Wednesday, May 3, 2017

Classic Coffee Divinity Candy (1969)

  • 2 tbspns instant coffee
  • 2-1/2 cups sugar
  • 1/2 cup corn syrup
  • 1/2 cup water
  • 2 egg whites
  • 1 tspn vanilla
  • 1/4 tspn salt
Combine sugar, corn syrup, water, and salt in saucepan. Cook over medium heat, Stirring constantly until mixture boils.  Insert thermometer; cook without stirring until 240 degrees (firm-ball stage).  

Just before the mixture reaches 240 degrees, beat egg whites until stiff.  Beating constantly, slowly pour 1/2 cup of hot mixture over egg whites.  Cook remaining hot mixture  to 248 degrees.  

Beating constantly, pour hot mixture over egg white mixture in a slow steady stream.  Add instant coffee and vanilla.  Continue beating until candy holds a peak when dropped from a spoon.

Drop by teaspoonsful onto waxed paper.  If preferred, turn the beaten mass into a 7x11-inch pan which has been lined with lightly buttered wax paper.  When cold, cover.  

(Origin - "250 Ways to Make Candy" by the Culinary Arts Institute," 1969.)

More "Lost" Coffee-Infused Sweets
Coconut Coffee Fudge (1949)
Coffee Mousse (1885)

More "Lost" Candy Recipes
Vermont Maple Caramels (1936)
Farmer's Homemade Marshmallows (1970)

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