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Directions. Watch tips about this recipe. In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 255 °F on a candy thermometer, bringing it to a hard ball stage. While the syrup is cooking, beat the egg whites.
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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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TWICE COOKED DIVINITY. 2 eggs whites, beaten stiff. 2 1/2 c. sugar. 1/2 c. water. 1/2 c. corn syrup or molasses. Beat egg whites stiff. Combine sugar, water, and corn syrup. Cook to soft ball stage (234 degrees); pour half of syrup mixture slowly over egg whites, beating constantly. Cook remaining syrup to 260 degrees (soft crack stage).
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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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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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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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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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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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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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1/2 c. chopped walnuts or pecans. Combine sugar, syrup and water in a medium saucepan; heat, stirring to boiling. Have a damp cloth wound on a fork to wipe crystals down from sides of pan. Cook rapidly without stirring to 240 degrees or soft ball. While syrup cooks, beat egg whites in medium bowl. Beating constantly, pour 1/3 on egg whites.
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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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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.
