Cappuccino Divinity
Yield: 1-1/2 pounds 2-1/2 cups sugar 1/2 cup dark corn syrup 1/2 cup water 1/4 teaspoon salt 2 egg whites 1 teaspoon vanilla 2 tablespoons rum 2 teaspoons instant coffee powder 1/2 teaspoon ground cinnamon 1 cup chopped walnuts In a 2-quart saucepan, stir together sugar, corn syrup, water, and salt. Cook, stirring constantly, until mixture boils. Reduce heat; cook until mixture reaches soft ball stage (248�F on candy thermometer). In a large bowl, beat egg whites until stiff peaks form. Beating constantly, slowly pour half of the hot mixture over the egg whites. Cook remaining syrup to 272�F on candy thermometer. Remove from heat; stir in vanilla and rum. Beating constantly, slowly pour hot syrup over egg white mixture. Beat in coffee powder, cinnamon, and walnuts. Continue beating until mixture begins to lose it gloss and a small amount hold a soft peak when dropped from a spoon. Drop by teaspoonfuls onto waxed paper. Store in a tightly covered container at room temperature. Sugar Says 'Try some wicked sugar... Go on, you'll like it!' --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
