August 24, 2007, Newsletter Issue #188: Twice Cooked Divinity
Tip of the Week
3 cups sugar
3/4 cup water
1/2 tsp. salt
1/2 cup light corn syrup
3 egg whites
1 tsp. vanilla
Combine sugar, water and corn syrup in heavy saucepan. Bring to a boil, then cover pan for 2 minutes to help wash down sugar crystals. Cook until syrup reaches 260 degrees or firm ball stage on candy thermometer. Meanwhile, beat egg whites with salt until stiff peaks form when beaters are raised. Slowly add half the syrup to egg whites, beating constantly. Return the remaining syrup to stove to boil again. Then gradually beat into egg whites and continue beating until mixture loses its gloss and begins to stiffen. Add vanilla, beating by hand. Drop by tablespoons onto parchment paper and let cool.
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