Hello everyone! Today's recipe is Cinnamon Cappuccino Divinity. With this recipe you need to follow it very closely. Candy is fun to make especially around the holiday's. I know I'm a little ahead of the game here, but I thought I would start posting things like this now. I hope you enjoy this recipe,especially those of you that like coffee. You can try peppermint extract instead of the rum and omit the cinnamon. Those are good too. Well have a good night and enjoy!
*Cinnamon Cappuccino Divinity*
2 1/2 Cups sugar
1/2 Cup Karo syrup, Dark if you like
1/2 Cup water
1/8 Tsp. salt
2 egg whites
1 Tsp. vanilla Extract
2 Tbls. dark rum
3 Tsp. Instant coffee powder, Or Espresso powder
1 Tsp. ground cinnamon
Using a 2-quart saucepan, mix together the sugar, corn syrup, water and salt. Stirring constantly, bring to a boil over medium heat. Reduce the heat
Without stirring, cook until temp of candy thermometer reaches 248° F. ( soft ball stage). Just before temperature reaches 248° F. Using a large bowl with a mixer at high speed, beat the egg whites until stiff peaks form. With mixer remaining at high speed, slowly pour about 1/2 of the hot mixture over the egg whites. Cook remaining syrup to 272° F. or until a small amount of mixture when dropped into very cold water separates into threads which are hard, but not brittle. Remove from heat and stir in vanilla and dark rum. Beating constantly, slowly pour hot syrup over egg white mixture. After last addition of syrup, beat in coffee powder and ground cinnamon. Continue beating until mixture begins to lose its gloss and a small amount of mixture holds a soft peak when dropped from a spoon. If mixture becomes too stiff for mixer, beat with a heavy wooden spoon. Drop by teaspoonful onto wax paper. Store in a tightly covered container at room temperature.
Per Serving: 129 Cal (0% from Fat, 1% from Protein, 99% from Carb); 0 g Protein; 0 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 0 g Poly Fat; 34 g Carb; 0 g Fiber; 34 g Sugar; 4 mg Calcium; 0 mg Iron; 37 mg Sodium; 0 mg Cholesterol.