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Coffee Divinity

Coffee Divinity

Oxmoor House JANUARY 1985

  • Yield: about 4 dozen

Ingredients

  • 2 1/2 cups sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 egg whites
  • 2 tablespoons instant coffee granules
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts

Preparation

Combine sugar, syrup, water, and salt in a small Dutch oven, stirring well; cook over low heat, stirring constantly, until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches soft ball stage (240°).

Beat egg whites (at room temperature) in a large mixing bowl until stiff peaks form. Gradually add half of hot syrup in a thin, steady stream, beating constantly at high speed of an electric mixer.

Cook remaining hot syrup, without stirring, until mixture reaches firm ball stage (248°). Gradually pour in a thin, steady stream over egg white mixture, beating constantly at high speed of electric mixer. Add coffee and vanilla; continue beating until mixture loses its gloss and holds its shape. Stir in chopped walnuts.

Drop mixture by tablespoonfuls onto waxed paper. Cool completely. Store in airtight containers in a cool place.

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