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Add a photoServings: 12
Ingredients
- 2 1/2 c. sugar (625 mL)
- 1/4 c. water (60 mL)
- 3/4 c. corn syrup (175 mL)
- 2 x egg whites
- 1/4 tsp peppermint extract, optional
Directions
- In a small heavy-bottomed pot dissolve the sugar in the corn syrup and water. Bring to a boil. Boil to thread stage (the candy thermometer should read between 223 and 234 degrees F/112 and 117 degrees C). Brush down the inner wall of the pot with a heat-proof pastry rush and a small amount of water to prevent crystal formation.
- In the meantime, beat the egg whites with mixer and whisk attachment till they hold stiff but not dry peaks. Pour 2/3 of the boiled syrup and water mix in a thin stream over the beaten egg whites, whisking all the time on high speed. Put the remaining mix back on the heat and cook to soft-ball stage (the candy thermometer should read between 234 and 240 degrees F/117 and 120 degrees C). Whisk into the egg white mix with the mixer on high speed. Add in extract. Continue whisking till the mix forms stiff peaks. Pour into a buttered 9 by 13-inch pan. Let cold and cut.
- Store in an airtight container for a chewier divinity or possibly leave uncovered for a crispier texture.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 12 servings | |
| Calories 222 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.04g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 13mg | 1% |
| Potassium 1mg | 0% |
| Total Carbs 58.04g | 15% |
| Dietary Fiber 0.0g | 0% |
| Sugars 47.35g | 32% |
| Protein 0.0g | 0% |
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