"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for ANGEL DIVINITY, by Pat Simmons, is from The Standley Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 c. light corn syrup 2 1/2 c. sugar 1/4 tsp. salt 1/2 c. water 2 egg whites (beaten stiffly) 1 1/2 tsp. vanilla 1 c. walnuts (chopped)
Combine corn syrup, sugar, salt and water in saucepan. Cook and stir over medium heat until sugar is dissolved. Continue cooking until a small amount of syrup forms a hard ball in cold water or a temperature of 270 degrees is reached. Then pour syrup slowly over beaten egg whites, beating constantly. Beat until mixture begins to dull and hold shape. Add flavoring and nuts. Drop from teaspoons full onto waxed paper or pour into a buttered 8 inch square pan.
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