Chocolate Divinity
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
2 1/2 cups sugar1/4 tsp salt1/2 cup corn syrup1/3 cup water2 egg whites1 tsp vanilla3 tbsp solid vegetable shortening1/2 cup cocoa
1) Cook sugar, salt, corn syrup and water in a medium sauce pan over medium heat, stirring constantly until sugar has completely dissolved.
2) Let mixture boil without stirring until it reaches hard ball stage (between 250*F and 300*F on a candy thermometer depending on what sea level you're at). This will take about 10-15 minutes.
3) Meanwhile, about 5 minutes into bringing the sugar mixture to hard ball stage, beat the egg whites in a large bowl until stiff peaks form. Additionally, melt shortening in the microwave and mix in cocoa - set aside.
4) Continue to beat the egg whites while pouring yrup in a thin stream over them. When all syrup has been added, add the vanilla extract. Continue to beat mixture until it starts to firm up and loose its gloss. At this point, quickly add the cocoa mixture and continue beating to blend.
5) Quickly drop by spoonfulls onto waxed paper (wet your finger to help slide the mixture off of the spoon). Let stand, turning candy once, until firm - at least 12 hours.
Store tightly covered at room temperature.
Serving Size: Makes approx. 60 pieces
Number of Servings: 60
Recipe submitted by SparkPeople user 13KAY13.
2) Let mixture boil without stirring until it reaches hard ball stage (between 250*F and 300*F on a candy thermometer depending on what sea level you're at). This will take about 10-15 minutes.
3) Meanwhile, about 5 minutes into bringing the sugar mixture to hard ball stage, beat the egg whites in a large bowl until stiff peaks form. Additionally, melt shortening in the microwave and mix in cocoa - set aside.
4) Continue to beat the egg whites while pouring yrup in a thin stream over them. When all syrup has been added, add the vanilla extract. Continue to beat mixture until it starts to firm up and loose its gloss. At this point, quickly add the cocoa mixture and continue beating to blend.
5) Quickly drop by spoonfulls onto waxed paper (wet your finger to help slide the mixture off of the spoon). Let stand, turning candy once, until firm - at least 12 hours.
Store tightly covered at room temperature.
Serving Size: Makes approx. 60 pieces
Number of Servings: 60
Recipe submitted by SparkPeople user 13KAY13.
Nutritional Info Amount Per Serving
- Calories: 47.9
- Total Fat: 0.7 g
- Cholesterol: 0.4 mg
- Sodium: 15.0 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 0.2 g
- Protein: 0.3 g
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