|A Return to Cooking|
|by Michael Ruhlman|
Life holds a fundamental irony for four-star chef Eric Ripert - the more successful he becomes, the further he is taken from the love that made hi...
1 - 10 of 89 for divinity candy
Result Page: 1
Boil water, molasses and sugar over low heat until it hardens in cold water (270 degrees). Remove from stove. Add beaten egg whites and vanilla, ...
For first cooking, ... until smooth. Roll candy out on dough ... and cut in slices. use powdered sugar to flour dough board. Makes 3 to 4 pounds of candy.
Mix water, sugar, Karo. Cook until 254 degrees, hard ball or spins thread. Pour slowly into beaten egg whites, slowly add vanilla, salt and 1 1/2 ...
Boil sugar and water to a soft ball stage then drizzle over the 3 stiffly beaten egg whites, beating all the while. Beat in vanilla. Beat until ...
Boil together sugar, corn syrup and water until it forms a soft ball when tried in cold water. Beat egg whites until stiff, adding cream of tartar to ...
Boil sugar, corn syrup, salt and water together until it will form a hard ball when dropped in cold water. While syrup is boiling, beat egg whites ...
Place sugar, syrup, water and salt in small (1 to 1 1/2 quart) sauce pan over low heat. Stir until sugar is dissolved. Then cook without stirring to ...
Combine first three ... and nuts when mixture begins to hold shape. Drop from teaspoon onto waxed paper and let cool. Turn after candy begins to get firm.
Cook until it spins a thread.
Add sugar, syrup, ... blend until creamy. Just "smooth" creamy, not hard. Please do not forget your vanilla, and you will be an angel with this fine candy.
Result Page: 1
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