Thursday, December 13, 2018

Crushed Heath Bar Meringue (1975)

  • 6 egg whites
  • 2 tspns vanilla
  • Dash of salt
  • 1/2 tspn cream of tartar
  • 2 cups sugar
  • 6 Heath Bars, chilled and crushed
  • 2 cups heavy cream, whipped
  • Dash of salt
Preheat oven to 275 degrees. Have egg whites at room temperature, add vanilla, cream of tartar, and dash of salt. Beat to soft peaks, gradually adding sugar, beating until stiff peaks are formed.

Cover 2 cookie sheets with plain brown paper. Draw a 9-inch circle on each, and spread meringue evenly with the circle. Bake 1 hour.

Turn off heat, and let dry in oven with door close for at least 2 hours. Fold crushed candy and dash of salt into whipped cream. Spread between meringue layers, and on top and sides and of meringue (ice like 2-layer cake). 

Chill at least 8 hours. Top with crushed Heath Bars. Serves 16.

More "Lost" Candy Recipes
Classic Coffee Divinity Candy (1969)
Vermont Maple Caramels (1936)
Old-Fashioned Divinity Candy with Walnuts (1935)

Origin - "Virginia Hospitality" by The Junior League of Hampton Roads, 1975.)

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