball stage when a little is dropped in cold water. Remove and cool about 4 minutes.
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Instructions. Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line two 15x10x1-in. pans with waxed paper. In a large heavy saucepan, combine the sugar, water and corn syrup. Bring to a boil, stirring constantly to dissolve sugar.
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Recipes fun! Combine sugar, white corn syrup, water and salt. Stir until dissolved. Boil gently to 240 degrees (soft ball). Beat 2 egg whites until stiff but not dry. Gradually pour 1/3 of the syrup over the egg whites; beat constantly. Cook remaining syrup to 265 degrees (light crack stage). Beat remaining syrup into egg white mixture and.
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Stir sugar into syrup, water and salt until dissolved; boil to medium ball stage or 240-degrees. Slowly pour 1/3 of mixture over egg whites, beating constantly. Cook remaining syrup to very hard ball stage or 265 degrees. Beat syrup into candy mixture. Continue beating until mixture holds its shape; stir in vanilla.
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Save this Twice-cooked divinity recipe and more from Better Homes and Gardens New Cook Book: 1953 Classic Edition to your own online collection at EatYourBooks.com. Toggle navigation..
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TWICE COOKED DIVINITY. Combine 2 cups sugar, 1/2 cup corn syrup, 1/2 cup water, and a few grained salt. Stir until dissolved. Boil gently to soft ball stage (240 degrees). Beat 2 egg whites until stiff, but not dry. Gradually pour 1/4 of the syrup over the egg whites, beating constantly. Cook the remaining syrup to light crack stage (265 degrees).
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Stir sugar into syrup, water and salt until dissolved; boil to medium ball stage or 240-degrees. Slowly pour ⅓ of mixture over egg whites, beating constantly.
