BYU Broadcasting | Culinary Creations

Directions: In small mixer bowl, beat egg whites until stiff peaks form but whites still look moist. Meanwhile, in a medium saucepan, bring syrup, sugar, and hot water to a boil. Cook to soft-ball stage (238 degrees at sea level). With mixer running on medium speed, slowly pour 2/3 thirds of the syrup mixture over beaten egg whites. Add salt and continue beating while you reheat the remaining 1/3 syrup mixture to boiling again. Add reheated syrup mixture and vanilla to mixer while continuing to beat. Divinity mixture is ready when it begins to loose its shine and will hold its shape when dropped. Cover a baking sheet with parchment or wax paper. Drop divinity by spoonfuls. Store covered at room temperature. Best if used with-in one week.

Wild English Toffee
Printable Version

Ingredients:

2 cup sugar

1/4 cup water

1 pound butter

2-3 cups milk chocolate chips (depending on how thick you want the chocolate layer)

2 cups toasted walnuts (finely chopped)

Directions: Spray a 9 x 13 baking pan with cooking release. Sprinkle half the chocolate chips the half the walnuts in the bottom of the pan. In a heavy sauce pan, combine the sugar, water, and butter. Over medium heat, cook, stirring constantly, until reaches hard crack. Mixture will turn amber and begin to smoke. Pour over chocolate chips and nuts. Let set for a few minutes for toffee to begin to harden. Sprinkle the remaining chocolate chips over the top. When chips have melted, spread with icing spatula. Sprinkle with remaining nuts. When cool, break in pieces. Store in air-tight container at room temperature. Will keep up to two weeks.

The Regal Pecan Roll
Brown Sugar Fondant
Printable Version

Ingredients:

1 1/2 cup whipping cream

1/4 cup white corn syrup

2 cups granulated sugar

2 cups brown sugar

Directions: In a medium saucepan, combine all the ingredients. Bring to a boil and cook to 238 degrees (soft ball). Cool until you can barely keep your hand on the bottom of the pan. Scrape fondant into mixer bowl and beat until it losses its gloss. Divide into 6 pieces and shape into a log about 6 inches long. Cover with plastic until caramel is ready for fondant.

The Pecan Caramel
Printable Version

Ingredients:

2 pounds pecan halves

1/4 cup butter

1/4 cup flour

2 1/2 cups whipping cream

1 cup white corn syrup

2 cups granulated sugar

Directions: Spread the pecan halves out on a 10 x 15 inch baking sheet. In a medium saucepan, place 1 cup whipping cream, the corn syrup, and sugar. Bring to a boil and cook until mixture turns a caramel color. Add the remaining 1 � cup whipping cream and cook to 240 degrees. Add butter and flour and cook to 242 degrees. Pour caramel over pecans and spread with buttered knife, if needed, to make an even caramel layer. Wait until caramel is just cool enough to handle. Cut into 6 rectangles. With the palm of your hand, press out each piece into a 5" x 7" rectangle. Place a fondant log on each piece of caramel. Roll caramel around the fondant and pinch to seal. Wrap each log in plastic and store in a cool place. Will keep up to three weeks.

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