BOILING POT DIVINITY 2 RECIPES

Steps:

• 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.