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Recipe Name: Cappucino Divinity Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 20

2 1/2 Cup(s) Sugar
1/2 Cup(s) Dark Karo syrup
1/2 Cup(s) Water
1/4 Teaspoon(s) Salt
2 Egg whites
1 Teaspoon(s) Vanilla
2 Tablespoon(s) Dark rum
2 Teaspoon(s) Instant coffee powder
1/2 Teaspoon(s) Ground cinnamon
In a 2-quart saucepan, stir together the sugar, corn syrup, water and
salt. Stirring constantly, bring to a boil over medium heat. Reduce
heat. Without stirring, cook until temp of candy thermometer reach es
248~ (soft ball stage). Just before temperature reaches 248~, in a
large bowl with mixer at high speed, beat egg whites until stiff peaks
form. With mixer at high speed, slowly pour about 1/2 of the hot
mixture over the egg whites. Cook remaining syrup to 272~ 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 teaspoonsfull onto wax
paper. Store in a tightly covered contain er at room temperature.
Makes 1 1/2 pounds. Note: If you wish, 1 cup chopped walnuts or
pecans may be stirred into mixture with coffee powder and cinnamon.
Recipe By : From: Western Mexican Cookbook File

Nutrition (calculated from recipe ingredients)
Calories: 103
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 35.1mg
Potassium: 10.2mg
Carbohydrates: 25.2g
Fiber: <1g
Sugar: 25g
Protein: <1g

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