Eggnog Divinity
Eggnog Divinity
This recipe for divinity candy gives the dessert a fun, holiday spin. The beloved confection is made from light and fluffy meringue. Recipe courtesy of Imperial Sugar.
Prep Time
25
minutes
Cook Time
1
minute
Servings
24
Total time: 26 minutes
Ingredients
- 2 1/2 cup imperial sugar extra fine granulated sugar
- 2/3 cup water
- 2/3 cup corn syrup
- 2 large egg whites
- 1 tablespoon rum extract
- 1 teaspoon rum extract
- 1/8 teaspoon grated nutmeg
- 1/2 cup toasted slivered almonds (optional)
Directions
- Spread a very thin layer of aluminum foil with cooking oil and set aside.
- In a medium saucepan bring sugar, water and corn syrup to a boil.
- Once boiling, place a lid on pan for 2 minutes and then remove.
- The lid will trap steam which in turn will run down sides and take down any sugar crystals stuck to the side of pan.
- This is a very important step to prevent sugar mixture from turning grainy and crystallizing during boiling process.
- Cook on high heat but if working on gas make sure that flames do not go up sides. Absolutely do not stir in pan as this will make syrup grainy.
- When syrup has reached 245°F start whipping egg whites on medium speed in a stand mixer fitted with a whip attachment.
- When syrup has reached 258°F remove from heat. Engage mixer in high speed.
- Pour syrup into whipping egg whites but make sure to pour it along inner wall of the bowl instead of pouring it towards middle of bowl.
- At first mixture will be runny but will thicken and become thick meringue.
- After about 4- minutes remove a tablespoon amount and check to see if it holds it’s shape. If it does, stop mixing, otherwise mix slightly longer and retest.
- Remove from machine and mix in Rum extract and nutmeg. Add most of toasted almonds retaining few to sprinkle on top.
- Using 2 spoons drop mixture quickly onto prepared foil. Sprinkle with a few almonds. Keep airtight.