That means you are going to beat, beat and beat some more… and you will be very happy that you have a stand mixer that can work autonomously. You must beat to get the stiffest possible peaks divinity will not hold its shape if you don’t beat it to the right consistency. Very slowly add the sugar mixture and vanilla into the beaten aquafaba, and beat until stiff peaks form. Separately, beat the aquafaba with a mixer using the whisk attachment until it holds a stiff, meringue-like shape. Add a candy thermometer, and continue cooking until the mixture reaches hard ball stage on the thermometer. Heat sugar, water, syrup and salt in a heavy-bottomed pot, stirring constantly until sugar is dissolved. Aquafaba vegan divinity candyġ/4 cup golden syrup (or corn syrup, which isn’t sold here, and is not as nice or flavorful as golden syrup anyway) Much more fascinating than the tale of how my experimental aquafaba divinity candy turned out. I love the contrast and kind of wish the men had met, and we could have a semi-fictional miniseries on the competing sugar refiners, along the same lines of The English Game to tell what could probably be a fascinating story. Though Lyle and Tate the men never met each other, it’s hard to think Lyle would have approved of this kind of recreation. What struck me, in contrast to Lyle, was that he established a bar to let his workers have a good time (and probably to keep them out of trouble, trouble being bad for productivity, of course). Henry Tate, best known perhaps for giving his name and art collection to numerous art galleries in the UK, also gave freely to “non-establishment” causes and workers’ conditions. Not terribly strange, but when you consider that his company merged with the rival Tate enterprise (to form Tate & Lyle), it’s strange bedfellows. I read up a bit on Abram Lyle only to discover that he was a teetotaler and devout Presbyterian Scot, and is quoted as having said he’d “rather see a son of his carried home dead than drunk”. A rotting lion carcass seems like an unusual slogan and brand position for a sickly sweet baking ingredient, but it has remained the same since the beginning. We looked it up, and indeed, it is a dead lion with bees buzzing around it, bearing text related to a Biblical passage (Judges 14:14): “Out of the strong came forth sweetness”. I had never given much thought to the syrup but had a gab with S about it, and he said he always thought, as a kid, that there was a dead lion on the label. I recently watched the lightweight but engaging Nadiya’s Time to Eat on Netflix, in which the affable host, Nadiya, visited the Tate & Lyle sugar refinery and made a recipe using Lyle’s Golden Syrup, which is something I use liberally and always have on hand for my baking. I should also note here that corn syrup is called for in this kind of recipe, and apart from believing that corn syrup is flavorless and bad, it’s also just not sold here. She’s never made it again, despite replacing the hand mixer with a more heavy-duty stand mixer. My mother tried to make traditional divinity candy many years ago, and it requires (as all divinity does) such extensive beating that she burned out her ancient hand mixer. I thought back to a baking/candy-making disaster of my childhood. I had some chickpea water leftover from one of my ugly cooking extravaganzas, and I thought about what kind of sweet things I could attempt.
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