Fudge blanc divinity

750ml (3 tasses) de sucre

175ml (3⁄4 tasse) de sirop

125ml (1⁄2 tasse) d’eau

2blancs d’œufs.

5ml (1 c. à thé ) d’extrait d’amande

250ml (1 tasse) de noix ou noix de pacane hachées

Mettez le sucre, le sirop de maïs et l’eau dans une casserole épaisse. Chauffez à feu moyen et mélangez jusqu’à ce qu’une boule dure se forme (120°C [248°F]). Retirez du feu et laissez reposer jusqu’à ce que la température tombe à 100°C (220°F), sans mélanger.

Mettez les blancs d’œufs dans le bol du batteur. Fixez le bol et le fouet fin au batteur. Réglez à la vitesse 8 et fouettez environ 1 minute ou jusqu’à ce que des pointes souples se forment. Ajoutez progressivement du sirop en un écoulement fin et fouettez environ 21⁄2 minutes de plus.

Réglez à la vitesse 4. Ajoutez de l’extrait d’amande et fouettez 20 à 25 minutes ou jusqu’à ce que le mélange commence à devenir sec. Réglez à la vitesse d’agitation et ajoutez les noix, en mélangeant jusqu’à ce qu’une préparation homogène soit obtenue.

Faites tomber la préparation de la cuillère à soupe à mesurer sur le papier paraffiné ou sur une plaque à pâtisserie graissée pour former des galettes.

Donne : 20 portions (2 galettes par portion)

Par portion : Environ 192 cal, 2 g protéine,

40 g glucide, 4 g matières grasses, 0 mg cholestérol, 15 mg sodium.

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KitchenAid 4KSMC50S manual Fudge blanc divinity, 250 ml 1 tasse de noix ou noix de pacane hachées
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4KSMC50S specifications

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