Peppermint Stick Parfait
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Evaporated milk||1 2⁄3 Cup (26.67 tbs), chilled|
|Peppermint stick candy||1⁄2 Cup (8 tbs), finely crushed|
Cook the sugar and water together to 230°F., or until the syrup spins a thread.
Add salt to egg whites and beat until stiff but not dry.
Pour the hot syrup slowly into the egg whites, beating constantly.
Whip evaporated milk very stiff.
Fold in egg whites and candy.
Freeze until firm.