- Exported from MasterCook
Cappucino Divinity
20 Preparation Time :
Categories : Candies
Amount Measure Ingredient -- Preparation Method -- -- --
2 1/2 cups Sugar
1/2 cup Dark karo syrup
1/2 cup Water
1/4 teaspoon Salt
2 Egg whites
1 teaspoon Vanilla
2 tablespoons Dark Rum
2 teaspoons Instant coffee powder
1/2 teaspoon Ground cinnamon
In a 2-quart saucepan, stir together the sugar, corn syrup, water and salt.
Stirring constantly, bring to a boil over medium heat. Reduce heat. Without
stirring, cook until temp of candy thermometer reach es 248
(soft ball stage).
Just before temperature reaches 248
, in a large bowl with mixer at high speed,
beat egg whites until stiff peaks form. With mixer at high speed, slowly pour
1/2 of the hot mixture over the egg whites. Cook remaining syrup to
or until a small amount of mixture when dropped into very cold water separates
into threads which are hard, but not brittle. Remove from heat and stir in
vanilla and dark rum. Beating constantly, slowly pour hot syrup over egg white
mixture. After last addition of syrup, beat in coffee powder and ground
cinnamon. Continue beating until mixture begins to lose its gloss and a small
amount of mixture holds a soft peak when dropped from a spoon. If mixture
becomes too stiff for mixer, beat with a heavy wooden spoon. Drop by
teaspoonsfull onto wax paper. Store in a tightly covered contain er at room
temperature. Makes 1 1/2 pounds.
Note: If you wish, 1 cup chopped walnuts or pecans may be stirred into mixture with coffee powder and cinnamon. - - - - - - - - - - - - - - - - - -
