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I would like to know if I can make Divinity with my mixer without harming any of the parts?

Divinity is made with boiling sugar syrup (250 degrees) that is poured over meringue and mixed until the candy forms a soft ball.
Frances Jean Black

Comments

  • Hi Frances!

    You can make divinity in the Ankarsrum, we recommend using the stainless steel bowl with the roller and scraper. Once the "candy" comes together, it is very thick and sticky. Too much for the whisk assembly.
    Johan Customer Service
  • Does the same caveat about divinity candy apply to Italian Torrone nougat? I always made that confection successfully in my Viking mixer with the whisk attachment: the egg whites whip on highest speed for some time while the syrup is heated, then the syrup is poured in. When I read elsewhere that Italian meringue can be made in the Ankarsrum, I thought I would be OK, but now this warning about divinity gives me pause. Would I need to make the meringue in the mixing bowl and then transfer it to the bread bowl?
    Ryan
  • Hi Ryan, We would recommend doing nougat in the stainless steel bowl with the roller and scraper. If you are whipping a small amount of egg whites (less than 4) then you would need to whip them in the beater bowl first. If you are doing 4 or more egg white, you can totally whip them in the SS bowl with the roller/scraper.
    Ashley VP Sales & Marketing
  • Thank you for that information. Can you please confirm the temperature tolerances for the roller and SS bowl? My recipe uses syrup heated to 300 F (149 C). Can the roller withstand that temperature?

    Also regarding temperature, I understand that butter should be room temp for use in the beater bowl with wire paddles. Can colder butter be used in the SS bowl with the roller, or does the same room-temperature rule apply? Thank you.
    Ryan
  • Hi Ryan, those temps should be absolutely fine for the roller and the SS Bowl.

    You can use cold butter with the roller in the SS Bowl only if it is cut into very small pieces. I would encourage you to watch our Masterclass: Making Cookies where we explain the reason for needing to use soft butter even with the roller and the SS Bowl.
    Ashley VP Sales & Marketing

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