Divinity Latte Food

DIVINITIES

Steps:

• Mix 4 cups granulated sugar, 1 cup light corn syrup and 3/4 cup water in a saucepan, then cook over medium heat without stirring until 250 degrees on a candy thermometer. Beat 3 egg whites until firm; drizzle the hot syrup into the whites and beat until stiff. Stir in 1 teaspoon vanilla and 2 cups chopped hazelnuts or pecans. Shape into small balls with buttered hands, then roll in more chopped nuts and cool.

DIVINITY

Steps:

• Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
• Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
• Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.

HAZELNUT DIVINITY LATTE

Steps:

• Combine ingredients in a 12 oz cup. Mix well.

SKINNY DIVINITY LATTE

Steps:

• In a small saucepan, heat milk and syrups together, whisking until frothy.
• Pour into a tall glass (reserving some foam) and add brewed espresso.
• Spoon a layer of foamed milk over top.
• To make with brewed coffee: Use 1/2 to 1 cup hot brewed coffee (I use a French Press Pot) and adjust milk amount to taste.

CARAMEL CINNAMON APPLE LATTE

Steps:

• Combine syrups & espresso. Top up with steamed milk.

DIVINITY

Steps:

• Cook the vinegar, sugar, syrup, and water to a thread stage.
• Beat the egg whites.
• Pour the cooked mixture over the egg whites.
• Beat it.
• Add nuts.
• Drop by spoonfuls on waxed paper.
• NOTES: Humidity will affect your divinity so don't cook if it's raining outside.

BANANA BREAD LATTE

Steps:

• Combine in a warm mug and stir.
• Top with whipped cream.
• Dust with cinnamon and sprinkle with chopped walnuts.

DIVINITY FOR NEWBIES

Steps:

• Stir the first four ingredients together in a saucepan over low heat until the sugar is dissolved.
• Set timer for 20 minutes (this is so you will know when to begin mixing the egg whites).
• Boil without stirring to 265 degrees on a candy thermometer or until a little mixture that is dropped in cold water forms a hard, almost brittle ball. (Expect this to typically take about 25 minutes.).
• When timer goes off and while your sugar mixture has not yet reached 265 degrees, beat your egg whites until they form stiff peaks - typically 5-8 minutes on a setting of 4 on a Kitchenaid mixer.
• Remove syrup from heat once it has reached 265 and **slowly** pour over stiffly beaten egg whites while beating with a mixer. Continue mixing until mixture loses its gloss and a small amount that is dropped from a spoon holds its shape. Specifically, this takes me about 10-15 minutes on level 4 on my kitchenaid mixer.
• Fold in vanilla.
• Drop by spoonfuls onto waxed paper to cool.
• Store in sealed container - they will go stale if left out!