In this task, you have to generate the title of the recipe given its required ingredients and directions.

ingredients: '3 c. sugar', '1/3 c. cold water', '1 tsp. vanilla', '2/3 c. white corn syrup', '2 egg whites', '1 c. nuts', 'pinch of salt', 'candied fruit (optional)',<sep> directions: 'Combine sugar, syrup and cold water in saucepan. Cook until string (hard ball).', 'Have egg whites beaten stiffly and pour sugar mixture, a little at a time, beating egg whites constantly.', 'Keep sugar mixture hot until all used and hard to stir.', 'Add vanilla, nuts or fruit.', 'Pour onto buttered cookie sheet.'
Mom'S Divinity Candy

ingredients: 'FOR THE GLAZE (optional):', '1/2 cups Sugar', '1 whole Lemon, Juiced', 'FOR THE MUFFINS:', '2/3 cups Sugar', '2 whole Lemons, Juiced And Zested', '3/4 cups Greek Yogurt (or Thick Sour Cream)', '2 whole Eggs', '2 teaspoons Vanilla', '1/2 cups Oil', '2 Tablespoons Chia Seeds', '2 cups White Flour', '1/2 teaspoons Baking Soda', '2 teaspoons Baking Powder', '1/2 teaspoons Salt',<sep> directions: 'For the lemon glaze topping (optional):', 'Combine the sugar and lemon juice. Put this in a glass cup, microwave for 2 minutes, then chill in the fridge while you are making the muffins.', 'For the muffins:', 'Preheat oven to 350F.', 'Mix sugar, lemon juice and lemon zest, yogurt, eggs, vanilla, oil, and chia seeds. Then add flour, baking soda and baking powder, and salt to the mix. Do not overmix. Batter will be thick.', 'Spoon batter into 12 cupcake papers. Bake for 18-20 minutes.', 'When the cupcakes have cooled to the point where they are warm enough to handle, pour the lemon glaze into a small cup or bowl, and dip the muffin tops into the sugary glaze. Then set them aside to finish cooling.'
Lemon Chia Seed Muffins

ingredients: '1 cup all-purpose flour', '1/2 cup sliced almonds, toasted', '1/4 cup sugar', '6 tablespoons cold butter', '1/2 teaspoon almond extract', '1/4 teaspoon salt', '2 to 3 tablespoons cold water', '3 large eggs', '3 large egg yolks', '1 cup sugar', '3/4 cup lemon juice', '2 tablespoons grated lemon zest', 'Dash salt', '6 tablespoons butter, cubed',<sep> directions: 'Place the flour, almonds, sugar, butter, extract and salt in a food processor. Cover and pulse until blended. Gradually add water, 1 tablespoon at a time, pulsing until mixture forms a soft dough.', 'Press onto the bottom and up the sides of a greased 9-in. fluted tart pan with a removable bottom. Bake at 400 for 15-20 minutes or until golden brown. Cool on a wire rack. Reduce heat to 325.', 'In a small heavy saucepan over medium heat, whisk the eggs, egg yolks, sugar, lemon juice, peel and salt until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust.', 'Bake for 8-10 minutes or until set. Cool on a wire rack. Refrigerate leftovers.'
Lemon Tart With Almond Crust