Skinny Divinity Latte Food

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.

GELATIN DIVINITY

Steps:

• Butter a 9x13 inch glass baking dish, and set aside. Combine the sugar, corn syrup, and water in a saucepan over medium-high heat. Stir just to blend, then bring to a boil. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Meanwhile, whip egg whites with an electric mixer until foamy. Sprinkle in the gelatin powder, and continue whipping until peaks form when the beaters are turned off and lifted.
• When the syrup reaches temperature, pour in a thin stream into the egg white mixture, mixing constantly on low speed. Increase to high speed once the syrup is in, and whip until the candy is stiff and loses its gloss. Fold in nuts, and spread into the prepared pan. Allow to stand until firm, then cut into squares.

OLD-FASHIONED GELATIN DIVINITY

Steps:

• In a medium saucepan over low heat, combine sugar, corn syrup, vanilla extract and water. Bring to a boil, stirring to dissolve sugar. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
• Meanwhile, beat egg whites until stiff; slowly add gelatin while beating until stiff peaks form. Continue beating and pour syrup mixture in a thin stream over the egg mixture. Beat until mixture thickens and losses its gloss. Stir in pecans.
• Drop by teaspoonfuls onto wax paper. Cool; store in airtight containers.