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