*Cinnamon Cappuccino Divinity*

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*

Servings: 18

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.

*Peanut Butter Candy* (Diabetic Recipe)

Today I decided on these little candy's. You can put them in a nice box and give them as a gift to someone you know that has diabetes. or you can eat them yourself. I would think that you could use a different type of buttered nut; like almond butter nut and there are other kinds. I know they have a variety in health food stores, because I've seen them. Try a few different things, as long as you use foods that are healthy for you. Well here you go.


*Peanut Butter Candy* (Diabetic Recipe)

Servings: 40

You can leave some of the candy's without chocolate. Makes a little less carbohydrates, Or try dipping them in more coconut, or maybe dipped in sesame seeds. Remember the carbs change when you change the ingredients. Enjoy!

1 Cup Peanut Butter, Creamy Or Chunky
½ Cup Powdered Milk, Dry
½ Cup Honey, Or Molasses
1 Cup Coconut, Shredded
½ Cup Sesame Seeds, Toasted
1 Cup Semi-Sweet Chocolate Chips, Melted
40 Mini Cupcake Liners

Line a baking sheet with parchment paper or waxed paper. In a medium bowl, combine the first 4 ingredients; mix well. Cover with plastic and refrigerate for 30 minutes. Shape mix into balls about the same size as a teaspoon. Melt the semi-sweet chocolate chips over medium heat. Line the mini paper liners on a baking sheet. Place dipped balls; 1 in each cupcake liner. Refrigerate for 1 hour and serve.

Per Serving: 101 Cal (54% from Fat, 9% from Protein, 37% from Carb); 2 g Protein; 6 g Tot Fat; 2 g Sat Fat; 2 g Mono Fat; 1 g Poly Fat; 10 g Carb; 1 g Fiber; 8 g Sugar; 32 mg Calcium; 0 mg Iron; 38 mg Sodium; 0 mg Cholesterol.