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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.
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Save this Twice-cooked divinity recipe and more from Better Homes and Gardens New Cook Book: 1953 Classic Edition to your own online collection at EatYourBooks.com. Toggle navigation..
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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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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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Stir sugar into syrup, water and salt until dissolved; boil to medium ball stage or 240-degrees. Slowly pour ⅓ of mixture over egg whites, beating constantly.
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TWICE COOKED DIVINITY. Combine 2 cups sugar, 1/2 cup corn syrup, 1/2 cup water, and a few grained salt. Stir until dissolved. Boil gently to soft ball stage (240 degrees). Beat 2 egg whites until stiff, but not dry. Gradually pour 1/4 of the syrup over the egg whites, beating constantly. Cook the remaining syrup to light crack stage (265 degrees).
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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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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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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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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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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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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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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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Cook first 4 ingredients in a heavy 2-quart saucepan over low heat until sugar dissolves and a candy thermometer registers 248°F (about 15 minutes). Remove syrup mixture from heat. Beat egg whites at high speed with an electric mixer until stiff peaks form. Pour half of hot syrup in a thin stream over egg whites, beating constantly at high.
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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.
