DIV: Mocha Divinity
Source of Recipe
"The Encyclopedia of Creative Cooking", by Jane Solmson
* Exported from MasterCook *
Mocha Divinity
Recipe By : Jane Solmson
Serving Size : 50 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup strong black coffee
or
1/2 cup water and
2 teaspoons instant coffee
1/2 cup light corn syrup
1 cup light brown sugar -- firmly packed
1 cup granulated sugar
1/4 teaspoon sugar
1/4 teaspoon salt
2 squares unsweetened chocolate
-- (1 ounce each)
2 egg whites
1 teaspoon vanilla
1/2 cup nuts -- chopped
Lightly oil inside of heavy 2-quart saucepan.
Combine coffee and corn syrup in pan. Cook over moderate heat until mixture boils. Remove from heat. Add sugars, salt, and chocolate. Cook over moderate heat, stirring constantly, until sugars are completely dissolved and chocolate is melted. Wipe down sugar crystals above liquid line; use clean pastry brush dipped in cold water. Cook without stirring until mixture boils. Wipe down sugar crystals again. Clip on candy thermometer. Cook over moderate heat, without stirring, until mixture reaches 260 degrees F. (hard-ball stage).
Begin beating egg whites before syrup is quite finished so egg whites will be beaten stiff and syrup will reach 260 degrees F. about same time.
When syrup reaches 260 degrees F., pour over egg whites in steady stream with beater still running. If attempting this without electric mixer, try to have someone help at this stage; it is almost impossible to beat and pour at same time. Add vanilla while mixing; beat until mixture is quite thick and no longer glossy. Stir in nuts. Drop by spoonfuls onto well-oiled cookie sheet. Store in absolutely airtight container in cool place. Let stand day or two so flavor can ripen fully.
Source:
"The Encyclopedia of Creative Cooking"
S(Formatted for Master-Cook by):
"Judi Mae Phelps (judimae@earthlink.net) "
Yield:
"50 pieces"
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