1-1/2 glasses egg white wines (about 10)
1-3/4 glasses loaded brownish glucose, divided
1 cup dessert flour
1-1/2 tsp lotion of tartar
1-1/2 tsp vanilla flavor extract
1/2 tsp. salt
1 tsp. plus 1 cup butter, split
1-1/2 glasses sliced pecans
1-1/2 glasses loaded brownish sugar
1 cup (6 ounces) semisweet chocolate chips
1 carton (12 ounces) freezing pulled leading, thawed
Place egg white wines in a large bowl; let stand at 70 degrees for 30 minutes. Sort 1 cup brownish glucose and flour together twice; set aside.
Add the lotion of tartar, vanilla flavor and salt to egg whites; beat on method speed until soft mountains type. Progressively add staying brownish glucose, about 2 tbsps at some point, defeating on high until firm shiny mountains type and glucose is demolished. Progressively fold in flour combination, about 1/2 cup at some point.
Carefully scoop into an ungreased 10-in. pipe pan. Cut through combination with a blade to eliminate air pouches. Prepare on the lowest oven holder at 350° for 25-30 moments or until lightly browned and entire top appears dry. Instantly change pan; cool completely, about Once.
Run a blade around side and center pipe of pan. Remove dessert to a providing plate.
For toffee, line a 13-in. x 9-in. cooking pan with foil; oil the aluminum foil with 1 tsp. butter. Spread pecans into ready pan; set aside.
In a small heavy pot over medium-low heat, bring brownish glucose and staying butter to a steam, mixing constantly. Cover and prepare for 2 moments. Cook and mix with a clean scoop until a sweets heat range gauge flows 300° (hard-crack stage). Instantly add into ready pan. Spread with chips; spread with a blade when dissolved. Chill for about Once or until set.
Snow dessert with pulled leading. Perfectly cut half of the toffee; press onto dessert. Serve with staying toffee if desired. Store remaining toffee in an air-tight package. Yield: 16 meals.
Editor's Note: We recommend that you analyze your sweets heat range gauge before each use by bringing water to a boil; the heat range gauge should read 212°. Adjust your formula heat range up or down based on your analyze.
Nutritional Facts 1 piece (calculated without additional toffee) is equal to 349 calories, 15 g fat (9 g soaked fat), 15 mg cholesterol, 167 mg salt, 49 g carbs, 1 g fiber, 4 g protenes