|Ainsley's Ultimate Barbecue Bible|
|by Ainsley Harriott|
Ainsley Harriott is one of the nation's all-time favourite television chefs and is also a best-selling BBC author.
Results 11 - 20 of 89 for divinity candy
Place in saucepan ... individual peaks. Remember candy does not set ... if it's raining or not. Just watch for barometric pressure readings of 30 or more.
In saucepan mix ... (248 degrees) on candy thermometer. Beat egg ... beat until it holds shape. Add vanilla and nuts. Drop by teaspoonful onto waxed paper.
Cook until spins thread; pour 1/2 into 2 beaten egg whites. Cook other half until it hardens when dropped in water. Pour over egg white and beat ...
Heat sugar, corn ... 260 degrees on candy thermometer or until ... mixture from tip of buttered spoon onto 2 buttered cookie sheets. Makes about 4 dozen.
Put sugar and ... higher if using candy thermometer when tested ... fire. Add vanilla and beat. Add nuts and beat until stiff. Pour on buttered platter.
Mix sugar, Karo syrup and water. Cook until drop in water forms hard ball. Pour hot mixture very slowly into eggs, beating constantly. Add vanilla ...
Empty marshmallow cream ... and beat until candy loses gloss. Add ... drop by spoonfuls onto waxed paper. Does not keep well in tightly closed container.
Combine sugar, water and syrup. Cook, stirring constantly over heat until mixture is dissolved. Now cook, without stirring, until syrup reaches color ...
Mix sugar, water, ... (260 degrees) on candy thermometer. Meantime, have ... glossy and ready to pour on buttered dish, or drop by tablespoons on wax paper.
Put sugar in boiler, add syrup and water. Cook until it will spin a thread. Beat egg whites stiff. Add 1/2 of the syrup gradually, when it will spin ...
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